Basilico Ristorante Italiano - Olympia, WA

20 months aged Prosciutto of Parma, Pecorino Romano with honey and walnuts, brûléed goat cheese and Gorgonzola with “mostarda” or housemade jam, pickles, and housemade bread sticks or focaccia.

One pound of fresh clams and mussels sautéed with white wine, lemon juice, butter, parsley evoo and capers. Finished with a generous sprinkle of black pepper. Served with crostini bread.

Grilled eggplant layered with fresh mozzarella, tomato, basil, and Parmigiano Reggiano, baked and topped with plum tomato sauce.

Deep fried prawns, calamari, seasonal fish, bay scallops, and vegetables served with a lemon aioli.

Fresh calamari sautéed in tomato house made halibut bone stone broth with chili crumb and ginger or lightly breaded and deep fried, served with a lemon aioli.

Variety of roasted vegetables topped with goat cheese. Served with roasted bell pepper Parmigiano spread topped crostini.

Variety of wild and cultivated mushrooms, sautéed with garlic, Marsala wine and cream. Served with house made crostini.

Fresh heirloom tomatoes sliced and dressed with salt, fresh basil and balsamic reduction served with fresh Burrata (type of mozzarella).

Fresh romaine lettuce chopped and served with cherry tomatoes and Italian olives. Choice of pesto dressing, Gorgonzola Italian blue cheese or balsamic vinaigrette.

Very thin cut egg pasta, sautéed with almond and basil pesto sauce. Finished with slivered almond and green beans.

Long and slow braised beef, with onions and cherry tomatoes, thyme and parsley. Served with Maltagliati irregular large cut egg pasta and finished with Pecorino Romano cheese.

Thin egg pasta sautéed with house-smoked wild salmon, lemon zest, cream and lemon juice.

Housemade truffle sausage, mushrooms, white wine, strozzapreti pasta tossed with truffle cream sauce.

Rich and tasty five-layer lasagna with pancetta, pork and beef tomato ragu’, mozzarella, Parmigiano and béchamel.

Wide Pappardelle egg pasta sautéed with a variety of mushroom in a marsala cream sauce.

Wide Pappardelle egg pasta sautéed with a slow braised wild boar shredded meat sauce. Flavored with bay leaves, thyme, and juniper berry.

Thin homemade egg pasta sautéed, with fresh clams, calamari steak, prawns, bay scallops, seasonal fish and mussels simmered in a homemade tomato and halibut bone stock sauce with hints of ginger, preserved Calabrian chili and fresh herbs.

A medley of marinated and roasted vegetables sautéed with fresh herbs, plum tomato sauce, and Calabrian chili peppers puree, tossed with homemade strozzapreti pasta and topped with goat cheese.

8 oz tenderloin filet wrapped with prosciutto grilled and served with seasonal vegetables. Topped with your choice of sweet gorgonzola sauce or truffle butter.

Fresh lamb loin chops, seasoned with garlic, rosemary, thyme, and extra virgin olive oil, and slowly braised in red wine and beef stock. Seasonal sides and vegetables.

Thinly pounded half pound of veal scaloppine, lightly breaded with tapioca and brown rice, pan cooked with evoo, butter, white wine, lemon juice and capers. Served with seasonal vegetable and sides.

Pork shoulder braised in apricots and Italian Brandy served with grilled seasonal vegetables and roasted potatoes.

A selection of seasonal roasted and/or grilled vegetables.

Deep fried Brussels sprouts served with a Calabrian chili and garlic spicy sauce.

Fried corn polenta and Brussels Sprouts with a side of warm Gorgonzola “Dolce” sauce.

Light Italian custard with milk, cream, and vanilla beans. Choice of wild berry compote or chocolate sauce.

Dark chocolate, mascarpone creamy cheese and hazelnut crust.

Zabaione cream center, surrounded by chocolate gelato and caramelized hazelnuts. Topped with cocoa powder. (Contains Gluten and Nuts).

A sensual chocolate mousse with cinnamon and a sensation of hot chili peppers.

Two cannoli stuffed with Ricotta, chocolate drops, orange zest and served with Amarena Cherries. Topped with Amarena syrup and powdered sugar.

Coconut Gelato served in a coconut shell. Gluten Free and Vegan.