Basil Seasonal Dining - San Carlos, CA

herb gnocchi, Summer vegetables, Picholine olives, sage, brown butter

Persian cucumbers, fava beans, cherry tomatoes, olive tapenade.

red onions, tomato sauce, fresh goat cheese.

farmed abalone, vermouth, parsnip puree, English peas, asparagus-potato hash.

pickled vegetables, house made mustard, brioche toast, micro greens.

glazed with Basil's own honey, crème fraiche, Persian cucumber relish.

Heirloom lettuce, carrots, tomato, pickled onions, radishes, basil-balsamic vinaigrette.

wild arugula, Point Reyes blue cheese, toasted walnuts, balsamic reduction.

Belgian endive, wild arugula, goat cheese, walnuts, raspberry vinaigrette.

La Quercia speck, English peas pesto, Petroni olive oil, toasted pine nuts.

spinach pasta, peas, mint, butter sauce, shaved sheep's milk cheese.

Monterey Bay squid, sea urchin sauce.

beet ravioli, wild mushrooms, carrot puree.

Chef's preparation of the day.

Summer vegetables in veloute, crispy pastry crust.

Llano Seco Heirloom beans, sundried tomatoes, thyme.

Russet mashed potatoes/red wine braised vegetables.

(cooking time 30 minutes) cauliflower puree, asparagus, tarragon-Meyer lemon sauce.

herb Gnocchi, Summer Vegetables Picholine Olives, Sage Butter.

red onions, tomato sauce fresh goat cheese.

abalone, vermouth, parsnip puree English peas, asparagus-potato hash.

pickled vegetables, Chef's whole grain mustard, brioche toast, micro greens.

four cheeses, nuts, dry fruits, honey.

heirloom lettuce, carrots, tomato, pickled onions, radishes, basil-balsamic vinaigrette.

wild arugula, Point Reyes blue cheese toasted walnuts, balsamic reduction.

Belgian endive, wild arugula, goat cheese, walnuts, raspberry vinaigrette.

La Quercia speck, Petroni organic olive oil English Pea pesto, toasted pine nuts.

Heirloom greens, cucumbers, black olives, farm egg, tomatoes, parsnip chips Meyer lemon vinaigrette.

house smoked wild salmon salad, apple wood smoked bacon, lettuce, tomatoes.

grass fed beef, garlic aioli, caramelized onions, Monterey Jack cheese.

glazed with Basil's own honey, crème fraiche, Persian cucumber relish.

spinach pasta, peas, butter sauce mint, sheep's milk cheese.

Monterey Bay squid, sea urchin sauce.

Carnaroli rice, butter, parmesan cheese.

vegetable ravioli, wild mushrooms, carrot puree.

Russet mashed potatoes, red wine braised vegetables.

(cooking time 30 minutes) cauliflower puree, asparagus, tarragon-Meyer lemon sauce.

Caramelized Custard.

with Meyer Lemon Custard Sauce.

Topped with House Made Vanilla Gelato.

with Candy Cap Mushroom Gelato.

Warm Flan with Brioche Bread Panettone and Port Wine Poached Pear.

A Shot of Danesi Espresso Poured over a Scoop of Baileys Gelato with Whipped Cream and Amaretto Cookies.

Made by the chef with Fuji Apples, Figs and Pine Nuts Served with Cinnamon Gelato.

with Seasonal Fruits.

Four Local Cheeses with Nuts, Honey, Nuts dried Fruits.

the best Moscato in the World.

Syrah, Di Lorenzo (Brunello), Cabernet, Chardonnay Petroni Vineyard, Sonoma.

Lemon liqueur.

The Best Moscato in the World

"Our Signature Cocktail"

Peach Puree, Tequila, Fresh Lime Juice muddle Basil, splash of Aperol, fresh Raspberry.

Grapefruit Vodka, Splash of Aperol, Fresh Basil & Lemon, a floater of Sparkling wine.

House made Limoncello, Citron New Amsterdam Vodka, Blood Orange-Pomegranate Puree.

Cucumber Organic Vodka, fresh Basil, Lime and Fever-Tree Ginger Beer.

Rye Whiskey on the Rocks with Fever-Tree Ginger Beer, Lime, Orange Bitters.

*Herbs used for our drinks comes from Chef's personalized garden.

crispy bacon, one fried egg.

herb gnocchi, Summer vegetables, Picholine olives, sage butter.

red onions, tomato sauce, fresh goat cheese.

Heirloom lettuce, carrots, tomato, pickled onions, radishes, basil-balsamic vinaigrette.

wild arugula, Point Reyes blue cheese, toasted walnuts, Meyer lemon vinaigrette.

Belgian endive, wild arugula, goat cheese, walnuts, raspberry vinaigrette.

peas, mint, butter sauce, shaved sheep's milk cheese.

Monterey Bay squid, sea urchin sauce.

double smoked bacon, fresh pasta, parmesan cheese, poached egg.

Butter & Cheese, Alfredo Sauce, Marinara Sauce.

two brioche buns, sautéed spinach, tomato, Basil Hollandaise Sauce.

New England maple syrup, fresh berries, honey-whipped cream.

poached egg, truffled mushrooms, wild arugula salad, Schoch Farm cheese, pine nuts.

grass fed beef, fried egg, garlic aioli, Monterey Jack cheese, caramelized onions.

Chef's preparation of the day.

two fried eggs, rosemary potatoes, sautéed kale, Chef's mustard.

Llano Seco Heirloom beans, spinach, poached egg.

Roasted Bosc Pear/Brioche Toast Points.

Endive-Jicama Salad with Naval Oranges, Chives and Black Olives.

Wild Arugula, Pomegranate, Fuji Apple, toasted Pumpkin Seeds, Goat Cheese; vegan option without cheese.

Vegetarian/ Vegan Choice.

Parsnip Puree, Umbrian Lentils, wild Mushrooms, Micro Basil.

Winter Vegetable Hash, house made Worcestershire Sauce, Point Reyes Blue Cheese Butter.

Roasted Vegetables and Rutabaga Puree.

Served with Rose Petal Gelato.