Bella Tuscany Windermere LLC Menu

A rich and velvety corn bisque crafted with sweet summer corn and finished with a touch of cream

Stock Yards 6-inch beef bone marrow, oven-roasted and finished with a savory parmesan and herb crust. Served with house-made crostinis for a rich, indulgent bite

Jumbo shrimp stuffed with a savory blend of lump crab meat, roasted red peppers, green onions, and seasoned panko breadcrumbs. Baked until golden and served with Mediterranean couscous salad and chipotle aioli

Sweet sea scallops pan-seared to a golden crust and served over creamy Parmesan polenta. Finished with a balsamic reduction

Cherrystone clams stuffed with bacon, herbs, Parmesan, and panko, oven baked. Served over a bed of sea salt

A whole yellowtail snapper grilled and finished with extra virgin olive oil and fresh herbs. Served with roasted baby Yukon potatoes and Brussels sprouts, allowing the delicate flavor and flaky texture of the fish to take center stage

An 18 oz grilled T-bone steak featuring the best of both worlds, tender filet and richly marbled strip steak on the bone. Finished with truffle butter and served with roasted baby Yukon potatoes and Brussels sprouts

Delicate Chilean sea bass pan-seared until golden and served with creamy mashed potatoes and roasted baby carrots. Finished with roasted garlic and red pepper butter

A cold-water Maine lobster tail gently poached in lemon herb butter and served with truffle baked macaroni and cheese and roasted baby carrots. Finished with drawn butter for an elegant and indulgent presentation

Toasted crostini topped with thinly sliced Mortadella, a house-made pistachio pesto, whipped honey Brie, aged Parmesan, and balsamic pearls. A refined, sweet-savory starter with layers of flavor and texture

Hand breaded, browned, and served with marinara

Fresh mozzarella, tomato, garlic, basil, and extra virgin olive oil on toasted crostini

Mini creamy risotto bites lightly breaded, deep fried, and tossed in Parmigiano-Reggiano cheese. Drizzled with black truffle oil. Served with a side of tomato sauce

Served with lemon and marinara

An assortment of aged cheeses and cured meats. Served with marinated vegetables and crostini

Burrata cheese, a soft mozzarella with a creamy inside, wrapped with imported Prosciutto di Parma. Topped with sun dried Turkish figs, and balsamic pearls

A vibrant blend of mixed greens, creamy gorgonzola, dried cranberries, candied walnuts, sweet figs, and crispy pancetta. Finished with a refreshing lemon vinaigrette for the perfect balance of sweet, savory, and tangy

Arugula, herb goat cheese, cranberries, red and yellow beets. Drizzled with a lemon dressing

Romaine hearts, and shaved parmesan cheese. Topped with croutons and, a homemade bacon Caesar dressing

Fresh mozzarella and beefsteak tomatoes. Drizzled with basil pesto, olive oil, and balsamic reduction

Fresh clams, mussels, calamari, and shrimp sautéed in a house-made pomodoro sauce with linguine

Filled with tender lobster, in a saffron-infused lobster cream sauce with crab meat. Topped with Parmigiano

Purse shaped pasta stuffed with crisp pieces of fresh pear and cheese. Tossed in a creamy Maytag blue cheese sauce. Topped with candied pancetta

Meatballs in a slow-simmered house-made marinara, finished with imported Parmigiano-Reggiano

Shallots, tomatoes, basil, and parmesan sautéed with vodka, cream and a touch of marinara

Classic baked lasagna layered with savory meat sauce, ricotta, and melted cheeses

Garlic, oven roasted tomato, artichoke hearts, and fresh basil sautéed in extra virgin olive oil. Sprinkled with Parmigiano-Reggiano cheese

Little neck clams sautéed with garlic, wine, crushed red pepper, tomato, and herbs

Pancetta, egg, black pepper, and imported Parmigiano-Reggiano

Sea salt seasoned and grilled. Served with chimichurri, roasted Yukon potatoes, and broccolini

Breaded and topped with marinara, mozzarella, and served with side pasta marinara

Sautéed with mushrooms, prosciutto, and fresh mozzarella in a Marsala wine sauce and served over spaghetti

Breaded and topped with marinara, mozzarella, and served with side pasta marinara

Sautéed with mushrooms, prosciutto, and fresh mozzarella in a Marsala wine sauce and served over spaghetti

Grilled Duroc pork chop marinated overnight in extra virgin olive oil with rosemary and thyme. Topped with chimichurri sauce. Served with homemade mashed potatoes and grilled asparagus

Grilled 8 ounce Filet. Served with grilled asparagus, homemade mashed potatoes, and a red wine reduction

Slow braised boneless short ribs with mirepoix and pinot grigio in beef stock. Served over homemade polenta cake and steamed broccolini. Topped with shaved Parmigiano-Reggiano cheese

Marinated in extra virgin olive oil with lemon, garlic, and Italian Herbs. Grilled over an open flame. Served with a Mediterranean salad

Homemade egg bread baked and served with vanilla gelato. Seasonal flavors

A traditional Sicilian pastry dessert

Chocolate biscuit, chocolate crémeux, almond streusel, and chocolate mousse

Original New York Plain Cheesecake (Smooth, creamy, heavenly and delicious. Delicious bottom layer of buttery light sponge cake.) Raspberry Swirl Cheesecake (Original Cheesecake blended with a delicious swirl of fresh raspberry puree.) Chocolate Swirl Cheesecake (Original Cheesecake with a chocolate-brownie bottom.)

A traditional Italian dessert. Coffee dipped ladyfingers, Mascarpone cheese and cocoa

A delicate orange-infused biscuit layered with a silky peach mousse ganache and finished with a vibrant strawberry compote.