1 / 2

Spring/Summer 2013

Spring/Summer 2013. Welcome to Basilico Our restaurant offers diners an Italian experience with a new approach to Italian food more often found in New York or London, together with all the traditional favorites from Italy.

alyssa
Download Presentation

Spring/Summer 2013

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Spring/Summer 2013 Welcome to Basilico Our restaurant offers diners an Italian experience with a new approach to Italian food more often found in New York or London, together with all the traditional favorites from Italy. Treat yourself to a dining experience with flavorsome food expertly handled, containing the most luxurious authentic ingredients from Italy and only the best of the local Irish meat, poultry and fish has to offer. Basilico has also been named “The Best Italian Food in the West" by gastronomique food critique and writer from "Taste of Ireland" with Paolo Tullio, and it is recommended by Sally and John McKenna of the Bridgestone Guide (2010,2011,2012, 2013) and byLucinda O’Sullivan in 2012/2013. .

  2. bread & nibbles 1 2 3 4 5 6 7 8 Piatto di Olive (V) Large Green Olives stuffed with tomato, Ligurian Taggiasche olives tapenade Served with Marco’s homemade ciabatta toasts. Polenta Fritta (V) Basilico famous Polenta chips served with crispy sage and parmesan shavings Served with our Angry Arrabiata tomato sauce. Bruschetta Classica (V) Marco’s homemade ciabatta toasts served with the juiciest vine tomatoes Marinated with garlic, basil and Italian olive oil, served with rocket leaves. Bruschette Fegatini Tuscany Style Free-Range Chicken Liver (Athenry) and Vin Santo Pate’ served over Marco’s ciabatta toasts with roasted garlic. Crostone Funghi (V) Marco’s ciabatta grilled with smoked mozzarella and wild mushrooms Served with rocket leaves and Italian olive oil. NEW Arancini Siciliana Sicilian style crispy Risotto croquettes filled with braised minced Irish beef Mozzarella and parmesan, served with angry Arrabiata sauce. Focaccia all’Aglio (V) Marco homemade Focaccia bread with oregano, garlic, parsley and butter. NEW Tagliere Formaggi (V) Tasting Platter of Italian and Irish gourmet cheeses, served with figs balsamic, fresh grapes and homemade ciabatta toast. Italian D.O.P. : Gorgonzola, Grana Padano (Emilia), Pecorino Sardo (Sardinia) Irish Artisan : Ardsallagh Goat’s cheese (Cork), Toonsbridge Mozzarella (Cork) 4.25 4.25 5.50 5.50 6.50 12.50 4.50 8.50

More Related