Dinner Menu - La Cena
ANTIPASTI - APPETIZERS
Affettati e Formaggi (for 2 or 4) (GF option) - 21/32
Selection of imported and local salumi and weekly selections of cheeses topped with "mostarda", pickles and crostini.
Fritto Misto Pesce e Verdure (GF) — 24 Deep fried prawns, calamari, seasonal fish, bay scallops, and vegetables served with a lemon aioli.
Calamari Fritti (GF) — 18
Tender calamari steak strips lightly breaded and deep fried, served with a lemon aioli.
Calamari Puttanesca (GF) - 24
Tender Calamari steak strips, lightly breaded and deep fried, then sauteed in a spicy tomato sauce with capers and olives.
Tortino di Verdure Arrostite (GF option) - 16
Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini.
Caprese Stagionale 18
Carpaccio di Barbabietola(GF) - 16
Roasted locally grown organic golden and red beets, preserved basil, basil oil, cane-sugar bruleed goat cheese medallions, crushed pistachio and honey.
Caprese Stagionale 18
Seared tomato halves topped with in-house made pesto, fresh mozzarella, pine nuts, and drizzled with a balsamic reduction
Polenta e Cavolini di Brussels - 19
Deep fried Brussels sprouts served with fried polenta cakes and gorgonzola sauce.
Lattuga Romana(GF) - 12
Organic romaine lettuce, local organic radicchio, shaved grana padana, cherry tomatoes, radishes, and choice of a creamy bagnacauda dressing, gorgonzola, or balsamic
Focaccia del Giorno - 6
A shareable order of our in0house made focaccia, with rotating toppings, noted on the specials menu.
PRIMI - PASTA ENTREES
Strengozzi all'Arrabbiata - 25
Basilico's fresh strengozzi pasta (made without eggs) tossed with a spicy tomato sauce with garlic, capers, imported olives, and herbs.
Fettuccine al Ragu' Bolognese - 28
Fresh home-made fettuccine egg pasta, served with slow cooked pancetta, ground beef, ground pork and tomato ragu'. Finished with a touch of cream and Parmigiano cheese.
Lasagna alla Bolognese - 28
Strozzapreti alla Norcina (or GF fusilli) - 27
Housemade truffle sausage, mushrooms, white wine, strozzapreti pasta tossed with truffle cream sauce.
Lasagna alla Bolognese - 28
Potato dumpling "gnocchi" sauteed with a slow braised wild boar shredded meat sauce, touch of parmigiano and butter. Flavored with bay leaves, thyme, and juniper berry.
Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragu’, mozzarella, Parmigiano and bechamel.
Pappardelle al Cinghiale - 27
Potato dumpling "gnocchi" sauteed with a slow braised wild boar shredded meat sauce, touch of parmigiano and butter. Flavored with bay leaves, thyme, and juniper berry.
Tagliolini alla Riviera (or GF lemon-thyme linguini) — 35
A selection of seafood including prawns, cod, salmon, manila clams, mussles, and calamari (specific items may vary based on availability and freshness) simmered in tomato sauce and tossed with our in-house made tagliolini pasta.
Strengozzi all'Ortolana (or GF lemon-thyme linguini) — 26
A medley of marinated and roasted vegetables sautéed with fresh herbs, olives, capers, and Calabrian chili peppers, tossed with homemade stregozzi thick square long pasta prepared with thyme and turmeric.
Rigatoni alla Zozzona (or GF Penne) - 27
Rigatoni tossed in a zozzona sauce: a mashup of amatricana, cacio e pepe, and carbonara sauces, with sausage thrown in for effect. This sauce is a delightful favorite, creamy, piccante, savory.
I SECONDI - MAIN ENTREE
(All the entrée are prepared gluten free, but always confirm with your waiter, please)
Pesce del Giorno (GF)— MP
Enquire with your server. Add 5 wild prawns +13 or Add Calamari steak +8
Contrafiletto di Manzo (GF) - MP
Grilled New York steak in various sizes, served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce OR truffle butter.
Brasato del Mese (GF) - MP
Our seasonal braised dish, please see specials sheet for details.
Volatile del Mese(GF) MP
Monthly selected bird, check with your server.
Baccala' alla Livornese con Vongole e Gamberi (GF bread available) 40
Baccala' (salt-cured cod) pan-fried, then simmered in a tomato sauce with potatoes, clams and shrimp. Served with seasonal vegetables.
Raccolto di Stagione (GF) - 27
Grilled mushroom, a variety of seasonal vegetables, and chickpeas simmered in tomato with deep-freid polenta corn cake.
SIDES
Verdure Arrostite (GF) — 10
A selection of seasonal roasted and/or grilled vegetables.
Cavolini di Brussels 14
Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.
Cardoncelli alla griglia e fagiolini (GF) 14
Grilled King Oyster Mushroom and green beans, dressed with mint and vinegar.
Dolci - Dessert
Pannacotta Frutti di Bosco (GF) — 8
Light Italian custard with milk, cream, and vanilla beans. Choice of wild berry compote or chocolate sauce.
Torta Mascarpone, Cioccolato e Nocciole (GF) — 10
Dark chocolate, mascarpone creamy cheese and hazelnut crust.
Tiramisu (GF option) — 9.00
Ladyfingers soaked in Marsala wine and espresso syrup, layered with a dense mascarpone cheese and egg yolks cream. Topped with dark cocoa powder.
Tartufo Nero Semifreddo — 9
Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts. Topped with cocoa powder.(Contains Gluten and Nuts)
Mousse di Cioccolato (GF) - 10
A sensual chocolate mousse with cinnamon and a sensation of hot chili peppers.
Due Cannoli con Ricotta alla Siciliana - 14
Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with Amarena Cherries. Topeed with Amerena syrup and powdered sugar.
Tartufo al Lemoncello Gelato Semifreddo - 9
Lemon semifreddo gelato with a liquid lemoncello core coasted with crushed meringue. (Contains gluten + liqour)
Gelato al Cocco — 10
Coconut Gelato served in a coconut shell. Gluten Free & Vegan