Bellavitae

Bellavitae

Restaurant Menu


Piattini

Bread Basket with a Tasting of Regional 2004 Harvest Extra Virgin Olive Oils 4
Hard-boiled Eggs with Anchovy and Capers 4
Marinated Sicilian Nocellara Olives from Gianfranco Becchina and Taralli 6
Meatballs Fried in Extra Virgin Olive Oil in the style of Ristorante Da Delfina 6
Arancini del Principato di Lucedio - Fried Risotto with Saffron 7
Supplí al Telefono - Fried Tomato Risotto stuffed with Mozzarella 8

Grilled Colavolpe Figs wrapped in Pancetta 10
Parmigiano-Reggiano drizzled with 20-year old Leonardi Balsamic Vinegar 10
Gnocco Fritto come a Modena --- Fried Bread with Prosciutto di Parma 12
Piatto di Formaggi - Assorted Italian Cheese Plate with Lunardi Wine Jelly 15
Il Piattone di Prosciutto di Parma Langhiranese with Mozzarella di Bufala Campana DOP 16

Crostini Toscani - Tuscan Chicken Liver Crostini 9
Crostini of Black and Green Olive Paté with Egg and Anchovy 9
Crostone with Caponata alla Siciliana 9
Crostone with Ceci Pureé and Sicilian Bresaola di Tonno 11

Mixed Grilled Vegetable Plate with Titone DOP Extra Virgin Olive Oil 2004 10
Fave e Pecorino Toscano - Fava Beans and Tuscan Pecorino 10
Wild Arugula Salad with Crispy Pancetta and 10-year old Leonardi Balsamic Dressing 12
Grilled Asparagus with Pancetta and 12-year old Leonardi Balsamic Vinegar 13
Peperoni Farciti con Tonno - Roasted Peppers Stuffed with Sicilian Tuna and Capers 14

Grilled Bramata, Taragna and Friulana Moretti Polenta 8
Patate Cammillo - Mashed Potatoes with Tomato and Onion 8
Il Sole - Panfried Saffron Risotto 10

Egg Garganelli with Ragú alla Bolognese 14
Spaghetti Cacio e Pepe 14
Bucatini with Shellfish Ragú and Erbe Piccanti 17

La Frittata del Giorno 12
Pollo alla Cacciatora - Chicken in Tomato Sauce with Black Ligurian Olives 17
Fritto Misto - Calamari, Celery, Lemon, and Caper Berries from Salina 17
Sarde in Saor - Marinated Sardines with Currants and Pine Nuts 17
Porcetto Arrosto - Grilled Pork Loin with Mostarda di Cremona 18
La Tagliata - Sliced Steak with Salsa Verde 19


Et Dulcis in Fondo

Granita del Giorno 6
Gelato Affogato - Vanilla Gelato Drowned in Espresso 8
Lemon Marmalade Gelato with Homemade Grappino 7
Piccolo Semifreddo di Cioccolato - Chocolate Semifreddo with Torroncina and Frangelico 9
Torrone di Abruzzo with a glass of Marco Negri Moscato d'Asti 9
Panna Cotta with Saba 9
Pecorino con Vinacce - Pecorino rubbed with Grape Must served with Sour Cherry Balsamic Mostarda 9


Vini Dolci

Marco Negri "Marsilio" Moscato d'Asti DOCG, 2003 (glass) 8
Castello dei Rampolla "Trebianco" IGT Toscana (glass) 16
Marco Negri "Marsilio" Moscato d'Asti DOCG, 2003 (375 ml) 25
Tenuta di Ghizzano "San Germano" Vin Santo del Chianti DOC, 1998 (375ml) 45
Volpaia Vin Santo del Chianti Classico DOC, 1996 (375 ml) 60


 

PLEASE NOTE: All menu items and prices are subject to change.

^Top