Bella's Italian Cafe Menu

Baked goat cheese in reduced bruschetta sauce; served with buttered croutons for dipping.

Slices of grilled bread topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Rhode Island calamari dusted in seasoned flour and deep fried; served with reduced bruschetta sauce.

Eggplant layered with ricotta, Romano and Parmesan cheeses. Baked with reduced bruschetta sauce and mozzarella.

Tail-on shrimp dusted in seasoned flour with a hint of our Pollo Rosso spice and deep fried. Served with pepperoncini and caponata aioli.

Made traditionally with olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan, croutons and hand-torn romaine.

Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in dijon vinaigrette

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; dressed in creamy vinaigrette.

Mozzarella, parmesan, fresh basil

Italian sausage, onion, mushrooms, mozzarella

Pesto, ricotta, Romano, mozzarella

Pepperoni, sausage, pepperoncini, onion, mushrooms, mozzarella

Porcini, portobello and button mushroom mix, asiago, mozzarella

Pepperoni, sausage, ricotta, mushrooms, onions, mozzarella

Pepperoni, mushrooms, onions, mozzarella

Plant-based mozzarella, fresh basil.

Beyond Meat hot Italian sausage, onion, mushrooms, spinach, plant-based mozzarella.

Vanilla-bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.

Pick me up ~ The classic Italian dessert with layers of lady fingers, zabaglione (Marsala-flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warm chocolate sauce.

A scoop of vanilla ice cream served with a shot of espresso.

Slices of bread brushed with olive oil and toasted dark on the grill, topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Pasta 'purses' filled with pear, robiola, ricotta and Parmesan cheeses. Served in creamy saffron sauce with peas.

Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, worcestershire, mustard, lemon juice, egg and finely ground anchovy paste. Topped with shredded parmesan and croutons over hand-torn romaine.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; dressed in creamy vinaigrette.

Chunks of chicken breast reddened with hot spices, sauteed with scallions and mushrooms, then reduced in creamy basil-tomato sauce and fresh tomato. Tossed with penne.

Our mother sauce of plum tomatoes, garlic, olive oil, parsley and basil. Tossed with penne.

A rich sauce of ground beef, onions, celery, carrots and garlic; simmered for five hours with white wine, milk and ground plum tomatoes. Tossed with starburst.

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Served over starburst with a garnish of reduced balsamic vinegar and a fresh sage leaf.

Four-cheese lasagne of ricotta, mozzarella, Fontina and parmesan. Topped with your choice of basil-tomato or bolognese sauce.

Baked goat cheese in reduced bruschetta sauce; served with buttered croutons for dipping.

Shrimp sauteed with garlic, scallions, crushed red pepper and tomatoes; reduced in a dry vermouth and shrimp-stock sauce. Served with buttered croutons for dipping.

Rhode Island calamari dusted in seasoned flour and deep fried; served with reduced bruschetta sauce.

Eggplant layered with ricotta, Romano and Parmesan cheeses. Baked with reduced bruschetta sauce and mozzarella.

[brew-SKET-ah. In Italian, 'ch' is generally pronounced 'k,' as in Chianti'.] The Neapolitan version of classic Roman garlic bread. Slices of bread brushed with olive oil and toasted dark on the grill, then topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Tail-on shrimp dusted in seasoned flour with a hint of our Pollo Rosso spice and deep fried. Served with pepperoncini and caponata aioli.

Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.

Changes frequently.

Mozzarella, Parmesan and tomato sauce with fresh basil. The closest thing to an American pizza. You can have it plant-based too!

Italian sausage, onion and mushrooms with mozzarella.

Rich and flavorful, with pesto, ricotta, Romano and mozzarella. A great appetizer for a small group, or a meal in itself.

Italians would call this a crazy crazy pizza; too many ingredients! But we Americans love it. Pepperoni, sausage, pepperoncini, onion and mushrooms topped with mozzarella.

Porcini, portobello and button mushroom mix with Asiago and mozzarella.

Pepperoni, onion and mushrooms with mozzarella.

Beyond Meat Hot Italian sausage, onion, mushrooms and spinach with plant-based mozzarella.

Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan, croutons and hand-torn romaine.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; dressed in creamy vinaigrette.

A Tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in Dijon vinaigrette.

Flour-dusted veal scallopini sauteed in a lemon, caper and white-wine butter sauce.

Veal scallopini sauteed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

Veal scallopini breaded in Romano cheese and sauteed golden brown. Topped with mozzarella and crispy prosciutto and served in creamy marsala mushroom sauce with sauteed spinach.

Your choice of two chicken breasts or veal scallopini breaded in Romano cheese and sauteed golden brown. Topped with lemon-basil butter and artichoke.

Two sauteed chicken breasts in creamy marsala and mushroom sauce.

Two flour-dusted chicken breasts sauteed in a lemon, caper and white-wine butter sauce.

Two chicken breasts sauteed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

Two chicken breasts breaded in Romano cheese and sauteed golden brown. Topped with mozzarella and crispy prosciutto and served in creamy marsala mushroom sauce with sauteed spinach.

Two chicken breasts breaded in Romano cheese and sauteed golden brown with mozzarella. Served in light basil-tomato cream sauce with bits of prosciutto.

Created by Steven Stamkos! Two sauteed chicken breasts topped with mozzarella. Served with roasted-tomato cream sauce over angel hair.

Flour-dusted grouper sauteed in a lemon, caper and white-wine butter sauce.

Fresh grouper lightly floured and sauteed in a sauce of basil-tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Maple-amaretto glazed salmon baked on a cedar plank in the oak-fired oven.

Beyond Meat hot Italian sausage, garlic, onions, olives, basil-tomato sauce and red wine with penne.

Two Gardein chick'n scallopini sauteed and topped with plant-based mozzarella and basil-tomato sauce. Served with your choice of side (order Steamed Broccoli or Penne with Basil-Tomato Sauce for a vegan side).

Pasta 'purses' filled with pear, robiola, ricotta and parmesan cheeses. Served in creamy saffron sauce with peas and prosciutto.

An all-American favorite. A flavorful mixture of ground beef, prosciutto, soppressata (a lean pork salami), Romano cheese, garlic and herbs. Served over spaghetti with reduced bruschetta sauce and garnished with parmesan and parsley.

Spinach pasta filled with spinach, ricotta and Swiss cheese; tossed in your choice of sauce.

Four-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with basil-tomato or bolognese sauce.

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Served over starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf.

A colorful South Tampa favorite. Spaghetti tossed in creamy basil-tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.

Spicy shrimp with garlic and roasted cherry tomatoes; tossed with mezzi rigatoni.

Filet tips sauteed with caramelized onion and tre-funghi in brandy cream sauce; then tossed with farfalle.

Italian sausage tossed with penne, mushrooms and ricotta in creamy basil-tomato sauce; topped with mozzarella and baked.

Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. Served with roasted-tomato cream sauce.

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with farfalle.

A rich sauce of ground beef, onions, celery, carrots and garlic; simmered for five hours with white wine, milk and ground plum tomatoes.

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

Olive oil, butter and garlic tossed with fresh parsley.

Vanilla-bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.

Pick me up ~ The classic Italian dessert with layers of lady fingers, zabaglione (Marsala-flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warm chocolate sauce.

A scoop of vanilla ice cream served with a shot of espresso.

Prosecco, peach-infused Broker's gin, Lillet Blanc, peach bitters

Basil, Italicus, lemon, prosecco, Wheatley vodka

Passionfruit, EG Rosemary Lavender vodka, elderflower, peach, lime, bubbles

Blend of Whistle Pig Piggy Back and High West Double Rye! 100% rye whiskies, decanter bitters, dark sugar, Fernet, Benedictine, lemon

Midori, gin, dry curacao, prosecco, lemon

Strawberry, mint, lemon, gin and sparkling rose

Dickle Rye whiskey, Mr. Black, black walnut and chocolate bitters, espresso

Rum blend, pimento dram, lime, sugar

Limoncello, prosecco, soda

Strawberry, lemon, ginger

Peach, rosemary, lemon, soda

Veneto DOC

375 ml, Treviso DOC

187mL, Champagne, FR: Glowing pink with amber highlights. To the nose, a lively, intense bouquet of red fruits (wild strawberry, raspberry, cherry). Floral nuances of rose with a slight hint of pepper. On the palate, the juicy, persistent intensity of berries (strawberry, raspberry, redcurrant). The fleshiness and firmness of peach. The freshness of a subtle note of menthol.

Champagne, FR: The perfect balance of strength and silkiness, with aromatic intensity and a lot of freshness.

Lombardy DOC

Veneto DOC: Pale yellow with gold reflections. Typical of the variety with hints of exotic fruit. A sweet and refined taste, with overall body, which is very persistent.

Piedmont DOCG

Venezie DOC: Crisp and citrusy, this wine has a saline character that reflects the marine fossils in the region where the grapes are grown. Pure fruity sensations, soft aromatics and intense flavors that make for an elegant wine.

Sicily DOC: A rose of Sicilian Nero d'Avola with a delicate aroma of pomegranate and wild strawberries and a fresh and savory flavor.

Sardinia DOC: Vermentino often shows a fragrant mix of typical Sardinian evergreen shrubs and herbs. Costamolino hints at aromas of pine and mint coupled with ripe stone fruit and sweet citrus. The palate is vibrant and textural and finishes with lingering acidity.

Monreale DOC

(Garganega/Chardonnay/Sauvignon Blanc) Veneto IGT

Veneto DOC: A deep ruby red, almost garnet, with a subtle orange vein due to the long aging. Intense bouquet, which merges spicy fruits, black cherry andraspberry notes. Well structured, full bodied and robust in taste.

Abruzzo DOC: Intensely red in color with a violet hue and bursting with red fruit aromas on the nose. Fresh on the palate with notes of raspberry, blueberry and cherry.

Tuscany DOCG

Tuscany IGT

Sicily DOC: Elegant floral notes of rose are a prelude to blackberry and morello cherry. On the palate, hints of ripe sour cherry stand out for an overall warm and harmonious flavor.

Etna DOC: An unoaked Sicilian red wine. Bright ruby red. Intense and complex, notes of red and black fruits, cherries and plums, mineral hints, lava and ground stone. Elegant and harmonious, fragrant, with a beautiful complexity and supportive tannic texture.

Tuscany IGT

Piedmont DOCG

Piedmont DOC

Sardegna DOC: Red cherry and strawberry compote on the nose. Bright cherry, cedar and mild smoke on the palate with mild acidity, delicate tannins and a very smooth finish.

Montalcino DOCG

Veneto DOCG

Piedmont DOCG: Intense ruby red, tends towards garnet red once aged. Nose: round, strong, spiced, with floral and fruity hints. Taste: full and elegant, well structured with highly elegant and well-balanced tannins, and a long and harmonious aftertaste.

Santa Barbara County

Sonoma

Sonoma

Willamette Valley

Monterey

Argentina: Opens with aromas of plum and other dark fruit plus some nicely integrated spice and floral notes. Tasting the nicely balanced wine reveals similar flavors to the nose but the fruit tastes fresh and juicy in the mouth.

Sonoma

(Syrah/Grenache/Zinfandel) Central Coast

(Cabernet/Zinfandel/Merlot/Petite Sirah) Napa

Santa Barbara County

Napa: Dark plum in color with exuberant aromas of dark cherry strudel, ripe blackberry and cocoa nibs. Bold and opulent flavors of boysenberry jam, dark chocolate and Malabar plum with a hint of clove. Strong acidity and a long, smooth finish.

Napa

Napa

North Coast: Black cherry, currant and vanilla, with a hint of floral, are rooted in the initial aromas of this Cabernet. The concentrated palate evolves from blackberries into a lush combination of licorice, tobacco and toasty oak.

Sonoma

Napa

Napa

Paso Robles

Tuscany DOC: Deep amber in color with golden highlights, sweet aromas of walnuts and hazelnuts along with honey and subtle notes of citrus fruit. Full flavored, honeyed and well supported by a vigorous acidity.

On the nose it is soft, aromatic and floral, with scents of white pulp fruit and pastry. Clear, balanced and elegant on the palate; fruity with notes of apricot, green apple and raisins and a slight almond finish. It should rest in the glass for several minutes before tasting: aerating opens up the fragrances and completes the harmony between the nose and palate.

Glass

Glass

Bottle

Italy

Colorado

Tampa

Mexico

Ireland

Netherlands

Italy

United Kingdom

Sauteed Gardein chick'n scallopini topped with plant-based mozzarella and basil-tomato sauce on herb focaccia. (Order Garlic Pasta Chips with Bruschetta Sauce or Steamed Broccoli for a vegan side.)

Pizza dough filled with ham, soppressata, pepperoni, fontina, red and green peppers and diced tomato.

Fresh mozzarella, fresh basil leaves and vine-ripened beefsteak tomatoes with pesto on herb focaccia.

Bella's meatballs, bruschetta sauce and mozzarella on Bella's bread.

Chicken breast topped with swiss, lettuce, tomato and onion. Served on herb focaccia with spicy honey-mustard sauce.