Bella's Italian Café

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.

A Tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in a dijon vinaigrette.

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

"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.

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

Pepperoni, onions, mushrooms and mozzarella.

Pesto, mozzarella, ricotta and Romano.

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

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

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

An all-vegan version of our delicious Salciccia al Forno. Beyond Meat Hot Italian Sausage, mushrooms, vegan cream and basil-tomato sauce. Tossed with ziti and baked with Daiya mozzarella.

Sautéed chicken breast topped with mozzarella, basil-tomato sauce and fresh grated parmesan.

A folded pocket of pizza dough stuffed with ham, salami, pepperoni, mozzarella, tomato and green peppers.

Chicken breast breaded in Romano and panko bread crumbs. Topped with provolone and artichoke lemon basil butter.

Spaghetti tossed with bolognese sauce and stuffed into Bella's bread. Topped with mozzarella and baked.

Bella's meatballs, bruschetta sauce and mozzarella cheese on Bella's bread.

Chicken breast topped with provolone, lettuce, tomato and onion. Served with a spicy honey mustard sauce.

Your choice of chicken breast or Gardein Chick’n Scallopini (vegan) with herbed goat cheese and roasted red peppers.

Gardein Chick'n Scallopini sautéed and topped with Daiya vegan cheese, basil-tomato sauce, sautéed spinach and fresh red onion. Served with steamed broccoli.

Gardein Chick'n Scallopini sautéed and topped with Daiya vegan cheese, lettuce, tomato and onion. Served with steamed broccoli.

Sausage, onions, mushrooms and mozzarella.

Mozzarella, parmesan and basil.

Pepperoni, onions, mushrooms and mozzarella.

Pesto, mozzarella, ricotta and Romano.

Chunks of chicken breast reddened with hot spices and "blackened" in a very hot pan; sautéed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

Grouper reddened with hot spices and "blackened" in a very hot pan; sautéed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

Ham, bacon, egg, cream and parmesan cheese.

Spinach, mushrooms, fresh tomato, garlic and goat cheese.

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

Prosciutto, mushrooms and artichoke hearts in aglio e olio.

Broccoli, onions, peas, fresh tomato and olives in aglio e olio with fettuccine.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

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

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

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

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

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

Olive oil, butter and garlic tossed with fresh parsley.

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

Creamy risotto, porcini mushroom, prosciutto and peas formed into balls and filled with mozzarella, then lightly breaded and deep fried. Served with reduced bruschetta sauce for dipping.

Shrimp sautéed with garlic, scallions, crushed red pepper and tomatoes; reduced in a dry vermouth and shrimp-stock sauce. Served with buttery croutons for dipping.

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

["brew-SKet-tah.” In Italian, 'ch' is generally pronounced 'k,' as in 'Chianti .'] The Neapolitan version of classic Roman garlic bread. Slices of bread brushed with olive oil and toasted dark on the grill, then topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Creamy lobster bisque with flavors of saffron, tarragon and thyme.

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

A creamy asparagus soup...without the cream. Made with house-made vegetable stock and topped with mascarpone cheese.

A Tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in a dijon vinaigrette.

Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.

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

Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Choice of Vinaigrette, Low-cal Ranch, Blue Cheese, Balsamic Vinaigrette or Honey-Mustard dressing.

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.

Beyond Meat Hot Italian Sausage, onion, mushrooms and spinach with Daiya.

An all-vegan version of our delicious Salciccia al Forno. Beyond Meat Hot Italian Sausage, mushrooms, vegan cream and basil-tomato sauce. Tossed with ziti and baked with Daiya mozzarella.

Two Gardein Chick'n Scallopini sautéed with mushrooms, leeks, spinach, white wine and red onion. Served over ziti with a drizzle of extra virgin olive oil. (You can order it non-vegan too!)

Beyond Meat Hot Italian Sausage, garlic, onions, olives, basil-tomato sauce and red wine with bucatini pasta.

Two Gardein Chick'n Scallopini sautéed and topped with Daiya vegan cheese and basil-tomato sauce.

Bella's hand-made meatballs, onion and sweet peppers with mozzarella.

Braised duck breast, caramelized onion, prosciutto, fontina with fresh rosemary and thyme.

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

Italian sausage, onion and mushrooms with mozzarella.

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

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

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

Pepperoni, onion and mushrooms with mozzarella.

With caramelized onions and prosciutto. Topped with fresh arugula and parmesan after baking.

With mozzarella and pizza sauce plus three toppings.

With mozzarella, ricotta and pizza sauce plus three toppings.

Chunks of chicken breast reddened with hot spices and "blackened" in a very hot pan; sautéed with scallions and mushrooms, then reduced in a creamy basil-tomato sauce with fresh tomato and tossed with fettuccine.

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

Black pepper toasted in olive oil and butter. Tossed with bucatini pasta, Romano and parmesan.

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

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

Four-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with your choice of basil-tomato or bolognese sauce.

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

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

Braised duck breast with a porcini mushroom blend, sautéed spinach and prosciutto; tossed with fettuccine and finished with parmesan shards.

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

Shrimp sautéed with shallots and asparagus tips then tossed in saffron cream sauce with fiore pasta.

Italian sausage tossed with ziti pasta, mushrooms and ricotta in a creamy tomato sauce; topped with mozzarella and baked.

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.

Shrimp and scallops sautéed with roasted mushrooms and leeks in roasted-tomato cream sauce. Tossed with fiore pasta.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

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

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

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

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

An intensely flavored puree of roasted plum tomatoes, herbs and heavy cream.

Olive oil, butter and garlic tossed with fresh parsley.

Veal scallopini sautéed in a creamy marsala and mushroom sauce.

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

Veal scallopini sautéed and topped with Basil-tomato sauce, mozzarella and parmesan cheeses.

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

Sautéed in a lemon, caper and white wine butter sauce.

Fresh grouper lightly floured and sautéed in a sauce of basil tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Maple-amaretto glazed salmon baked on a cedar plank in the oak-fired oven.

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

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

Two chicken breasts sautéed and topped with basil-tomato sauce, mozzarella and parmesan cheeses.

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

Two chicken breasts breaded in Romano cheese and sautéed golden brown. Topped with lemon-basil butter and artichoke.

Two chicken breasts breaded in Romano cheese and sautéed golden brown. Topped with mozzarella cheese and crispy prosciutto and served in a creamy marsala mushroom sauce on a bed of sautéed spinach.

"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.

Warm, bittersweet belgian chocolate oozes from inside an intensely rich molten chocolate cake. dusted with powdered sugar and served with a scoop of blue bell vanilla ice cream.

Granny smith apples baked beneath a crunchy butter oatmeal topping. served with Bellas caramel sauce and a scoop of blue bell vanilla ice cream.

Vanilla bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.

A scoop of blue bell vanilla ice cream served with a shot of espresso.

The classic Italian dessert with layers of ladyfingers, zabaglione (marsala flavored custard), espresso whipped cream, and mascarpone (sweet, buttery cheese) topped with whipped cream and warmed chocolate sauce.

The neopolitan 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.

Best in Tampa! marinated, paper-thin tenderloin served icy cold 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.

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

Goat cheese baked in reduced bruschetta sauce served with wedges of toasted garlic bread for dipping.

Half-moon pasta filled with rich cheese and creme fraiche, panko breaded and deep fried. served with reduced bruschetta for dipping.

Lightly breaded baked eggplant filled with prosciutto, sweet ricotta and smoked mozzarella. served in a pool of reduced bruschetta.

Calamari dusted in seasoned flour and deep fried, served with reduced bruschetta sauce.

Baked mushroom caps filled with Italian sausage, sauteed spinach, shallots, and romano cheese in a light white wine butter sauce.

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

Two chicken breasts pounded thin, stuffed with spinach and goat cheese, dredged in breadcrumbs, quickly browned and baked. topped with a green peppercorn sauce of butter, cream, garlic, shallots, and white wine.

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

Chicken breasts breaded in romano cheese and sautéed golden brown. topped with lemon basil butter and artichoke.

Two chicken breasts breaded in romano cheese and sautéed 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 sautéed and topped with basil tomato sauce, mozzarella, and parmesan cheese.

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.

A creamy asparagus soup without the cream. made with fresh chicken stock and topped with mascarpone cheese.

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

Cheese lasagna of ricotta, mozzarella, fontina, and parmesan. topped with your choice of basil tomato or bolognese sauce.

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

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

Shrimp and scallops sauteed with roasted mushrooms and leeks in roasted-tomato cream sauce. tossed with bowtie pasta.

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.

Giant shell pasta, chicken breast pieces, mushrooms, leeks, and spinach baked in roasted tomato cream sauce with crunchy asiago and panko topping.

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

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

Beef tenderloin pieces and asparagus sauteed with shallots in a creamy gorgonzola sauce. tossed with starburst pasta.

Tortellini served with garlic, onions, tomatoes, broccoli, peas and olives in an aglio e olio sauce.

The original recipe of half-moon pasta filled with asparagus, ham, fontina, ricotta and sun-dried tomatoes. served in roasted-tomato cream sauce.

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

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

Veal scallopini sautéed in a creamy marsala and mushroom sauce.

Veal scallopini sautéed and topped with basil tomato sauce, mozzarella and parmesan cheese.

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

Sautéed in a lemon, caper, and white wine butter sauce.

A very generous portion of calamari dusted in seasoned flour and deep fried served with a reduced bruschetta sauce.

Fresh grouper lightly floured and sautéed in a sauce of basil tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Maple-amaretto glazed salmon baked on a cedar plank in the oak-fired oven.

Italian sausage, freshly sauteed spinach, shallots, garlic, romano, asiago, and mozzarella cheeses.

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.

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

Classic cheese or create your own pizza.

Oak-fire-roasted chicken with fresh spinach leaves, fontina cheese, artichoke hearts, and diced ripe tomato.

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

Prosciutto, caramelized onions, roasted potatoes, mozzarella, and fontina cheese.

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

A Tampa favorite. finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, red cabbage, gorgonzola, ditalini pasta, and romaine all tossed in a dijon vinaigrette.

Imported fresh buffalo mozzarella from Italy, vine-ripened beefsteak tomatoes, fresh basil, and balsamic 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 and croutons over hand-torn romaine.

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

Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.