Go to drinks
A collection of Sweet Basil's Summer 2025 Menu
LUNCH
Après
DINNER
DESSERT

bites

*Glacier Bay Oysters
30
cucumber | sake | yuzu mignonette
*Maine Yellowtail
25
hibiscus ginger aguachile | pickled strawberry | fennel
*Ahi Tuna Crudo
27
black vinegar ponzu | wasabi tobiko | lemongrass ginger crisp
Ricotta Gnocchi
20
artichokes | ciliegine mozzarella | caper berries | toasted almonds | smoked tomato butter
Caesar Salad
17
garlic bread crunch | white anchovy | kohlrabi | parmesan | egg
*Muse Wagyu Tataki
28
black garlic puree | tallow fried potato | marrow aioli | wasabi greens
Heirloom Tomato Salad
22
citrus labneh | grilled zucchini | toasted peanut & walnut salsa macha | mint
Crispy Shrimp & Calamari
26
sweet thai chili sauce
*Ricotta & Pea Raviolo
24
seared scallops | scallop mousse | tarragon oil | charred lemon vinegar
Whipped Feta
20
ginger hibiscus honey | lime | carta di musica

Entrées

*Lombardi Bros. Loin Burger
28
bone marrow & black pepper aioli | caramelized onion jam | ny white cheddar
*Loch Etive Steelhead Salmon
35
meyer lemon glaze | lemongrass scented rice | asparagus | charred cucumber
Argentine Red Shrimp
29
warm vegetable & kale salad | everything bagel and almond crisp | garlic yogurt | mint
Chilled Soba Noodles
22
pork belly panzanella | pine nut tahini | patty pan squash escabeche | scallions
*Tuna Tostada
32
charred avocado | cascabel chili aioli | salsa brava "contramar" | heirloom masa tortillas
Korean Fried Chicken Sandwich
24
crunchy vegetable slaw | cucumber | cilantro | kimchi mayo | kimchi dust
*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.*

**Many of our recipes contain common allergen ingredients, please speak with your server for more information. **
Chef de Cuisine: Will Edwards   |   Sous Chef:  Cristian Campbell  &  Edgar Vasquez

Après

Heirloom Tomato Salad
22
citrus labbeh | grilled zucchini | toasted peanut & walnut salsa macha | mint
Whipped Feta
20
ginger hibiscus honey | lime | carta di musica
Caesar Salad
17
garlic bread crunch | white anchovy | kohlrabi | parmesan | egg
*Ahi Tuna Crudo
26
black vinegar ponzu | wasabi tobiko | lemongrass ginger crisp
*Maine Yellowtail
25
hibiscus ginger aguachile | pickled strawberries | fennel
*Glacier Bay Oysters
30
cucumber | sake yuzu mignonette
Garden State
28
ketel one vodka | carpano dry vermouth | clarified tomato | basil evoo | sturgeon caviar
*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.*

**Many of our recipes contain common allergen ingredients, please speak with your server for more information. **
Chef de Cuisine: Will Edwards   |   Sous Chef:  Cristian Campbell  &  Edgar Vasquez

bites

*Glacier Bay Oysters
30
cucumber | sake | yuzu mignonette
*Maine Yellowtail
25
hibiscus ginger aguachile | pickled strawberry | fennel
*Ahi Tuna Crudo
27
black vinegar ponzu | wasabi tobiko | lemongrass ginger crisp
Ricotta Gnocchi
20
artichokes | ciliegine mozzarella | caper berries | toasted almonds | smoked tomato butter
Caesar Salad
17
garlic bread crunch | white anchovy | kohlrabi | parmesan | egg
*Foie Gras Gateaux
28
sake & mango gel | caramelized mango | toasted brioche | pecans
*Muse Wagyu Tataki
28
black garlic puree | tallow fried potato | marrow aioli | wasabi greens
Heirloom Tomato Salad
22
citrus labneh | grilled zucchini | toasted peanut & walnut salsa macha | mint
Octopus A La Plancha
24
potato aioli | aji amarillo crema | green olive tater tot | olive cracker
*Ricotta & Pea Raviolo
24
seared scallops | scallop mousse | tarragon oil | charred lemon vinegar
Whipped Feta
20
ginger hibiscus honey | lime | carta di musica

Entrées

*Loch Etive Steelhead Salmon
42
corn sabayon | confit tomato | crispy polenta | huitlacoche
Alaskan Halibut
55
chanterelle mushrooms | asparagus | pickled pepper butter | dill flowers
Dungeness Crab Bucatini
52
crab butter hollandaise | pecorino locatelli | chives
*South Carolina Quail
47
foie gras biscuit | english peas | tarragon | huckleberry rhubarb jam
*Colorado Beef Tenderloin
65
negiyaki scallion pancake | baby turnips | bonito aioli | mushroom tare
*Iberian Duroc Pork
58
taleggio spoonbread souffle | bourbon grilled peaches | broccolini | red eye jus
*Venison Loin Chop
56
honey lime carrots | ginger carrot puree | sesame puffed rice | gochujang ramp relish
*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.*

**Many of our recipes contain common allergen ingredients, please speak with your server for more information. **
Chef de Cuisine: Will Edwards   |   Sous Chef:  Edgar Vasquez  &  Israel Delgado

dessert

House-Made Ice Cream or Sorbet
9
Rotating Selection
suggested pairing:
Sticky Toffee Pudding Cake
16
myers's rum sauce | brown sugar rum ice cream | peanut brittle
suggested pairing:
"D'OLIVEIRAS ' 5 AÑOS' MEIO DOCE - MADEIRA, PORTUGAL"
15
Thai Iced Tea
15
thai tea panna cotta | black sesame crumble | thai tea bubbles papaya | tahini rice crispies
suggested pairing:
"ALOIS KRACHER 'ZWEIGELT BA' - BURGENLAND, AUSTRIA 2020**
17
Lemon & Fennel
15
lemon curd | fennel & brown sugar crumble | lemon basil sorbet | fennel granita
suggested pairing:
*CHATEAU RIEUSSEC - SAUTERNES, FRANCE 1998**
25
Chocolate Pinecone
19
dark chocolate mousse | chocolate financier | milk chocolate caramel | chocolate pistachio soil | pine nut ice cream
suggested pairing:
**1OYR TAWNY PORT NIEPOORT - PORTO, PORTUGAL"*
15
Pastry Chef:  Sebastien Schmitt 
MEDIA
NEWS
CAREERS
COMMUNITY