Menu
Our menu is constantly changing, bringing a variety of favorite dishes and seasonal specialties to your table. On Tuesdays, Wednesdays, and Thursdays, Bella Bistro features casual fare including homemade pasta, pizza, and a wide variety of entrées. On Fridays and Saturdays we showcase our chefs' talents for a finer dining experience.
We are proud to serve produce from local farmers including greens, squash, tomatoes, plums, beets, spinach, mushrooms, and herbs.
Weekday Sample Menu
Starters
Frito Misto - Quick fried calamari, scallops, and prawns with a spicy honey glaze 12
Bruschetta - With tomato, garlic, basil, extra virgin olive oil, and balsamic glaze on toasted ciabatta bread 9
Burrata Cheese - Caprese style with tomato, basil, extra virgin olive oil, sea salt, toasted bread, and balsamic glaze 11
Salads
Italian Mixed - Greens, tomato, cucumber, olives, garlic, mozzarella, and honey balsamic vinaigrette 7
Caesar - With romaine, tomatoes, croutons, parmesan cheese, and truffle Caesar dressing 7
Berries 'n' Blue - With watercress, seasonal berries, gorgonzola cheese, candied pecans, and balsamic 7
Polenta - With arugula, goat cheese, sun dried tomato, artichoke hearts, and champagne vinaigrette 7
Pizza
Margherita - With San Marzano tomato sauce, stracchino cheese, fresh basil, and extra virgin olive oil 12
Sausage - With roasted winter squash, smoked mozzarella, sage, and extra virgin olive oil 13
Truffle Lobster - With caramelized mushrooms, mascarpone, basil pesto, and truffle oil 14
Prosciutto - With gorgonzola herbed mascarpone cheese, spinach, oven roasted tomatoes, and extra virgin olive oil 13
Entrées
Pan Seared Chicken Breast - Served with a cranberry cornbread stuffing, yam purée, roasted jalapeno broccolini, and cranberry glaze 17
Mac 'n' Cheese - With fresh pasta, mascarpone béchamel, asparagus, leeks, smoked cheddar, fontina, truffle pecorino, garlic, and fresh herbs 16
Pork Tenderloin - Served with pumpkin risotto, apples, brussel sprouts, and maple glaze 18
Veal Scallopine - Served with fettuccine, caramelized onions, bacon, cannellini beans, fresh herbs, and white wine butter sauce 20
Fresh Mahi - With farro, radicchio, celeriac, spinach, and lemon caper vinaigrette 21
Weekend Sample Menu
Starters
Truffle Mac 'n' Cheese - With fresh pasta, mascarpone béchamel, lobster, pecorino tartufo, fresh herbs, and truffle oil 12
Meatball Soup - Savory broth with vegetables, spinach, ricotta gnocchi, and parmesan cheese 8
Seared Sea Scallops - With edamame purée, tomato relish with mint, ginger, chili oil, and micro greens 13
Bruschetta - Toasted ciabatta, olive tempenade, herbed ricotta cheese, and oven dried tomatoes 10
Salads
Seckel Pear - With Boston bibb, pomegranate seeds, gorgonzola, candied walnuts, and pomegranate vinaigrette 8
Greek - With romaine, tomato, red onion, kalamata olives, cucumber, tatziki, and oregano vinaigrette 7
Polenta - With arugula, mozzarella, tomato, basil, champagne vinaigrette, and balsamic glaze 8
Grapefruit - With watercress, strawberries, pistachios, chevre goat cheese, and citrus vinaigrette 8
Entrées
Pan Roasted Chicken Breast - With fettuccine sautéed with prosciutto, cannelini beans, radicchio, hubbard squash, parmesan, and extra virgin olive oil 19
Duck Confit - Slow cooked duck leg with steel cut oats, dates, almonds spinach, and Vin Santo glaze 24
Pork Belly - Slowly braised and served with horseradish celeriac purée, broccolini, maple glaze, and apple relish 24
Petite Filet - Served with farro, mushrooms, red kuri squash coulis, asparagus, and sage butter 27
Fresh Mahi - With roasted fingerlings, spinach, bacon, candied tomato, cider vinegar gastrique 26
Risotto - Prepared with carnaroli rice, garlic, roasted tomato, rosemary, sage, oregano, stracchino cheese, and parmesan foam 17
Braised Lamb Shank - Served with yam purée, braised lentils, mache, and red wine tomato sauce 28
