Bellissimo - Vollständiges Menü

Mushrooms, shallots and fresh sage in a marsala wine sauce.

With tomato, marinated roasted bell peppers, extra virgin olive oil and balsamic vinegar.

White or red.

Tomato cream sauce with vodka.

Assorted seafood in a light marinara sauce over linguini.

Sautéed with little neck clams and mussels in a light marinara sauce.

Sautéed in marinara or fra diavolo sauce over linguini.

Fried calamari served with a light marinara and fresh lemons.

Brandy, tomato and cream sauce.

Lemon white wine and caper sauce.

Hearts of romaine, croutons and shavings of Parmigiana in a classic caesar dressing.

Tenderloins sautéed with mushrooms, onions, potatoes, and hot cherry peppers.

Kalamata olives, capers and anchovies in a marinara sauce.

Stuffed with ricotta cheese and herbs in light marinara sauce.

Cream sauce with Parmigiana shavings.

With meat sauce in a light marinara.

Meat tortellini with prosciutto, shallots and peas in a cream sauce.

Potato dumplings with diced eggplant and plum tomato sauce topped with fresh mozzarella.

Sautéed in a garlic and herb sauce.

Egg battered in a lemon white wineand butter sauce.

With tomato and Bermuda onions and balsamic vinaigrette.

Scaloppini topped with prosciutto and mozzarella in a sage demi-glace reduction over spinach.

With wild mushrooms in a madeira wine sauce.

Served with a side of penne marinara.

Shrimp and arugula sautéed in a light tomato sauce.

Fussilli sautéed with chicken, escarole, cannelloni beans, and chopped tomatoes for garnish in a garlic extra virgin olive oil sauce.

Onion, prosciutto, plum tomatoes, and fresh basil.

Scaloppini topped with prosciutto, eggplant and mozzarella cheese in a white wine plum tomato sauce.

Baby field greens, sun-dried cherries and crumbled blue cheese in a balsamic vinaigrette.

Pan seared in Dijon mustard sauce.

Francese, scampi, fra diavolo, etc.

Breaded and topped with marinara sauce and mozzarella.

With wild mushrooms in a madeira wine sauce.

Mixed nuts crusted breast of chicken with Dijon honey mustard sauce.

Sautéed with shitake mushrooms and sun-dried tomatoes in a balsamic reduction).

White or red.