Stella's Italian Restaurant

Grilled brick oven bread rubbed with garlic and topped with marinated tomatoes, fresh basil and extra virgin olive oil.

Wood-fired flatbread, roasted garlic, extra virgin olive oil and herbs.

Selection of 3 cured meats and 3 cheeses, grilled bread and giardeniera.

Beef, veal, pork, marinara sauce and burrata.

Seared jumbo sea scallops, arrabiata sauce and arugula salad.

Baby squid, lightly floured and deep-fried. Served with spicy tomato basil marinara and citrus aioli.

Lumps of blue crab tossed with shallots, garlic and herbs. Served with citrus aioli.

Sauteed black mussels with white wine or tomato broth.

Garlic confit, white wine, lemon and butter.

Smoked pancetta, saffron and cream.

Jumbo shrimp, breaded Adriatic-style, grilled with garlic, parsley chile flakes and olive oil. Served over braised cabbage sauteed with leeks and dried apricots.

Jumbo shrimp sauteed with garlic, white wine and lemon butter sauce over polenta cake.

Thinly sliced filet mignon topped with capers, shallots, arugula, shaved Parmigiano and lemon extra virgin olive oil.

Marinara, basil, burrata and grilled bread.

Fresh vegetables, bean and pasta soup.

Shaved romaine lettuce, radicchio, savoy cabbage, salumi, ricotta salata and oregano dressing.

Roasted tomatoes, arugula, pesto, burrata and grilled bread.

Baby spinach tossed with sundried tomatoes, oranges and mouth watering citrus vinaigrette.

Whole leaf romaine, creamy Reggiano dressing, white anchovy and crouton.

Balsamic dressing, pecorino Romano and campari tomatoes.

Organic mixed greens tossed with fresh raspberries, toasted almonds, goat cheese crumbles and raspberry vinaigrette.

Tomatoes, basil and fresh mozzarella. Neapolitan-style pizza from wood-burning brick oven.

Grilled mushrooms, red onions, goat cheese, Italian parsley, mozzarella and tomato sauce. Neapolitan-style pizza from wood-burning brick oven.

Italian sweet sausage, house-made meatballs, imported salami, fresh oregano, mozzarella and tomato sauce. Neapolitan-style pizza from wood-burning brick oven.

Mozzarella, Reggiano, ricotta di bufala, garlic & extra virgin olive oil. Neapolitan-style pizza from wood-burning brick oven.

Mushrooms, baby spinach, roasted peppers, red onion, tofu and vegan mozzarella. Neapolitan-style pizza from wood-burning brick oven. Vegan.

Prosciutto di Parma, fig and onion jam, Gorgonzola dolce and arugula.

Angel hair pasta, sauteed garlic, fresh basil and tomatoes.

Angel hair pasta, jumbo prawns, garlic and basil white wine sauce.

Linguini pasta topped with meat sauce and house-made meatballs.

Linguini pasta tossed with fresh steamed clams with white or red sauce.

Linguini pasta tossed with fresh steamed mussels with white or red sauce.

Penne pasta with spicy tomato cream sauce, prosciutto and porcini mushrooms.

Fettuccine with lobster, shrimp, clams, mussels, calamari and in a vodka cream sauce.

Penne pasta tossed with grilled chicken breast and sun-dried tomatoes in a tarragon cream sauce.

Thinly sliced eggplant, lightly coated, deep fried and layered with marinara, basil, ricotta, mozzarella and parmigiano reggiano, baked to perfection.

Ravioli filled with ricotta and spinach in a tomato basil marinara.

Beef, veal and pork lasagna with mozzarella and Reggiano.

Penne in a basil marinara with Italian sausage.

Boneless breast of chicken sauteed with shallots, garlic, lemon, white wine and capers. Served with fingerling potatoes and vegetables.

Breaded and pounded boneless chicken breast, baked with marinara sauce, basil and mozzarella. Served with linguine marinara.

Veal scaloppini topped with prosciutto, served with fingerling potatoes and vegetables.

Veal scaloppini, mushrooms and Marsala sauce served with risotto and vegetables.

Seared fresh jumbo scallops with capellini in a spicy vodka tomato sauce.

Pacific Sole filet sauteed with shallots, garlic, lemon, white wine, capers, served with fingerling potatoes and vegetables.

9 oz. steak with fingerling potatoes, creamed spinach and rosemary salt.

Seared filet of salmon topped with sundried tomato, artichoke hearts and porcini mushrooms, served with fingerling potatoes and vegetables.

Wild filet of salmon topped with diced tomatoes, garlic, fresh basil and olive oil, served with fingerling potatoes and vegetables.

Lady fingers dipped in coffee and Marsala wine with mascarpone cream, dusted with cocoa powder.

Tube-shaped pastry shell filled with sweet, creamy ricotta.

Angel hair pasta, sauteed garlic, fresh basil, tomatoes

Fettuccine pasta tossed with grilled chicken breast, in an Alfredo cream sauce

Potato pasta pillows tossed with bacon & asparagus, in a four cheese sauce

Boneless breast of chicken sautéed with prosciutto, rapini, red chili flakes, white wine, & marinara sauce. Served with potatoes & vegetables

Lemon gelato swirled together with Limoncello

Egg custard with caramelized sugar

Lemon gelato swirled together with Limoncello

Egg custard with caramelized sugar