Basso by PXK Menu

Warm burrata cheese wrapped with aged prosciutto, drizzled with truffle oil.

Marinated grilled portugese octopus, fennel and orange medley, aged balsamic vinegar reduction, pesto topping.

warm shrimp salad black truffle & prosecco with avocado & Tomato

minestroni soup with Hudson Valley vegetables & canolini

Big Eye Tuna Crudo with Sicilian compote & pickled fennel

insalada tricolori with pears, Walnuts, Balsamic venigrette

Linguine pasta with manila clams, cherry tomatoes, fresh parsly, garlic and extra virgin olive oil.

Homemade ravioli filled with spinach and buffalo ricotta cheese in a light brown butter and crispy sage sauce.

Orecchiette pasta with sweet italian sausage and broccoli rabe in a garlic and olive oil sauce.

Traditional napolitan pasta with eggplant and fresh tomato sauce topped with dry aged ricotta cheese.

Homemade fettuccine pasta with porcini mushrooms and spinach leaves in a garlic and extra virgin olive oil sauce.

spaghetti with tomato sauce fresh basil & aged parmigiana

homemade spaghetti with sea urchin butter, shrimp and citrus crumbs

Risotto with Porcini & wild mushrooms, barolo glaze

Atlantic Swordfish with black olives, zucchini & roasted onions

Branzino Filet with delicata squash & Herbs with olive oil potatoes

Duckling MarsalaSabayon, mushrooms, mascarpone polenta

Colossal Shrimp Scampi with Risi e Bisi & broccoli rabe

14 oz Veal Chop with Cherry peppers

!4 oz Sirloin with Sage & rosemary

Choice of scrambled, poached, over easy or sunny side up, served with bacon, toast & country potatoes.

Egg pie with goat cheese, onion and zucchini baked golden brown.

Choice of 3: mushrooms, spinach, asparagus, onion, tomatoes, bacon, swiss, mozzarella, burrata, goat cheese.

Grilled 9 oz. ny strip steak and 2 eggs over easy served with rosemary fries.

Toasted bread, smashed avocado, arugula, tomatoes & 2 poached eggs.

Challah bread with fresh berries, mint, whipped cream and organic maple syrup.

100% grass fed beef, swiss cheese, caramelized onions, lettuce & tomato on brioche bun with rosemary fries.

Sauteed pei mussels with toasted bread, choice of red or white wine sauce.

Sliced red beets, vidalia onions, spinach leaves & goat cheese.

Organic baby kale, avocado, granny smith apple and fresh buffalo ricotta cheese.

Our authentic recipe with guanciale, eggs, pecorino romano cheese and black pepper.

Homemade ravioli filled with spinach and ricotta cheese in a fresh tomato and basil sauce.

Free refill.