Il Bel Lago - Full Menu

Puree of veal, celery and carrot, rolled in an egg crepe and baked with a Bolognese béchamel.

Flash friend calamari and smelts (family of small fish), served with hot and sweet peppers

Cultivated white water clams and mussels of New Zealand in an herbed broth with fresh tomato

Baked jumbo gulf shrimp, toasted breadcrumbs, sherry tomato basil

Imported Norwegian smoked salmon served on herbed toast points with a mascarpone citrus vinaigrette

Served in a tomato ragu

9oz Salmon lightly breaded and grilled with a citrus caper sauce on a bed of sautéed baby spinach.

9oz Tilapia, oven roasted, with almonds and a white wine citrus cream.

Over arugula and figs with San Daniel Prosciutto

Linguini noodles in a hearty seafood sauce with chef's selection of seafood and shellfish.

Bowtie pasta with salmon smoked cream parmigiano.

Fresh tomato ricotta and pesto

Parmigiano fontina, Gorgonzola Romano cheeses with ham and peas in a cream sauce.

Ham, peas, romano, fontinella, parmigiano and bleu cheese tossed in a cream sauce.

Pancetta, egg, cream, black pepper and parmigiano cheese.

Chef's veal creation of the day

9 oz. Boneless Breast pan sautéed, finished in an orange Champagne cream over baby sautéed spinach.

Housemade dumpling noodles stuffed with veal, finished with shitaki mushrooms, ham and fresh peas in...

Whole grain bread, apple-wood smoked bacon and herb mayonnaise.

Mesclun salad with roasted peppers, olives, tomatoes, red onions, fresh mozzarella and toast points

Sweet cherry tomatoes, mozzarella di buffalo, basil, pesto, drizzled with balsamic vinaigrette

Homegrown tomatoes and Bufala mozzarella layered between breaded eggplant topped with arugula and percorino...

Traditional Caesar with parmigiano crostini and slivers of anchovies

Baby Spinach, artichoke heart, and bacon bits in a white balsamic

Mixed greens with tomatoes, toasted bread, red peppers, onions and Bufala Mozzarella.

Penne noodles in vegetable stock, pureed baby vegetables, light cream sauce, finished with toasted pine...

Miniature dumpling noodles finished with sherry cream Shitaki Mushrooms and ham.

Sautéed free range chicken with rosemary, mustard mayonnaise.

With smoked Gouda cheese and caramelized onion.

Prepared at the 40th Inaugural Ball. Smoked Salmon, parmigiano reglano, and cracked black pepper.

Penne noodles in a vegetable stock, light tomato cream sauce finished with roasted pine nuts.

Vermaci Spanci linguini with white water clams, roasted garlic, and Pancetta ham, in a white wine sauce...

Flat noodles, housemade sausage, San Marzano tomato, and dollop of fresh ricotta.

Imported Misura whole wheat penne with spinach, sun-dried tomatoes, olive oil, and chicken breast.

Short, tubular noodles with San Marzano tomato, Italian bacon, sweet onion, aged percorino cheese and...

Medallions of veal, shallots, wild mushroom, Marsala wine and sweet red peppers.

Grilled to perfection.

Pan sautéed pork loinchop filled with prosciutto di parma, roasted peppers and fontina cheese, finished...

Veal chop, parmigiano style.

Rack of lamb, marinated with olive oil, garlic and rosemary, lightly breaded and broiled.

Chicken breast rolled with prosciutto, asiago cheese and spinach, dusted in bread crumbs, finished with...

Skewered jumbo gulf shrimp marinated with Pugliese olive oil, then lightly breaded and grilled.

South African lobster tail pan sautéed in a Brandy shallot cream reduction with wild mushrooms.

Fried baby eggplant, buffalo mozzarella, tomato and arugula

9oz fillet of beef finished with a Maderira wine reduction.

16oz veal chop broiled and finished with a black truffle sauce.

House made ravioli of the day

Chicken breast rolled with prosciutto asiago cheese and spinach, dusted in bread crumbs, finished with...

With provolone cheese, sweet onions, peppers and roasted garlic mayonnaise on caibatta bread.