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 e Verdure Fritti (GF) — 20
Calamari tubes and tentacles and a mix of peppers, zucchini, mushrooms, and carrots lightly breaded and deep-fried, served with lemon-caper mayonnaise.
Calamari Affogati (GF) - 18
Tender Calamari sauteed in tomato sauce with capers, olives, and herbs. Can also be made spicy.
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 (GF) - 18
Seared tomato halves topped with in-house made pesto, fresh mozzarella, pine nuts, and drizzled with a balsamic reduction
Insalata Mediterranea (GF) - 10
Mixed organic greens, cucumber, cherry tomato and olives, topped with grana padano, with a choice of creamy bagnacauda dressing, gorgonzola, or balsamic.
Insalata di Pere (GF) - 13
Fresh pear over mixed gorgonzola and mascarapone, fresh arugula dressed with lemon juice and evoo; finished with walnuts and honey.
Carpaccio di Polpo (GF) - 19
Octopus "salame" made in-house, thinly sliced, and prepared with preserved zucchini, cherry tomatoes, and oranges. Lightly dressed with lemon and olive oil.
Scamorza al Forno (GF option) - 15
Scamorza cheese, baked in a dish until melty, and topped with your choice of truffle paste (vegetarian) or rosemary and prosciutto. Served with crostini.
Focaccia del Giorno - 6
A shareable order of our in0house made focaccia, with rotating toppings, noted on the specials menu.
PRIMI - PASTA ENTREES
Spaghettini Integrali al Pesto (or GF Linguini) - 25
Basilico's fresh whole wheat spaghetti, tossed with a home-made pesto, potatoes, and green beans. (Vegan pesto available on request)
Fettuccine al Ragu' Bolognese (or GF Penne) - 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.
Strozzapreti alla Norcina (or GF fusilli) - 28
Housemade truffle sausage, mushrooms, white wine, strozzapreti pasta tossed with truffle cream sauce.
Lasagna Vegetariana - 28
Rich and tasty five-layer lasagna with bechamel, ricotta with tomato, zucchini, peas, carrots, spinach, Parmigiano, and Mozzarella. Topped with a creamy tomato sauce.
Fettucine al Cinghiale (of GF Penne) - 28
Fettucine pasta, made in-house, sauteed with a slow-braised wild boar sauce, flavored with bay leaves, thyme, and juniper berries.
Tagliatelle al nero di seppia con Vongole e Gamberi (or GF lemon-thyme linguini) — 32
House-made tagliatelle pasta, colored with squid ink, tossed in olive oil, garlic, butter, and white wine, with clams, shrimp, and cherry tomatoes.
Spaghettini Integrali all'Ortolana (or GF lemon-thyme linguini) — 27
A medley of marinated and roasted vegetables sautéed with fresh herbs, olives, capers, and Calabrian chili peppers, tossed with homemade whole wheat spaghetti.
Tagliatelle alla panna e limone con Salmone (or GF Penne) - 29
House-made tagliatelle tossed in a lemon-cream sauce with cold-smoked salmon.
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
Filetto di Manzo (GF) - MP
Grilled filet 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.
Pollo alla Picatta (GF) - 33
Organic chicken breast, lightly breaded and pan-fried with lemon, butter, capers, and white wine. Served with roasted potatoes and grilled vegetables.
Pollo ai Pomodorini e Burrata (GF) - 33
Organic chicken breast, lightly breaded ad pan-fried with cherry tomatoes and olive oil, and topped with fresh burrata. Served with roasted potatoes and seasonal vegetables.
Cacciucco (GF option) - 39.50
Tuscan-style seafood stew, similar to Cioppino. Featuring manila clams, prawns, mussels, cod, bay scallops, and/or calamari (specific seafood selection may vary based on seasonal availability; check with your server) simmered in a robus tomato sauce, served with grilled bread.
Raccolto di Stagione (GF) - 27
Seasonal vegan dish, see the specials sheet for details.
SIDES
Verdure Arrostite (GF) — 10
A selection of seasonal roasted and/or grilled vegetables.
Verdure Fritte (GF) - 12
A blend of vegetables, coated in our gluten-free batter, and deep-fried, served with lemon caper mayonnaise.
Dolci - Dessert
Pannacotta ai 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