A half dozen imported snails in our chef's special garlic butter.
$12.0
Broiled Scallops
Fresh sea scallops broiled and seasoned with parmesan cheese
$12.0
Shrimp Scampi
Jumbo shrimp sautéed to perfection with a touch of garlic. Served on a bed of angel hair pasta.
$15.0
Steamed Mussels Brunoise
Mussels steamed in white wine with a crunchy diced vegetable sauce.
$
Soft Shell Crab Almande
Chesapeake Bay soft shell crab sautéed with lemon, a light touch of garlic and almond au garnis.
$12.0
Frog Legs Fine Herbes
Sauteed frog legs seasoned with parsley, garlic and lemon. A true delicacy
$15.0
Stuffed Artichoke
Artichoke bottom filled with crabmeat stuffing, finished with sauce bearnaise. Served hot
$12.0
Salmon Fume
The finest smoked salmon thinly sliced and served with onions, capers and cream cheese garnish
$12.0
Oysters Rockefeller
Four fresh oysters on the half shell topped with seasoned spinach and sauce bearnaise
$15.0
Fettuccine Alfredo
Egg noodles in a sauce of cream, butter and parmesan cheese; perfected with a touch of garlic.
$10.0
Soups
French Onion Soup, Gratinee
$8.0
Chef's Special Soup du Jour
$8.0
Entrees
Duck a l'Orange
A half duck roasted until crisp and served with our own special orange sauce. An internationally acclaimed customer favorite
$29.0
Basil's Duet
Filet mignon and broiled native lobster tail
$48.0
Pepper Steak a la Francaise
Choice aged tenderloin coated with green peppercorns, served in a traditional brown sauce with cognac and cream
$35.0
Beef Stroganoff
Sautéed strips of tenderloin finished with a mushroom cream sauce and a touch of sour cream. Served on a bed of noodles.
$25.0
Wiener Schnitzel
Egg dipped veal, breaded and sautéed then finished with lemon and capers. Served with noodles.
$26.0
Fresh Atlantic Salmon
Poached in white wine and herbs or grilled to perfection. Served with sauce Béarnaise on the side
$28.0
Scampi á la Provencal
Jumbo shrimp cooked in white wine with tomatoes, onion, fine herbs and a touch of garlic. Served with angel hair pasta
$28.0
Frog Legs Fine Herbes
Sauteed frog legs seasoned with parsley, garlic and lemon. A true delicacy.
$28.0
Roast Rack of Lamb Dijonnaise
Domestic lamb prepared for one with fine herbs and natural sauces. Served with a bouquetiere of fresh vegetables.
$45.0
Filet Mignon
Grilled choice tenderloin filet of beef with sauce bearnaise and mushroom cap au garnis.
$35.0
Steak Diane
Choice aged tenderloin served in a classic sauce of brandy and red wine with onions, French mustard and mushrooms.
$35.0
Veal a la Basil's
Medallions of veal sauteed with a light cream and mushroom sauce.
$28.0
Bouquetiere of Fresh Vegetables
A vegetarian lover's delight
$19.0
Shrimp and Scallop Medley
Jumbo shrimp and sea scallops cooked in a white wine sauce with pea pods, broccoli and a touch of ginger. Served with angel hair pasta
$28.0
Soft Shell Crab Almande
Chesapeake Bay soft shell crab sautéed with lemon, a light touch of garlic and finished with almonds
$29.0
Twin New England Lobster Tails
Two broiled native lobster tails served with a side of drawn butter and sauce bearnaise
$45.0
Desserts
Coupe Basil's
Royal vanilla ice cream laced with fresh fruit, apricot, topped with strawberry sauce, coconut and finished with a pirouette. our specialty
$
Cheesecake
Creamy and delicious topped with our chef's own strawberry sauce. Royal vanilla ice cream with a pirouette, lemon sorbet with piroutte, fresh fruit by the dish
$
Baked Alaska
$
Creme Caramel French Tradition
Light egg custard topped with a caramel topping
$
Strawberries Romanoff
Fresh strawberries blended with grand marnier and orange juice, finished with creme chantilly.
$
French Parfaits
Created with french vanilla ice cream and topped with your choice of marie brizared all natural imported cordials. Chocolate, strawberry, banana, raspberry, apry.
