Basso Restaurant & Wine Bar

Chef's selection of fine cheeses from around the world served with artisanal bread and accompaniments.

Chef's selection of fine cheeses from around the world with prosciutto di Parma and accompaniments.

Pan seared and seasoned with sea salt and extra virgin olive oil.

Italian eggplant stuffed with melted creamy burrata, olives and tomato sauce.

Sauteed calamari on the griddle with olive oil, garlic and light crushed pepper.

Pan seared shrimp, tossed with extra virgin olive oil, shaved garlic and sherry wine.

6 m/o Manchego, Majon, Spanish sobrasada Iberica, prosciutto di Parma, imported burrata, roasted olives.

Cocas are a classic tapa from Spain. Grilled and seasoned ciabatta bread with the toppings of your choice.

Atlantic cod croquettes served with dill crème fraîche.

Sautéed cauliflower with extra virgin olive oil, paprika, salt and pepper.

Pulled chicken and sofrito, or certified Angus ground beef pastry turnovers served with a lightly spicy tomato sauce. You may mix them up, or get just one flavor.

Dairy free and gluten free tomato cucumber gazpacho garnished with minced veggies.

Homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil and Parmegiano Reggiano.

Served with a lightly roasted garlic and smoked chili pepper aioli.

Grilled free-range, grass-fed hanger cut with “chimichurri” sauce.

Hand sliced delectable acorn-fed Ibérico ham imported from Salamanca, Spain. Comes with Pan con Tomate, our grilled and seasoned ciabatta bread and San Marzano salsa.

Traditional Neapolitan meatballs served with our signature Basso tomato sauce.

Hand cut, crispy Mediterranean fries with pecorino Romano cheese, herbs and truffle oil.

Pan seared mozzarella wrapped in applewood smoked bacon with apricot-mustard sauce.

Cultivated steamed PEI mussels in a white wine and tomato sauce with a touch of red hot pepper flakes. Comes with two pieces of our delicious Pan Med.

Grilled ciabatta-garlic bread with fresh San Marzano tomato salsa.

Mediterranean style seasoned and grilled ciabatta bread.

Fried potatoes served with a lightly spicy parmesan aioli.

Galician style fresh octopus with potatoes, paprika, sea salt and evoo.

Oven roasted imported mixed olives with laurel and extra virgin olive oil.

Sauteed organic spinach, shaved garlic 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.

Middle Eastern chickpea salad with grape and sun-dried tomatoes, olive mix and lemon vinaigrette.

Hydroponic Boston lettuce, seedless grapes, candied walnuts, goat cheese dressed with our lemon-soy vinaigrette.

Quinoa salad with baby spinach, cranberries, red onion and feta cheese.

San Marzano tomatoes, mozzarella, grape and sun dried tomatoes, olive mix and hot cherry peppers.

Wild mushrooms, caramelized onions, goat cheese and black truffle oil.

San Marzano tomatoes, mozarella di bufala, pecorino Romano, extra virgin olive oil and fresh basil.

San Marzano tomatoes, grandma's meatballs, mozzarella and basil.

Artisanal, kneaded by hand, authentic 14" Neapolitan pizza. San Marzano tomatoes, Spanish chorizo, spicy sofrito, mozzarella cheese and fresh basil.

White pizza with mozzarella cheese, caramelized onions, spinach and bacon drizzled with our balsamic reduction.

Fresh Italian sausage and bell peppers, onions and mozzarella cheese over San Marzano tomato sauce.

Pan seared and encrusted with unripe plantain, served with steamed potatoes, zucchini and cherry tomatoes.

Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and a fresh lemon sauce all topped with Parmegiano Reggiano. These peppers are hot, if you'd like this dish milder, let us know in the instructions box.

Homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil and Parmegiano Reggiano.

Grilled free-range, grass-fed hanger cut with “chimichurri” sauce, served with mashed potatoes and sautéed spinach.

Traditional Paella from the Valencia region (Spain): arborio rice, chicken, calamari, chorizo, clams, mussels, shrimp, and saffron.

Homemade pasta tossed with shrimp, garlic, white wine, evoo and lemon zest.

Hanger steak, chicken, Spanish chorizo, veggie stack, crispy fries and Chef Renato's sauces: Chimichurri, Guasacaca and Lemon Aioli.

Grilled, USDA grass-fed, prime boneless ribeye steak, 1.5" thick, served with garlic and rosemary butter.

Marinated and grilled French-cut, free-range chicken served with a lemon and rosemary sauce over roasted garlic mashed potatoes, sautéed baby carrots and spinach.

Bomba rice, mixed season vegetables, hot cherry peppers and saffron. Please note vegetables vary according to what's in season.

Chef selection of four fine cheeses from around the world with accompaniments.

Fluffy and airy Belgian dark chocolate mousse over a crumbly cookie crust with a hint of sea salt.

Our house molten lava cake is flourless, served with vanilla gelato.

Homemade classic Italian biscotti.

Vanilla cake soaked in three kinds of milk. Our Tres Leches is comforting and simply scrumptious!