Basso Restaurant & Wine Bar

Tender grilled octopus served with confit potatoes, saffron chickpea purée, and smoked paprika emulsion.

Creamy burrata paired with fresh marinated figs, prosciutto di Parma, aged balsamic reduction, and sourdough crostini.

Thinly sliced beef tenderloin with capers, fresh basil, 24-month Parmigiano Reggiano, and white truffle oil.

Creamy Arborio rice simmered with a medley of sautéed wild mushrooms, truffle butter, and parmesan cheese.

Prime cut grilled filet mignon served with truffled potato purée and asparagus sautéed in herb butter.

Fresh daily catch baked with cherry tomatoes, kalamata olives, capers, white wine, and Provençal herbs.

Mediterranean herb-marinated lamb chops, slow-braised and served over creamy polenta with a Port wine reduction.

Fresh pasta stuffed with Maine lobster in a delicate cherry tomato, tarragon, and brandy cream sauce.

Robust Italian red wine with notes of ripe cherry, leather, and spices. Ideal with red meats and pastas.

Crisp and vibrant white wine featuring citrus notes of passionfruit and grapefruit, perfect for seafood and starters.

Premium vodka, Kahlúa coffee liqueur, freshly pulled espresso, and a touch of Baileys, shaken to perfection.