Basta Trattoria

Prince Edward Island mussels and baby cockle clams sautéed with garlic and our Pernod-infused San Marzano tomato sauce with a touch of cream. Served with our house-made freselle

Locally produced hand-packed ricotta cheese, lightly toasted shaved almonds and dried cranberries drizzled with our lemon-lavender honey

Our creamy, classic cornmeal dish, over a pool of San Marzano tomato sauce, topped with grated Grana Padano cheese, and drizzled with white truffle oil

Escarole and white beans, braised with extra virgin olive oil, our vegetable broth, garlic, and homemade bread, finished in our wood-burning oven with Grana Padano cheese

2 wood-oven toasted house-made crostini topped with sliced tomato, locally produced Scamorza cheese, and organic baby arugula tossed with extra virgin olive oil, freshly squeezed lemon juice, sea salt and cracked pepper (topped with Grana Padano cheese)

Cockle clams pan-roasted with San Marzano tomatoes, white wine and herb broth. Served with garlic crostini and freselle

Two wild-caught jumbo shrimp n a rosemary sprig skewer, fire grilled, served over house-made crostini, and drizzled with our Limoncello vinaigrette

Calamari, seasoned flour and cornmeal, fried in canola oil. Served with warm marinara and our lemon aioli

(voted Best in The State by Connecticut Magazine) Handmade and tender from certified Angus beef, with a touch of parmesan cheese, just like A Nonna made. Served in our warm San Marzano tomato sauce with caramelized onions and a dollop of locally produced hand-packed ricotta

Our Calamari and hot cherry pepper appetizer, dusted in seasoned flour, fried in canola oil, then sautéed with garlic, caper berries and tossed in our San Marzano tomato sauce

Organic mixed baby greens, gorgonzola cheese, seasonal fruit, dried cranberries, toasted almonds, limoncello vinaigrette

Organic baby arugula tossed with heirloom tomatoes, lemon, extra virgin olive oil finished with shaved Grana Padano cheese

With homemade dressing and garlic croutons

Mixed organic greens with red onion, chopped tomato, in our red wine vinaigrett

The classic salad of Capri. Slices of tomato and locally produced fresh Mozzarella, drizzled with extra virgin olive oil, sprinkled with sea salt and freshly ground pepper

Made using Italian penne pasta and San Marzano tomato sauce

Our in-house pappardelle pasta with three wild-caught jumbo shrimp braised in a light cream and egg sauce with pancetta and peas, topped with Grana Padano

Pasta tossed in our San Marzano tomato sauce and fresh basil with locally produced fresh mozzarella

Penne pasta in our basil and vodka scented San Marzano tomato sauce, with a touch of cream

Sliced garlic sautéed in extra virgin olive oil tossed with fresh organic parsley, a pinch of hot pepper flakes and linguine pasta

Bow tie pasta in a light sauce of organic button, cremini, portobello and porcini mushrooms, with prosciutto, cream and Marsala wine

The traditional Sunday dinner of our past. A Nonna's tender meatballs, local Italian sausage and eggplant rollatini served in our San Marzano tomato sauce with penne pasta

Italian linguine pasta tossed with chunks of wild, organic or sustainable fish of the day in a light sauce of San Marzano tomatoes, capers, caramelized onions, black olives, white wine and extra virgin olive oil

Three wild-caught jumbo shrimp sautéed with garlic, parsley and capers with extra virgin olive oil, white wine, lemon and butter, tossed with linguine

Farfalle pasta tossed with vegetables of the season, and white beans, with white wine, extra virgin olive oil, and garlic

Linguine married with our basil and garlic pesto, asparagus, sun-dried tomatoes, and three wild-caught jumbo shrimp

Chicken breast, butterflied, lightly breaded, and sautéed. then topped with our house-made, basil-scented marinara, locally produced fresh mozzarella, and Grana Padano cheese, baked in our wood oven

Tender, thin slices of chicken breast, sautéed with extra virgin olive oil and garlic, then panbraised in a sauce of lemon, white wine, capers and butter

Chicken breast, braised in a light marsala wine and cream sauce with a mix of organic mushrooms

Steak grilled to your liking, topped with sautéed assorted local mushrooms in a light marsala cream sauce finished with white truffle oil

Steak, rubbed with extra virgin olive oil and herbs, char-grilled to your preference

Breaded cutlets of Branzino pan-fried in olive oil, served over arugula tossed with olive oil and fresh lemon juice, chopped tomatoes and red onion

Grilled Branzino filets topped with a sauce of chopped San Marzano tomatoes, extra virgin olive oil, caramelized onion, garlic, black olives, capers, lemon and parsley

Pan-seared in a white wine, lemon and butter sauce with capers and artichoke hearts

Pan-seared in extra virgin olive oil with lemon and roasted garlic over truffled white beans

Jumbo wild shrimp, Prince Edward Island mussels, cockle clams, a New England wild diver sea scallop and calamari served over house-made freselle, garlic crostini or linguine

Cockle clams in their shells sautéed with garlic, parsley, and extra virgin olive oil, finished with white wine, and our house seafood stock, with a pinch of crushed red pepper, tossed with linguine

Three wild New England diver sea scallops pan-seared with lemon and garlic white wine sauce. Finished in our woodburning oven

Wild pan-seared salmon finished in a basil pesto sauce with a touch of white wine and light cream

Wild salmon grilled over coals and topped with lemon, orange, toasted nuts and raisin caponata, served with vegetables

the quintessential chilled custard with a caramelized sugar topping

a classic, Italian mélange of espresso soaked ladyfingers, dusted with cocoa, then layered with Mascarpone and freshly whipped cream

together at last, in heavenly bite sizes