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Fine Dining with a Mediterranean Flair...
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APPETIZERS Lobster Napoleon 14 Layers of Lobster and Crab infused with bulgar wheat, red peppers, onions and garlic separated by crispy shells of puffed pastry topped with Lobster and finished with a light drizzle of wasabi dressing. Bouillabaisse 13 A hand selected array of mussels, clams, calamari, sea bass, salmon, Jurassic shrimp & lobster in a homemade light saffron broth. Grilled Scallops 11 Marinated Scallops delicately grilled and placed on a bed of home made German Spaetzle pasta, finished in a white wine star anise sauce. Smoked Whitefish Cakes 9 Smoked Whitefish mixed with fresh herbs and vegetables, lightly breaded and pan seared. Served with a subtle green garlic coulli. Antipasto di Basil 11 A combination of prosciutto di Parma, kosher salami, chunks of parmesan and fontina cheese, sun dried tomatoes and kalamata olives served with a vegetable bruschetta. Fried Calamari 12 Lightly breaded Calamari served with a spicy pomodoro sauce. Polenta Napoletana 8 Grilled thinly sliced Portobello mushroom served on a bed of herb flavored polenta, topped with Fontina cheese and finished in a pink garlic sauce. Eggplant Parmigiano 8 Thinly sliced eggplant lightly breaded and pan seared. Served with Parmesan and melted Mozzarella cheese in a marinara sauce.
SALADSEnsalada Española 8 Tender baby spinach tumbled in a star fruit-citrus vinaigrette and accompanied by sliced beets tossed in a light sweet raisin sour cream dressing. Basil’s Own 7 A mix of fresh mesculin greens tossed in an original basil vinaigrette. Served with red and yellow tomatoes and garnished with a julienne of red onions. Chicken 11 Shrimp 14 Taste of Greece 8 Chopped romaine lettuce, red onions, cucumbers, peppers, red and yellow tomatoes tossed in a red wine vinaigrette. Served with warm lightly crusted goat cheese. Chicken 11 Shrimp 14 Caesar 8 Chopped Caesar salad with lightly flambéed calamari, topped with shaved parmesan cheese and croutons Insalata Caprese 9 A tasteful union of sliced buffalo mozzarella, red and yellow tomatoes, dressed with fresh basil.
SOUPSMinestrone Soup du Jour cup 5 bowl 7 M.P.
PASTA Frutti Di Mare 28Calamari, mussels, clams, scallops, shrimp and lobster tossedwith linguine in a light saffron cream sauce or fra diavolo Cappelini Pomodoro 15 Fine angel hair pasta served in a robust homemade pomodorosauce with garlic and onions. Penne al Pesto 15 Penne Regatta pasta cooked in the chef’s homemade secret pesto sauce. Penne alla Vodka 15Penne pasta served in a light pink vodka sauce. Fettuccine Alfredo 15 Fettuccine tossed in a creamy garlic & fresh parmesan sauce with basil. Eggplant Parmigiano 18 Thinly sliced eggplant lightly breaded with Parmesan and melted Mozzarella cheese served with grilled vegetables.
POULTRY
Duck a l’Orange 27Grilled breast of duck in a Grand Marnier orange sauce * Chef’s suggestion medium rare Chicken Cacciatore 19 Whole petite chicken cooked with peppers, onions and wild mushrooms in a classic cacciatore style. Poulet Dijonaise 17 Boneless skinless chicken breast grilled over a slow pampering fire. Served with a white wine lime Dijon mustard sauce. Chicken Parmigiano 18 Chicken Breast lightly breaded and pan seared. Served with Parmesan and melted Mozzarella cheese in a marinara sauce.
MEATBasil’s Filet Mignon 30 A 10oz filet mignon grilled to perfection and served with a smoked merlot sauce. Moroccan Lamb 28 Marinated and grilled lamb chops served on a bed of vegetable cous cous, finished with a caramelized mint sauce. * Chef’s suggestion medium rare Veal Chop 30A tender bone in veal chop, grilled and served with a red wine shallot sauce, accompanied by the potato du joir. Vitello con Marsala 21 Medallions of pounded veal scaloppine in a wild mushroom Marsala wine sauce. Veau a la Française 21 Medallions of pounded veal scaloppine dipped in a light egg batter and pan seared, served with a white wine lemon sauce.
SEAFOODChilean Sea Bass 28 Fresh Sea bass pan seared with a lime ginger sauce, garnished with thin slices of caramelized ginger Paella Valenciana 29 A saffron-flavored Spanish Paella made with an abundance of Mussels, clams, calamari, white fish & topped with a lobster tail Bouillabaisse 29 A hand selected array of mussels, clams, calamari, sea bass, salmon, Jurassic shrimp & lobster in a homemade light saffron broth. Chef’s Signature Salmon 22 Savory filet of salmon pan seared with fresh herbs and spices. Served with a light honey glaze.
WINE LIST
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