Dinner

Appetizers
- Cheese Plate
  
  Local and afar artisan cheeses served with accoutrements
- Baba Ghanoush
  
  Roasted eggplant puree with lemon zest and tahini served with flatbread
- Prosciutto and Melon
  
  Thinly sliced prosciutto with crisp cantaloupe, on baby greens with honey truffle vinaigrette
- Calamari
  
  Kalamata olives and artichokes dredged with seasoned flour and fried crispy served with marinara
- Charcuiter
  
  House made pate, pork rillette, and sausage served with whole grain mustard and cornichons
- Seared Scallop
  
  Carrot curry puree braised swiss chard with bacon lardon
- Soup Du Jour & French Onion
  
  Chefs featured soup of the day or our house specialty onion soup

Entree Salads
- Local Greens
  
  Mixed local greens grape tomato, cucumber, carrot with apple cider vinaigrette croutons, and candied pecans
- Caesar
  
  Hearts of romaine, tossed with our house made caesar dressing, parmesan chips and homemade croutons
- Heirloom Tomatoes
  
  Heirloom varietal tomatoes bleu cheese, micro greens, chives and citrus herb vinaigrette
- Warm Vegetable Salad
  
  Warm sauteed seasonal vegetables on a bed of baby spinach, topped with balsamic reduction and chevre
- Goat Cheese Tartlet
  
  Local chevre tart with caramelized onions and balsamic reduction and frisee salad

Entree's
- Primavera
  
  Lightly sautéed seasonal vegetables tossed in a light cream sauce, finished with parmesan cheese and served with tagiatella
- Pomodoro
  
  House made pomodoro sauce served over linguini
- Alfredo
  
  Linguini tossed with our signature alfredo sauce add chicken or shrimp
- Mussels Moiree
  
  Mussels tossed in a coconut ginger chili sauce sauteed over a bed of linguini
- Seared Salmon
  
  Seasonal vegetables, fingerling potatoes and capers in a beurre blanc sauce
- Market Beef
  
  Weekly special of select cuts and preparation
- Filet Mignon
  
  Served with potato gratin, haricots verts and baby carrots, finished with port wine demi glace
- BBQ Ribs
  
  Dry rubbed and oven braised served with apple cider cabbage slaw and beer battered onion rings
- Flatbread of the Week
  
  Ask your server about our weekly preparation
- Shrimp and Scallop Linguini
  
  Seared shrimp and scallops a top linguini, tossed in a pesto cream sauce finished with micro greens
- Honey Sage Chicken Statler
  
  Roasted with parmesan and drizzled with warm honey, served with sweet potato puree and haricots verts
- Citrus Chicken Roulade
  
  Citrus marinated chicken stuffed with braised swiss chard sausage and potato hash with mustard dill cream sauce
- Lamb Rack
  
  Oven roasted served with seven grain herb cake micro salad and black berry jam sauce

Menu for Chow Bella provided by Allmenus.com

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