Basilico Ristorante Menu

Deep Fried Polenta cakes (3) and deep fried brussels sprouts served with Italian "sweet" gorgonzola sauce cream.

Five Pieces

Mix of zucchini, bell peppers, carrots, mushrooms, eggplants, and spinach, roasted and then pan seared. Gluten free. Vegan.

Fried polenta –yellow and blue organic corn – with side of warm gorgonzola. Gluten free. Vegetarian.

Thinly sliced pear with fresh arugula, crumbled gorgonzola, and roasted walntus tossed in lemon, olive oil, and a drizzle of honey.

Organic romaine lettuce, local organic radicchio, shaved grana padana, cherry tomatoes, radishes and a choice of a creamy bagnacauda dressing, gorgonzola, or balsamic.

Fresh organic mixed greens, organic shredded carrot, cherry tomatoes and Italian olives.

Fresh Local farm sourced golden and red beets, deep roasted, thinly sliced and set on a bed of preserved basil. Dressed with salt, pepper, basil oil and served with sugar brûlée goat cheese medallions. Finished with crushed pistachios and H

Grass fed New Zealand Lamb rib chops, seasoned with thyme, rosemary, garlic, salt, pepper and honey. Grilled to Medium-Medium Rear and served with seasonal vegetables and side.

Clams, mussels, seasonal fish, prawns, and branzino in a saffron, clam broth with fresh herbs. Gluten free.

Pork Shoulder braised in Apricots and Italian Brandy served with grilled seasonal vegetables and roasted potato. Gluten free.

Prime boneless short ribs (9-10.5oz) soaked in wine and herbs. Seared and slowly braised up to 4 hours. Served with their beef reductions glaze and seasonal vegetables.

Braised local lamb shank served with seasonal sides and vegetables.

Organic chicken breast, lightly breaded and pan-fried, then sauteed in a mushroom marsala cream sauce, and dusted with wild chanterelle powder. Served with roasted potatoes and seasonal vegetables.

The lamb shank is soaked in red wine and herbs and then slowly braised with carrots, onion and celery, served with seasonal sides and vegetables. Melt-in-your-mouth super-tender and richly dark flavored dish..

Baccala' (salt-cured cod) pan-fried and then simmered in a tomato sauce with potates, clams and shrimp, served with seasonal vegetables.

Two roman-style pizzas with a thick crust, prepared in one of three ways: • Margherita: Tomato sauce, mozzarella, and basil, topped with fresh burrata, classic. (Veg) • La Mortazza: Pistacchio Pesto, Mozzarella and Mortadella topped with fr

Duck leg confit – French Style – Two legs served with roasted squash, brussels sprouts, cannellini beans and roasted potatoes

Organic chicken tenders, lightly breaded with tapioca and brown rice (Gfree) pan seared and simmered in a tomato sauce with capers, olives, oregano and finished with mozzarella. Served with sides and vegetables.

17 ounces of grilled New York steak, topped with your choice of truffle butter or gorgonzola, and served with roasted potatoes and vegetables.

Tenderloin filet wrapped with prosciutto grilled and served with seasonal vegetables and sides. Please choose sweet Gorgonzola sauce or truffle butter topping. Gluten free.

Daily fresh fish call for further information. Gluten free.

Grilled King Oyster Mushroom, squash, asparagus, sauteed chickpeas and deep-fried polenta cakes. (Vegan, GF)

Housemade truffle sausage, mushrooms, white wine and truffle cream sauce tossed with strozzapreti pasta. Gluten-free Fusilli available to substitute by request.

Mixed mushrooms sautéed with olive oil, garlic, marsala wine, and a touch of cream tossed with fettuccine pasta. Gluten-free fusilli available to substitute by request. Vegan option available on request.

Very thin cut egg pasta sautéed with evoo, homemade basil, almond, Parmigiano and pecorino pesto. Finished with fresh green beans.

Homemade cavatelli pasta, sautéed with peas, ham, mushroom in a cream and tomato silky sauce.

Long and slow braised beef, with onions, celery, carrot and cherry tomatoes, thyme and parsley ragu', served with "maltagliati" irregular cut egg pasta, and finished with Pecorino romano cheese and butter.

Basilico's fresh strengozzi pasta (made without eggs) tossed in a spicy tomato sauce with garlic, capers, imported olives, and herbs.

Marinated and roasted vegetables sauteed with fresh herbs, olives, capers, Calabrian chili peppers, parmginao and pecorino cheeses, and tossed with a thick squared homemade pasta prepared with thyme and turmeric.

Long and slow braised Venison "ossobuco" (1lb circa) cooked to melt in your mouth tender, served with seasonal risotto, gremolada herb/anchovy sauce and vegetables.

Fresh egg-pasta, sauteed in a tomato ragu made with hazelnuts and seasoned with a "Saporita" spice blend, including star-anise, a touch of cinnamon, and cloves.

Rigatoni tossed in a zozzona sauce: a mashup of amatriciana, cacio e pepe, and carbonara sauces, with sausage thrown in for effect. Probably created by a Roman chef tossing together leftovers, this sauce is now a delightful favorite: creamy

Square cut egg-free housemade “spaghetti” sauteed with a classic mix of chopped tomato, tomato sauce, olives, capers, and anchovies finished with Calabrian chili pepper sauce. GF Lemon Thyme linguine available upon request.

Lobster and parmigiano stuffed ravioli served with fresh asparagus, cherry tomato, and head on jumbo prawns sauteed in a homemade lobster stock and butter sauce.

Thin homemade egg pasta sautéed, with fresh clams, Calamari, prawns, bay scallops, seasonal fish and mussels simmered in a tomato sauce, with a clam and halibut bone stock broth finished with fresh herbs. Gluten free lemon thyme linguine av

Seasonal ravoli is available each week while supplies last. Please call to find about about our current offerings.

Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragù’, mozzarella, Parmigiano and béchamel.

Pancetta, Beef, pork tomato ragù tossed with our handmade egg Fettuccine pasta and Parmigiano cheese. Gluten-free penne available to substitute by request.

Potato gnocchi sauteed in a tomato-based duck ragu, topped with parmigiano reggiano and parsley.

Wild boar infused with a fresh bouquet of herbs, juniper berry, and bay leaf, long braised with red wine and tomato, tossed with pappardelle pasta. Gluten-free penne available to substitute by request.

Classic Ligurian dish with a couple of twists: Homemade Turmeric Spaghetti, walnut, pistachios and Parmigiano basil pesto, steamed potato, and green beans

Tagliatelle pasta (narrow, house-made, egg pasta) tossed with white wine, seafood stock, clams and prawns.

Sicilian style baked rigatoni tossed with beef and lamb ragù, fried “melt in your mouth” eggplant, mozzarella, provolone bechamel, Parmigiano. GF penne available to substitute upon request.

A spicy vegetarian dish with marinated and roasted vegetables: yellow and green organic zucchini, bell peppers, organic carrots, mushrooms and spinach sautéed with fresh herbs, plum tomato sauce, and calabrian chili peppers puree, tossed wi

Baked penne with home smoked wild salmon, lemon zest, arugula, chopped tomato, mozzarella, ricotta and cream. GF penne available upon request.

Potato and flour gnocchi served with e with homemade basil, almond, walnut, pine nuts, parmigiano and garlic pesto and green beans.

The classic Italian dessert: lady finger biscuit soaked in espresso and Italian Marsala wine, layered with mascarpone mouse, drizzled with dark cocoa.

Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with maraschino cherry, maraschino syrup and dusted with powder sugar.

Lemon semifreddo ice cream with a liquid lemoncello core coated with crushed meringue.

Zabaione cream center, surrounded by chocolate gelato and carmelized hazelnuts, topped with cocoa powder. (contains gluten)

African bean sugar-free cocoa mousse placed on top of a layer of chocolate, topped with brûlée Italian merengue. Fresh cherry sauce.

A popular Italian cooked-cream dessert, topped with a sauce of assorted mixed berries. Gluten free.

Dark chocolate ganache, mascarpone, hazelnut crust. Italian take on chocolate cheesecake, rich and buttery with a long melt-in-your mouth chocolaty long flavor. Gluten free. Contain nuts and egg.

Caprese Estiva(GF) 13MFresh heirlooms tomato, basil, balsamic reduction, organic extra virgin olive oil, sea salt, served with cow mozzarella .

Variety of mushrooms sautéed with garlic, olive oil, marsala, and cream. Served with garlic crostini. (Gluten free option or vegan option available)

Fresh calamari sautéed in garlic and white wine simmered in a plum tomato sauce or lightly breaded and deep fried served with basil aioli sauce. (Gluten free) PLEASE CHOOSE OF THE TWO PREPARATION.

Deep fried prawns, calamari, seasonal fish, bay scallops, and vegetables served with a lemon aioli. (Gluten free)

Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini. (Gluten free option)

Tender steamed octopus chopped and mixed with an Italian Riviera olive, bell pepper and caper tapenade. Served with crostini and pickles. (Gluten free option)

A shareable order of our house-made focaccia, with rotating toppings, call to inquire. This item is not available gluten-free.

Cured meats and cheese platter. Variety of imported and local cured meats and cheeses, house pickles and EVOO garlic crostini.

Fresh beef tomato, halved, dressed with thyme, evoo, salt and pepper and seared. Served slightly warm with classic pesto with almond, walnut, pecorino and parmigiano cheese and basil. Fresh creamy burrata (mozzarella shell stuffed with crea

Tender Calamari steak strips lightly breaded and deep fried, then sauteed in a spicy tomato sauce with capers and olives.

Fresh calamari sautéed in garlic and white wine simmered in a plum tomato sauce or lightly breaded and deep fried served with basil aioli sauce.(Gluten free)

Trentino recipe: thinly sliced beef marinated for 20 days in house with coarse sea salt, juniper berry, rosemary, bay leaf, and served with a lemon infused olive oil topped with organic arugula and hand shaved grana padano. (GF)

Deep-fried Brussels Sprouts served with Calabrian chili and garlic spicy sauce.

Grilled slices of our house-made bread, brushed with olive oil; half are topped with with fresh tomatoes, garlic and parsley, half are topped with sauteed mushrooms.

Vegetarian. Fresh eggplant, first breaded with tapioca, brown rice and eggs and deep fried., and then layered with fresh mozzarella, tomato, basil, and Parmigiano, baked and topped with plum tomato sauce. (Gluten free)