ANTIPASTI

MINESTRONE Di VERDURA
Hearty Mediterranean soup with seasonal vegetables

SOUP OF THE DAY
Made from fresh seasonal ingredients

ARANCINI CON SPEC
Lightly fried risotto rice balls stuffed with mozzarella and served on a bed of thinly sliced spec

PROSCUITTO ASPARAGUS
Prosciutto wrapped with fennel, microgreens, asparagus and fontina cheese. Finished with a scallion vinaigrette 

BASILE SCALLOPS
Pan-seared scallops served with portobello mushrooms, red pepper and a gorgonzola fig sauce

BASILE CALAMARI
Tempura battered calamari and spicy cherry peppers. Fried and served with a spicy aioli

MUSSELS
Our signature Price Edward Island mussels served in a light broth of lemon white wine, butter, capers and cherry tomatoes

MEATBALLS
Sirloin meatballs topped with tomato sauce and shaved parmesan, served with crostini

ANTIPASTI ITALIANO
Assortment of Italian cured meats served with a variety of olives and Italian cheeses 

CAESAR SALAD
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with anchovies and a fried poached egg

ARUGULA SALAD
Topped with beets, goat cheese, candied walnuts, red onion, cherry tomatoes and a Dijon mustard vinaigrette

POMODORRO MOZZERELLA BURRATA
Homemade burrata served with hothouse tomatoes and basil. Finished with olive oil and a fig balsamic reduction

PASTA

RIGATONI BOLOGNESE
Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano-Reggiano

BASILE CRABMEAT RAVIOLI
Ravioli stuffed with crabmeat and marscarpone cheese. Served with sautéed shrimp and a cherry tomato white wine cream sauce blended with English peas

INDIAN FUSION MASALA RAVIOLI
A blend of Indian and Italian cuisine. Stuffed with ricotta cheese, English peas and ginger. Coated with a spicy tomato cream sauce and finished with a curry leaf pistachio pesto

GNOCCHI ALLA FUNGHI
Homemade potato dumplings tossed with seasonal mushrooms. Finished with a touch of truffle oil and truffled cheese

PAPPERDELLE SHORT RIB
Braised short rib, ribbon pasta and pecorino Romano. Finished with shaved parmesan

TAGLIETELLE LOBSTER
Lobster tail cooked in a Cognac cream sauce with English peas and cherry tomatoes

SIDES

YUKON POTATOES, BROCCOLI RABE, ASPARAGUS

SPINACH, CARROTS, BRUSSEL SPROUTS

MACARONI & CHEESE

SECONDI

BEEF TENDERLOIN
An 8 oz. center cut fillet grilled to perfection and finished with a Chianti veal demi-glace reduction. Served over a potato gratin cake and sautéed spinach

BRANDT BEEF NY STRIP
12 oz. of grilled NY strips served with Yukon potatoes and sautéed asparagus. Finished with a porcini sauce

VEAL CHOP
Grilled 16 oz. bone-in veal chop topped with a gorgonzola fig sauce. Served with Yukon potatoes and sautéed spinach

CHICKEN PARMESAN
Panko crusted chicken breast topped with a plum tomato sauce and melted mozzarella di bufala. Served with a side of rigatoni pomodoro 

SALMON
Pan-seared salmon served over lentil cake and asparagus. Finished with a mustard sauce

DUCK
Prepared two ways: Confit & Breast: Served with fingerling potatoes and sautéed broccoli rabe. Finished with a fig, cherry and juniper wine sauce

LAMB CHOP
Served with fingerling potatoes and sautéed broccoli rabe. Tossed in breadcrumbs and finished with a basil pesto sauce

COD FISH
Pan seared cod crusted with pistachios. Served with Brussels and heirloom carrots. Finished with a white wine caper sauce

Notes: 

Vegetarian, Vegan & Gluten Free 
options available

Please notify your server of any allergies or 
dietary restrictions before placing an order

20% gratuity included for parties of 6 or more