Dessert

PEACH AND BLUEBERRY TORTE
Fresh, local peaches and blueberries layered with caramelized phyllo crisps, honey-mascarpone cream, and peach butter 8

TIRAMISU
Ladyfingers dipped in espresso, with mascarpone zabaglione, Crème de Cacao, fresh whipped cream, and dusted with cocoa powder 8

ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl 7.00

LEMON ICE BOX PIE *
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis 7.00

MR. RALPH'S ICE CREAM SANDWICH
Sweet Ponchatoula strawberry ice cream sandwiched between layers of moist chocolate cake served with chocolate sauce, strawberry coulis and dusted with powdered sugar 8.00

TOFFEE PECAN BREAD PUDDING
Warm bread pudding dotted with dark chocolate and pecans, served with a bourbon toffee sauce and candied pecans 8.00

LA DIVINA GELATO
Premium handcrafted gelato from our friends at La Divina Gelateria 7.00

SEASONAL SORBETS
Chef's selection of fresh seasonal sorbets 6.00

BACCO COFFEE
Nocello and Dark Creme de Cacao, rich coffee and freshly made whipped cream 7.00

* Featured in Ralph Brennan's New Orleans Seafood Cookbook

Note: Menus subject to change based upon availability.

In support of local farmers and fishermen, Chef Chris Montero proudly serves the freshest seasonal ingredients. Additionally, all BACCO recipes are free of artificial trans fat.