Menu

Snacks

• Snack serving

  Cone – Dehydrated tomato – Lemon thyme
  Crispy cone of parmesan, sprinkled with dehydrated acidic tomato and decorated with leaves of lemon thyme.

  Duck – Blood orange – Freeze-dried yoghurt
  Smoked and salted duck served on crispy chicken skin with gel from blood orange juice. The acid from freeze-dried yoghurt rounds off the snack.

  Cannelloni – Tuna – Lemon balm 
  Pasta tube on fresh pasta dough, fried and filled with tartare on tuna, fermented pepper, capers & shallots. The snack is rounded off with leaves of lemon balm which adss freshness.

  78,-

Cold dishes

• Fresh buffalo mozzarella – Pickled tomatoes – Smoked salt

  Fresh, soft buffalo mozzarella on Italian buffalo milk & salt. Served on a bed of pickled and riped San Marzano tomatoes. Basil oil, smoked salt & fresh basil round off the dish, which appears green, white and red similar to the colors of the Italian flag, Il Tricolore

  98,-

• Veal tartare – Dehydrated tuna – Leek oil

  Tartare on veal stirred with matured parmesan, capers, mustard seeds & citrus. The dish is topped with a variety of both dried and creamy tuna and finally sprinkled with herbal oil on charred leeks.

  88,-

• Radicchio – Truffle cream – Broken gel

  Radicchio blanched with butter, dry Italian white wine & sugar. Served with truffle cream and broken gel made on pickling brine to break the richness of the dish. The dish is garnished with herb sprouts from garlic.

  68,-

• Squid – Maraschino – Almonds

  Carpaccio on fresh squid with vinaigrette, maraschino & agave. Topped with roasted almond flakes, thyme, copious amounts of grated lemon peel & Basso’s own olive oil.

  98,-

Hot dishes

• Creamy risotto – Truffle – Mascarpone

  Silky risotto on Italian cream cheese, black pepper, white wine & truffle. The dish is a classic on our menu and is an absolute must try.

  148,-

• Pommes frittata – Parma ham – Sun-dried

  Italian crispy omelette with potatoes & herbs. Served with parma ham matured at least 12 months, which gives salt and sweetness to the dish. Dried cherry tomatoes and oil on sun-dried San Marzano tomatoes.

  78,-

• Angus ox – Grappa – Sage

  Slow-cooked beef (Tri-Tip) with sauce on grappa & herbs and rounded of with cold butter. Add herbal salt with vinaigrette on blood orange & fried sage.

  148,-

• Broccolini – Charred garlic – Parmesan

  Lightly fried broccolini with mild cream on fresh as well as grated charred garlic. The dish is rounded off with matured parmesan & smoked salt.

  98,-

• Casarecce pasta – Cauliflower – Mascarpone

  Homemade pasta cooked al dente and served with a rich sauce on mascarpone & fresh cauliflower. Croutons on focaccia & parsley add crispiness to the dish.

  128,-

Dessert

• Lemon pie – Italian merinque – Passion fruit dust

  A fresh dessert, perfect for the late hours. Acidic lemon pie on shortcrust, crispy meringue, lemon curd & powdered passion fruit.

  78,-