Basile - Fine Italian Kitchen Menu

(for Two) Variety of cured meats served with imported cheese, marinated vegetables and fresh olives.

Pan seared scallops with portobello mushrooms, red pepper and Gorgonzola fig sauce. Make it gluten free upon request.

Our signature and fresh Prince Edward Island mussels served in a light broth of lemon white wine, butter, capers and cherry tomatoes. Make it gluten free upon request.\n

Guest's favorite. Tempura battered calamari and spicy cherry peppers, fried and served with spicy aioli.

Lightly fried risotto rice balls stuffed with mozzarella and served on a bed of thinly sliced spec. Vegetarian. Make it vegan upon request.

Homemade burrata, served with house tomatoes and basil. Finished with olive oil and fig balsamic reduction. Vegetarian. Make it gluten free or vegan upon request.

Arugula salad with pomegranate, goat cheese, walnuts, red onion and cherry tomatoes dressed with mustard vinaigrette. Vegetarian. Make it gluten free or vegan upon request.

Marinated golden and red beets, with avocado hash, baby arugula, roasted pistachios and champagne vinaigrette.

Classic Tuscan soup with earthy rustic bread and white beans, slow cooked with mixture of carrots, onions and celery.

Sirloin meatballs with crostini, tomato sauce and shaved Parmesan.

"Best of Boston – Boston Globe” – our # 1 selling dish. Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. Veg: Eggplant)

"Best of Boston – Boston Globe” – our # 1 selling dish. Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.

Roasted Squash Stuffed with creamy ricotta and parmesan cheese, nutmeg and brown butter sauce. Topped with roasted pistachios.

Signature pasta. Stuffed with crabmeat and mascarpone cheese served with sauteed shrimps; cherry tomato white wine creamy sauce blended with English peas.

Most creative. This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas and ginger then coated in a spicy tomato cream sauce; finished with a curry leaf pistachio pesto. Vegetarian. Make it vegan upon request.

A seafood medley of hearty pieces of lobster meat, jumbo shrimp, and fresh sea scallops sauteed in a pesto cream sauce, tossed in pappardelle pasta with sundried tomatoes and Kalamata olives. Make it gluten free upon request.

Healthy choice. An authentic Italian dish made with Shrimp sauteed in a parmesan cream sauce with pancetta, English peas, and fresh garlic tossed with pappardelle pasta, finished with a freshly cracked egg yolk. Make it gluten free upon request.

Homemade Bucatini sauteed with a blend of Alfredo, Pesto and Pomodoro sauces finished with chunks of tender Angus beef and mushrooms.

Homemade potato dumplings cooked in a rich and creamy Fontina cheese sauce with touch of cracked black pepper and nutmeg. Vegetarian. Make it gluten free or vegan upon request.

Homemade Bucatini pasta with tender chicken breast tossed in pecorino cheese, salt, pepper, lemon and red pepper.

Fiori pasta tossed in fresh alla norma tomato sauce with garlic and olive oil roasted eggplant garnished with fresh parmigiano cheese.

Jumbo shrimp tossed with linguini in a sweet spicy and tangy sundried tomato pesto with red pepper and garlic.

Served with fresh berries.

Puff pastry topped with thin slices apples and baked to crispy perfection. Served with fresh berries or fruits and vanilla gelato **

Served with fresh berries and berry coulis