Menu based on seasonal products, locally grown produce & organic ingredients, fresh wild and sustainable seafood
every day, modern & creative local California cuisine. Now open for Brunch, Sundays from 11:00 AM - 2:00 PM.
Menu based on seasonal products, locally grown produce & organic ingredients, fresh wild and sustainable seafood
every day, modern & creative local California cuisine. Now open for Brunch, Sundays from 11:00 AM - 2:00 PM.
Reservations are required especially on the weekends do to a very limited indoor seating capacity. We offer a friendly and welcoming outdoor covered patio on the beautiful Paseo San Carlos Courtyard; heaters and blankets are available. We are Dog friendly!
GNOCCHI DI SPINACI 16
spinach & ricotta cheese dumplings, sun dried tomato, basil, walnuts
LAMB MEATBALLS 16
caramelized red onions, San Marzano tomato sauce, fresh goat cheese
BASIL SHRIMP 17
shallots, white wine, “salsa verde”
CHARRED OCTOPUS 20
celery, fingerling potatoes, salmoriglio sauce
SIDE OF TUSCAN OLIVES 15
selection of local mixed olives
Add all-natural chicken breast 6 or shrimp 7
BASIL HOUSE 12
heirloom lettuce, carrots, tomatoes, radishes, basil-balsamic vinaigrette
BRUSSEL SPROUT 14
apple, toasted hazelnuts, lemon dressing, pecorino cheese
ROASTED BEET 15
arugula-walnut pesto, citrus yogurt
SPECIAL SALAD (ask your server) MP
SOUP OF THE DAY (ask your server)9
TRADITIONAL LASAGNA 25
beef Bolognese, parmesan cheese, ricotta
PAPPARDELLE WITH SHORTRIB RAGOUT 29
red wine, mushrooms, shallots
CASARECCI WITH ITALIAN SAUSAGE AND BROCCOLINI 28
tomato, garlic, pecorino
BUFFALO MOZZARELLA RAVIOLI 26
basil pesto, pine nuts, parmesan
SEASONAL RAVIOLI (ask your server)25
Seasonal preparation
BLACK SQUID INK LINGUINE 28
Monterey Bay squid, Mendocino sea urchin sauce
CHEF’S SEAFOODSPECIAL (ask your server) MP
selection of local catch or imported/changes daily
ZUPPA DI PESCE 30
local seafood soup, tomato, basil
HARRIS RANCH BISTRO FILLET 36
local, fingerling potatoes, balsamic cipollini onions, herb gremolata
BRAISED LAMB 31
red wine, polenta, broccolini
FOGLINE FARM PASTURE RAISED . CHICKEN 35
(cooking time 30 minutes)
white wine braised Tuscan kale, tarragon-butter sauce
VEGAN ROASTED VEGETABLE PLATE 24
butternut squash puree, broccolini, brussel sprouts, winter squash vegeterian
Baby Carrots, brown butter, pistachios, lemon8
Fingerling potatoes, rosemary8
Delicata Squash, maple, chili, lemon 8
Soft Polenta, goat cheese 8
Marinated vegetables, olive oil, oregano 8
(olive oil substitution to butter upon request)
