Miniature dumpling noodles finished with sherry cream shitaki mushrooms and ham.
Homegrown tomatoes and bufala mozzarella layered between breaded eggplant topped with arugula and percorino
Mixed greens with tomatoes, toasted bread, red peppers, onions and bufala mozzarella
Chicken breast rolled with prosciutto asiago cheese and spinach, dusted in bread crumbs
Fresh tomato ricotta and pesto
Parmigiano fontina, gorgonzola & romano cheeses with ham and peas in a cream sauce.
Bowtie pasta with salmon smoked cream parmigiano.
Whole grain bread, apple-wood smoked bacon and herb mayonnaise.
With provolone cheese, sweet onions, peppers and roasted garlic mayonnaise on caibatta bread
With smoked gouda cheese and caramelized onion.
Sauteed free range chicken with rosemary, mustard mayonnaise.
Flash friend calamari and smelts family of small fish, served with hot and sweet
Cultivated white water clams and mussels of new zealand in an herbed broth with fresh
Baked jumbo gulf shrimp, toasted breadcrumbs, sherry tomato basil
Served in a tomato ragu
Imported norwegian smoked salmon served on herbed toast points with a mascarpone citrus vinaigrette
An assortment of imported cheeses, olives, cured meats and grilled seasonal vegetable
Puree of veal, celery and carrot, rolled in an egg crepe and baked with a bolognese bechamel (one piece)
House made ravioli of the day
Fried baby eggplant, buffalo mozzarella, tomato and arugula
Baby spinach, artichoke heart and bacon bits in a white balsamic
Sweet cherry tomatoes, mozzarella di buffalo, basil, pesto, drizzled with balsamic vinaigrette
Mesclun salad with roasted peppers, olives, tomatoes, red onions, fresh mozzarella and toast point
Traditional caesar with parmigiano crostini and slivers of anchovies
Over arugula and figs with san daniel prosciutto
Pancetta, egg, cream, black pepper and parmigiano cheese.
Smoked salmon, parmigiano reglano and cracked black pepper.
Ham, peas, romano, fontinella, parmigiano and bleu cheese tossed in a cream sauce
Puree of veal, celery and carrot, rolled in an egg crepe and baked with a bolognese bechamel
Chef's aborio rice creation of the day
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.
Linguini noodles in a hearty seafood sauce with chef's selection of seafood and shellfish.
Imported misura whole wheat penne with spinach, sun-dried tomatoes, olive oil and chicken breast.
Housemade dumpling noodles stuffed with veal, finished with shitaki mushrooms, ham and fresh peas in a sherry cream sauce
Penne noodles in a vegetable stock, light tomato cream sauce finished with roasted pine nuts
Short, tubular noodles with san marzano tomato, italian bacon, sweet onion, aged percorino cheese and sweet basil
South african lobster tail pan sauteed in a brandy shallot cream reduction with wild mushrooms
Skewered jumbo gulf shrimp marinated with pugliese olive oil, then lightly breaded and grilled.
9oz Tilapia, oven roasted, with almonds and a white wine citrus cream.
9oz Salmon lightly breaded and grilled with a citrus caper sauce on a bed of sauteed baby spinach.
Medallions of veal, shallots, wild mushroom, marsala wine and sweet red peppers.
9 oz. Boneless breast pan sauteed, finished in an orange champagne cream over baby sauteed spinach
Grilled to perfection.
16oz veal chop broiled and finished with a black truffle sauce.
Veal chop, parmigiano style.
Rack of lamb, marinated with olive oil, garlic and rosemary, lightly breaded and broiled
9oz Fillet of beef finished with a maderira wine reduction.
Pan sauteed pork loinchop filled with prosciutto di parma, roasted peppers and fontina cheese, finished a wild mushroom citrus
Chicken breast rolled with prosciutto, asiago cheese and spinach, dusted in bread crumbs, finished with shitaki, shallots and a white wine sauce
Chefs veal creation of the day
Menu for Il Bel Lago provided by Allmenus.com
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