Cuisine

Chef Stankey has provided many fond dining memories through his team philosophy and daily execution in providing the very best in food selection, freshness and preparation. We hope you will sample first hand some of Chef Stankey's very popular signature menu items when visiting Basil’s restaurant.
Bon Appétit! -

We have a wonderful selection of American Cuisine entrees, delicate desserts and a wine list that is sure to satisfy. View our breakfast menu, lunch menu, dinner menu, dessert menu or Basil's wine list.

Second Helping
As written in the Mpls. St.Paul Magazine

The new chef, Mark Stankey, has injected a lot of excitement into the menu. His duck confit and foir gras terrine shows he has some range and real skill. His sandwiches are well made, his pizzas are very good (try the chéver, pickled onion, shiitake version), and it’s hard to choose among his lunch salads. Miso-glazed salmon, braised pork shoulder, seaweed-wrapped seared tuna, and phyllo-fried oysters are all nineties food icons, and the penchant for Asian flavors seems heavy handed, but all these dishes were cooked with great care and spot on seasoning.

Service is crisp and capable. Basil's wine list is not risky, but the right wines are available, and unlike many local restaurants that offer lesser vintages from reliable vintners, here the vintage selection is intelligent.

Up market hotels are opening almost every couple of months in the next two years, and they are increasingly competitive on style points. Where dining is concerned, they are using chic restaurants as a way to attract new patrons. The Marquette is no different and has finally succeeded.