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Bellini
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Refined Italian Dining in Central Philadelphia
Évaluation
Avis
Photo
Menu
Italian cured meats and cheese selections with grilled marinated vegetables and olives.
Fresh squid pan-fried to perfection served with marinara sauce.
Pan-seared Sea scallops topped with toasted pistachios over a fresh fennel and celery salad dressed with a ginger, lemon, and soy sauce vinaigrette.
Wild burgundy snails, raisins, garlic, and sun-dried tomatoes in a tomato fondue over soft Italian polenta
Pan-fried ricotta gnocchi served over cream of truffle sauce.
Baby arugula, candied walnuts, provolone, and honey crisp apple in pomegranate vinaigrette dressing
Crispy romaine lettuce with a homemade creamy caesar dressing, croutons and shaved parmigiano
Fine sliced cured filet mignon OR salmon, arugula and lemon E.V.O.O. topped with shaved parmigiano
Buffalo mozzarella and tomato confit topped with basil pesto (does not include nuts) and E.V.O.O.
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over grilled focaccia bread.
Bell peppers, onions, carrots, celery, and mushroom puree braised with tomato sauce served with a touch of cream and mozzarella cheese.
Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.
Raviolis stuffed with fresh pasteurized Ricotta cheese served in San Marzano fondue
Spiral pasta tossed with garlic, cherry tomato, baby shrimp, bay scallops, olives, capers in a white wine touch of tomato sauce.
Tossed lobster meat, shallots, white wine blush sauce over bed of homemade pesto
Slow cooked duck ragù reduced with red wine tomato fondue and thyme.
Served in a melted gorgonzola sauce OR San Marzano Fondue with diced fresh mozzarella.
Freeform pasta tossed with chicken sausage, sundried tomatoes, and broccoli rabe in a white wine touch of tomato sauce
Applewood smoked chicken and goat cheese stuffed in large tortelloni, sautéed with roasted garlic and fresh tomato brandy sauce.
Bolognese ragù and besciamella sauce
Mediterranean sea-bass fillet, pan-seared and topped with shallots in a red grapes white wine lemon zest sauce
Grilled jumbo shrimps served over sautéed spinach topped with a lemon honey mustard vinaigrette.
Pan-seared Salmon fillet served over a broccoli lemon zest fondue topped with cacao powder.
Assortment of seafood, sautéed, served over bed of linguine OR risotto in a garlic, white wine OR light tomato sauce.
Carnaroli rice in a Bolognese ragù topped with a creamy parmigiano sauce.
Carnaroli rice cooked with mixed mushrooms, white wine and truffle oil.
Slow roasted Duck (Half), partially deboned, finished with cabernet reduction and orange zest.
Pork tenderloin medallions cooked in apricot jam and red wine with roasted fingerling potatoes.
Chicken breast fillet, sautéed, topped with spinach and bay scallops in a light lemon chardonnay sauce.
Chicken breast fillet, pan-seared, topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushrooms with fresh herbs.
Chicken breast fillet, sautéed, topped with asparagus and smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce
Chicken OR Veal, pan-fried over a bed of linguine marinara
Sautéed veal medallions with butter, wild mushrooms, scallions, Marsala wine, and fresh herbs
Sautéed veal medallions with artichoke hearts, jumbo lump crabmeat, portobello mushrooms in a white wine garlic sauce.
Sautéed veal medallions, spinach, prosciutto and fontina cheese in a grass-fed veal stock with a touch of Chianti Classico and fresh sage
Sautéed asparagus, garlic E.V.O.O.
Sautéed spinach, garlic E.V.O.O.
Sautéed broccoli rabe, garlic E.V.O.O.
Aglio & Olio OR San-Marzano fondue sauce
Roasted fingerling potatoes, fresh rosemary
Sautéed with garlic E.V.O.O and pancetta topped with breadcrumbs
Pound cake layered with limoncello mascarpone cream.
Select any 5 of our homemade desserts. Served family style
Lady fingers soaked in espresso, filled with a homemade brandy zabaglione cream, topped with grated Belgium chocolate.
Homemade puff pastry filled with a creamy custard covered with melted Belgium chocolate.
Coated pastry shell filled with a homemade ricotta cream
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla ice cream, single-espresso, Frangelico Liqueur.
Homemade creamy custard covered with caramelized brown sugar.
Traditional New York style cheesecake.
Chocolate and Vanilla Ice Cream with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate
Raspberry, Lemon, Mango
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Aperol, club soda, Italian prosecco
Fresh Peach puree, topped with Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, caradamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie, Italy
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Abruzzo, Italy
Stoneburn Marlborough, New Zealand
Lionel Osmin & Cie, Southwest France
Cielo, Venezie, Italy
Chianti Classico, Toscana, Italy
Zensa, Organic, Puglia, Italy
Grayson Cellars, St Helena, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo, Italy
Paolo e Noemia d'Amico Seiano Rosso, Lazio, Italy
Seiano Rosso
Blend of Italy’s seven most noble varieties
Azienda Agricola Crociani
Chianti Classico
Liliano
Liliano
Villa Poggio, Salvi
Cielo, Venezie, Italy
Nebbiolo, Langhe, Piemonte, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Priore – Cantine Povero
Rivetto – Serralunga D’Alba
Coste Bianche, Tenuta Fiorebelli
St. Helena
Mill Creek, Dry Creek Valley
Juggernaut, Hillside Cab
Whitehall Lane Winery, Napa Valley
The Wanted, CAB
Bonfanti, Mendoza, Argentina
Lionel Osmin & Cie, Southwest France
Antonio Caggiano, Campagina, Italy
Antonio Caggiano, Bechar
Domaine Jean-Mark Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Italian cured meats and cheese selections with grilled marinated vegetables and olives.
Fresh squid pan-fried to perfection served with marinara sauce.
Pan-seared Sea scallops topped with toasted pistachios over a fresh fennel and celery salad dressed with a ginger, lemon, and soy sauce vinaigrette.
Wild burgundy snails, raisins, garlic, and sun-dried tomatoes in a tomato fondue over soft Italian polenta
Pan-fried ricotta gnocchi served over cream of truffle sauce.
Baby arugula, candied walnuts, provolone, and honey crisp apple in pomegranate vinaigrette dressing
Crispy romaine lettuce with a homemade creamy caesar dressing, croutons and shaved parmigiano
Fine sliced cured filet mignon OR salmon, arugula and lemon E.V.O.O. topped with shaved parmigiano
Buffalo mozzarella and tomato confit topped with basil pesto (does not include nuts) and E.V.O.O.
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over grilled focaccia bread.
Bell peppers, onions, carrots, celery, and mushroom puree braised with tomato sauce served with a touch of cream and mozzarella cheese.
Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.
Raviolis stuffed with fresh pasteurized Ricotta cheese served in San Marzano fondue
Spiral pasta tossed with garlic, cherry tomato, baby shrimp, bay scallops, olives, capers in a white wine touch of tomato sauce.
Tossed lobster meat, shallots, white wine blush sauce over bed of homemade pesto
Slow cooked duck ragù reduced with red wine tomato fondue and thyme.
Served in a melted gorgonzola sauce OR San Marzano Fondue with diced fresh mozzarella.
Freeform pasta tossed with chicken sausage, sundried tomatoes, and broccoli rabe in a white wine touch of tomato sauce
Applewood smoked chicken and goat cheese stuffed in large tortelloni, sautéed with roasted garlic and fresh tomato brandy sauce.
Bolognese ragù and besciamella sauce
Mediterranean sea-bass fillet, pan-seared and topped with shallots in a red grapes white wine lemon zest sauce
Grilled jumbo shrimps served over sautéed spinach topped with a lemon honey mustard vinaigrette.
Pan-seared Salmon fillet served over a broccoli lemon zest fondue topped with cacao powder.
Assortment of seafood, sautéed, served over bed of linguine OR risotto in a garlic, white wine OR light tomato sauce.
Carnaroli rice in a Bolognese ragù topped with a creamy parmigiano sauce.
Carnaroli rice cooked with mixed mushrooms, white wine and truffle oil.
Slow roasted Duck (Half), partially deboned, finished with cabernet reduction and orange zest.
Pork tenderloin medallions cooked in apricot jam and red wine with roasted fingerling potatoes.
Chicken breast fillet, sautéed, topped with spinach and bay scallops in a light lemon chardonnay sauce.
Chicken breast fillet, pan-seared, topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushrooms with fresh herbs.
Chicken breast fillet, sautéed, topped with asparagus and smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce
Chicken OR Veal, pan-fried over a bed of linguine marinara
Sautéed veal medallions with butter, wild mushrooms, scallions, Marsala wine, and fresh herbs
Sautéed veal medallions with artichoke hearts, jumbo lump crabmeat, portobello mushrooms in a white wine garlic sauce.
Sautéed veal medallions, spinach, prosciutto and fontina cheese in a grass-fed veal stock with a touch of Chianti Classico and fresh sage
Sautéed asparagus, garlic E.V.O.O.
Sautéed spinach, garlic E.V.O.O.
Sautéed broccoli rabe, garlic E.V.O.O.
Aglio & Olio OR San-Marzano fondue sauce
Roasted fingerling potatoes, fresh rosemary
Sautéed with garlic E.V.O.O and pancetta topped with breadcrumbs
Aperol, club soda, Italian prosecco
Fresh Peach puree, topped with Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, caradamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie, Italy
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Abruzzo, Italy
Stoneburn Marlborough, New Zealand
Lionel Osmin & Cie, Southwest France
Cielo, Venezie, Italy
Chianti Classico, Toscana, Italy
Zensa, Organic, Puglia, Italy
Grayson Cellars, St Helena, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo, Italy
Paolo e Noemia d'Amico Seiano Rosso, Lazio, Italy
Seiano Rosso
Blend of Italy’s seven most noble varieties
Azienda Agricola Crociani
Chianti Classico
Liliano
Liliano
Villa Poggio, Salvi
Cielo, Venezie, Italy
Nebbiolo, Langhe, Piemonte, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Priore – Cantine Povero
Rivetto – Serralunga D’Alba
Coste Bianche, Tenuta Fiorebelli
St. Helena
Mill Creek, Dry Creek Valley
Juggernaut, Hillside Cab
Whitehall Lane Winery, Napa Valley
The Wanted, CAB
Bonfanti, Mendoza, Argentina
Lionel Osmin & Cie, Southwest France
Antonio Caggiano, Campagina, Italy
Antonio Caggiano, Bechar
Domaine Jean-Mark Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Lady fingers soaked in espresso, filled with a homemade brandy zabaglione cream, topped with grated Belgium chocolate.
Homemade puff pastry filled with a creamy custard covered with melted Belgium chocolate.
Coated pastry shell filled with a homemade ricotta cream
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla ice cream, single-espresso, Frangelico Liqueur.
Homemade creamy custard covered with caramelized brown sugar.
Traditional New York style cheesecake.
Chocolate and Vanilla Ice Cream with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate
Raspberry, Lemon, Mango
Pound cake layered with limoncello mascarpone cream.
Select any 5 of our homemade desserts. Served family style
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Aperol, club soda, Italian prosecco
Fresh Peach puree, topped with Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, caradamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie, Italy
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Abruzzo, Italy
Stoneburn Marlborough, New Zealand
Lionel Osmin & Cie, Southwest France
Cielo, Venezie, Italy
Chianti Classico, Toscana, Italy
Zensa, Organic, Puglia, Italy
Grayson Cellars, St Helena, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo, Italy
Paolo e Noemia d'Amico Seiano Rosso, Lazio, Italy
Seiano Rosso
Blend of Italy’s seven most noble varieties
Azienda Agricola Crociani
Chianti Classico
Liliano
Liliano
Villa Poggio, Salvi
Cielo, Venezie, Italy
Nebbiolo, Langhe, Piemonte, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Priore – Cantine Povero
Rivetto – Serralunga D’Alba
Coste Bianche, Tenuta Fiorebelli
St. Helena
Mill Creek, Dry Creek Valley
Juggernaut, Hillside Cab
Whitehall Lane Winery, Napa Valley
The Wanted, CAB
Bonfanti, Mendoza, Argentina
Lionel Osmin & Cie, Southwest France
Antonio Caggiano, Campagina, Italy
Antonio Caggiano, Bechar
Domaine Jean-Mark Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Lady fingers soaked in espresso, filled with a homemade brandy zabaglione cream, topped with grated Belgium chocolate.
Homemade puff pastry filled with a creamy custard covered with melted Belgium chocolate.
Coated pastry shell filled with a homemade ricotta cream
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla ice cream, single-espresso, Frangelico Liqueur.
Homemade creamy custard covered with caramelized brown sugar.
Traditional New York style cheesecake.
Chocolate and Vanilla Ice Cream with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate
Raspberry, Lemon, Mango
Pound cake layered with limoncello mascarpone cream.
Select any 5 of our homemade desserts. Served family style
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Espresso-soaked ladyfingers layered with a homemade brandy zabaglione cream and shaved Belgian chocolate.
Homemade puff pastry filled with a creamy custard covered with warm Belgian chocolate.
Crisp pastry shell filled with a homemade ricotta cream.
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla gelato, espresso, Frangelico Liqueur.
Gluten free. Homemade creamy custard with a crisp caramelized sugar crust.
Traditional New York style cheesecake.
Chocolate and Vanilla gelato with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate.
Dairy Gluten Free. Raspberry, Lemon, Mango.
Pound cake layered with limoncello mascarpone cream.
Select any 5 desserts (excluding Affogato). Served family-style.
A curated selection of imported Italian cured meats and cheeses, paired with marinated vegetables and olives.
Fresh squid pan-fried served with a homemade marinara sauce.
Pan-seared Sea scallops topped with toasted pistachios and pomegranates, served over a fennel and celery salad, dressed with a ginger, lemon, and soy sauce vinaigrette.
Wild burgundy snails, raisins, garlic, and sun-dried tomatoes in a tomato fondue over soft Italian polenta.
Pan-fried ricotta gnocchi served over cream of truffle sauce.
Baby arugula, candied walnuts, provolone, and honey crisp apples, finished in a homemade pomegranate vinaigrette.
Crispy romaine lettuce with a homemade creamy caesar dressing, croutons and shaved parmigiano.
Fine sliced cured filet mignon OR salmon, arugula and lemon E.V.O.O. topped with shaved parmigiano.
Buffalo mozzarella and tomato confit topped with basil pesto (does not contain nuts) and E.V.O.O.
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over grilled focaccia bread.
Bell peppers, onions, carrots, celery, and mushroom puree braised with tomato sauce served with a touch of cream and mozzarella cheese.
Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.
Raviolis stuffed with fresh pasteurized Ricotta cheese served in San Marzano fondue.
Spiral pasta tossed with garlic, cherry tomatoes, baby shrimp, bay scallops, olives, and capers in a white wine touch of tomato sauce.
Tossed lobster meat, shallots, white wine blush sauce, served over bed of homemade basil pesto.
Slow-cooked duck ragù reduced with red wine, tomato fondue, and thyme.
Served in a melted gorgonzola sauce OR San Marzano Fondue with diced fresh mozzarella.
Freeform pasta tossed with chicken sausage, sundried tomato, and broccoli rabe in a white wine touch of tomato sauce.
Applewood-smoked chicken and goat cheese stuffed in large tortelloni, sautéed with roasted garlic and fresh tomato brandy sauce.
Bolognese ragù and besciamella sauce.
Pan-seared Mediterranean Sea-bass fillet, topped with shallots in a red grape, white wine, lemon zest sauce.
Grilled jumbo shrimps served over sautéed spinach topped with a lemon honey-mustard vinaigrette.
Pan-seared Salmon fillet served over sautéed asparagus and finished with a soy, honey, lime sauce.
Assortment of seafood, sautéed, served over bed of linguine OR risotto in a garlic, white wine OR light tomato sauce.
Carnaroli rice with rock shrimp served in a white wine saffron cream sauce.
Carnaroli rice cooked with mixed mushrooms, white wine and truffle oil.
Slow-roasted Duck (Half), partially deboned, finished with cabernet reduction and orange zest.
Pork tenderloin medallions cooked in apricot jam and red wine, served with roasted fingerling potatoes.
Pan-seared chicken breast fillet, topped with spinach and crabmeat in a light lemon chardonnay sauce.
Pan-seared chicken breast fillet, topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushrooms with fresh herbs.
Pan-seared chicken breast fillet, topped with asparagus and smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce.
Pan-fried chicken OR veal, served over a bed of linguine marinara.
Pan-seared veal medallions with butter, wild mushrooms, scallions, marsala wine, touch of cream and fresh herbs.
Pan-seared veal medallions with artichoke hearts, jumbo lump crabmeat, portobello mushrooms in a white wine garlic sauce.
Pan-seared veal medallions, spinach, prosciutto and fontina cheese in a grass-fed veal stock, finished with a touch of chianti classico and fresh thyme.
Sautéed asparagus, garlic E.V.O.O.
Sautéed spinach, garlic E.V.O.O.
Sautéed broccoli rabe, garlic E.V.O.O.
Beef meatballs in a San Marzano sauce with a touch of cream.
Aglio Olio OR San-Marzano fondue sauce.
Roasted fingerling potatoes, fresh rosemary.
Sautéed with garlic E.V.O.O. and pancetta topped with breadcrumbs.
Fresh Peach puree, Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, cardamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Coconut Rum, lychee puree, lime
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria
Terre di Chieti, Abruzzo
Stoneburn Marlborough, New Zealand
Lionel Osmin Cie, Southwest France
Cielo, Venezie
Coltibuono “Robert Stucchi RS”
Grayson Cellars, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo
Paolo e Noemia
Domaine Clos Saint Roch, Burgundy, France
Château Pilet, Bordeaux, France
Paolo e Noemia
Montepulciano, Abruzzo
Poliziano
Coltibuono “Robert Stucchi RS”
Tenuta di Lillano
Villa Poggio Salvi
The Wanted
Antonio Caggiano, Campagna, Italy
Antonio Caggiano, Campagna, Italy
Domaine Jean-Marc Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d’Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Cielo, Venezie
Vietti, Langhe, Piemonte
Tenuta Sant’ Antonio, Veneto
Tenuta Sant’Antonio, Veneto
Cantine Povero, Piedmonte
Cantine Povero, Piedmonte
Guasti Clemente, Piedmonte
Tenuta Fiorelli, Veneto
Grayson Cellars, California
Mill Creek, Dry Creek Valley, Sonoma
Juggernaut, Hillside Cabernet
Adelsheim, Willamette Valley, Oregon
Bonfanti, Mendoza, Argentina
Lionel Osmin Cie, Southwest France
Domaine Clos Saint Roch, Burgundy
Château Pilet, Bordeaux
Romaine lettuce with homemade Caesar dressing, croutons, and shaved parmigiano
Baby arugula, candied walnuts, provolone, and honey crisp apple in pomegranate vinaigrette
Italian cured meats and cheese selections with grilled marinated vegetables and olives
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over focaccia bread
Raviolis stuffed with fresh pasteurized ricotta cheese served in San Marzano fondue
Bell peppers, onions, carrots, celery and mushroom puree braised with tomato sauce served with a touch of cream and mozzarella cheese
Freeform pasta tossed in a homemade pesto sauce. (No nuts added)
Served in a Gorgonzola sauce OR San Marzano fondue with diced fresh mozzarella cheese
Carnaroli rice with rock shrimp served in a white wine saffron cream sauce
Chicken tenderloins sautéed with asparagus, smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce
Chicken tenderloins sautéed with butter, wild mushrooms, scallions, marsala wine, and touch of cream
Breaded veal or chicken tenderloins, pan-fried topped with marinara and mozzarella cheese
Veal medallions sautéed with spinach, prosciutto, and fontina cheese, in grass-fed veal stock with a touch of Chianti Classico and fresh sage
Pan-seared Salmon fillet in a lemon white wine butter sauce served over sauteed spinach
Aperol, club soda, Italian prosecco
Fresh Peach puree, topped with Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, caradamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie, Italy
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Abruzzo, Italy
Stoneburn Marlborough, New Zealand
Lionel Osmin & Cie, Southwest France
Cielo, Venezie, Italy
Chianti Classico, Toscana, Italy
Zensa, Organic, Puglia, Italy
Grayson Cellars, St Helena, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo, Italy
Paolo e Noemia d'Amico Seiano Rosso, Lazio, Italy
Seiano Rosso
Blend of Italy’s seven most noble varieties
Azienda Agricola Crociani
Chianti Classico
Liliano
Liliano
Villa Poggio, Salvi
Cielo, Venezie, Italy
Nebbiolo, Langhe, Piemonte, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Tenuta Sant’ Antonio, Veneto, Italy
Priore – Cantine Povero
Rivetto – Serralunga D’Alba
Coste Bianche, Tenuta Fiorebelli
St. Helena
Mill Creek, Dry Creek Valley
Juggernaut, Hillside Cab
Whitehall Lane Winery, Napa Valley
The Wanted, CAB
Bonfanti, Mendoza, Argentina
Lionel Osmin & Cie, Southwest France
Antonio Caggiano, Campagina, Italy
Antonio Caggiano, Bechar
Domaine Jean-Mark Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d'Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Lady fingers soaked in espresso, filled with a homemade brandy zabaglione cream, topped with grated Belgium chocolate.
Homemade puff pastry filled with a creamy custard covered with melted Belgium chocolate.
Coated pastry shell filled with a homemade ricotta cream
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla ice cream, single-espresso, Frangelico Liqueur.
Homemade creamy custard covered with caramelized brown sugar.
Traditional New York style cheesecake.
Chocolate and Vanilla Ice Cream with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate
Raspberry, Lemon, Mango
Pound cake layered with limoncello mascarpone cream.
Select any 5 of our homemade desserts. Served family style
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Regular or Decaf
Fresh Peach puree, Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, cardamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Coconut Rum, lychee puree, lime
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria
Terre di Chieti, Abruzzo
Stoneburn Marlborough, New Zealand
Lionel Osmin Cie, Southwest France
Cielo, Venezie
Coltibuono “Robert Stucchi RS”
Grayson Cellars, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo
Paolo e Noemia
Domaine Clos Saint Roch, Burgundy, France
Château Pilet, Bordeaux, France
Paolo e Noemia
Montepulciano, Abruzzo
Poliziano
Coltibuono “Robert Stucchi RS”
Tenuta di Lillano
Villa Poggio Salvi
The Wanted
Antonio Caggiano, Campagna, Italy
Antonio Caggiano, Campagna, Italy
Domaine Jean-Marc Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d’Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Cielo, Venezie
Vietti, Langhe, Piemonte
Tenuta Sant’ Antonio, Veneto
Tenuta Sant’Antonio, Veneto
Cantine Povero, Piedmonte
Cantine Povero, Piedmonte
Guasti Clemente, Piedmonte
Tenuta Fiorelli, Veneto
Grayson Cellars, California
Mill Creek, Dry Creek Valley, Sonoma
Juggernaut, Hillside Cabernet
Adelsheim, Willamette Valley, Oregon
Bonfanti, Mendoza, Argentina
Lionel Osmin Cie, Southwest France
Domaine Clos Saint Roch, Burgundy
Château Pilet, Bordeaux
Romaine lettuce with homemade Caesar dressing, croutons, and shaved parmigiano
Baby arugula, candied walnuts, provolone, and honey crisp apple in pomegranate vinaigrette
Italian cured meats and cheese selections with grilled marinated vegetables and olives
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O. and dry ricotta cheese over focaccia bread
Raviolis stuffed with fresh pasteurized ricotta cheese served in San Marzano fondue
Bell peppers, onions, carrots, celery and mushroom puree braised with tomato sauce served with a touch of cream and mozzarella cheese
Freeform pasta tossed in a homemade pesto sauce. (No nuts added)
Served in a Gorgonzola sauce OR San Marzano fondue with diced fresh mozzarella cheese
Carnaroli rice with rock shrimp served in a white wine saffron cream sauce
Chicken tenderloins sautéed with asparagus, smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce
Chicken tenderloins sautéed with butter, wild mushrooms, scallions, marsala wine, and touch of cream
Breaded veal or chicken tenderloins, pan-fried topped with marinara and mozzarella cheese
Veal medallions sautéed with spinach, prosciutto, and fontina cheese, in grass-fed veal stock with a touch of Chianti Classico and fresh sage
Pan-seared Salmon fillet in a lemon white wine butter sauce served over sauteed spinach
Espresso-soaked ladyfingers layered with a homemade brandy zabaglione cream and shaved Belgian chocolate.
Homemade puff pastry filled with a creamy custard covered with warm Belgian chocolate.
Crisp pastry shell filled with a homemade ricotta cream.
Homemade chocolate mousse served over a chocolate chip cookie crumble.
Vanilla gelato, espresso, Frangelico Liqueur.
Gluten free. Homemade creamy custard with a crisp caramelized sugar crust.
Traditional New York style cheesecake.
Chocolate and Vanilla gelato with a cherry center in a dark chocolate shell.
Sea-salt caramel, Amarena-cherry, Pistachio, Cappuccino, Strawberry, Vanilla, and Chocolate.
Dairy & Gluten Free. Raspberry, Lemon, Mango.
Pound cake layered with limoncello mascarpone cream.
Select any 5 desserts (excluding Affogato). Served family-style.
Fresh Peach puree, Italian prosecco
Vodka, peach liqueur, lillet, honey, lime
Bourbon, cardamaro, grenadine, honey, lemon, bitters
Vanilla vodka, espresso, kahlua, Irish cream
Vodka, homemade blueberry puree, St. Germain, lemon
Gin, maraschino, crème de violette, lemon, St. Germain
Coconut Rum, lychee puree, lime
Tequila, jalapeno, cucumber, lime, lavender bitters
Homemade Limoncello, tequila, peach puree, lemon
Cielo, Venezie
Nik Weis, Mosel, Germany
Twenty Acres, Clarksburg, California
Paolo e Noemia d'Amico, Umbria
Terre di Chieti, Abruzzo
Stoneburn Marlborough, New Zealand
Lionel Osmin & Cie, Southwest France
Cielo, Venezie
Coltibuono “Robert Stucchi RS”
Grayson Cellars, California
Bonfanti, Mendoza, Argentina
Canaletto, Abruzzo
Paolo e Noemia
Domaine Clos Saint Roch, Burgundy, France
Château Pilet, Bordeaux, France
Paolo e Noemia
Montepulciano, Abruzzo
Poliziano
Coltibuono “Robert Stucchi RS”
Tenuta di Lillano
Villa Poggio Salvi
The Wanted
Antonio Caggiano, Campagna, Italy
Antonio Caggiano, Campagna, Italy
Domaine Jean-Marc Crochet, France
Cielo, Venezie, Italy
Paolo e Noemia d’Amico, Umbria, Italy
Terre di Chieti, Italy
Twenty Acres, Clarksburg, California
Stoneburn Marlborough, New Zealand
Nik Weis, Mosel, Germany
Cielo, Venezie
Vietti, Langhe, Piemonte
Tenuta Sant’ Antonio, Veneto
Tenuta Sant’Antonio, Veneto
Cantine Povero, Piedmonte
Cantine Povero, Piedmonte
Guasti Clemente, Piedmonte
Tenuta Fiorelli, Veneto
Grayson Cellars, California
Mill Creek, Dry Creek Valley, Sonoma
Juggernaut, Hillside Cabernet
Adelsheim, Willamette Valley, Oregon
Bonfanti, Mendoza, Argentina
Lionel Osmin & Cie, Southwest France
Domaine Clos Saint Roch, Burgundy
Château Pilet, Bordeaux
A curated selection of imported Italian cured meats and cheeses, served with marinated vegetables and olives.
Fresh squid, pan-fried served with a homemade marinara sauce.
Pan-seared Sea scallops with toasted pistachios and pomegranates, served over a fennel and celery salad, with a ginger, lemon, and soy vinaigrette.
Wild burgundy snails, raisins, garlic, and sundried tomatoes in a tomato fondue over soft Italian polenta.
Pan-fried ricotta gnocchi served in a truffle cream sauce.
White wine or tomato sauce, garlic, oregano.
Baby arugula, candied walnuts, provolone, Honeycrisp apples, and cherry tomatoes, finished with a homemade pomegranate vinaigrette.
Crisp romaine lettuce with a homemade creamy caesar dressing, croutons and shaved parmigiano.
Thinly sliced cured filet mignon, arugula and lemon E.V.O.O., topped with shaved parmigiano.
Fresh mozzarella and tomato confit topped with basil pesto (contains no nuts) and E.V.O.O.
Chopped Roma tomatoes, fresh basil, red onions, E.V.O.O., and ricotta salata over grilled homemade focaccia bread.
Tossed lobster meat, shallots, white wine blush sauce, served over homemade basil pesto.
Slow-cooked duck ragù reduced with red wine, tomato fondue, and thyme.
Spiral pasta tossed with garlic, cherry tomatoes, baby shrimp, bay scallops, olives, and capers in a white wine touch of tomato sauce.
Assortment of seafood, sautéed, served over linguine in a garlic, white wine or light tomato sauce.
Lightly battered Italian eggplant, layered with tomato fondue, fresh basil, and fresh mozzarella.
Raviolis stuffed with fresh pasteurized Ricotta cheese served in San Marzano fondue.
Guanciale, pecorino romano cheese served in a white wine San Marzano tomato sauce.
Spaghetti tossed with jumbo shrimp, clams, in a spicy San Marzano tomato sauce with garlic and white wine.
Freeform pasta tossed with chicken sausage, sundried tomato, and broccoli rabe in a white wine touch of tomato sauce.
Large tortelloni stuffed with applewood-smoked chicken and goat cheese, sautéed with roasted garlic and fresh tomato brandy sauce.
Bolognese ragù and besciamella sauce.
Pan-seared Mediterranean Sea-bass fillet, topped with shallots in a red grape, white wine, lemon zest sauce.
Pan-seared Salmon fillet served over sautéed asparagus and finished with a soy, honey, lime sauce.
Carnaroli rice with rock shrimp in a white wine saffron cream sauce.
Carnaroli rice with mixed mushrooms, white wine and truffle oil.
Slow-roasted Duck (Half), partially deboned, finished with cabernet reduction and orange zest.
Pan-seared chicken breast fillet, topped with spinach and crabmeat in a light lemon Chardonnay sauce.
Pan-seared chicken breast fillet, topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushrooms with fresh herbs.
Pan-seared chicken breast fillet, topped with asparagus and smoked mozzarella in a garlic, mushroom, and tomato sherry wine sauce.
Pan-fried chicken cutlet, served with linguine marinara.
Pan-fried veal cutlet, served with linguine marinara.
Pan-seared veal medallions with butter, wild mushrooms, scallions, Marsala wine, touch of cream and fresh herbs.
Pan-seared veal medallions served with, cherry tomatoes, artichoke hearts, and fresh mozzarella in a white wine garlic sauce.
Pan-seared veal medallions with butter, spinach, prosciutto, and mozzarella, finished with a touch of white wine and fresh sage.
Pork tenderloin medallions cooked in apricot jam and red wine, served with roasted fingerling potatoes.
Sautéed asparagus, garlic E.V.O.O.
Sautéed spinach, garlic E.V.O.O.
Sautéed broccoli rabe, garlic E.V.O.O.
Beef meatballs in a San Marzano sauce with a touch of cream.
Aglio e Olio or San-Marzano fondue sauce.
Roasted fingerling potatoes, fresh rosemary.
Sautéed with garlic E.V.O.O., and pancetta topped with breadcrumbs.
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