Bellini Menu

Crispy romaine lettuce with a homemade creamy caesar dressing, croutons, and shaved parmigiano.

Cantaloupe, sundried figs, cucumbers, ciliegine mozzarella, cherry tomato with fig-lemon vinaigrette.

Buffalo mozzarella and tomato confit topped with basil pesto (does not include nuts) and E.V.O.O.

Italian cured meats and cheese selections with grilled marinated vegetables and olives.

Pan-Fried ricotta gnocchi’s served over cream of truffle sauce.

Fine sliced cured filet mignon or Salmon, arugula, and lemon E.V.O.O. topped with shaved parmigiano.

Fine sliced cured filet mignon or Salmon, arugula, and lemon E.V.O.O. topped with shaved parmigiano.

Wild Burgundy snails, spinach, and sun-dried tomatoes in a basil garlic compound over soft polenta.

Pan-seared jumbo sea scallops, topped with toasted pistachios over fresh fennel and celery salad dressed in ginger, lemon, and soy sauce vinaigrette.

Fresh squid pan fried to perfection served with marinara sauce.

Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over Tuscan bread.

(Vegetarian) Bell peppers, onions, carrots, celery, and mushrooms puree braised with tomato sauce served with a touch of cream and mozzarella cheese.

Tossed with Lobster meat, shallots, white wine blush sauce over a bed of homemade pesto.

Served in a gorgonzola sauce OR San Marzano fondue with diced fresh mozzarella cheese.

Served in a gorgonzola sauce OR San Marzano fondue with diced fresh mozzarella cheese.

(Vegetarian) Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.

Freeform pasta tossed with chicken sausage, sun-dried tomatoes, and broccoli rabe in white wine tomato sauce.

(Vegetarian) Raviolis stuffed with fresh pasteurized ricotta cheese served in San Marzano fondue.

Slow cooked duck ragù reduced with red wine fondue and thyme

Applewood smoked chicken and goat cheese stuffed in large tortellini, sautéed with roasted garlic and fresh tomato brandy sauce.

Spiral pasta tossed with garlic, cherry tomato, baby shrimps, bay scallops, olives, capers in a white wine sauce.

Bolognese ragu and besciamella sauce.

A fresh assortment of seafood, sautéed and served over a bed of linguine in a white wine OR light tomato sauce.

Fresh pan-seared Salmon fillet served over a broccoli lemon zest fondue topped with cacao powder.

Fresh Jumbo Shrimps breaded with Italian breadcrumbs, fresh herbs, and lemon zest over arugula salad, lemon honey mustard vinaigrette.

Mediterranean sea-bass fillet, pan-seared and topped with shallots in a red grapes white wine lemon zest sauce.

Organic black rice with baby shrimps in a creamy pernod and saffron cream sauce.

A fresh assortment of seafood, sautéed and served with risotto in a garlic white wine OR light tomato sauce

Carnaroli rice cooked with mixed mushrooms, white wine and truffle oil.

Slow roasted Duck(Half), partially deboned, finished with Cabernet reduction, orange zest, and fresh herbs.

Pork tenderloin medallions cooked in apricot jam and red wine with roasted fingerling potatoes.

Fresh jumbo chicken tenders sautéed and topped with bay scallops in a light lemon Chardonnay sauce.

Pan-seared chicken breast topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushroom fresh herbs.

Sautéed fresh jumbo chicken tenders topped with asparagus and smoked mozzarella in a garlic, mushroom, and sun-dried tomato sherry wine sauce.

Chicken or veal, pan-fried, parma style over a bed of linguine.

Chicken or veal, pan-fried, parma style over a bed of linguine.

Sautéed veal medallions, spinach, prosciutto, and fontina cheese, in grass-fed veal stock with a touch of Chianti Classic and fresh sage.

Sautéed veal medallions with butter, wild mushrooms, scallions, marsala wine, and fresh herbs.

Sautéed veal medallions parmigiano crusted, topped with cherry tomato buffalo mozzarella, basil emulsion.

Sautéed asparagus.

Sautéed spinach with garlic olive oil.

Sautéed broccoli-rabe with garlic olive oil.

Roasted fingerling potatoes with fresh rosemary.

Garlic olive oil or San Marzano fondue.

Sautéed Brussels Sprouts & ground pancetta with garlic olive oil.

Homemade cream puff filled with a Chantilly cream covered with melted Swiss chocolate.

Combination of a coated pastry shell and a homemade smooth filling of Ricotta cream.

Chocolate and vanilla ice cream with a cherry center in a dark chocolate shell.

Homemade traditional New York Style cheesecake.

Vanilla ice Cream, single espresso, Frangelico Liqueur

Sea Salt Carmel, Strawberry, Amarena-Cherry, Pistachio, Cappuccino.

(Dairy free) Raspberry, Lemon, Mango.

A classic European dessert; creamy custard covered with caramelized sugar.

Homemade chocolate mousse served over an infused chocolate crust.

A selection of five of our homemade desserts. Served family style.