Basilico Ristorante Italiano

Wild Sea Scallops Carpaccio: Home smoked wild scallops, glazed with turmeric honey glaze. Sliced and served with season radishes and arugula

Two duck legs cured overnight with garlic, thyme, black peppercorns and sea salt. Slowly poached at 200F in duck fat. Served with seasonal vegetables (GF)

Long and slow braised wild boar shanks with red wine and olives. Served with seasonal vegetables

Seasonal fresh True Cod and Sea diver scallops prepared with white wine, lemon juice evoo and capers. Seasonal Vegetables and sides (GF- Dairy free on demand -)

Homemade Cavatelli pasta served with a classic mushroom, peas, smoked ham, cream and tomato sauce.

Homemade Cavatelli sauteed with a sun dried tomato & pesto, zucchini, mushrooms and pistachio.

Gluten-Free Basilico made ladyfinger soaked in an espresso and marsala syrup, layered with the classic mascarpone egg yolk cream.

Vegetarian. Grilled eggplant layered with fresh mozzarella, tomato, basil and Parmigiano, baked and topped with plum tomato sauce

Deep fried prawns, calamari, cod, bay scallops and vegetables served with a lemon aioli. (GF)

Vegan. Marinated roasted vegetables topped with goat cheese and served with grilled bell pepper crostini

Fresh calamari sautéed in garlic and white wine simmered in a plum tomato sauce OR lightly breaded and deep fried served with lemon aioli sauce (GF)

Vegetarian. Fresh tomatoes seared and then roasted with thyme and extra virgin olive oil. Served with fresh mozzarella or burrata and pesto sauce. (GF)

Fresh calamari sautéed in garlic and white wine simmered in a plum tomato sauce OR lightly breaded and deep fried served with lemon aioli sauce

Beef, pork, veal tomato ragu tossed with our handmade pasta. Half spinach/Half regular and parmigiano cheese. Gluten-free penne available to substitute by request.

Ground pork, shallots, mushrooms, pancetta, white wine, and truffle cream in a cream sauce tossed with strozzapreti pasta. Gluten-free Fusilli available to substitute by request.

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 lasagna layered with beef, pork and veal tomato ragù, béchamel, mozzarella and Parmigiano Reggiano

Marinated and roasted vegetables: yellow and green organic zucchini, bell peppers, organic carrots, mushrooms, spinach sautéed with fresh herbs, plum tomato sauce and Calabrian chili peppers puree, tossed with homemade strengozzetti topped with goat cheese. This item is SPICY. This dish can be made Vegan & Gluten-free pasta available to substitute by request

Tenderloin filet wrapped with Prosciutto grilled and served with seasonal vegetables and sides. Please choose between sweet gorgonzola sauce OR truffle butter topping.

Fresh lamb rib chops, seasoned with garlic, rosemary, thyme, and extra virgin olive oil. Seasonal sides and vegetables.

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

Fried Polenta –yellow and blue organic corn – with side of warm Gorgonzola.

A popular Italian cooked-cream dessert, topped with a sauce of assorted mixed berries (GF)

The classic Italian dessert - Homemade airy gluten-free lady finger soaked in espresso and Italian Marsala wine, layered with marscapone mousse, drizzled with dark cocoa (GF)

A mascarpone and chocolate custard atop a roasted hazelnut crust with dark chocolate and caramel sauce (GF)