Basile Fine Italian Kitchen - Boston, MA

Homemade burrata, served with house tomatoes and basil. Finished with olive oil and fig balsamic reduction. Vegetarian. Make it gluten free or vegan upon request.

Extremely popular and served family style. Feast of a perfect combination of pomodoro burrata, arugula salad, arancini, and calamari.

Our signature and fresh Prince Edward Island mussels served in a light broth of lemon white wine, butter, capers and cherry tomatoes. Make it gluten free upon request.

Hearty soups made with fresh seasonal vegetables. Vegetarian. Make it gluten free or vegan upon request.

Lightly fried risotto rice balls stuffed with mozzarella and served on a bed of thinly sliced spec. Vegetarian. Make it vegan upon request.

Pan seared scallops with portobello mushrooms, red pepper and Gorgonzola fig sauce. Make it gluten free upon request.

Guest's favorite. Tempura battered calamari and spicy cherry peppers, fried and served with spicy aioli.

Sirloin meatballs with crostini, tomato sauce and shaved Parmesan.

Whole leaves of baby romaine tossed in a white truffle infused dressing served with white anchovies and a fried poached egg. Make it gluten free upon request.

Arugula salad with beets, goat cheese, candied walnuts, red onion, cherry tomatoes with Dijon-mustard vinaigrette. Vegetarian. Make it gluten free or vegan upon request.

Signature pasta. Stuffed with crabmeat and mascarpone cheese served with sauteed shrimps; cherry tomato white wine creamy sauce blended with English peas.

"Best of Boston – Boston Globe” – our # 1 selling dish. Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. (, Ground Lamb, Veg: Eggplant)

"Best of Boston – Boston Globe” – our # 1 selling dish. Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. Veg: Eggplant)

"Best of Boston – Boston Globe” – our # 1 selling dish. Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.

Most creative. This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas and ginger then coated in a spicy tomato cream sauce; finished with a curry leaf pistachio pesto. Vegetarian. Make it vegan upon request.

A seafood medley of hearty pieces of lobster meat, jumbo shrimp, and fresh sea scallops sauteed in a pesto cream sauce, tossed in pappardelle pasta with sundried tomatoes and Kalamata olives. Make it gluten free upon request.

Healthy choice. An authentic Italian dish made with Shrimp sauteed in a parmesan cream sauce with pancetta, English peas, and fresh garlic tossed with pappardelle pasta, finished with a freshly cracked egg yolk. Make it gluten free upon request.

Homemade potato dumplings tossed with seasonal mushrooms. Finished with a touch of truffle oil and truffled cheese. Vegetarian. Make it gluten free or vegan upon request.

Chicken breast cutlets pounded thin and sautéed in a Lemon, white wine & butter sauce with capers, cherry tomatoes, and fresh Garlic. Served with a side of Linguini pasta.

Pan seared Cod crusted with Pistachios, served with Brussels, Heirloom Carrots. Finished with white wine & lemon butter caper sauce.

Pan seared Halibut, served with quinoa salad, finished with citrus vinaigrette.

Freshly made from mascarpone cheese, Coffee soaked grand mariner amaretti.

Served with fresh berries.