Basso Restaurant Wine Bar - Vollständiges Menü

red, or white

Dominated by pinot noir, it offers a perfect balance of structure and finesse. The house's signature yellow label is immediately pleasing on the nose while its complexity explodes on the palat

house infused vodka, fresh lemon juice, basil, egg white, simple syrup

redemption bourbon, honey syrup, fresh lemon

fire water bitters, house tequila, fresh lime juice, simple syrup, triple sec

tempura style battered and deep fried haricot vert served with our tasty chipotle aioli

sauteed calamari on the griddle, olive oil, garlic freshly crushed pepper

fried potatoes served with a lightly spicy parmesan aoili

san marzano tomatoes, mozzarella di bufala, pecorino romano, extra virgin olive oil and fresh basil

organic romaine lettuce tossed with our homemade classic recipe dressing, herb croutons and shaved parmegiano reggiano cheese

organic greens with roasted organic beets, gorgonzola cheese, candied walnuts and dijon dressing

three chef's selection of fine cheeses from around the world with accompaniments

grilled free-range grass-fed hanger cut with chimichurri sauce

marinated grilled australian rack of lamb au jus served with scallion mashed potatoes and sauteed green beans

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

traditional neapolitan meatballs served with our signature basso tomato sauce

Flourless molten lava cake served with vanilla gelato and fresh strawberries. Please allow 15 min prep time

traditional tomato and cucumber gazpacho

pulled chicken and sofrito or certified angus ground beef pastry turnovers served with a light spicy tomato sauce

homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil

with potatoes, paprika, sea salt, and extra virgin olive oil

maple glazed roasted pork belly with crispy crackling and pearl onions agro dolce

Two scoops of homemade sorbet and/or gelato. Current flavors: vanilla, chocolate, hazelnut, pistachio, amaretto, almond toffee, lemon, raspberry, mango

vanilla cake soaked in three kinds of milk drizzled with caramel

your choice of four gelato flavors served in petite ice cream cones (4)

with salted caramel and cognac

two authentic venezuelan corn cakes stuffed with avocado chicken salad and refried black beans and white cheese -you may choose only one flavor

san marzano tomatoes, spanish chorizo, spicy sofrito, mozzarella cheese, fresh basil

with cucumber, feta, jalapeño and a lime vinaigrette

grilled italian bread with tomato, garlic, oregano, and extra virgin olive oil

with chick peas and roasted peppers

6 crispy and deliciously cinnamon coated churros served with chef renato's belgian chocolate dipping sauce

rotating cocktail of the moment from your mixologist

with sea salt and extra virgin olive oil

pan seared shrimp, tossed with evoo, shaved garlic and sherry wine

shaved garlic and olive oil

served with a roasted garlic and chili aioli

seasoned with creamy butter and sea salt and deliciously grilled ciabatta bread

wild mushrooms, caramelized onions, goat cheese and truffle oil

hanger steak, chicken, spanish chorizo, veggie stack, fries and chef renato's sauces

Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine, and a fresh lemon sauce all topped with parmesan cheese. These peppers are hot!

Marinated grilled half free-range chicken served with a lemon and rosemary sauce over roasted garlic mashed potatoes, sautéed baby carrots and beets. Please allow at least 25 min prep time

green beans, hot cherry peppers, spring green peas, mushrooms with sofrito and arborio rice

Traditional paella from the valencia region (spain): arborio rice, chicken, calamari, chorizo, clams, mussels, shrimp, and saffron. Please allow at least 30 min prep time

wild caught and pan seared served over roasted cherry tomatoes, eggplant and olives

chef's selection of four fine cheeses from around the world with accompaniments

hand cut, crispy mediterranean fries with pecorino romano cheese, herbs and truffle oil

oven roasted imported mixed olives with laurel and extra virgin olive oil

chef's selection of fine cheeses from around the world with prosciutto di parma and accompaniments

two eggs poached, fresh tomato sauce, pepper sofrito, all in a cast iron pan, served with pita bread

sautéed cauliflower tossed with extra virgin olive oil, shaved garlic and paprika

sautéed spinach, mushrooms, melted gorgonzola, evoo

crostini with artichoke spread, seared yellow fin ahi tuna, pickled onions, capers, and avocado

hydroponic boston lettuce, seedless grapes, candied walnuts, goat cheese dressed with our lemon-soy vinaigrette

spanish chorizo, caramelized onions, red peppers, manchego cheese, pimentón de la vera, aioli

with mushroom-truffle vinaigrette

sauteed organic spinach, shaved garlic and olive oil

oven roasted imported mixed olives with laurel and extra virgin olive oil

traditional spanish omelette made with eggs, onions and potatoes, served at room temperature with a hot sherry pepper sofrito aioli

hand sliced lberico ham imported from salamanca, spain

homemade almond gelato served up with bulleit bourbon and chocolate bitters

chef selection, served with accompaniments and bread