The menu at Basil Park is full of well-executed standards, often with an inventive twist. The gluten-free rendition of Cobb salad is loaded with barbecue-charred corn and heaps of moist turkey. The rotisserie chickens – they come full or halved – are all natural, pasture raised and accented with Celtic grey salt, aji amarillo or an oregano-rosemary blend. Sides are uniformly accomplished, but we recommend the avocado ceviche for its zesty pique. A family farm supplies Basil Park with organic produce, including the Granny Smith apples used in their dessert tart, served with oats, candied nuts and coconut-milk vanilla ice cream.