Basso Cafe Restaurant MenuMediterranean | Norwalk Dinner Menu
with warm shrimp salad drizzled with chive aioli
wrapped mozzarella with bacon drizzled with apricot mustard caramel vinaigrette
smoked andouille light spicy sausage wrapped in paper thin sliced potato served with piquillo pepper sauce
steam littleneck clams with white wine sauce
home made gnocchi with shitake mushroom sauce drizzled with a 36-month old white truffle oil
yellow fin tuna with mango, soy dressing and sesame seeds served with fried wonton chips
poached fresh maine lobster and saffron risotto with brandy sauce
sauteed calamari on the griddle, olive oil, garlic and light and crushed peppers
cultivated steamed mussels in white wine and tomato sauce with a touch of red hot pepper flakes
prosciutto di parma aged 24 months, roasted peppers and sun dried tomato spread over crostini
two authentic venezuelan corn cakes stuffed with avocado chicken salad or refried black beans and white cheese
pulled chicken and sofrito pastry shell turnovers
certified angus ground beef crispy empanadas served with light spacy tomato sauce
batter deep fried fresh artichokes with pecorino romano, lemon and basil.
mesclun greens with roasted beets, gorgonzola cheese with candied walnuts, dijon dressing
boston lettuce, seedless grapes, walnuts and goat cheese with lemon-soy vinaigrette.
fresh maine lobster salad with avocado, endives and heart of palm served with grilled garlic italian bread.
crispy romaine, radicchio, endive, campari tomatoes, olives, fresh imported buffalo mozzarella and italian vinagrette
classic caesar salad with herb croutons and shaved parmesano reggiano
seared filet of black sea bass over sauteed seasonal organic vegetables and shallots-lemon white wine sauce
seared maine diver sea scallops over creamy polenta with crispy pancheta, and watercress and ruby grapefruit salad drizzled with black truffle citrus vinaigrette
chicken, squid, shrimp, linguiza sausage, clams, mussels and saffron rice
grilled bronzini medallions, large shrimp, scallops, clams, mussels and calamari served with grilled seasonal vegetable stack and griviche sauce
grilled rack of lamb and roasted leg of lamb served with parmesan reggiano green pea risotto and grilled asparagus
with rosemary essence mashed potatoes, sauteed spinach and porcini sauce
pan roasted crispy skin duck breast roasted new potatoes and broccolini. with raspberry cabernet reduction
seared french cut pork chop served with potatoes anna, sauteed french bean and chili- blood orange sauce
marinated grilled half organic chicken served with lemon and rosemary sauce over light roasted garlic potatoes, sauteed baby carrots and beets
grilled skirt steak served with black bean, fresh corn, mango salad, fried yuka with lemon-parley and oregano sauce
served al dente linguini pasta tossed with calamari, mussels, clams, and shrimp in tomato-white wine sauce
cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and fresh lemon sauce.
traditional napoletanan baked eggplant parmesan
with lemon cream and fresh berries
warm caramel and flambe sambuca
topped with vanilla ice cream and served with strawberries and fresh whipped cream
savoiardi dipped in espresso and dark rum, layered with a whipped mascarpone, and topped with bittersweet chocolate
vanilla cake soaked in three kinds of milk drizzled with caramel
with accompaniment. for two
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