Sample Dinner Menu
STARTERS
BACCHUS BREAD
WARM HERBED HOUSEMADE CHEESE BREAD with SCIABICA OLIVE OIL-BALSAMIC DIP
7.
OYSTERS ON THE HALF
PUGET SOUND OYSTERS with SPICY “BLOODY MARY” COCKTAIL SAUCE
HALF DOZEN…13. DOZEN…25.
BACCHUS STYLE CALAMARI
VEGGIE SLAW and SOY-DIJON SAUCE
13.
SPICY CHICKEN WINGS
CARROT and CELERY STICKS with BLUE CHEESE DRESSING
11.
DEEP FRIED GREEN BEANS
LEMON- GARLIC REMOULADE and STANISLAUS TOMATO SAUCE
7.
SPICY AHI TUNATINI
HAWAIIAN AHI TUNA POKE on SEAWEED SALAD with WASABI “OLIVE”
WONTON CHIPS
14.
DUNGENESS CRAB FONDUE
CHAMPAGNE-TRIPLE CREAM, CHEESE and DUNGENESS CRAB
WARM SOURDOUGH BAGUETTE
15.
ARTISAN CHEESE BOARD
ARTISAN CHEESES and LOCAL FRUITS with HOUSE MADE BREAD
13.
DUNGENESS CRAB CAKES
PETITE GREENS and HAND CUT FRIES
15.
CREAMY STANISLAUS TOMATO SOUP
WHITE CHEDDAR MICRO “GRILLED CHEESE”
BOWL…7. CUP…5.
GREENS
ASIAN PEARS and PETITE GREENS
HOUSE BLENDED GREENS, MIXED HERBS, SHAVED FENNEL, SWEET and SPICY WALNUTS and GORGONZOLA with a PEAR-RASPBERRY VINAIGRETTE
8.
HEARTS of ROMAINE
TENDER ROMAINE LEAVES, SPANISH ANCHOVIES and GRANA CRISP
LEMON-GARLIC VINAIGRETTE
7.
CAPRESE
HEIRLOOM TOMATOES, FRESH MOZZARELLA, PICKELED RED ONION, FRESH BASIL
SCIABICA OLIVE OIL and BALSAMIC REDUCTION
9.
DOWNTOWN CHOP HOUSE WEDGE
BABY ICEBERG, SOURDOUGH CROUTONS, TOMATOES, CUCUMBERS
BLUE CHEESE, OLIVES and HOUSEMADE BLUE CHEESE DRESSING
7.
“CHOP-CHOP” COBB
CHOPPED ROMAINE LETTUCE, APPLEWOOD BACON, AVOCADO, CHERRY TOMATOES EGGS, BLUE CHEESE, GRILLED CHICKEN BREAST and BUTTERMILK ONION RINGS
CREAMY WHOLE GRAIN MUSTARD DRESSING
Full…13. Half… 8.
“ORIGINAL” BACCHUS SPINACH
BABY SPINACH, ARUGULA, FRISEE, ENDIVES, BLUE CHEESE
CRISPY SHOESTRING SWEET POTATOES, APPLE STICKS, NUESKE’S BACON, GRILLED CHICKEN and MUSTARD SEED VINAIGRETTE
Full… 13. Half… 8.
BACCHUS BREAD
WARM HERBED HOUSEMADE CHEESE BREAD with SCIABICA OLIVE OIL-BALSAMIC DIP
7.
OYSTERS ON THE HALF
PUGET SOUND OYSTERS with SPICY “BLOODY MARY” COCKTAIL SAUCE
HALF DOZEN…13. DOZEN…25.
BACCHUS STYLE CALAMARI
VEGGIE SLAW and SOY-DIJON SAUCE
13.
SPICY CHICKEN WINGS
CARROT and CELERY STICKS with BLUE CHEESE DRESSING
11.
DEEP FRIED GREEN BEANS
LEMON- GARLIC REMOULADE and STANISLAUS TOMATO SAUCE
7.
SPICY AHI TUNATINI
HAWAIIAN AHI TUNA POKE on SEAWEED SALAD with WASABI “OLIVE”
WONTON CHIPS
14.
DUNGENESS CRAB FONDUE
CHAMPAGNE-TRIPLE CREAM, CHEESE and DUNGENESS CRAB
WARM SOURDOUGH BAGUETTE
15.
ARTISAN CHEESE BOARD
ARTISAN CHEESES and LOCAL FRUITS with HOUSE MADE BREAD
13.
DUNGENESS CRAB CAKES
PETITE GREENS and HAND CUT FRIES
15.
CREAMY STANISLAUS TOMATO SOUP
WHITE CHEDDAR MICRO “GRILLED CHEESE”
BOWL…7. CUP…5.
GREENS
ASIAN PEARS and PETITE GREENS
HOUSE BLENDED GREENS, MIXED HERBS, SHAVED FENNEL, SWEET and SPICY WALNUTS and GORGONZOLA with a PEAR-RASPBERRY VINAIGRETTE
8.
HEARTS of ROMAINE
TENDER ROMAINE LEAVES, SPANISH ANCHOVIES and GRANA CRISP
LEMON-GARLIC VINAIGRETTE
7.
CAPRESE
HEIRLOOM TOMATOES, FRESH MOZZARELLA, PICKELED RED ONION, FRESH BASIL
SCIABICA OLIVE OIL and BALSAMIC REDUCTION
9.
DOWNTOWN CHOP HOUSE WEDGE
BABY ICEBERG, SOURDOUGH CROUTONS, TOMATOES, CUCUMBERS
BLUE CHEESE, OLIVES and HOUSEMADE BLUE CHEESE DRESSING
7.
“CHOP-CHOP” COBB
CHOPPED ROMAINE LETTUCE, APPLEWOOD BACON, AVOCADO, CHERRY TOMATOES EGGS, BLUE CHEESE, GRILLED CHICKEN BREAST and BUTTERMILK ONION RINGS
CREAMY WHOLE GRAIN MUSTARD DRESSING
Full…13. Half… 8.
“ORIGINAL” BACCHUS SPINACH
BABY SPINACH, ARUGULA, FRISEE, ENDIVES, BLUE CHEESE
CRISPY SHOESTRING SWEET POTATOES, APPLE STICKS, NUESKE’S BACON, GRILLED CHICKEN and MUSTARD SEED VINAIGRETTE
Full… 13. Half… 8.
FLATBREADS
STANISLAUS TOMATO and MOZZARELLA FRESCA
SCIABICA OLIVE OIL and FRESH HERBS
9.
ROASTED MUSHROOM and SAUSAGE
TOMATO SAUCE, GRANA, MOZZARELLA, PROVOLONE and CHEDDAR
13.
SPICY THAI ROASTED CHICKEN
SOY-DIJON SAUCE, CHICKEN, CHEVRE, ARUGULA
THAI PEANUT SAUCE
13.
SPICY JERK ROASTED PORK and BBQ SAUCE
NICOLAU GOAT CHEESE, MANGO SALSA
JALAPENO and CILANTRO SALAD
13.
ENTREES
FILET OF BEEF
HORSERADISH MASHED POTATOES and CREAMED SPINACH
ZINFANDEL BUTTER
35.
HEIDI’S MAC AND CHEESE
PROVOLONE, CHEDDAR and GRANNA
SEASONAL VEGETABLES
15.
ROASTED HALF CHICKEN
HERBS DE PROVENCE, PETITE POTATOES, FENNEL and CAPER BERRIES DRIZZLED with TOSCANO SCIABICA EXTRA VIRGIN OLIVE OIL
19.
CHAR-GRILLED CERTIFIED ANGUS BEEF RIBEYE
YUKON, BUTTERNUT SQUASH and LOBSTER MUSHROOM GRATIN
BLUE LAKE BEANS and POMEGRANITE DEMI GLACE
33.
BBQ RIBS
½ RACK ST. LOUIS STYLE SPARE RIBS
HOUSE MADE COLE SLAW & HAND CUT FRIES
17.
SEARED HAWAIIAN AHI TUNA
CHINESE SAUSAGE and PINEAPPLE FRIED RICE, SPICY ASIAN SLAW, CRISPY WONTONS with an AVOCADO WASABI CRÈME FRAICHE
29.
SEARED MASSACHUSETTS DAY BOAT SCALLOPS
WRAPPED in HOUSE CURED BACON with BROWN BUTTER VINAIGRETTE
SHARP CHEDDAR GRITS and FRIED GREEN TOMATOES
29.
GRILLED PORK CHOP
ANDOULLE CORNBREAD STUFFING, SAUTEED RAINBOW CHARD and WILD BLUEBERRY BBQ SAUCE
25.
BACCHUS1/2 LB KOBE BISTRO BURGER
SNAKE RIVER FARMS BURGER, TILLAMOOK WHITE CHEDDAR
NUESKE’S BACON on a TOASTED BUN and HAND CUT FRIES
13.
Here at Bacchus we believe in using the regions finest culinary resources at the height of freshness in season. We create every dish from scratch, not relying on frozen ready to use products with the notion that; “fresh is best.” To bring the finest locally inspired cuisine to Modesto is our personal mission. Please take the time to sit back, relax and enjoy the company and the beautiful setting around you and know that the meal you’ve ordered is being created from scratch the moment it is given to the kitchen.
Bon Appétit,
Trinity Amador-Stewart
18 % Minimum Gratuity Will Be Added To Parties of Six or More
One Check Per Table on Parties of Six or More.
Bread served upon request