Upcoming Events

About once a quarter, Basilico hosts Wine Dinners: special opportunities to taste some of Giampaolo’s favorite wines, explore regions of Italy, or expressions of a certain grape, and on occasion, he’ll bring out some wine from Washington, Oregon, or other parts of the world. Each course will bring a dish from the region that pairs with the wine, and you’ll have the opportunity to bring some of these wines home with you at the end!

As part of the ongoing celebration of our 20th Anniversary this December, Basilico is happy to welcome Alessandro Cellai, visiting from Cantina Vallepicciola in Tuscany, to guide us through a Four Course dinner tasting five of his wines. Signore Cellai studied under the world-renown wine maker Giacomo Tachis (who was more or less responsible for the creation of the SuperTuscan wine), and has received over 80 Tre Bicchieri awards (the highest recognition from the Gambero Rosso guide).

Serving up both international varieties, like Chardonnay and Cab Sauv, and the wines the region are famous for, Chianti Classico, he will talk us through his award winning collection. And, of course, Giampaolo has some classic Tuscan dishes to pair with each wine, including Ribollita stew, and rabbit alla Cacciatora.

For the full menu: https://conta.cc/3K9qMWJ

Basilico is open for certain Holidays with a special multi-course menu designed for that event. We are usually open for Mother’s Day, Father’s Day, Christmas Eve, New Year’s Eve, and Valentine’s Day. Check back here for more information about upcoming Holidays!

Menu

ANTIPASTO

(Your choice of Appetizer)

 Carpaccio di Manzo alla Cipriani

Thinly sliced beef,  with a mayonnaise, mustard and capers topping. Served with shaved fennel and radishes.

Vellutata di porro, patate, fontina e Granchio

Potato, leeks soup topped with fontina cheese and Crab.

I PRIMI

(Your choice of Pasta)

Ravioloni di Pesce

Shrimp, cod, salmon, calamari ricotta, Parmigiano lemon zest, chive and lemon juice stuffed Ravioli, Served in a cream lobster bique sauce and zucchini.

Gnocchi Gorgonzola e Noci

Homemade Potato and Ricotta gnocchi served wit ha gorgonzola walnut sauce

Tortellini Classici con Panna e Prosciutto

Classic homemade tortellini stuffed with pork, mortadella, prosciutto di Parma, and parmigiano Reggiano, in a parsley pasta dough, and tossed with cream, poached ham and peas.

I SECONDI

(Your choice of Secondo)

Halibut all’acquapazza

Fresh Mahi-Mahi sauteed with cherry tomato, tomato sauce, capers and olives, seasonal sides and vegetables.

Costolette di Manzo Brasate*

Long and slow braised beef ribs. Seasonal sides and vegetables

Bombine di Cavolo

Cabbage rolls stuffed with truffle risotto, and vegetables, baked with tomato and mozzarella. Served with grilled delicata squas and vegetables.

DOLCI

(Your choice of Dessert)

Crespella  ripiena di mousse al cioccolato

Crepes stuffed with chocolate mousse

Torta di Frutta all’Italiana

Sponge cake stuffed with a “diplomatica” custard and topped with fresh fruit.

About once a year, Giampaolo hosts a cooking class for small group of about 10-12 people. He will teach a technique from Italian cuisine, such has making your own pasta by hand, stuffing ravioli, getting the perfect risotto, and each person gets to participate in preparing a full, delicious dish. Afterwards, sit down together, and enjoy the meal you’ve created, and take home a printed copy of your recipe.