Bastas

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Bastas is an Italian restaurant and bar located on NW 21st Avenue that was opened in 1992. Bastas uses "local organic produce, meats, forest ingredients as well as fish." Everything is made inside the restaurant; nothing is precooked, which means all of the food is fresh. The chairs are recycled and the tables and couches were made locally. The wood on the walls and tables are made from barn lumber. Bastas has an excellent Italian wine list. Happy hour is everyday: mon-thurs 5-11pm fri-sat 5-11:30pm sun 10:30pm.

Menu

Appetizers

House Charcuterie

House-made salami, Tuscan chicken liver pate, house aged pecorino cheese served with green olives and Tuscan olive oil. 9

Mussels

Sautéed with thyme, saffron and garlic with a touch of cream. 6 small or 10 large

Polpini Affogati

Baby octopus slowly braised with tomatoes and garlic. Served over crostini. 7

Calamari alla Griglia

Grilled pacific calamari dry rubbed with oregano served with beluga lentils. 7

Carpaccio

Thinly sliced Angus sirloin served dressed with arugula. 7

Calamari Fritti

Lightly fried calamari served with a salsa verde. 6

Arancini

Southern style rice fritter stuffed with mozzarella, zucchini and eggplant. 6

Grilled Quail Wrapped in sage and pancetta. Served with creamy polenta. 7 or 12 for two quail

Escargot Served with garlic, parsley butter, crostini. 5

Pastas

Fusili Gorgonzola

Gorgonzola cheese sautéed with cream, proscuitto, peas and garlic tossed with fusili. 10 half/14 full

Spaghetti alle Vongole

Fresh clams, white wine, garlic, parsley tossed with spaghetti. 14/17

Ravioli

Stuffed with spinach and ricotta cheese, served with a sage butter sauce. 12/16

Uncle Vittorio’s Ragu

Umbrian ragu, braised baby back ribs in tomato sauce tossed with rigatoni. 12/15

Pasta Pollo

Chicken breast sautéed in sage butter, white wine, garlic and cream tossed with penne. 10/14

Pasta con basilico e mozzarella

Simple sauce of tomato, basil and mozzarella served over penne . 10/14

Salads

Insalata Mista

Mixed seasonal greens with red onions and balsamic vinaigrette . 6 House Caesar- Small 4 Large 9. Anchovies upon request.

Beet Salad

Organic beets served with baby watercress and fresh goat cheese in a balsamic vinaigrette. 7

Seafood Salad

Poached calamari, shrimp, and scallops with arugula greens in a lemon vinaigrette. 6

Finocchio Avocado

Chopped salad with fennel, avocado, and pecorino in a red wine vinaigrette. 8

Please ask your server about soups.

Seafood

Pesce

Please ask your server.

Tuttomare al Cartoccio Spaghetti

tossed with scallops, clams, octopus, shrimp, mussels and seasonal fish then quickly baked with tomatoes in a pastry sealed clay pot. 22

Ciuppin

The original cioppino from the Ligurian coast made with seasonal seafood served with garlic crostini. 19

Vegetables

Sautéed Spinach Sautéed Green Beans

Tuscan Fried Potatoes Grilled Polenta Grilled Radicchio Grilled Zucchini Braised Collard Greens Snow Pea Tips Mashed Potatoes

Grilled Vegetable Platter

Mushrooms, polenta, seasonal vegetables topped with smoked mozzarella. 15

Meats

Basta Burger

Half pound house ground sirloin on a fresh baked bun. Served with house fries. 9 Add smoked bacon, avocado, and smoked mozzarella 12

Gnocchi e Maiale

Gnocchi with wild mushroom marsala sauce, served with grilled spiced encrusted pork tenderloins. 24

Pollo Croccante

Crispy fried half chicken with rosemary salt and sautéed spinach. 12

Scallopine di Pollo

Draper Valley chicken breast sautéed with olives, capers, lemon served with green beans. 15

Below Served a’ la carte (sides are suggested) Tagliatta- Grilled hanger steak dry rubbed with garlic, sage and rosemary. 9

Angus Prime Tenderloin

Wrapped in house made pancetta, topped with veal glaze reduction. 19

Contact

(503) 274-1572