Basso Restaurant & Wine Bar

Two authentic Venezuelan corn cakes stuffed with avocado chicken salad and refried black beans and white cheese -you may choose only one flavor.

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.

Seasoned with sea salt and a hint of crushed red pepper flakes.

Spanish Iberico chorizo with chickpeas, caramelized onions and roasted peppers.

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

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

Three dates stuffed with blue cheese and drizzled with balsamic reduction.

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.

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, 5oz. Comes with our grilled and seasoned ciabatta bread and San Marzano salsa.

Hand sliced delectable acorn-fed Ibérico ham imported from Salamanca, Spain, 2.5oz. Comes with 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.

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.

Tempura style battered, deep fried green beans served with our lightly spicy chipotle aioli.

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.

Two eggs poached, fresh tomato sauce, pepper sofrito, served with pita bread.

Sauteed organic spinach, shaved garlic and olive oil.

Traditional Spanish omelette made with eggs, onions and potatoes, served at room temperature with a hot sherry pepper sofrito aioli.

Delicious wild mushroom puree drizzled with black truffle oil. This soup is gluten free and dairy free.

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.

Organic greens with roasted organic beets, gorgonzola cheese, candied walnuts and dijon dressing.

Mediterranean quinoa salad with baby spinach, quinoa, pears, cranberries and feta.

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.

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.

Pan seared over mini pumpkin stuffed with lobster broth, chanterelle mushroom, grape tomato sauce.

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.

Al dente linguini with lamb ragú.

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

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

Braised Frenched short ribs served over a creamy mushroom risotto.

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

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

Hazelnut cheesecake with chocolate ganache.

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

6 crispy and deliciously cinnamon-coated churros served with chef Renato's Belgian chocolate dipping sauce.

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

Poached pear al vino over a delicate whipped Mascaropone cheese panna.

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