Braised duck and fig jam with goat cheese.
Fresh mozzarella, fresh basil leaves and vine-ripened beefsteak tomatoes with a drizzle of pesto.
A flavorful mixture of ground beef, prosciutto, soppressata (a lean pork salami), Romano cheese, garlic and herbs; six meatballs served with reduced bruschetta sauce.
Best in Tampa! Marinated paper-thin tenderloin served chilled with caponata aioli: A blend of mayonnaise, sour cream, finely chopped eggplant, roasted red pepper, garlic, olives, capers and basil. Topped with shaved parmesan and a sprinkling of cracked pepper and parsley. Served with garlic butter croutons.
Baked goat cheese in reduced bruschetta sauce; served with wedges of toasted garlic bread for dipping.
Creamy risotto, porcini mushroom, prosciutto and peas formed into balls and filled with mozzarella, then lightly breaded and deep fried. Served with reduced bruschetta sauce for dipping.
Lightly breaded baked eggplant filled with prosciutto, sweet ricotta and smoked mozzarella. Served in a pool of reduced bruschetta sauce.
Small 10.50 Large 17.50
Calamari dusted in seasoned flour and deep fried; served with reduced bruschetta sauce.
[“brew SKet’ tah.” In Italian, ‘ch’ is generally pronounced ‘k,’ as in ‘Chianti’.] The Neopolitan version of classic Roman garlic bread. Slices of bread brushed with olive oil and toasted dark on the grill; topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.
Cup 6.99 Bowl 9.99
Creamy lobster bisque with flavors of saffron, tarragon and thyme; topped with puff pastry and baked. Finished table side with a garnish of caviar and sour cream. (Cup size is bisque only.)
Cup 4.99 Bowl 7.50
Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.
Cup 4.99 Bowl 7.50
A creamy asparagus soup . . . without the cream. Made with house-made vegetable stock and topped with mascarpone cheese.
Cup 5.25 Bowl 7.50
House-made chicken stock with cheese tortellini; finished with a dusting of freshly grated parmesan.
Bella’s genuine oak-burning stone oven—crafted in Milan, Italy—cooks at temperatures between 600 and 800 degrees. It adds a subtle but distinct flavor to our roasted dishes and is without question the ideal oven for making pizza. Our pizza dough is made with beer from an original Venitian recipe; brushing the dough with olive oil before baking gives the crust an extra light and crispy texture. Calzones have ricotta added.
Fresh eggplant, calamata olives, capers and red onion with Romano and fresh mozzarella.
Bella’s hand-made meatballs, onions and sweet peppers with mozzarella.
Chicken, spinach, fontina cheese, artichoke hearts and diced ripe tomato.
Mozzarella, parmesan and tomato sauce with fresh basil. The closest thing to an “American” pizza.
Rich and flavorful, with pesto, ricotta, romano and mozzarella.
Pepperoni, sausage, pepperoncini, onions and mushrooms topped with mozzarella.
Porcini, portobello and button mushroom mix with asiago and mozzarella.
Pepperoni, sausage, ricotta, mushrooms and onions with mozzarella.
Pepperoni, mushrooms and onions with mozzarella.
All of our salads are made with only hand-torn greens, and dressings are made fresh in house (except for low-cal Ranch and Balsamic Vinaigrette). Our salads and pasta dishes can be enhanced with freshly grated Grana Padana parmesan, which lends a wonderful flavor and nutty aroma; ask your server for more information. Add 5 oz. Roasted Salmon, 7.50 • Add 5 oz. Grilled Chicken Breast, 3.50 • Add 4 oz. Sautéed Shrimp, 5.99 ~ Add Anchovies 1.50
Small 9.50 Large 14.95
A Tampa favorite. Finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, shredded red cabbage, gorgonzola, ditali pasta and romaine all tossed in a dijon vinaigrette.
4.99 (As a side 3.99)
Romaine topped with julienne carrot, shredded red cabbage, ripe tomato wedges and zucchini slices. Your choice of vinaigrette, low-cal ranch, blue cheese, balsamic vinaigrette, or honey-mustard dressing.
Small 9.50 Large 14.99
Mixed field greens tossed with fresh strawberries, toasted almonds, fontina and asiago cheeses in a sweet and sour sesame dressing.
Small 6.50 Large 10.99
Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; dressed in a creamy vinaigrette.
Small 6.50 Large 10.99
Made traditionally with a dressing of only the finest ingredients: olive oil, garlic, worcestershire, mustard, lemon juice, egg and finely ground anchovy paste; tossed with shredded parmesan, croutons and hand-torn romaine.
Molten bittersweet Belgian chocolate “oozes” from inside an intensely rich warm chocolate cake. Dusted with powdered sugar and served with a scoop of vanilla ice cream.
Vanilla-bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.
6.99 Small 3.99
“Pick me up” ~ The classic Italian dessert with layers of lady fingers, zabaglione (Marsala-flavored custard), espresso whipped cream and mascarpone (sweet, buttery cheese) topped with whipped cream and warm chocolate sauce.
Scoop of vanilla ice cream served with a shot of espresso.
Seasonal fruit baked with a buttery oatmeal topping. Served with a scoop of Blue Bell vanilla ice cream and warm caramel sauce.