|
| First Course [TOP] |
| featuring | | | |  |
 Bruschetta |
|
| the simple pleasure, balsamic marinated tomatoes, basil, and garlic on a toasted crostini |
Insalata Bellanotte |
|
| mixed field greens, baby arugula, shaved fennel, finished with a balsamic vinaigrette and gorgonzola cheese |
Insalata Caesar |
|
| Romaine hearts, croutons and a traditional Caesar dressing anchovies available upon request |
Wine Pairing |
|
| geyser peak sauvignon blanc $6.95 |
|
| Second Course [TOP] |
| choice of | | | | |
Salmone Campagnola |
|
| grilled salmon with champagne butter sauce atop a bed of fresh Spinach tossed extra virgin olive oil vinaigrette with chopped tomatoes and cucumbers |
Chicken Caesar |
|
| Romaine hearts, croutons and a traditional Caesar dressing served with grilled chicken |
Cappellini Prima Vera |
|
| angel hair pasta with fresh vegetables, assorted wild mushrooms and fresh herbs |
Filet Mignon |
|
| 6oz. beef tenderloin grilled with a beef demi glace topped with Crispy leeks served with bellanotte mashed potatoess and chef's vegetables |
Salmone Con Lobster Sauce |
|
| seared salmon with lobster cream sauce served with sauteed Spinach and basil spatzel |
Pollo Campagne |
|
| Chicken Scallopini with a champagne butter sauce served with carrots and roasted yukon gold potatoes |
Fettuccini Al Fredo with Shrimp |
|
| a classic favorite offered the bellanotte way with shrimp and a rich garlic cream sauce |
Pollo Piccata |
|
| chicken scaloppini in a zesty lemon caper butter sauce, served with baby carrots and roasted yukon gold potatoes |
|
| Third Course [TOP] |
| featuring | | | | |
Tiramisu Di Bellanotte |
|
| lady fingers soaked in espresso with mascarpone cheese finished with kahlua creme anglaise served up in a martini glass |
Tiramisu Di Bellanotte |
|
| lady fingers soaked in espresso with mascarpone cheese finished with kahlua creme anglaise |
Wine Pairing |
|
| tosti asti spumante $6.95 |
| |
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