Bellissimo Restaurant Menu

Tower of fresh mozzarella, basil and tomatoes in a light balsamic vinaigrette.

Breast of chicken sauteed in marsala wine with fresh portabello mushroom.

Fried calamari served with a light marinara and fresh lemons.

Dumplings served in a fontina cheese sauce.

Angel hair pasta with fresh tomato and basil sauce.

Homemade pasta stuffed with portabello mushrooms in a light herb marinara.

Homemade egg pasta stuffed with goat cheese and spinach in a light cream goat cheese sauce.

With mussels, clams, shrimp, calamari and sea scallops in an herb marinara.

Bellissimo with diced shrimp, cherry tomatoes, and portabello mushrooms sautéed in virgin olive oil, garlic and fresh basil.

Grilled portabello mushrooms with fontina cheese and truffle oil.

Fried calamari served with a light marinara and fresh lemons.

Mussels sautéed in garlic, olive oil, white wine, tomatoes, fresh basil and lemon.

Mild Italian sausage served with cannellini beans.

Calamari sauteed with fresh garlic in a light marinara sauce over polenta.

Bellissimo with diced shrimp, cherry tomatoes, and portabello mushrooms sautéed in virgin olive oil, garlic and fresh basil.

Homemade pasta stuffed with portabello mushrooms in a light herb marinara.

With portabello mushrooms, green peas, cherry tomatoes, spinach and zucchini Sauteed in garlic, olive oil and fresh basil.

With ragu of sausage and goat cheese.

Homemade egg pasta stuffed with goat cheese and spinach in a light cream goat cheese sauce.

Angel hair pasta with fresh tomato and basil sauce.

Dumplings served in a fontina cheese sauce.

Breast of chicken sauteed in a white wine sauce topped with fresh tomato, asparagus and fontina cheese.

Breast of chicken sauteed with sausage, onions, fresh mushrooms in a light herb marinara.

Diced iceburg, cucumbers, tomato in a red wine vinaigrette topped with goat cheese.

Baby spinach and fresh fennel with walnuts, lemon vinaigrette and shaved parmesan.

Arugula tossed in a light balsamic vinaigrette topped with thinly shaved parmesan.

Mixed organic greens tossed in a light balsamic vinaigrette.

Scalloppine of veal Sauteed with porcini mushrooms, brandy and a touch of cream.

Scalloppine of veal Sauteed with fresh rosemary in a lemon, butter,white wine sauce.

Of veal stuffed with prosciutto, fontina, fresh asparagus in a white wine, shallot, marinara sauce.