Website: https://www.bassobistrocafe.com/
Phone: (203) 354-6566
LUNCH / DINNER $38
Lunch Thur, Fri, Sat and Sun between 11:30am and 2:30pm
Dinner Tue, Wed, Thur, Fri, Sat and Sun from 5pm.
Choose one Tapa, either one Big Plate or Pizza, and one Dessert all for $38.
TAPAS/SMALL PLATES
POTATOES BRAVA
fried potatoes served with a lightly spicy parmesan aioli
MED FRIES AL PECORINO TARTUFO WITH LEMON AIOLI
hand cut crispy Mediterranean fries with pecorino al tartufo
SAUTEED BRUSSELS SPROUTS (GF) (V)
with sea salt and extra virgin olive oil
SPINACH AND CHICKPEAS (GF) (V)
sauteed organic spinach, shaved garlic, fresh lemon and evoo
ROASTED SPANISH OLIVES (GF) (V)
oven roasted imported mixed olives with laurel and evoo
TORTILLA ESPAÑOLA
traditional Spanish omelette made with eggs, onions and potatoes, served with a hot sherry pepper – sofrito aioli
COLIFLOR AL PIMENTÓN (GF) (V)
sautéed cauliflower, tossed with shaved garlic, extra virgin olive oil, salt, pepper and paprika
HAM AND FONTINA CROQUETTES
served with a lightly roasted garlic and smoked chili pepper aioli
EMPANADAS
pulled chicken and sofrito or certified angus beef pastry turnovers served with a light spicy tomato sauce
COCA VALENCIANA
Grilled ciabatta bread with chorizo, caramelized onions, red peppers, Manchego, pimentón de la vera, aioli
CROQUETAS DE BACALAO
Atlantic cod croquettes served with dill creme fraiche
BALELA SALAD (GF) (V)
middle eastern inspired with baby kale, chickpeas, grape and sun- dried tomatoes, peppers, red onion, scallions, olive mix, parsley and lemon vinaigrette
BIG PLATES
LINGUINI ALLE VONGOLE
Al dente served with fresh little neck clams white wine sauce
PAPPARDELLE CON I GAMBERI
Homemade pasta tossed with shrimp. garlic and white wine sauce lemon zest
RIGATONI DI AUTUNNO
Rigatoni pasta tossed with butternut squash, sage and pecorino romano
NEAPOLITAN STYLE WOOD FIRED PIZZA
GLUTEN FREE SMALL10″ | LARGE 16″
MARGHERITA
San Marzano tomatoes, mozzarella di bufala, Pecorino Romano, extra virgin olive oil and fresh basil
THE STALLION
San Marzano tomatoes, Spanish chorizo, spicy sofrito, mozzarella, fresh basil
FUNGHI TRIFOLATI PIEMONTESE
wild mushrooms, caramelized onions, goat cheese and black truffle oil
CASABLANCA PIZZA
San Marzano tomatoes, mozzarella, grape and sun-dried tomatoes, olive mix, onion and bell peppers
DESSERT
GELATO & SORBET
two scoops of homemade sorbet and/or gelato served with mini biscotti
TRES LECHES
vanilla cake soaked in 3 kinds of milk drizzled with caramel
TIRAMISU