To celebrate the holiday season, Basil T’s, 183 Riverside Avenue, Red Bank, New Jersey, will be offering patrons Christmas Eve specials and a complete New Year’s Eve menu…
Christmas 2013
Antipasti:
Cozze: Fresh black shell mussels, white wine, garlic, haricote verte and extra virgin olive oil with toasted ciabatta. $16
Vongole: Fresh little neck clams, pomodoro fresco, garlic, basil and olive oil with toasted ciabatta $16
Zuppa: Lentil with carrot celery, onion, sweet potato, Reggiano Parmigiana and ditalini pasta Bowl $8
Pasta:
Frutti di Mare: Fresh shrimp, littleneck clams, mussels and calamari in a fresh tomato sauce over house made spaghetti. $27 dinner lunch $22
Secondi:
Melanzane: Traditional house made eggplant parmigiana, layers of oven roasted eggplant and fried eggplant, pomodoro fresco, pecorino and mozzarella cheeses served with house made rigatoni. $23
Merluzzo: Pan roasted Fresh filet of Chatham cod, zucchini, sweet 100 tomatoes, olive oil garlic over creamy risotto $34 dinner lunch $22
Cape Sante Livornese: Fresh Maine diver scallops, fresh tomato, Cerginola olives, capers, onions and olive oil with house made spaghetti. Dinner $34 lunch $22
New Year’s Eve 2013
Antipasti:
Insalata di Inverno: Baby field greens, lola rosa lettuce, pomegranate seeds, pignoli nuts, Parmigiano Reggiano & house made balsamic vinaigrette. 15
Caesar: Romaine hearts, Parmigiano Reggiano, Caesar dressing, Tuscan toast. 14
Peperoni e Mozzarella: House roasted red and yellow bell peppers, Bufala mozzarella, toasted ciabatta bread and ceci bean puree. 15
Caprese: Vine ripe tomato, fresh mozzarella, red onion, basil with Sicilian extra virgin olive oil and coastal sea salt. 15
Escarola: Fresh escarole, candied walnuts, Honey crisp apple, red onion, shaved provolone, red wine vinaigrette. 15
Barbabietole: Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, romaine, Sicilian olive oil, and red wine vinegar. 15
Mozzarella en Carozza: Ciabatta bread, layered with Bufala mozzarella, egg battered and golden fried in xv olive oil, served with pomodoro fresco and basil pesto. 15
Calamari Fritti: Lightly floured and crispy fried calamari with homemade marinara sauce. 16
Cozze Oreganata: Fresh black shell mussels, oreganata bread crumbs, pomodoro fresco, and extra virgin olive oil. 17
Suprema: Fratelli Galloni Prosciutto di Parma, Columbus soppresata, Genoa salami, Prosciutto Cotto, Breasola, bella cerginola olives, fresh fruit, Parmigiano – Reggiano, and Tuscan toast. Piccolo (serves 1 – 2 people) 18 Grande (serves 3 – 4 people) 26
Zuppa di Piselli: Rustic pea soup, with carrots, celery, onion and imported pancetta served with crispy toast and grated Grana Padano. 8
Zuppa di Lenticche: Home made traditional lentil soup with sweet potato, Parmigiano Reggiano and ditalini pasta. 8
Piatti del Giorno:
Bolognese: House made ruffled papardelle, veal, beef and pork, Italian tomato, fennel seed, onion celery with ricotta cheese. 26
Gnocchi: House made ricotta gnocchi, with pomodoro fresco and fresh peas. 24
Orecchiette Salsiccia: House made orecchiette, with Italian sausage, rapini flowers, Parmigiano Reggiano, garlic and extra virgin olive oil. 26
Rigatoni Cavolfiore: House made rigatoni, local cauliflower, ciabatta bread crumbs, calamata olives, garlic and Parmigiano Reggiano. 24
Ravioli: Homemade ravioli filled with four cheeses with filetto pomodoro and a house made “Big Vic’s” meatball. 26
Scarpariello: Pan roasted Frenched chicken breast, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato and rapini flowers. 33
Pollo Francese: Bell & Evan chicken breast, lightly egg battered with lemon, white wine with spinach risotto 30
Salmone: Fresh grilled Loc Duarte salmon filet over sauté rapini flowers and local red and golden beet salad. 33
Gamberoni e Calamari: Jumbo shrimp sautéed and fresh calamari with pomodoro fresco, fresh peas, garlic and olive oil with a touch of hot pepper over house made spaghetti pasta. 34
Merluzzo Livornese: Pan seared fresh Chatham cod filet, Italian tomato, calamata olives, capers, white wine and tomato with house made spaghetti. 34
Costata di Manzo: Slow cooked beef short rib with Chianti wine and root vegetables, served with Idaho potato and rutabaga puree, Brussels sprouts. 35
Maiale Peperoncini: Berkshire center cut pork chop, with house made sweet and hot vinegar peppers and fingerling potatoes. 34
Bistecca Fiorentina: 16 ounce grilled Black Angus sirloin, with house made spaghetti, and sauté spinach. 39
Pizza Napoletana: Fresh mozzarella, tomato sauce, Sicilian olive oil, Parmigiano Reggiano. 20
For more information, or to make reservations, please call (732) 842-5990.
Bon Appétit!
TAD
{ 0 comments… add one now }