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LUNCH served until 5 p.m. STARTERS EGGPLANT FRIES PRETZELS WITH BEER CHEESE CRISPY FRIED CALAMARI Breaded eggplant fries, served with our Warm soft pretzels & house made beer Fried calamari *contains shellfish*, signature sauce | 9 cheese | sm 7 | lg 13.5 cherry pepper rings, & parmesan served with marinara | 10 SOUP CREAM OF PARSNIP TOMATO SOUP Roasted parsnips, espresso salt dusted croutons, chive | cup 4 | Creamy tomato soup with parmesan cheese | cup 4 | bowl 6.5 bowl 6.5 RIBOLLITA SPLIT PEA BACON SOUP Hearty Tuscan bread with sofrito vegetables, cannellini beans, seasoned sour cream, toasted almond, chives | cup 4 | bowl 6.5 and kale | bowl 7 * contains nuts * SALAD BASIL'S HOUSE SALAD KALE SALAD BASIL'S CAESAR Spring mix, candied walnuts, sun dried mixed greens, bacon, butternut squash, Romaine, croutons, romano, tomato goat cheese spread, red bell pumpkin seeds, walnuts, apple, goat house-made caesar dressing | side 5 | pepper, onion | side 5 | entrée 10 cheese, apple cider walnut vinaigrette | entrée 10 * add chicken 3 * side 6 | entrée 10 * add chicken 3 | add shrimp 5 * * contains nuts * PASTA CHICKEN ALFREDO PASTA ROSSA fettuccine, chicken, house-made alfredo sauce | 15.5 Pasta of the day tossed in a creamy romano & tomato sauce. Choose meatballs or chicken | 15.5 PESTO CHICKEN LINGUINE Linguine, basil pesto, light cream, chicken breast | 16 SPAGHETTI AND MEATBALLS * pesto contains nuts * Spaghetti, marinara, house-made meatballs | 13 KIDS GRILLED CHEESE HAM SAMMICH TURKEY SAMMICH Provolone melted on grilled sourdough. Ham on sourdough with provolone Turkey on sourdough with provolone Served with chips and a pickle | 6 cheese. Served with chips & a pickle | 6 cheese. Served with chips & a pickle | 6 BUTTER NOODLES MARINARA NOODLES ALFREDO NOODLES House made noodles in butter with House made noodles in marinara | 6 House made noodles in creamy Alfredo parmesan cheese | 6 sauce | 8 PLEASE MAKE YOUR SERVER AWARE OF ANY ALLERGIES SANDWICHES All sandwiches served with chips and a pickle. Substitute eggplant or sweet potato fries 2 | cup of soup 3 | side salad 4 AVOCADO BLT TURKEY CHEVRE Cranberry pecan bread, bacon, avocado, havarti, lettuce, tomato, Stick Boy ciabatta, cherry pepper relish, sundried tomato goat balsamic, garlic aioli | 13 *bread contains nuts cheese, avocado, turkey, arugula | 12.5 BASIL'S SPECIAL MEATBALL SUB Cranberry pecan bread, avocado, mayo, turkey, bacon, provolone, Baguette, homemade beef and pork meatballs, capicola, basil lettuce, tomato | 13.5 *bread contains nuts pesto, mozzarella, marinara. | 13 BASIL'S CLUB * pesto contains nuts * Toasted sourdough, turkey, ham, bacon, provolone, lettuce, NAPTIME tomato, mayo | 12 Toasted garlic parmesan focaccia, salami, capicola, fresh PROSCIUTTO AND ASPARAGUS mozzarella, roasted red pepper, pickled onion, arugula, Served on a toasted Stick Boy baguette with cherry pepper relish, vinaigrette | 12 ricotta, fig jam, and arugula | 13 PESTO CHICKEN MELT WILSON DRIVE Ciabatta, roasted chicken breast, red pepper pesto, tomato, Sourdough, white truffle aioli, turkey, havarti, onion, cucumber, mozzarella, fresh basil, garlic aioli | 12.5 spinach | 12 * pesto contains nuts * FALAFEL FRIED CHICKEN SANDWICH Warm pita, hummus, tzatziki, tomato, onion, harissa hot sauce, Ciabatta, fried free-range chicken breast, lettuce, tomato, pickle, mixed greens | 12.5 Basil's signature sauce | 13.5 CHICKEN SHAWARMA TURKEY AVOCADO WRAP grilled marinated chicken breast, house made tzatziki, hummus, Avocado, turkey, lettuce, tomato, garlic aioli, balsamic tomato, hot sauce, onion, lettuce served in warm pita | 13 vinaigrette | 12 RED BY THE GLASS CABERNET SAUVIGNON | ROUND HILL RED BLEND | ESSAY | SOUTH AFRICA ROTATING RED | CALIFORNIA plum, ripe dark fruit | 8 glass/ 27 btl ask your server for details | glass 8/ 30 ripe and fruity | 6 glass/ 23 btl btl WHITE AND ROSE BY THE GLASS CHARDONNAY | CALIFORNIA PROSECCO | ZONIN | ITALY MOSCATO | ALLURE | CALIFORNIA full body, oaky, buttery | 8 glass/ 27 btl fresh, light, fun | 8 glass/ 25 btl bubbly, sweet, peachy | 8 glass SAUV. BLANC | NEW ZEALAND ASTORIA | PINOT GRIGIO | ITALY Classic New Zealand sauv blanc! | 8 Light, very clean, fruity | 7 glass/ 24 glass/ 27 btl PLEASE MAKE YOUR SERVER AWARE OF ANY ALLERGIES DINNER served after 5 p.m. STARTERS EGGPLANT FRIES PRETZELS WITH BEER CHEESE CRISPY FRIED CALAMARI Breaded eggplant fries, served with our Warm soft pretzels & house made beer Fried calamari *contains shellfish*, signature sauce | 9 cheese | sm 7 | lg 13.5 cherry pepper rings, & parmesan served with marinara | 10 SALADS BASIL'S HOUSE SALAD BASIL'S CHICKEN CAESAR KALE SALAD Spring mix, candied walnuts, sun dried Romaine, croutons, romano, mixed greens, bacon, butternut squash, tomato goat cheese spread, red bell house-made caesar dressing | side 5 | pumpkin seeds, walnuts, apple, & goat pepper, onion | side 5 | entrée 10 entrée 10 cheese in apple cider walnut vinaigrette * Add chicken breast | 4 * * Add chicken 4 | Add shrimp 5 * | side 6 | entrée 10 * contains nuts * SOUP RIBOLLITA SPLIT PEA BACON SOUP Hearty Tuscan bread with sofrito vegetables, cannellini beans, seasoned sour cream, toasted almonds, chives | 4.5 | 6.5 kale | 7 * contains nuts * CREAM OF PARSNIP TOMATO SOUP Roasted parsnips, espresso salt dusted croutons, chive | cup 4 | Creamy tomato soup with parmesan cheese | cup 4 | bowl 6.5 bowl 6.5 PASTA BOLOGNESE SHRIMP CARBONARA Ramblin Poppy sausage tossed with house-made pasta. | 20 herb cream sauce, prosciutto, shrimp, sweet peas, parmesan tossed with house-made pasta. Garnished with gremolata | 19 BROCCOLI AND CAULIFLOWER PAPPARDELLE Buttered pappardelle, grilled broccoli rabe, roasted cauliflower, PASTA ROSSA annatto oil, & 1,000 day gouda | 19 Pasta of the day tossed in a creamy romano & tomato sauce. Choose meatballs or chicken | 15.5 BRAISED SHORT RIB LINGUINE House-made linguine, braised short rib, Brussels sprouts, PESTO CHICKEN LINGUINE annatto oil, and butternut squash in a hazelnut cream sauce | 24 Linguine, basil pesto, light cream, grilled chicken breast. | 16 * contains nuts * * pesto contains nuts * CHICKEN ALFREDO SPAGHETTI AND MEATBALLS Fresh fettuccine, chicken, house-made alfredo sauce | 15.5 Spaghetti, marinara, house-made meatballs | 13 ENTRÉES BRAISED PORK & BUTTERNUT PAN ROASTED SALMON DUCK CONFIT RISOTTO SQUASH RISOTTO seasonal vegetable medley, sunflower asparagus, mushroom, duck prosciutto, House made bacon and creamy seed, almond, cauliflower puree, sweet shaved parmesan, herb cream sauce | 19 butternut squash risotto with arugula, potato chips, port wine glaze | 21 pumpkin seed, walnut vinaigrette and * contains nuts * Parmesan | 21 SANDWICHES All sandwiches served with chips and a pickle. Substitute eggplant fries or sweet potato fries 2 | cup of soup 3 | side salad 4 AVOCADO BLT BASIL'S CLUB Cranberry pecan bread, bacon, avocado, havarti, lettuce, tomato, Toasted sourdough, turkey, ham, bacon, provolone, lettuce, balsamic, garlic aioli | 13 *Bread contains nuts tomato, mayo | 12 BASIL'S SPECIAL FRIED CHICKEN SANDWICH Cranberry pecan bread, avocado, mayo, turkey, bacon, provolone, Ciabatta, fried free-range chicken breast, lettuce, tomato, pickle, lettuce, tomato | 13.5 *Bread contains nuts Basil's signature sauce | 13.5 MEATBALL SUB Baguette, homemade beef and pork meatballs, capicola, basil WILSON DRIVE pesto, provolone, marinara. *Pesto contains nuts* | 13 Sourdough, white truffle aioli, turkey, havarti, onion, cucumber, spinach | 12 CHICKEN SHAWARMA grilled marinated chicken breast, house made tzatziki, hummus, NAPTIME tomato, hot sauce, onion, lettuce served in warm pita | 13 Toasted garlic parmesan focaccia, salami, capicola, fresh mozzarella, roasted red pepper, pickled onion, arugula, PESTO CHICKEN MELT vinaigrette | 12 Ciabatta, roasted chicken breast, red pepper pesto, tomato, mozzarella, fresh basil, garlic aioli | 12.5 TURKEY CHEVRE TURKEY AVOCADO WRAP Stick Boy ciabatta, cherry pepper relish, sundried tomato goat Avocado, turkey, lettuce, tomato, garlic aioli, vinaigrette | 12 cheese, avocado, turkey, arugula | 12.5 PROSCIUTTO AND ASPARAGUS FALAFEL Served on a toasted Stick Boy baguette with cherry pepper relish, Warm pita, hummus, tzatziki, tomato, onion, harissa hot sauce, ricotta, fig jam, and arugula | 13 mixed greens | 12.5 WINE RED BY THE GLASS CABERNET SAUVIGNON | ROUND HILL RED BLEND | ESSAY | SOUTH AFRICA ROTATING RED | CALIFORNIA plum, ripe dark fruit | 8 glass/ 27 btl ask your sever for details | glass 8/ 30 btl ripe and fruity | 6 glass/ 23 btl WHITE BY THE GLASS MOSCATO | ALLURE | CALIFORNIA PROSECCO | ZONIN | ITALY SAUV. BLANC | NEW ZEALAND bubbly, sweet, peachy | 8 glass fresh, light, fun | 8 glass/ 25 btl Classic New Zealand sauv blanc! | 8 glass/ 27 btl CHARDONNAY | CALIFORNIA ASTORIA | PINOT GRIGIO | ITALY full body, oaky, buttery | 8 glass/ 27 btl Light, very clean, fruity | 7 glass/ 24 PLEASE MAKE YOUR SERVER AWARE OF ANY ALLERGIES.
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  • DINING with Michelangeloπ Seasonal Tuscan Recipes

    DINING with Michelangeloπ Seasonal Tuscan Recipes

    DINING WITH MICHELANGELOπ Seasonal Tuscan Recipes Compiled and Cooked by KATIA AMORE loveSicily In Collaboration with SARAH TOWLE Time Traveler Tours & Tales for the Kickstarter Campaign in Support of IN THE FOOTSTEPS OF GIANTS, Michelangelo’s Life and Works Revealed by Mary Hoffman SPRING Y ANTIPASTO Z Salvia Fritta in Pastella Battered and Fried Sage Leaves Y PRIMO Z Pici con le Briciole Thick, Hand-Rolled Pasta with Breadcrumb Topping Y SECONDO Z Agnello alla Maremmana Lamb as made in Maremma Y DOLCE Z Torta di Ricotta Garfagnina Ricotta Tart as made in Garfagnina Y WINE PAIRING Z Morellino di Scansano SALVIA FRITTA IN PASTELLA Ingredients 48 sage leaves 24 anchovy fllets 200 g all-purpose four | 1½ cups US | 1¼ cups UK A pinch of salt 120 ml ice-cold sparkling water | 4 oz Extra virgin olive oil Preparation Select large sage leaves, the biggest you can fnd. Italians prefer to use the salvione type (Jerusalem sage) for their ample size. Wash them and pat dry carefully, then lay them out fat. To prepare the batter, place the four and pinch of salt in a bowl, then mix in the ice-cold sparkling water, making sure not to create lumps. Sandwich an anchovy fllet between two sage leaves. Press together and dip into the batter. Fry in 2½ cm hot oil (1 in) until they are golden brown, then place on paper towels to dry. Serve just warm and crispy. Pici con le Briciole See page 4 for recipe. 3 PICI CON LE BRICIOLE Ingredients 350 g type 00 (pizza four) | 2¾ cups US | 12 oz UK 170 g semolina four | 1⅓ cups | 6 oz 300 g (approximately) lukewarm water | 1⅓ cups | 6 oz Salt Extra virgin olive oil 2 garlic cloves 200 g stale, unsalted Tuscan bread (or 7 oz thick-crusted country bread ) 1 chili pepper Pici Preparation In a large bowl, combine the two fours with a good pinch of salt.