Il Bel Lago Menu

Homegrown tomatoes and Bufala mozzarella layered between breaded eggplant topped with arugula and percorino in balsamic vinaigrette.

Mixed greens with tomatoes, toasted bread, red peppers, onions and Bufala Mozzarella.

With provolone cheese, sweet onions, peppers and roasted garlic mayonnaise on caibatta bread.

With smoked Gouda cheese and caramelized onion.

Sautéed free range chicken with rosemary, mustard mayonnaise.

Penne noodles in vegetable stock, pureed baby vegetables, light cream sauce, finished with toasted pine nutes.

Fresh tomato ricotta and pesto

Parmigiano fontina, Gorgonzola & Romano cheeses with ham and peas in a cream sauce.

Bowtie pasta with salmon smoked cream parmigiano.

Chicken breast rolled with prosciutto asiago cheese and spinach, dusted in bread crumbs, finished with shitaki, shallots and white wine sauce.

Cultivated white water clams and mussels of New Zealand in an herbed broth with fresh tomato

Baked jumbo gulf shrimp, toasted breadcrumbs, sherry tomato basil

Served in a tomato ragu

Imported Norwegian smoked salmon served on herbed toast points with a mascarpone citrus vinaigrette

An assortment of imported cheeses, olives, cured meats and grilled seasonal vegetable

Puree of veal, celery and carrot, rolled in an egg crepe and baked with a Bolognese béchamel (one piece)

House made ravioli of the day

Prepared at the 40th Inaugural Ball. Smoked Salmon, parmigiano reglano, and cracked black pepper.

Ham, peas, romano, fontinella, parmigiano and bleu cheese tossed in a cream sauce.

Puree of veal, celery and carrot, rolled in an egg crepe and baked with a Bolognese béchamel.

Chef's aborio rice creation of the day

Vermaci Spanci linguini with white water clams, roasted garlic, and Pancetta ham, in a white wine sauce.

Flat noodles, housemade sausage, San Marzano tomato, and dollop of fresh ricotta.

Linguini noodles in a hearty seafood sauce with chef's selection of seafood and shellfish.

Imported Misura whole wheat penne with spinach, sun-dried tomatoes, olive oil, and chicken breast.

Housemade dumpling noodles stuffed with veal, finished with shitaki mushrooms, ham and fresh peas in a sherry cream sauce.

Penne noodles in a vegetable stock, light tomato cream sauce finished with roasted pine nuts.

Short, tubular noodles with San Marzano tomato, Italian bacon, sweet onion, aged percorino cheese and sweet basil.

9 oz. Boneless Breast pan sautéed, finished in an orange Champagne cream over baby sautéed spinach.

Grilled to perfection.

16oz veal chop broiled and finished with a black truffle sauce.

Veal chop, parmigiano style.

Rack of lamb, marinated with olive oil, garlic and rosemary, lightly breaded and broiled.

9oz fillet of beef finished with a Maderira wine reduction.

Pan sautéed pork loinchop filled with prosciutto di parma, roasted peppers and fontina cheese, finished with a wild mushroom citrus.

Chicken breast rolled with prosciutto, asiago cheese and spinach, dusted in bread crumbs, finished with shitaki, shallots and a white wine sauce.

Chef's veal creation of the day

Skewered jumbo gulf shrimp marinated with Pugliese olive oil, then lightly breaded and grilled.

9oz Tilapia, oven roasted, with almonds and a white wine citrus cream.

9oz Salmon lightly breaded and grilled with a citrus caper sauce on a bed of sautéed baby spinach.

Baby Spinach, artichoke heart, and bacon bits in a white balsamic

Sweet cherry tomatoes, mozzarella di buffalo, basil, pesto, drizzled with balsamic vinaigrette

Mesclun salad with roasted peppers, olives, tomatoes, red onions, fresh mozzarella and toast points

Traditional Caesar with parmigiano crostini and slivers of anchovies

Over arugula and figs with San Daniel Prosciutto