Bellas hand-made meatballs, onions and sweet peppers with mozzarella.

Pepperoni, mushrooms and onions with mozzarella.

Porcini, Portobello, and button mushroom mix with asiago and mozzarella.

Mozzarella and tomato sauce with fresh basil and parmesan. The closest thing to an American pizza.

Very rich and flavorful with pesto, ricotta, Romano and mozzarella. A great appetizer for a small group or a meal in itself.

Italian sausage, mushrooms and onions with mozzarella.

Creamy pecorino Romano sauce with roasted grape tomatoes and arugula.

Italians would call this a 'crazy crazy' pizza! Too many ingredients! But we Americans love it! pepperoni, sausage, pepperoncini, onions and mushrooms topped with mozzarella.

Very rich and flavorful with pesto, ricotta, Romano and mozzarella. A great appetizer for a small group, or a meal in itself.

Bellas hand-made meatballs, onions and sweet peppers with mozzarella.

Italians would call this a 'crazy crazy' pizza! Too many ingredients! But we Americans love it! pepperoni, sausage, pepperoncini, onions and mushrooms topped with mozzarella.

Mozzarella and tomato sauce with fresh basil and parmesan. The closest thing to an American pizza.

Pepperoni, mushrooms and onions with mozzarella.

Italian sausage, mushrooms and onions with mozzarella.

Porcini, portabella and button mushroom mix with asiago and mozzarella.

Best in tampa! Marinated paper-thin tenderloin served chilled with caponata aioli, A blend of mayonnaise, sour cream, finely chopped eggplant, roasted red pepper, garlic, olives, capers and basil. Topped with shaved parmesan and a sprinkling of cracked pepper and parsley. Served with garlic butter croutons.

Baked goat cheese in reduced bruschetta sauce, served with wedges of toasted garlic bread for dipping.

Shrimp sauteed with garlic, scallions and tomatoes, reduced in a dry vermouth and shrimp stock sauce. Served with buttery croutons for dipping.

The Neapolitan version of classic Roman garlic bread. Slices of bread brushed with olive oil and toasted dark on the grill, topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Fresh mozzarella, fresh basil leaves and vine-ripened beefsteak tomatoes with a drizzle of pesto.

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges, and zucchini slices. Choice of vinaigrette, low-cal ranch or balsamic vinaigrette.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan, dressed in a creamy vinaigrette.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan, dressed in a creamy vinaigrette.

Made traditionally with a dressing of only the finest ingredients olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste, tossed with shredded parmesan, croutons and hand-torn romaine.

Made traditionally with a dressing of only the finest ingredients olive oil, garlic, Worcestershire, mustard, lemon juice, egg and finely ground anchovy paste, tossed with shredded parmesan, croutons and hand-torn romaine.

Creamy lobster bisque with flavors of saffron, tarragon and thyme, bowl topped with puff pastry and baked. Finished tableside with a garnish of caviar and sour cream.

Creamy lobster bisque with flavors of saffron, tarragon and thyme, bowl topped with puff pastry and baked. Finished tableside with a garnish of caviar and sour cream.

Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.

Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.

Chunks of chicken breast reddened with hot spices, sauteed with scallions and mushrooms, then reduced in a creamy basil tomato sauce. Tossed with fettuccine pasta.

A colorful South tampa favorite. Spaghetti tossed in a creamy basil tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.

Pasta 'purses' filled with pear, robiola, ricotta and parmesan cheeses. Served in a creamy saffron sauce with peas.

Chicken, bacon, garlic, onions, olives, basil-tomato sauce and red wine with ziti pasta.

Baked Italian sausage tossed with penne pasta, mushrooms and ricotta in a creamy tomato sauce, then topped with mozzarella and baked.

An all-American favorite. A flavorful mixture of ground beef, prosciutto, soprassata (a lean pork salami), Romano, garlic and herbs served over spaghetti pasta with reduced bruschetta sauce. Garnished with parmesan and parsley.

Filet tips sauteed with caramelized onion and tre-funghi in brandy cream sauce; then tossed with Campanella pasta.

Layers of freshly made sheet pasta, grilled chicken, spinach, portobello, porcini and button mushrooms, mozzarella, ricotta and asiago cheeses. Served with roasted-tomato cream sauce.

Spinach pasta filled with spinach, ricotta and Swiss cheese in choice of sauce.

Cheese lasagna served with choice of tomato basil sauce or Bolognese sauce.

Chunks of chicken breast in a sauce of roasted garlic, heavy cream, sun-dried tomatoes and fresh sage. Tossed with starburst pasta with a garnish of reduced balsamic vinegar and a fresh sage leaf.

Shrimp and roasted tomatoes in a garlic and vermouth sauce with a hint of red pepper. Tossed with Campanella with arugula garnish.

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with Campanella pasta.

Our mother sauce of plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

A rich sauce of ground beef, onions, celery, carrots and garlic simmered for five hours with white wine, milk and ground plum tomatoes.

Olive oil, butter and garlic, tossed with fresh parsley.

Thick and rich with heavy cream, parmesan and Romano cheeses and nutmeg.

Made with an intensely flavored pure of roasted plum tomatoes, herbs and heavy cream.

A bit heavier than basil tomato with diced plum tomatoes, garlic, onions, parsley and basil.

Beyond meat hot Italian sausage, onion, mushrooms and spinach with daiya.

Two gardein chick n scallopini sauteed and topped with daiya vegan cheese and basil-tomato sauce. Served with your choice of side.

A plant-based version of our delicious salciccia al forno. Beyond meat hot Italian sausage, mushrooms and basil-tomato sauce. Tossed with ziti and baked with daiya mozzarella.

Two gardein chick n scallopini sauteed with mushrooms, leeks, spinach, white wine and red onion. Served over ziti with a drizzle of extra-virgin olive oil.

Beyond meat hot Italian sausage, garlic, onions, olives, basil-tomato sauce and red wine with ziti pasta.

Veal scallopini sauteed in a creamy marsala and mushroom sauce.

Two chicken breasts sauteed in a lemon, caper and white-wine butter sauce.

Chicken breasts breaded in Romano cheese and sauteed golden brown. Topped with lemon basil butter and artichoke.

Veal scallopini sauteed in a lemon, caper and white-wine butter sauce.

Two sauteed chicken breasts in a creamy marsala and mushroom sauce.

Two chicken breasts breaded in Romano cheese and sauteed golden brown, topped with mozzarella cheese and crispy prosciutto in a creamy marsala mushroom sauce. Served on a bed of sauteed spinach.

Veal scallopini sauteed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

Two chicken breasts sauteed and topped with basil tomato sauce, mozzarella, and parmesan cheese.

Two chicken breasts sauteed and topped with basil tomato sauce, mozzarella, and parmesan cheese.

Veal scallopini breaded in Romano cheese and sauteed golden brown, topped with mozzarella cheese and crispy prosciutto in a creamy marsala mushroom sauce. Served on a bed of sauteed spinach.

Two chicken breasts breaded in Romano cheese and sauteed golden brown with fresh eggplant and mozzarella. Served in light basil-tomato cream sauce with bits of prosciutto.

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Your choice of vinaigrette, low-cal ranch, blue cheese, balsamic vinaigrette or honey-mustard dressing.

Warm, bittersweet belgian chocolate oozes from inside an intensely rich molten chocolate cake. Dusted with powdered sugar.

Pick me up the classic Italian dessert with layers of lady fingers, zabaglione (Marsala flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warm chocolate sauce.