Basso Caf紬ホゥ

Stuffed Piquillo Peppers

with warm shrimp salad drizzled with chive aioli

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Mozzarella And Bacon

wrapped mozzarella with bacon drizzled with apricot mustard caramel vinaigrette

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Smoked Andouille Sausage

smoked andouille light spicy sausage wrapped in paper thin sliced potato served with piquillo pepper sauce

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Chef Selection Of Artisanal Cheese With Accompaniment

for two

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Risotto Croquettes

risotto croquettes

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Vongole Al Vino Bianco

steam littleneck clams with white wine sauce

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Home Made Gnocchi

home made gnocchi with shitake mushroom sauce drizzled with a 36-month old white truffle oil

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Tuna And Mango Sashimi Salad

yellow fin tuna with mango, soy dressing and sesame seeds served with fried wonton chips

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Lobster Saffron Risotto Sicilian Style

poached fresh maine lobster and saffron risotto with brandy sauce

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Calamares A La Plancha

sauteed calamari on the griddle, olive oil, garlic and light and crushed peppers

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Mussels Alla Diavola

cultivated steamed mussels in white wine and tomato sauce with a touch of red hot pepper flakes

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Bruschetta Di Parma

prosciutto di parma aged 24 months, roasted peppers and sun dried tomato spread over crostini

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Arepas

two authentic venezuelan corn cakes stuffed with avocado chicken salad or refried black beans and white cheese

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Chicken Empanadas

pulled chicken and sofrito pastry shell turnovers

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Beef Empanadas

certified angus ground beef crispy empanadas served with light spacy tomato sauce

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Fritelle Di Carciofi

batter deep fried fresh artichokes with pecorino romano, lemon and basil.

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Beet Salad

mesclun greens with roasted beets, gorgonzola cheese with candied walnuts, dijon dressing

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Basso Salad

boston lettuce, seedless grapes, walnuts and goat cheese with lemon-soy vinaigrette.

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Lobster Salad

fresh maine lobster salad with avocado, endives and heart of palm served with grilled garlic italian bread.

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Mediterranean Salad

crispy romaine, radicchio, endive, campari tomatoes, olives, fresh imported buffalo mozzarella and italian vinagrette

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Imperatore

classic caesar salad with herb croutons and shaved parmesano reggiano

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Soup Of The Day

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Black Bass

seared filet of black sea bass over sauteed seasonal organic vegetables and shallots-lemon white wine sauce

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Sea Scallops

seared maine diver sea scallops over creamy polenta with crispy pancheta, and watercress and ruby grapefruit salad drizzled with black truffle citrus vinaigrette

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Mixed Paella For Two

chicken, squid, shrimp, linguiza sausage, clams, mussels and saffron rice

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Seafood Parrilla

grilled bronzini medallions, large shrimp, scallops, clams, mussels and calamari served with grilled seasonal vegetable stack and griviche sauce

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Lamb Two Ways

grilled rack of lamb and roasted leg of lamb served with parmesan reggiano green pea risotto and grilled asparagus

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Apple Wood Smoked Bacon Wrapped Veal Medallions

with rosemary essence mashed potatoes, sauteed spinach and porcini sauce

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Duck Breast

pan roasted crispy skin duck breast roasted new potatoes and broccolini. with raspberry cabernet reduction

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Pork Chop

seared french cut pork chop served with potatoes anna, sauteed french bean and chili- blood orange sauce

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Tuscan Grilled Chicken Under A Brick

marinated grilled half organic chicken served with lemon and rosemary sauce over light roasted garlic potatoes, sauteed baby carrots and beets

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Ranchero Steak

grilled skirt steak served with black bean, fresh corn, mango salad, fried yuka with lemon-parley and oregano sauce

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Seafood Linguini

served al dente linguini pasta tossed with calamari, mussels, clams, and shrimp in tomato-white wine sauce

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Cavatelli Chicken Scarpariello

cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and fresh lemon sauce.

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Melanzane Alla Parmigiana

traditional napoletanan baked eggplant parmesan

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Raspberry

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Mango

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Lemon

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Cabernet Rasperry

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Ginger

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Vanilla

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Lemon

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Pistachio

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Coffee

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Rum

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Berry Napoleon

with lemon cream and fresh berries

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Mocha Semifreddo

warm caramel and flambe sambuca

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Chocolate Molten Lava Cake

topped with vanilla ice cream and served with strawberries and fresh whipped cream

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Tiramisu

savoiardi dipped in espresso and dark rum, layered with a whipped mascarpone, and topped with bittersweet chocolate

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Tres Leches Cake

vanilla cake soaked in three kinds of milk drizzled with caramel

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Chef Selection Of Artisanal Cheese

with accompaniment. for two

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