clock menu more-arrow no yes

Filed under:

The Dish: Basso's Tonight, Its Menu Now

All restaurant and bar openings get served up on a regular basis via The Dish. Notice a new restaurant in your area? Your sightings to the Dish Hotline, please.
2007_11_bassos.jpg

Barring any unforeseen setbacks, Basso's will finally open tonight. As of late last night, interior work was being finished up and the Basso guys were putting the final touches on the menu, joking that their continued delays have them as the Noe Valley punchline. The onetime Cybelle's space has about 40 seats, including the counter. From a cursory look at the (slightly-disappointing) menu—transcribed in full after the jump because we love you—Basso's will lean closer to the Ital-American checkered tablecloths of North Beach rather than the regional gourmet goodness of nearby Italian stars Incanto and La Ciccia. Just about everything is organic and locally-sourced, so it could, however, be a nice child-friendly, comfort-food option for you Noe Valley denizens. Early reports are encouraged. 3782 24th St, near Church, Noe Valley; (415) 285-3212

APPETIZERS
Fried Calamari 7.95

Chili Fired Calamari with jalapenos 8.50

Fresh Prince Edwards Island mussels and/or Manilla clams 10.95

Warm marinated mixed olives and roasted garlic with crostini (or the above prepared as a tapenade spread with crostini) 5.95

Nature free range, fresh chicken wings. 6.95

House cut steak fries with garlic, sea salt and parsley 4.95


SALADS (all greens certified organic)
Mixed baby greens, herbs and radish tossed with choice of dressing 5.50 (with dinner, 4.25)

Caesar salad with house made foccacia croutons and shaved Parmigian cheese 7.95 (add chicken 11.25)

Roasted red and gold beets with baby arugula, candied walnuts, Gorgonzola cheese tossed with a pomegranate vinaigrette 8.95

Spinach salad with poached Bosc pears, pancetta, toasted hazelnuts and tossed with a Balsamic vinaigrette 9.25

The Wedge, hearts of Romaine with crumbled bacon and blue cheese with a Balsamic vinegar reduction 6.95


SOUPS
Soups of the day, ask your server 4.50/3.50


GOURMET PIZZAS (Naples Style 12")
Margherita: tomato, fresh & whole milk mozzarella, fresh basil, and extra virgin olive oil 10.95

Siciliano: tomato, fresh & whole milk mozzarella, anchovies, capers, olives, fresh oregano and chili pepper 10.95

Dominique: Bosc pear, prosciutto, seasoned arugula greens, mascarpone and gorgonzola cheese 12

Gamberoni: tomato, marinated prawns, sliced red jalapenos, caramelized onion, lime zest and Fontina cheese 14.95

Della Santa: garlic puree, fresh and whole milk mozzarella, onion, roasted red pepper and broccolini de cicco 11.25

Pollo: tomato, marinated free range chicken, fresh and whole milk mozzarella, sweet corn, red onion and fresh oregano 11.95

Italian Sausage: tomato, fresh and whole milk mozzarella, Molinari sausage, mushrooms and garlic 11.95


SEAFOOD
Fresh Seafood of the Day AQ


PASTA
House prepared seasonal ravioli (ask your server) 11.95

Smoked salmon, capellini pasta, spinach and cherry tomatoes in a brandy cream sauce 12.95

Spaghetti tossed with fresh tomatoes, basil, garlic, extra virgin olive oil, sea salt and parmigiano 10.25 (add jumbo prawns 14.95)

Spaghetti and meatballs 11.95


DAILY SPECIALS
Monday: Niman Ranch liver and onions 11.95

Tuesday: Chicken cacciatore 11.95

Wednesday: Braised lamb shanks 22

Thursday: Osso bucco with risotto 15

Friday: Crab cioppino 22

Daily: Joe's Special—Niman Ranch ground steak, fresh organic spinach, onion, fresh organic eggs and garlic 10.95


FROM THE BROILER (We serve all natural and hormone free Niman Ranch meats)
Steaks are prepared with sea salt, cracked pepper and olive oil. Served with the fresh vegetable of the day and your choice of baked potato, steak fries, pasta or the special starch of the day.

New York Steak 12oz 22.50

Filet Mignon 8oz 21.50, 12oz 26

Porterhouse 21oz 34

Natural New Zealand rack double cut (4 bones) with gremolata and lamb sauce 22

French cut 10oz pork chop with dried cherry sauce 15

Flat Iron steak, marinated and grilled to perfection 15

Ground steak with fresh garlic, onions, sea salt and pepper 10.75

1/2 lb ground steak on French or sweet roll 8.25 (add cheese, bacon or avocado, 1.25 ea)


DESSERTS
Creme Brulee with walnut tuiles 6.50

Banana chocolate bread pudding with creme anglaise 6.75

Pear and polenta upside down cake with caramel sauce 6.75

Have or add a scoop of chocolate or vanilla gelato 2.50


CHILDREN'S MENU (served with fries or salad)
Hamburger or cheeseberger 5.75

Chicken strips 5.50

Spaghetti and Meatball 5.25

Spaghetti with marinara sauce 5.25

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world