Winter Menu. Serving modern and classic Italian dishes, prepared using only the finest ingredients from local organic produce whenever possible. Please ask for our full Dessert Menu for other options
Antipasti
BASILE Scallops*
Highly rated in online reviews. Pan seared Scallops with Portobello Mushrooms & red Peppers. Served with Gorgonzola Fig sauce
Mussels*
Fresh from Prince Edward Island. Served in a light broth of Lemon white Wine, Butter, Capers and Cherry Tomatoes
BASILE Calamari
Everyone's favorite. Fresh Calamari & spicy cherry Peppers fried with Tempura batter and served with special spicy Aioli
Arancini con Speck
Lightly fried Risotto Rice balls stuffed with Mozzarella. Served on a bed of thin sliced Speck & Arugula with Pomodoro sauce
Pomodoro Mozzarella Burrata*
Fresh Burrata, served over house Tomatoes & Basil
Meatballs
Sirloin meatballs cooked in Pomodoro sauce, served with Crostini & shaved Parmigiano Reggiano
Insalata Distintiva
Caesar Salad12,00 $US
Fresh Romaine dressed in a creamy, savory dressing with a hint of Anchovy. Topped with crunchy homemade croutons & parmesan
Baby Arugula
Pomegranate, Goat Cheese, Walnuts, red Onion & Cherry Tomatoes dressed with Dijon-Mustard Vinaigrette
Romaine Hearts
Baby Romaine tossed in a white Truffle infused dressing. Served with Anchovies and a fried poached Egg
Zuppe
Homemade Pastas
Rigatoni Bolognese "Best of Boston – Boston Globe" – Our # 1 selling dish. Simmered for 8+ hours to make this special sauce with Tomatoes, red Wine & Proteins Homemade Rigatoni tossed and cooked with Sauce and topped with shaved Parmigiano Reggiano Enjoy your choice of:
Ground Sirloin
Ground Lamb
Veg: Eggplant
Pasta Bella Mare
A seafood medley of hearty pieces of lobster meat, jumbo shrimp, and fresh sea scallops sautéed in a pesto cream sauce, tossed in pappardelle pasta with sundried tomatoes and Kalamata olives
Shrimp Carbonara
An authentic Italian dish made with shrimp sautéed in a parmesan cream sauce with pancetta, English peas, and fresh garlic tossed with pappardelle pasta, finished with a freshly cracked egg yolk
Gnocchi al Bava
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.
BASILE Signature Raviolis
Basile Halibut40,00 $US
Pan seared Halibut, served with Quinoa Salad finished with Citrus Vinaigrette
Crabmeat Ravioli
Stuffed with Crabmeat and Mascarpone Cheese, served with sautéed Shrimps Finished with white Wine creamy sauce blended with English Peas & cherry Tomatoes
Indian Fusion Masala Ravioli
Homemade Indian – Italian fusion Ravioli stuffed with Ricotta cheese, English peas & Herbs Finished in a spicy Tomato cream sauce
BASILE Special Pasta
Homemade Linguine sautéed with a blend of Alfredo, Pesto & Pomodoro sauces. Finished with chunks of tender Angus Beef and Mushrooms
Basile Chef's Tasting: Special Five-Course Dinner
Non-Vegetarian & Vegetarian options. Please ask your server for details. Chef's tasting requires a party of two or more
Basile Chef's Tasting: Special Five-Course Dinner
Rated - the Best Treat In Back Bay. Start with sharing an Antipasti Sampler with four different appetizers Next three courses are prepared by our Chef as per your taste and preferences Finish with sharing a Platter of four alluring desserts
Primi
Cabernet Sauvignon, Rutheford “Round Pound Estate”, 2015, Napa Valley, CA80,00 $US
Tuscan Blend, Tenuta dell’Ornellaia “Le Volte”, 2016, Tuscany, Italy90,00 $US
Barbera d’Asti, Michele Chiarlo, 2014, Piedmont, Italy65,00 $US
Corginano, Sardus Pater “Is Arenas” Riserva, 2011, Sardinia, Italy55,00 $US
Chardonnay, Clos Pegase, 2017, Carneros, CA50,00 $US
Verddichio, Biancoperla “Castelli di Jesi”, 2017, Marche, Italy50,00 $US
Trebbiano, Mare Antico, 2016, Umbria, Italy75,00 $US
Pinot Grigio, Villa Tullio Venetoa, 2016, Veneto, Italy60,00 $US
Pinot Gris, Lange Estate, 2016, Willamette, OR65,00 $US
Sauvignon Blanc, Clifford Bay, 2017, Marlborough, NZ45,00 $US
Malbec, Masi “Tupungato”, 2016, Mendoza, Argentina85,00 $US
Merlot, Robert Mondavi, 2016, Napa Valley, CA55,00 $US
Rare White Blend, Falesco “Vitiano” Umbria, Italy45,00 $US
Vermentino and Verdicchio Grapes Blended Together to Create an Excellent Wine. Vitiano is the Perfect Accompaniment to Pasta With Seafood and Salads., 2016
Sauvignon Blanc, Livon Villa Chiopris Viscone, Italy50,00 $US
Rare Appealing Straw Yellow Color, With Intense Bouquet Sage, Green Pepper & Hazelnut, 2017
Red Blend, Ty Caton “EnTycement”, 2014, Columbia Valley, WA55,00 $US
Dolcetto, Anna Maria Abbona “Maioli”, 2016, Piedmont, Italy50,00 $US
JUDIKA, Award winning boutique wines from Sicily, 2017, Italy40,00 $US
Red: Cerasuolo Di Vittoria, Rich and Intense With Earthy Notes and Plum Flavors
JUDIKA, Award winning boutique wines from Sicily, 2017, Italy40,00 $US
White: Blandine, Delicate Balance of Acidity and Minerality With Rich Aroma of Tropical Fruits
Masseria Frattasi, Prestige Blanc, NV, Campania, Italy50,00 $US
Straw Yellow With Golden Hues. Fine Bouquet of White Fruits and Flowers. To the Mouth is Dry and Fresh With Long Lasting Fruity Finish
Cod Fish38,00 $US
Pan seared Cod crusted with Pistachios, served with Brussels, Heirloom Carrots. Finished with white wine & lemon butter caper sauce.
Golden Duck50,00 $US
Confit & Breast: Served with fingerling Potatoes & Sauteed Broccoli Rabe. Finished with a Fig, Cherry & Juniper Berry wine sauce.
Tuscan Style Ribeye
Cowboy Bone-in 18oz Steak. Cooked with Italian herbs, accompanied with classic Potatoes au Gratin & sautéed Brussel Sprouts. Placed over a bed of sautéed Spinach & topped with garlic herb compound butter. Served on a hot cast iron plate
Bistecca alla Fiorentina for Two
Please Ask for Our Special Bistecca Alla Fiorentina for Two. Porterhouse 32oz Steak
BASILE Cioppino*
Signature dish. A seafood medley of littleneck Clams, Mussels, Shrimp, seasonal Fish, Stewed in a lightly spicy white Wine and Lemon broth with blistered Tomatoes, Garlic & fresh Basil. Served with freshly grilled Crostini
BASILE Surf & Turf
Chef's special. Deliciously decadent pairing of steamed Maine Lobster tail & grilled Filet Mignon. Served with roasted Garlic Mash with sautéed Broccoli Rabe & Béarnaise sauce
Golden Duck
Confit & Breast: Served with fingerling Potatoes & Sautéed Broccoli Rabe. Finished with a Fig, Cherry & Juniper Berry wine sauce
Beef Tenderloin*
A favorite of The Phantom Gourmet. A center cut filet grilled to perfection & finished with a Chianti Veal demi glaze reduction. Served over a Potato & Lentil Cake and sautéed Spinach
Lamb Chops – Frenched*
Always in high demand. Lamb chops from New Zealand tossed in Bread Crumbs. Finished with Basil Pesto sauce. Served with Fingerling Potatoes and sautéed Spinach
Salmon
Healthy choice. Pan seared Salmon, served over Potato & Lentil Cake & Asparagus, finished with Mustard Brandy sauce
BASILE Spicy Halibut
Fresh Atlantic Halibut slowly pan seared in mild sauce with Indian Herbs & Spices. Finished with white Wine & served with sautéed Ratatouille
Pollo Piccata
Chicken breast cutlets pounded thin and sautéed in sauce with Lemon. white Wine, Butter & Capers, Cherry Tomatoes, and fresh Garlic. Served with homemade Linguini pasta
Veal Ossobuco Ala Milanese*
Slow braised ossobuco topped with Gremolata over mashed Potatoes Served with sautéed Broccoli Rabe
Stuffed Lobster Tail
Jumbo Lobster tail stuffed with Crabmeat & broiled with Butter. Served with sautéed fresh Vegetables & Saffron Risotto
BASILE Sea Bass
Fresh & local special. Served with wild Rice, creamy Orzo Risotto, sautéed Spinach & cherry Tomatoes. Finished with a delicious Beurre blanc Lemon sauce & roasted red Pepper Coulis
BASILE Lobster Risotto
House special. Wild Rice with Lobster tail & meat, White Wine, Mussels, Cherry Tomatoes and English Peas
Contorni
Yukon Potatoes
Broccoli Rabe
Asparagus
Spinach
Carrots
Brussels Sprouts
Macaroni-N-Cheese
Italian
Espresso
Cappuccino
Coffee
Tea
Dolci Platter
$35. Must have, served family style. A sampler of four house desserts
Tiramisu
Cream Brulee
Cheesecake
Gelato
