Basso Cafe

Tender octopus marinated in fresh herbs, served with lemon potato puree and balsamic reduction.

Creamy burrata cheese with fresh heirloom tomatoes, house-made basil pesto, and extra virgin olive oil.

Coastal mussels sautéed in white wine, garlic, shallots, cherry tomatoes, and a touch of butter.

Slow-cooked creamy arborio rice with a medley of wild mushrooms, truffle oil, and aged parmesan cheese.

Fresh Atlantic salmon with an herb crust, served with sautéed asparagus and lemon-capers sauce.

Tender chicken breast layered with prosciutto, fresh sage, and provolone cheese in a white wine sauce.

Beef short ribs slow-braised for hours in a robust red wine reduction, served over creamy polenta and root vegetables.

Handmade potato gnocchi tossed in a vibrant pistachio pesto, confit cherry tomatoes, and fresh ricotta.

Selected red wine macerated with fresh seasonal fruits, fine liqueurs, and a subtle hint of spices.

Freshly squeezed natural lemonade infused with wild lavender house syrup and sparkling water.