Bastas Trattoria MenuItalian | Northwest District Main Menu
mixed seasonal greens with red onions and red wine vinaigrette.
organic beets, baby watercress and fresh goat cheese in a balsamic vinaigrette
anchovies upon request.(serves two)
poached calamari, shrimp, and scallops tossed with arugula in a lemon vinaigrette
chopped salad with fennel, avocado, and pecorino in a red wine vinaigrette
please ask your server
gnocchi with wild mushroom marsala sauce, toppend with a grilled spiced encrusted pork tenderloin
crispy fried half chicken with rosemary salt and sauteed spinach
half pound house ground piedmontese beef on a fresh baked bun. served with house fries. 9 add smoked bacon, avocado, and smoked mozzarella
veal shank braised with garden vegetables over saffron risotto with a classic gremolata
marinated in milk and fresh herbs served with sweet and sour red cabbage and potatoes
prime tenderloin wrapped in house made pancetta topped with foie gras torchon and veal reduction with sauteed spinach and mashed potatoes.
mushrooms, polenta, seasonal vegetables topped with smoked mozzarella
clams, shrimp, calamari, scallops simmered in white wine, garlic arborio rice
fresh clams, white wine, garlic, parsley tossed with spaghetti
umbrian ragu, braised baby back ribs in tomato sauce tossed with rigatoni
a classic roman pasta. rigatoni tossed with house cured guanciale, tomatoes, chili, onions, and a touch of pecorino.
simple sauce of tomato, basil and mozzarella served over penne
house made ravioli stuffed with squash, caramelized onions and amaretto cookies in a sage butter sauce
fresh mozzarella and basil
salami, calamata olives, red onions, and mozzarella
arugula, parma prosciutto, and mozzarella.
artichoke hearts, calamata olives, mushrooms, red onions, and goat cheese
spaghetti tossed with scallops, clams, octopus, shrimp, mussels and seasonal fish then quickly baked with tomatoes in a pastry sealed clay pot
the original cioppino from the ligurian coast made with seasonal seafood served with garlic crostini
house-made salami, tuscan chicken liver pate, and house aged pecorino cheese accompanied by green olives and tuscan olive oil
sauteed with thyme, saffron, garlic and a touch of cream
thinly sliced angus sirloin dressed with arugula
braised with blackeye peas and garden vegetables
grilled pacific calamari dry rubbed with oregano over a bed of beluga lentils.
baby octopus slowly braised with tomatoes and garlic. over crostini
grilled hanger steak dry rubbed with garlic, sage and rosemary
house made tuscan bread soaked in milk and cinnamon with dried cranberries, topped with
house made ice creams vanilla, chocolate, and hazelnut
vanilla gelato with shot of espresso
a velvety italian custard made with fresh berries
featuring layers of espresso, rum tuaca and strega soaked cake mascarpone cheese and bittersweet coca with espresso and vanilla anglaise sauces
warm bittersweet chocolate torte topped with a chocolate, espresso and grappa gelato
served with white wine poached pears and whipped cream
hard pastry shell stuffed with ricotta cheese and bittersweet chocolate, garnished with orange zest and amarena cherry
house made almond biscotti. 2 each delicious paired with falchini vin santo or caffe umbria espresso.
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