Evening Menu

Evening Menu

Light bites, Tapas & More... and now NEW Entrées!

The story of Tapas claims that while on long trips in Spain travelers would stop and rest with a glass of wine or sherry. With the wind, dust and insects an inn keeper placed a slice of bread over the glass to protect it. When they ordered another they asked for a 'tapa', or cover, just like the first. From this ham was added and Tapas was born. The sharing of small Tapas dishes among friends and family creates lively and fun conversation, bringing the meal to a more intimate place. It also allows you to try many different items rather than just one!

At Sweet Basil’s Café and The Wine Bar we are dedicated to the principles of ‘farm to table’. We source local, organic and sustainable ingredients as much as possible!

We have tried to offer as many vegetarian dishes as possible on our menu and will also have vegetarian specials. Our focus is on quality ingredients and a cuisine that is pure, simple and playful. In the evening, the same menu is served in The Wine Bar as well as Sweet Basil's Café. Enjoy our Menu de la noche!

Cheese, Salumi/Charcuterie Plates & Nibbles

*Cheese Platter

A selection of our nightly cheeses served with accompaniments and bread.

Salumi/Charcuterie Plate

Spanish and Italian cured meats, dry-cured sausage and olive tapenade.

*Olive Plate

A selection of imported olives served with bread sticks.

Cold Tapas

Bruschetta of Salmon

Local smoked salmon, cheese, tomato and basil. {3}

Pintxo de la Foto

Smoked salmon, roasted red pepper and anchovy fillet on crostini. {3}

Wild Tiger Prawn Martini

Large Tiger Prawns served with Banana Chili Salsa.

*Veggie and Hummus

Market fresh vegetables with our homemade hummus.

*Crostini Sampler

Little toasts with tapenade, hummus, Portobello, pesto, and sun dried tomato. {5}

Hot Tapas

Chorizo al Vino

Savory sausage in red wine.

Bison and Bacon Meatballs

Bison with cured bacon in our spiced tomato sauce. {3}

Clams Mateo

Clams, bacon, tomato, onion and herbs in white wine.

Berenjeña con Queso

Fried eggplant with provolone and parmesan cheese.

Served with organic greens.

Bacon Wrapped Dates

Dates stuffed with bleu cheese and almond wrapped in bacon.

Camarones and Artichoke Hearts

Shrimp and artichoke hearts with garlic.

Pulled Pork Sliders

An American tapas with slow cooked pork, BBQ sauce and coleslaw. {3}

Tapas Special

Not every night, but most weekends, Chef John will come up with a surprise special for the evening.

Our Daily Soup

Always homemade and always a treat. Your server will let you know what tonight’s surprise is.

Main Course Entrées

The following are a few of the Chef’s favorites for the season. As local produce and ingredients become available your server will let you know of any changes and additions. Our “market vegetables” are purchased at our local farmers market.

Dungeness Crab Stuffed Portobello

A large Oregon grown Portobello with a slice of organic tomato is topped with Dungeness Crab, a touch of mayonnaise, parmesan cheese, and finished with provolone cheese. The dish is served with organic greens and our house dressing.

Suggested Wine: 2006 Elstrom Estate Pinot Noir

Thai Coconut Curry Salmon Filet

Pacific wild caught salmon pan seared and poached in a yellow Thai coconut sauce with potatoes, onion and carrots. (Mildly spicy.)

Suggested Wine: 2009 Chehalem Pinot Gris

Crawfish Étouffée

Chef John’s favorite Cajun dish. Slow cooked rich brown sauce with onions, peppers and celery smothering sweet Louisiana crawfish tail meat. Served over rice with market vegetables on the side.

Suggested Wine: 2009 Rex Hill Pinot Noir

Shrimp Creole

A staple of Creole cooking. Large shrimp are cooked in a tomato based Creole sauce and served over rice.

Suggested Wine: 2009 Chemistry White Blend

Pork Shank Osso Buco

A 22oz Pork Shank cooked to perfection in a rich tomato and red wine sauce served over creamy parmesan polenta. Served with market vegetables.

Suggested Wine: 2007 L’Ecole No. 41 Columbia Valley Cabernet Sauvignon

Chicken Tchoupitoulas

Pan seared all natural chicken breast is served on a mixture of pan roasted red potatoes with mushrooms and Andouille sausage, and topped with a creamy Béarnaise sauce. Served with market vegetables. (Tchoupitoulas is pronounced Chop-a-too-las.)

Suggested Wine: 2009 Flying Fish Merlot

Pot Pies

An all American favorite, here are three choices that are sure to please. Each starts with a Sherry Veloute sauce with a medley of market vegetables.

Dungeness Crab Pot Pie, Chicken Pot Pie, and *Vegetarian Pot Pie

Gnocchi of the Evening

Potato gnocchi prepared with a different sauce and/or meat each night. Your server will explain tonight’s offering.

Light Meals and Salads

Crab Cakes Sweet Basil’s

Two perfectly seasoned Dungeness Crab cakes coated in cornflake crumbs served with our dipping sauce and organic greens.

Crab and Artichoke Melt

Dungeness Crab heaped on 7 grain bread with artichoke hearts, our dressing and Muenster cheese.

Crab Roll

Dungeness Crab, celery, dill & mayo in a soft roll.

Shrimp and Sausage

Sautéed with mushrooms, onions and garlic over brown rice.

Braised Pork Shanks

Slow cooked pork in a red wine tomato sauce over brown rice.

*The Veggie Wrap (Vegan)

A spinach tortilla wrap filled with organic greens, basil pesto, tomatoe, cucumber, roasted sweet red peppers, zuchini and avocado.

*Vegetarian Rueben

The Vegetarian answer to corned beef: Field Roast Veggie Meat. Served on whole wheat bread with sauerkraut and provolone cheese. Can be made vegan with soy cheese and Veganaise.

*Italian Panini

Simply tomatoes, basil pesto, mozzarella and provolone. Can be vegan with soy cheese.

Roasted Chicken and Apple Salad

Organic greens, tomato, cucumber, apple slices and all natural chicken breast with cranberries and pecan pieces. Your choice of dressings.

Mojo Crab Salad

Dungeness Crab in our zesty remoulade over organic greens, tomatoes and cucumbers.

*Sweet Basil’s Plentiful House Salad (Full or Half)

A plentiful dish of organic greens, carrots, tomatoes, cucumbers and yellow squash topped with dried cranberries and sunflower seeds. Your choice of dressings.

Salad Dressings

Balsamic, Roasted Tomato, Sesami Ginger, Mango Lime and Ranch

Gluten Free Individual Size Pizza

Every night there will be 2-3 choices. Your server will explain the night’s offerings.

With a delicious crispy crust and tasty toppings, the pizza is not just for gluten intolerant guests.

ASK ABOUT OUR HOMEMADE DESSERT SELECTION

*Denotes Vegetarian Dish

Vegan Options Available

Gluten Free Bread and Options Available