Baked eggplant alla parmigiana with tomato sauce, parmesan cheese fresh mint and basil.
Crispy fried artichokes and zucchinI drizzled with taleggio cheese fondue.
Fresh jumbo lump crabcake, arugula salad and homemade tartar sauce.
Marinated grilled fresh calamarI over roasted eggplant puree and baby arugula salad.
Golden fried calamarI served with lightly spiced tomato sauce.
Imported fresh buffalo mozzarella cheese, sliced tomatoes, fresh basil and roasted red peppers.
Grilled shrimp and white tuscan beans, fresh rosemary and extra virgin olive oil.
Sauteed mussels in a light tomato broth or white wine, garlic and lemon.
Thinly sliced air dried beef with arugula salad and parmesan shavings drizzled with extra virgin olive oil and lemon.
Radicchio, endive, baby arugula and tomatoes with extra virgin olive oil and balsamic vinegar.
Organic baby kale, avocado, grannysmith apple and fresh buffalo ricotta cheese.
Baby arugula, dijon pear, fennel and goat cheese in a champagne vinaigrette.
Sliced red beets, vidalia onions, spinach leaves and dry aged ricotta cheese.
Baby artichokes and parmesan shavings with lemon and truffle oil.
Mixed field greens, gorgonzola cheese, roasted walnuts and dried cranberries.
Caesar salad with creamy parmesan dresing and garlic crutons.
SpaghettI pasta with mussels, calamari, shrimp and julienne of baby arugula in a light spicy tomato sauce.
BucatinI pasta with italian bacon, onions and tomato sauce topped with pecorino cheese.
Homemade fettuccine with mixed mushrooms and green peas in a light cream sauce.
Homemade spaghettI with manila clams and sauteed artichokes in a garlic and olive oil sauce and a touch of saffron.
Homemade red beets gnocchI with black truffle creamy sauce and julienne of spinach.
Homemade papardelle pasta with chopped shrimp and sauteed asparagus in a garlic and extra virgin olive oil sauce.
Homemade potato gnocchI with tomato and basil sauce topped with fresh buffalo mozzarella cheese.
Homemade crepes filled with a confit of fresh lobster, oven baked and served with a tomato and chive velute sauce.
Homemade raviolI of the day.
Risotto of the day, chef's creation.
Homemade papardelle pasta with wild boar ragu' sauce abruzzese style.
Orecchiette pasta with sweet italian sausage and broccolI rabe in a garlic and olive oil sauce.
RigatonI pasta with traditional beef bolognese sauce.
Traditional napolitan pasta with eggplant and fresh tomato sauce topped with dry aged ricotta cheese.
Homemade fettuccine pasta with fresh porcinI mushrooms and spinach leaves in a garlic and extra virgin olive oil sauce.
Pan roasted filet of codfish in a thin sliced potato crust and a puree of roasted fennel.
Grilled salmon filet with roasteed red pepper puree sauce.
Pan seared filet of striped bass in a white wine and lemon broth with cherry tomatoes, fresh fennel and sweet manila clams.
Grilled whole branzino marinated with extra virgin olive oil, lemon and oregano.
Pan roasted breast of duck with an aged balsamic vinegar reduction fresh watercress and dried figs.
Grilled lambchops marinated with fresh mint and extra virgin olive oil sauteed crispy baby artichokes.
Parmigiana style traditionally prepared and served with homemade spaghetti.
Pan seared veal scaloppine topped with sauteed shitakee mushrooms and marsala wine sauce.
Pan roasted filet mignon with a creamy white truffle sauce and caramelized onions topped with shaved parmesan.
Ladyfingers dipped in espresso coffee and mascarpone cheese.
Thin crepes filled with warm chocolate sauce served with a scoop of gelato.
Ricotta cheesecake, mango and raspberry coulis, fig jam.
Mango and raspberry puree, hint of cinnamon.
Creme brulee with a hint of orange zest.
Baked homemade warm apple terrine served with a scoop of gelato.
Menu for Basso56 provided by Allmenus.com
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