With 20 years of award-winning dining in its wake, Bacchus – A Bartolotta Restaurant will celebrate the milestone with the addition of various new menu items. That includes the return of its a la carte dining experience as well as a new bar menu.

Both changes will take effect on Thursday, Feb. 20 followed by a celebratory Champagne Dinner to celebrate its 20th anniversary on Thursday, March 6. 

“We are so grateful to the community for the past twenty years of support,” notes The Bartolotta Restaurants’ owner and co-founder, Chef Paul Bartolotta. “We are thrilled to expand the menu offerings at Bacchus, whether you are stopping by for a quick bite at our bar, indulging in a more luxurious tasting menu experience, or selecting your favorites from our new à la carte menu, there is something for everyone.”

A peek at what’s new

Executive Chef Nick Wirth and Chef de Cuisine Brent Davis are behind the new menu offerings which will complement the existing three-course menu and tasting menus. Additions include a la carte offerings like Duck Dumplings featuring Maitake mushrooms, white shoyu, duck consommé, mint and garlic crunch; and Tuna Crudo with shoyu marinated jicama, fresh citrus, peppadew chutney, basil verjus, radish, and puffed rice.

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Entrees will include a variety of offerings including Hudson Canyon Scallops with peanut fried-black rice, Sai Ua sausage, cilantro, marinated papaya and red curry-coconut broth; Charred Spanish Octopus served with hummus, preserved lemon, fried chickpeas and Calabrian chili; and Pinn Oak Lamb Loin with sweet potato, mushroom hash and herbed lamb jus.  

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You can get a look at the full menu online. 

At the bar

Bacchus’ welcoming bar will also have its own curated menu. Offerings will include small plates like Korean Meatballs with furikake sesame crunch and scallions; Caviar with rösti potato, crème fraiche, and chive (and guest’s choice of Ossetra, Kaluga, or demi-smoked salmon roe); Tempura Maitake Mushrooms with togarashi and Japanese-miso mayonnaise; and LaClare Farms Fried Goat Cheese Curds with fermented peppercorn ranch. 

There will also be a selection of heartier dishes like Tagliatelle with Berkshire pork bolognese; Wagyu Beef Bao buns with kimchi cucumbers and fries; and a Black Truffle Grilled Cheese topped with Comté and fresh black truffles and served with fries.

Bacchus’s cocktail program has also been updated to emphasize fresh, seasonal ingredients and high-end spirits, and guests can also enjoy the restaurant’s award-winning list of wines, the recipient of the Wine Spectator’s Best of Award of Excellence.

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Cheers to 20 years

In addition to the expanded menu offerings, Bacchus – A Bartolotta Restaurant invites guests to join the anniversary celebration with an upcoming 20th Anniversary Champagne Dinner on Thursday, March 6. 

The five-course dinner, curated by Chefs Wirth and Davis, will be expertly paired with an exclusive selection of fine Champagnes.  Courses will include:

• Roasted Leek Custard: chive gelee, crème fraîche, potato, caviar
  NV Laurent Perrier Brut
• Blakesville Lindeline Cheese: Badger Flame beets, caramelized endive, Manuka honey
  Lanson Le Vintage 2012
• Grilled Harimassa: umeboshi, miso, Hokkaido turnip, black garlic
  NV Bollinger Brut Rose
• Orvia Duck Duo: crisp skin, confit, filo, porcini, velouté
  Laurent Perrier Grand Seicle #26
• Prime, 35-Day Dry-Aged Striploin: Robuchon potato, truffle jus, honey glazed carrot|
  Dom Perignon 2012
• Barley Tea Pot de Crème: lychee sorbet, champagne granita, fresh lychee

Tickets for the 20th Anniversary Champagne Dinner are $250 per person and reservations can be made online.

Bacchus – A Bartolotta Restaurant is open Monday through Saturday from 5 p.m. to 9 p.m. Dinner reservations can be made online or by calling the restaurant at (414) 765-1166.