BASSO56
Italian | West 50s Main Menugrilled eggplant filled with goat cheese and fresh herbs served with sautéed fresh tomato and basil over baby arugula
crispy fried artichokes and zucchini drizzled with taleggio cheese fondue
pan seared sea scallops with sauteed wild mushrooms and aromatic orange oil
marinated grilled fresh calamari over roasted eggplant puree and baby arugula salad
golden fried calamari served with lightly spiced tomato sauce
baked smoked buffalo scamorza cheese topped with sliced speck and black truffle oil
grilled shrimp and white tuscan beans, fresh rosemary and extra virgin olive oil
sauteed mussels in a light tomato broth served with toasted bread
sliced grilled portobello mushroom marinated with fresh herbs and extra virgin olive oil served with mixed field greens
radicchio, endive, baby arugula and tomatoes with extra virgin olive oil and balsamic vinegar
baby arugula, dijon pear, fennel and goat cheese in a champagne vinaigrette
sliced red beets, vidalia onions, spinach leaves and dry aged ricotta cheese
baby artichokes and parmesan shavings with lemon and truffle oil
mixed field greens, roasted walnuts, marinated tomatoes and fried cranberres
spaghetti pasta with mussels, calamari, shrimp and julienne of baby arugula in a light spicy tomato sauce
bucatini pasta with italian bacon, onions and tomato sauce topped with pecorino cheese
homemade fettuccine with mixed mushrooms and green peas in a light cream sauce
homemade potato dumplings with fresh tomato, garlic and basil sauce
homemade papardelle pasta with chopped shrimp and sauteed asparagus tips in a garlic and extra virgin olive oil
homemade crepes filled with a confit of fresh lobster, oven baked and served with a tomato and chive veloute sauce
homemade ravioli of the day
risotto of the day, chef ‘s creation
homemade spaghetti with lamb ragu' sauce topped with pecorino romano cheese
orecchiette pasta with sweet italian sausage and broccoli in a garlic and olive oil sauce
homemade papardelle pasta with wild boar ragu' sauce, abruzzese style
rigatoni pasta with traditional beef bolognese sauce
traditional neapolitan pasta with eggplant and fresh tomato sauce topped with dry aged ricotta cheese
homemade fettuccine pasta with fresh porcini mushrooms and spinach leaves in a garlic and extra virgin olive oil sauce
pan roasted filet of codfish in a thin sliced potato crust, served with a pure of roasted fennel
grilled salmon filet served with roasted red pepper puree sauce
pan seared filet of wild striped bass in a white wine and lemon broth with cherry tomatoes, fresh fennel and sweet manila clams
grilled whole branzino marinated with extra virgin olive oil, lemon and oregano
pan roasted breast of duck with an aged balsamic vinegar reduction served with sauteed watercress and dried figs
grilled lamb chops marinated with fresh mint and extra virgin olive oil served with a crispy baby artichoke tortino
pan roasted chicken breast topped with speck and fontina cheese in a light brown herb sauce
pan seared veal scaloppine topped with sauteed shitake mushrooms and marsala wine sauce
pan roasted filet mignon with a creamy white truffle sauce and caramelized onions topped with shaved parmesan
ladyfingers dipped in espresso coffee and mascarpone cheese
thin crepes filled with warm chocolate sauce
traditional italian "cooked cream"
italian sorbet
italian ice cream
traditional creme brulee
daily special dessert
seasonal fresh fruit plate
selection of imported italian cheeses
assorted italian cookies
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