Bastas
Bastas is an Italian restaurant and bar located on Northwest 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