Basso Caf紬ホゥ - Norwalk, CT

with warm shrimp salad drizzled with chive aioli

wrapped mozzarella with bacon drizzled with apricot mustard caramel vinaigrette

smoked andouille light spicy sausage wrapped in paper thin sliced potato served with piquillo pepper sauce

for two

risotto croquettes

steam littleneck clams with white wine sauce

home made gnocchi with shitake mushroom sauce drizzled with a 36-month old white truffle oil

yellow fin tuna with mango, soy dressing and sesame seeds served with fried wonton chips

poached fresh maine lobster and saffron risotto with brandy sauce

sauteed calamari on the griddle, olive oil, garlic and light and crushed peppers

cultivated steamed mussels in white wine and tomato sauce with a touch of red hot pepper flakes

prosciutto di parma aged 24 months, roasted peppers and sun dried tomato spread over crostini

two authentic venezuelan corn cakes stuffed with avocado chicken salad or refried black beans and white cheese

pulled chicken and sofrito pastry shell turnovers

certified angus ground beef crispy empanadas served with light spacy tomato sauce

batter deep fried fresh artichokes with pecorino romano, lemon and basil.

mesclun greens with roasted beets, gorgonzola cheese with candied walnuts, dijon dressing

boston lettuce, seedless grapes, walnuts and goat cheese with lemon-soy vinaigrette.

fresh maine lobster salad with avocado, endives and heart of palm served with grilled garlic italian bread.

crispy romaine, radicchio, endive, campari tomatoes, olives, fresh imported buffalo mozzarella and italian vinagrette

classic caesar salad with herb croutons and shaved parmesano reggiano

seared filet of black sea bass over sauteed seasonal organic vegetables and shallots-lemon white wine sauce

seared maine diver sea scallops over creamy polenta with crispy pancheta, and watercress and ruby grapefruit salad drizzled with black truffle citrus vinaigrette

chicken, squid, shrimp, linguiza sausage, clams, mussels and saffron rice

grilled bronzini medallions, large shrimp, scallops, clams, mussels and calamari served with grilled seasonal vegetable stack and griviche sauce

grilled rack of lamb and roasted leg of lamb served with parmesan reggiano green pea risotto and grilled asparagus

with rosemary essence mashed potatoes, sauteed spinach and porcini sauce

pan roasted crispy skin duck breast roasted new potatoes and broccolini. with raspberry cabernet reduction

seared french cut pork chop served with potatoes anna, sauteed french bean and chili- blood orange sauce

marinated grilled half organic chicken served with lemon and rosemary sauce over light roasted garlic potatoes, sauteed baby carrots and beets

grilled skirt steak served with black bean, fresh corn, mango salad, fried yuka with lemon-parley and oregano sauce

served al dente linguini pasta tossed with calamari, mussels, clams, and shrimp in tomato-white wine sauce

cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and fresh lemon sauce.

traditional napoletanan baked eggplant parmesan

with lemon cream and fresh berries

warm caramel and flambe sambuca

topped with vanilla ice cream and served with strawberries and fresh whipped cream

savoiardi dipped in espresso and dark rum, layered with a whipped mascarpone, and topped with bittersweet chocolate

vanilla cake soaked in three kinds of milk drizzled with caramel

with accompaniment. for two