Basilico Ristorante

Selection of imported and local salumi and weekly selections of cheeses topped with "mostarda", pickles and crostini.

Tender calamari steak strips lightly breaded and deep fried, served with a lemon aioli.

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

Seared tomato halves topped with in-house made pesto, fresh mozzarella, pine nuts, and drizzled with a balsamic reduction

Roasted locally grown organic golden and red beets, preserved basil, basil oil, cane-sugar bruleed goat cheese medallions, crushed pistachio and honey.

A shareable order of our in-house made focaccia, with rotating toppings, noted on the specials menu.

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

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

Deep fried Brussels sprouts served with fried polenta cakes and gorgonzola sauce.

Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini.

Amber double malt

Semi-dry or Blackberry

Scotch, Can, U.S.

Spain

California

Piemonte

Veneto

Veneto

Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with Amarena Cherries. Topped with Amarena syrup and powdered sugar.

Coconut Gelato served in a coconut shell.

A sensual chocolate mousse with cinnamon and a sensation of hot chili peppers.

Light Italian custard with milk, cream, and vanilla beans. Choice of wild berry compote or chocolate sauce.

Lemon semifreddo gelato with a liquid lemoncello core coasted with crushed meringue.

Our seasonal braised dish, please see specials sheet for details.

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 robust tomato sauce, served with grilled bread.

Grilled filet steak in various sizes, served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce OR truffle butter.

Enquire with your server. Add 5 wild prawns +13

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 grilled vegetables.

Grilled mushroom, a variety of seasonal vegetables, and chickpeas simmered in tomato with deep-fried polenta corn cake.

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.

Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragu', mozzarella, Parmigiano and bechamel.

Wide pappardelle pasta, made in-house, sauteed with a slow-braised wild boar sauce, flavored with bay leaves, thyme, and juniper berries.

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.

Abruzzo

Toscana

Sangiovese, Merlot, Cab Sauv - Umbria

Puglia

Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.

A selection of seasonal roasted and/or grilled vegetables.

Homemade "orangello" organic orange liqueur, Capitol Vodka, organic lemon juice and simple syrup. Served up with orange.

Homemade organic basil and lime liqueur, Uncle Val's Botanical gin, organic lemon/lime juice and simple syrup. Served up with lime wheel.

House Capitol Vodka, Vermouth Bianco, the classic; a 3 oz pour.

Campari, sweet red Vermouth, Temple Dry gin (Navy Strength).

Mischief Golden Rye, Oola Waitsburg Bourbon, lemon juice, juniper syrup, egg white, and angostura bitters.

Washington

Umbria

Sicilia

Sardegna