Bellavino Wine Bar and Restaurant Menu

Kobe Beef Burger

Grilled to your specifications and topped with your choice of Gouda or Stilton cheese, accompanied by our house

Simply Delicious Summer Pasta

Organic teardrop tomato, fresh basil, garlic, extra virgin olive oil & white wine tossed with linguini (No butter = Vegan)

Grilled Polenta ‘Lasagna’

Sun-dried tomato & herb polenta layered with grilled eggplant and zucchini, fresh Chevre, roasted tomato, fresh basil and mint (No cheese = Vegan)

Wild Citrus Salmon

Simple, fresh and delicious this seared salmon is served with citrus & herb jus, as well as roasted purple potatoes and wilted baby arugula

Cedar Smoked Duck Breast

Finished with a ginger-plum glaze over buckwheat soba noodles in shitake mushroom broth with julienne carrot, edamame and water chestnut

Organic Shelton Farms Chicken Breast

Pan-roasted for crispy skin with a Bourbon glaze and fresh peach salsa alongside 3-cheese mashers and sautéed heirloom carrots

Colorado Lamb Sirloin

Boneless lamb loin with a hint of Asian spices, pan-roasted and sliced over wilted arugula and sushi-rice cake, drizzled with cherry-balsamic reduction with roasted eggplant-orange salad atop

Southwest Dry-Rubbed Pork Chop

Bronzed with a honey-jalapeño glaze partnered with Purple Haze infused twice-baked potato and sautéed heirloom carrots

Mediterranean Halibut

Pan-seared halibut with zesty roasted tomato & herb sauce topped by zucchini & pepper ‘relish’ over citrus-pink pepper-thyme cous cous

Garlic Albacore

Seared albacore topped with pomegranate ponzu and crispy fried garlic, accompanied by a toasted sushi-rice cake, sautéed shitakes and baby bok choy

Mushroom & Herb NY Steak

Porcini & herb crusted NY steak, grilled and plated with roasted purple potatoes, sautéed brussels sprout greens and Cabernet Sauvignon-thyme demi sauce

Steakhouse Filet Mignon

Seared beef tenderloin topped with Stilton butter and crispy fried onion accompanied by lightly creamed arrowhead spinach, 3-cheese mashers and Meritage reduction sauce, Add prawns $39.00

Oven Roasted Veal Cutlet

Tender veal marinated with fresh thyme, sherry & extra virgin olive oil, roasted then served au jus over cauliflower-potato puree with mushrooms and a parmesan crisp

Humboldt Fog

Aged goat milk cheese, Morbier-style with ash rind

Purple Haze

Fresh goat cheese, dusted with lavender & fennel pollen

Maytag Blue

Rich cow’s milk with dark blue veins

Grafton Farms White Cheddar

Sharp & hard with creamy texture

English Stilton

Aged blue vein with a salty & sweet flavor

Holland Cave Aged Gouda

Aged 18 months, firm texture & full, buttery flavor

Manchego “El Greco”

Salty and tangy aged sheep’s milk

Cabrales DO

Strong blue vein, crumbly texture with salty finish

Fontina

Semi-soft cow’s milk cheese with nutty yet mild flavor

Gorgonzola Dolce

Rich & sweet with a sharp finish & stronger aroma

Grana Padano

Very flavorful parmigiano style cheese made from sheep’s milk

Etorki

Ewe’s milk, firm, with burnt caramel sweetness & creamy texture

Fol Epi

Roasted wheat rind, swiss-style cheese with a nutty aroma

Eppoises

Rich & creamy cow’s milk cheese, washed in Chablis, very pungent aroma and distinctive flavor

Explorateur

Rich triple cream brie, with a slightly sweet, sharp flavor

Chimay

From the Belgian Abbey, washed in Trappist ale, with a gentle flavor and smooth texture

Fromager D’ Affinois

Sweet cow’s milk brie, velvety, creamy, rich & buttery

Tangy Halibut Ceviche

Peruvian-style fresh citrus marinade of jalapeño, red onion, sweet peppers, cilantro & mint, with lime infused crostini

Grilled Eggplant and Sweet Pepper “Hummus”

Fresh herb and grilled vegetables make up this refreshing, flavorful Mediterranean-style dip, served with olive oil and sea salt crostini

Soup or Risotto

Each made with Chef’s choice of seasonal, fresh ingredients

Drunken Prawns

Serrano ham wrapped tiger prawns seared golden, served with a roasted pepper-rum sauce and grilled garlic-herb crostini

Summer Crab Cakes

Crispy pan-fried crab cakes with fresh tomato & grilled corn salsa with a smooth avocadolime crema

Decadent Wild Mushrooms

Sautéed seasonal wild mushrooms with a lavender & sherry infused cream sauce, served with fresh baguette

Bacon Wrapped Scallops

Sweet scallops marinated with orange zest and basil then wrapped in bacon and ovenroasted, served over a crispy sun-dried tomato and herb polenta cake with basil coulis

Baked Brie

A mini brie round stuffed with seasonal fruits & pine nuts, baked then drizzled with wild honey and served with fresh baguette

Trilogy of Kobe Sliders

Mini Kobe beef burgers on brioche buns done 3-ways, served with shoestring potatoes and our chipotle ketchup, 1. Roasted pepper, walnut & Gorgonzola, 2. Guacamole & P’tit basque, 3. Roasted eggplant

Hudson Valley Foie Gras

Pan-seared with seasonal fruit, deglazed with Chef’s choice of liqueur, with pancetta crisp and black pepper gaufrette

Bella Trio

Samplings of the tangy Peruvian halibut ceviche, simply delicious garlic albacore sashimi and sultry summer crab cake

Farmhouse

Fresh pear slices, sweet Gorgonzola and toasted walnut served over frisse lettuce with lemon and blueberry vinaigrettes

Organic Heirloom Tomato

Fresh slices of heirloom tomato, buratta cheese and baby arugula greens drizzled with extra virgin olive oil and balsamic reduction

Warm Spinach Salad

Sauteed seasonal sweet onions, wild mushrooms & applewood smoked bacon tossed with arrowhead spinach and warm champagne-thyme vinaigrette

Lobster Caesar

Lobster tails over romaine, sweet pepper, jicama & teardrop tomato with house-made Gouda & Grana croutons and our own Caesar dressing

Three Cheese Selection

Six Cheese Selection

Nine Cheese Selection