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CARNE ~ Meats

all come with house salad



Filet Mignon (8 oz.)

Grilled to your preference served with sautéed mushrooms. 29

New York strip steak (12 oz.)

Grilled to your preference served with sautéed mushrooms. 24

Filet of beef Courvoisier

Pan seared beef filet medallions with broiled portabella mushrooms finished with a Courvoisier cream sauce. 32

Steak gorgonzola

Pan seared 12 oz. Sirloin strip steak cooked as you desire topped with melted Gorgonzola cheese and served with a Port wine reduction. 26

Surf and turf

a Petite Filet of beef (6 oz.), grilled as you desire, and a broiled lobster tail, served with melted butter and a lemon crown. 39

Steak au  poivre

Pan seared 12 oz. Sirloin strip steak cooked as you desire coated with crushed black peppercorns and served with a Cognac, shallot and cream sauce. 26

Filet Mignon and crab
Grilled to your preference topped with a crab cake and served with asparagus in a butter sauce. 38

Pork chop Balsamico

Pan seared boneless pork loin chops served with balsamic glaze and sweet onion marmalade. 21

Lamb Calabrese

Herb encrusted roasted rack of lamb accompanied by a polenta stack

 topped with grilled eggplant, tomato, onions, peppers and olives served with a lamb Jus. 34



The chefs of Primo Bacio Ristorante Italiano & bar use the following

guide lines to cook steaks and chops to your desired doneness.


Very Rare: Hot on the outside, raw on the inside. Rare: center is very red and cool,

Medium rare: center is red and warm. Medium: center is pink and hot.

Medium well: center is a slightly pink color and hot. Well done: center is gray.

“Black and Blue”: Seared black on outside, center is ice cold and raw.






all come with house salad




Veal Marsala

Veal scaloppine sautéed with shallots and mushrooms in a Marsala wine sauce. 22

Veal Piccata

Veal scaloppine sautéed with fresh sage, in a lemon and white wine sauce. 21

Veal saltimbocca alla Romana
Veal scaloppine sautéed in olive oil topped with

sage, prosciutto and mozzarella cheese in a white wine sauce. 24

Veal Valentino
Veal scaloppine sautéed with artichoke hearts, roasted red peppers and a variety of mushrooms in a Marsala Demi-glace sauce. 24

Veal Parmigiana
Veal cutlet, lightly fried and topped with a fresh plum tomato sauce and Mozzarella cheese. 21

Veal cutlet Milanese

Veal cutlets lightly breaded and fried, served with lemon wedges. 20


Veal Primo Bacio

Veal scaloppine sautéed in olive oil, served over grilled eggplant in

fresh plum tomato and vodka blush sauce, topped with jumbo shrimp. 26




Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may

 increase your risk of food-borne illness, especially if you have certain medical conditions.

If you have any food allergy concerns, please advise your server immediately.