Basso Restaurant & Wine Bar

Hydroponic Boston lettuce, seedless grapes, candied walnuts, goat cheese dressed with our lemon-soy vinaigrette. This item contains nuts.

Pan seared and seasoned with sea salt and extra virgin olive oil.

Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and a fresh lemon sauce all topped with Parmegiano Reggiano. These peppers are hot, if you'd like this dish milder, let us know in the instructions box.

Pulled chicken and sofrito, or certified Angus ground beef pastry turnovers served with a lightly spicy tomato sauce. You may mix them up, or get just one flavor.

Homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil and Parmegiano Reggiano.

Grilled free-range, grass-fed hanger cut with “chimichurri” sauce.

Fried potatoes served with a lightly spicy parmesan aioli.

Galician style fresh octopus with potatoes, paprika, sea salt and evoo.

Sauteed organic spinach, shaved garlic and extra virgin olive oil.

Marinated and grilled French-cut, free-range chicken served with a lemon and rosemary sauce over roasted garlic mashed potatoes, sautéed baby carrots and spinach.

Traditional Paella from the Valencia region (Spain): arborio rice, chicken, calamari, chorizo, clams, mussels, shrimp, and saffron.

This eggplant parm is one of Chef Renato's favorite party dishes. It was a staple in our Norwalk location and now it is available in two presentations to go.

Traditional beef lasagna available in two different sizes to go.

Our take on the Lunch Special, 2 courses, $29, available Thursday to Sunday only. Pick one Tapa/Small Plate and either a Pasta, or Pizza. You may only choose one item per category.

Our take on the Lunch Special, 3 courses, $37, available Thursday to Sunday only. Pick one Tapa/Small Plate a Pasta, or Pizza and a Dessert. You may only choose one item per category.

Pan seared and seasoned with sea salt and extra virgin olive oil.

Sauteed calamari on the griddle with olive oil, garlic and light crushed pepper.

Pan seared shrimp, tossed with extra virgin olive oil, shaved garlic and sherry wine.

Three Chef's selection artisanal cheeses, Sobrasada Iberica, prosciutto Di Parma, imported burrata, roasted olives and artisanal bread.

Smoked Ibérico chorizo with chickpeas, caramelized onions and roasted peppers.

Sautéed cauliflower with extra virgin olive oil, paprika, salt and pepper.

Pulled chicken and sofrito, or certified Angus ground beef pastry turnovers served with a lightly spicy tomato sauce. You may mix them up, or get just one flavor.

Homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil and Parmegiano Reggiano.

Grilled free-range, grass-fed hanger cut with “chimichurri” sauce.

Traditional Neapolitan meatballs served with our signature Basso tomato sauce.

Hand cut, crispy Mediterranean fries with pecorino Romano cheese, herbs and truffle oil.

Cultivated steamed PEI mussels in a white wine and tomato sauce with a touch of red hot pepper flakes. Comes with two pieces of our delicious Pan Med.

Mediterranean style seasoned and grilled ciabatta bread.

Stuffed with saffron shrimp risotto over salsa verde.

Fried potatoes served with a lightly spicy parmesan aioli.

Galician style fresh octopus with potatoes, paprika, sea salt and evoo.

Oven roasted imported mixed olives with laurel and extra virgin olive oil.

Sauteed organic spinach, shaved garlic and extra virgin olive oil.

Traditional Spanish omelette made with eggs, onions and potatoes, served at room temperature with a hot sherry pepper sofrito aioli.

Wild mushroom puree soup with black truffle oil.

Hydroponic Boston lettuce, seedless grapes, candied walnuts, goat cheese dressed with our lemon-soy vinaigrette. This item contains nuts.

Fresh organic arugula roquette, quinoa, cranberries, Kalamata olives, grape tomatoes, cucumber, red onion, feta cheese and avocado with our apple cider vinaigrette.

San Marzano tomatoes, mozzarella, grape and sun dried tomatoes, olive mix and hot cherry peppers.

Wild mushrooms, caramelized onions, goat cheese and black truffle oil.

San Marzano tomatoes, mozarella di bufala, pecorino Romano, extra virgin olive oil and fresh basil.

San Marzano tomatoes, grandma's meatballs, mozzarella and basil.

Artisanal, kneaded by hand, authentic 14" Neapolitan pizza. San Marzano tomatoes, Spanish chorizo, spicy sofrito, mozzarella cheese and fresh basil.

Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and a fresh lemon sauce all topped with Parmegiano Reggiano. These peppers are hot, if you'd like this dish milder, let us know in the instructions box.

Homemade gnocchi with a creamy shiitake mushroom sauce, drizzled with 36-month old white truffle oil and Parmegiano Reggiano.

Grilled free-range, grass-fed hanger cut with “chimichurri” sauce, served with mashed potatoes and sautéed spinach.

Traditional Paella from the Valencia region (Spain): arborio rice, chicken, calamari, chorizo, clams, mussels, shrimp, and saffron.

Hanger steak, chicken, Spanish chorizo, veggie stack, crispy fries and Chef Renato's sauces: Chimichurri, Guasacaca and Lemon Aioli.

Marinated and grilled French-cut, free-range chicken served with a lemon and rosemary sauce over roasted garlic mashed potatoes, sautéed baby carrots and spinach.

Bomba rice, mixed season vegetables, hot cherry peppers and saffron. Please note vegetables vary according to what's in season.

Homemade moist gluten free cake made with almond flour with rich orange flavor and served with stracciatella gelato and chocolate covered orange twists.

Our house molten lava cake is flourless, served with vanilla gelato.

Homemade classic Italian biscotti.

Vanilla cake soaked in three kinds of milk. Our Tres Leches is comforting and simply scrumptious!