Dinner Menu


  • Traditional Caesar Salad $8

    Fresh romaine in a homemade garlic lemon dressing with parmesan croutons

  • Oysters Bienville $10

    Baked oysters topped with shrimp, bacon, ham, mushrooms, Sherry cream with a parmesan breadcrumb

  • Bruschetta Alla Bella $8

    Fresh tomatoes, basil, and olive oil, served over garlic & olive oil rubbed crositni, finished with shaved parmesan, and drizzled with balsamic glaze.

  • Calamari Diablo Style $10

    Fresh cut Calamari cut calamari sautéed to perfection in a spicy red sauce

  • Calamari Fritti - Spiaggia Style $10

    Our Traditional Calamari Fritti topped with sliced cherry peppers, then drizzled with a balsamic reduction

  • Mussels Stella $12

    Steamed mussels with Stella cider, crispy speck, leek, roasted pepper & spinach

  • Bella Salad $9

    Baby arugala salad, roasted beets, shaved fennel, pickled red onion, candied cashew,
    goat cheese crouton, dressed with an orange vinaigrette

  • Antipasta Board $9

    Chef selection of artisan cheeses and cured meats paired with marinated vegetables, olives, traditional accompaniments and grilled crostini

  • Mussels Marinara $10

    Fresh mussels served in our famous Marinara

  • Calamari Fritti $9

    Fresh calamari lightly breaded and fried, sprinkled with parmesan cheese and served with a lemon garlic remoulade dip

  • Onion Soup Bellagio $9

    Slow roasted sweet onions, in a rich beef broth, baked with a garlic crostini and sharp provolone cheese

  • Wild Mushroom Soup $7

    Assorted roasted wild mushrooms in a creamy porcini mushroom broth topped with truffle oil and snipped chives

  • Zuppa Del Giorno $6

    Soup of the day


  • Ravioli Tori $21

    Hand crafted whole wheat pasta stuffed with butternut squash & ricotta, finished with apricot brandy cream sauce and black walnut, crumbled gorganzola, and fresh sage garnish.

  • Rosemary Roasted Rack of Lamb $30/$55

    Roasted New Zealand rack of lamb, accompanied with Shrewsbury sauce roasted pepper whipped potatoes, buttered haricot vert

  • Filet $34

    Grilled beef filet served over garlic oil crostini with red wine demi-glace
    Maple roasted baby carrots and baked potato

  • French Quarter Shrimp & Scallops $32

    Grilled shrimp and scallops in a Creole tasso sauce tossed with roasted trinity vegetables, cheese & scallion grits
    Suggested wine pairings: Chardonnay, Rose, Vernaccia

  • Pistachio Crusted Salmon $28

    Wild Atlantic Salmon pistachio crusted then oven roasted over a maple grain mustard cream sauce, accompanied with 3 cheese sweet potato au gratin & spicy broccoli rabe

  • Crab Cakes $27

    Crab cakes (2) served with twin sauces of traditional cocktail and roasted pepper caper aioli
    accompanied with a root vegetable wild rice & buttered asparagus

  • Pollo con Fichi $25

    Lightly floured & pan fried breast of chicken, stuffed with fig & prosciutto
    served with fontina polenta cake, sautéed Swiss chard & balsamic pearl onion confit

  • Veal or Chicken Parmatori $23 / $22

    Veal or chicken cutlet, lightly breaded and fried, topped with aged provolone, and finished with a toasted Pomodoro sauce, Served over Linguine
    Suggested wine pairings: Chianti, Merlot, Malbec, Cabernet, Montepulciano, Dolcetto, Barbera

  • Veal Osso Bucco $26

    Slow braised veal osso bucco in a Madeira root vegetable au jus over wild mushroom risotto topped with a citrus gremolata and truffle oil

  • a $15 sharing fee applies for split entrees


  • A selection of Pastries and Cakes made in house by our Pastry Chef $8