Mia Bella Trattoria

Fried calamari with charmula sauce

Sautéed sea scallops with a roasted jalapeño pesto cream sauce and topped with fried leeks

Sautéed shrimp in a fresh tomato basil sauce with garlic and olive oil.

Thin sliced raw beef tenderloin served with capers, mushrooms, kalamata olives, arugula, parmesan cheese and a lemon olive oil

Sautéed portobello mushrooms in a port wine demi sauce

Fried artichoke hearts with a basil pesto and lemon butter sauce

Grilled calamari with roasted red peppers and tomato balsamic relish

Mussels pomodoro style with fresh tomato, garlic, lemon butter and olive oil

Toasted italian bread with a fresh basil olive oil and tomato salad

Spinach pie with mozzarella and mushrooms in a spicy tomato basil sauce

Wild mushroom strudel filled with goat cheese, spinach, leeks, roasted red peppers with a mushroom pesto lemon butter sauce

Lightly breaded fresh mozzarella brushed with roasted jalapeño pesto and served with diced tomatoes

Marinated and grilled whole quail over a bed of sun-dried tomato pesto risotto topped with a red wine demi reduction

Jumbo lump crab cake served with a sweet potato balsamic chutney and saffron wine reduction.

Romano encrusted risotto cakes filled with fresh mozzarella, black olives and basil with a jalapeño cilantro pesto lemon butter sauce.

With fresh mozzarella tomato basil sauce. Thin slices of prosciutto with select cheeses, fresh fruits, mint and extra virgin olive oil.

Baked goat cheese with black olives, capers, red pepper in a spicy tomato basil sauce served with toasted baguettes

With shaved parmesan

Fresh baby greens, granny smith apples, cherry tomatoes, candied pecans and gorgonzola cheese tossed in a grapefruit vinaigrette. Add grilled chicken $3.95. Available in 1/2 size

Spinach salad with sautéed bay scallops, prosciutto, cherry tomatoes in a warm balsamic vinaigrette topped with fresh grana padano

Fresh tomato and mozzarella with basil, olive oil and balsamic vinaigrette

Asparagus with bleu cheese crumbles, cherry tomatoes, red onion and extra virgin olive with lemon

Fresh baby greens, sliced pears, tomatoes, red onion, walnuts and goat cheese in a balsamic vinaigrette. Add grilled chicken $3.95. Available in 1/2 size

Romaine lettuce, parmesan cheese, croutons, anchovy and caesar dressing. Add grilled chicken $3.95. Available in 1/2 size

Orzo pasta salad with grilled chicken breast, sun-dried tomatoes, basil, pine nuts, black olives and goat cheese

Smoked atlantic salmon layered with fresh spinach, roasted red peppers, yellow squash, avocado and topped with basil pesto, pine nuts and balsamic vinaigrette

Arugula tossed with grilled chicken breast, fresh mozzarella, artichoke hearts, roasted red peppers and dried apricots in a lemon olive oil topped with grana padano

Braised beets and green beans with arugula, pine nuts, olive oil and sweet balsamic

Fresh baby greens, tomatoes, red onion, pine nuts and goat cheese tossed in extra virgin olive oil and drizzled with balsamic vinaigrette.

Topped with fresh mozzarella, sour cream, and fresh basil

Sautéed chicken breasts layered with a medley of sautéed vegetables, spinach, roasted red peppers and Portobello mushrooms, in a jalapeño cilantro pesto broth topped with goat cheese and roasted leeks

Fresh made herb crepes filled with sautéed chicken breast, spinach, roasted red peppers, leeks, mushrooms and mozzarella cheese in sage butter sauce. (2)

Lasagne layered with shrimp, scallops, salmon and a blend of ricotta, mozzarella and parmesan cheese topped with a tomato madeira lobster cream sauce, sautéed spinach, jumbo shrimp and clams

Sautéed chicken breast topped with artichoke hearts, fresh tomatoes, capers, shiitake mushrooms in a white wine lemon butter sauce with a touch of tomato basil. Served with an herb couscous and steamed vegetables.

Grilled 6 oz. beef tenderloin filet stacked atop a crustini and grilled prosciutto over garlic-leek mashed potatoes and topped with a green peppercorn demi sauce and gorgonzola cheese. Served with steamed vegetables

Sautéed veal topped with sun-dried tomatoes, portobello mushrooms and a marsala wine sauce over a bed of basil pesto risotto. Served with steamed vegetables

Grilled salmon filet over fresh sautéed spinach topped with black olives, capers, fresh tomatoes and basil inside a puff pastry.

Oven baked rainbow trout marinated in a lemon butter and roasted jalapeno cilantro pesto sauce with tomatoes and lemon slices

Oven roasted half chicken stuffed with spinach, mushrooms, roasted red peppers, leeks and mozzarella cheese in a rosemary demi sauce

6 oz. of sliced herb-roasted pork tenderloin topped with sun-dried raisins and a red wine demi sauce

Lamb shank braised in a port wine sauce with shiitake mushrooms and sun-dried tomatoes. Served with garlic-leek mashed potatoes and steamed vegetables

Pan seared and sesame crusted ginger ahi tuna on a bed of wild mushroom pesto risotto with a balsamic butter reduction. Served with steamed vegetables

Rack of lamb crusted with porcini mushrooms topped with sun-dried tomato pesto goat cheese over a bed of creamy polenta and drizzled with red wine demi, lemon butter and truffle oil. Served with green beans.

8 oz. Halibut filet with caramelized brown sugar over a bed of roasted red peppers pesto risotto topped with a port wine reduction. Served with steamed vegetables

10 oz. Strip steak served with potato gnocchi and asparagus topped with a truffle wild mushroom compound butter

Oven roasted and breaded chicken breast stuffed with spinach, mushrooms, roasted red peppers, mozzarella and parmesan cheese. Served on a bed of angel hair pasta with spinach and roasted red peppers. Topped with a tomato basil cream sauce

10 oz. grilled bone-in chop served over ricotta-pistachio mashed potatoes and topped with chianti fig chutney and roasted leeks. Served with steamed vegetables

6 oz. Pan seared filet served over a sun-dried tomato pesto risotto topped with sautéed spinach, artichoke hearts, red peppers and a lemon basil caper sauce

Atlantic salmon pieces, sautéed with fresh spinach and parmesan cheese in a tomato basil cream sauce

Potato dumplings tossed with fresh spinach, cherry tomatoes, leeks and olive oil in a basil pesto cream sauce

Angel hair pasta with sautéed shrimp, sea scallops, mussels and clams tossed with fresh tomatoes, garlic, basil, olive oil and a hint of crushed red pepper

Sautéed mushrooms, zucchini, eggplant, roasted red peppers, cherry tomatoes and arugula with garlic and olive oil.

Fresh rigatoni pasta, italian sausage, peas, roasted red peppers and sun-dried tomatoes tossed in a romano cream sauce with a touch of mushroom pesto

Shiitake, button and portobello mushrooms with roasted red peppers, tossed in a basil pesto cream sauce

Sautéed shrimp with linguine pasta tossed in olive oil with a hint of red pepper, lemon, and garlic (5)

Sautéed button and shiitake mushrooms, artichoke hearts, goat cheese, garlic and toasted pine nuts tossed with fresh tomatoes and olive oil.

Bow tie pasta tossed with sautéed chicken breast, peas, leeks, zucchini and yellow squash in a tomato cream sauce

Herb and cheese filled ravioli tossed with cherry tomatoes and leeks in a four-cheese sauce

Fresh linguini pasta with sautéed chicken breast, capers, black olives and fresh tomatoes tossed in an olive pesto cream sauce

Fresh whole wheat linguine, with spinach, mushrooms and bay scallops tossed in a roasted red pepper cream sauce

Two giant meatballs filled with sun-dried tomatoes and ricotta cheese over fresh whole wheat spaghetti with mushrooms, olive oil and tomato basil sauce

Whole wheat tortellini filled with a trio of cheeses tossed with fresh spinach and sautéed chicken breast in a tomato basil cream sauce

Roasted eggplant layered lasagna style with a spinach ricotta topped with a tomato basil cream sauce and served with a medley of steamed vegetables and romano cream angel hair pasta

Fresh tomato, basil, fresh mozzarella cheese and extra virgin olive oil

Mozzarella, mascarpone, romano and bleu cheese with tomato basil sauce

Prosciutto, artichokes, mushrooms and olives with tomato basil sauce

Grilled chicken breast and spinach with alfredo sauce, topped with melted mozzarella cheese.

Shrimp, calamari, bay scallops with a creamy basil pesto sauce

With fresh mozzarella tomato basil sauce. Italian sausage, pepperoni, prosciutto, olives, mushrooms, artichoke, spinach, red onion, anchovies, roasted red peppers, fresh tomato, jalapeño or pineapple. Additional toppings $1.00

White cake layered with walnuts, topped with butter cream icing and coconut flakes

Lady fingers soaked in espresso and kahlua liqueur, layered with mascarpone cheese and sprinkled with chocolate shavings

Devil's food cake layered with dark chocolate mousse and covered in melted belgium chocolate

Rich chocolate mousse layered with creamy cheesecake

Vanilla custard topped with caramelized sugar and fresh berries

Served hot with vanilla ice cream

Baked with raisins and walnuts, served hot and topped with vanilla ice cream

A creamy filling made of persian limes on a graham cracker crust

Vanilla bean, hazelnut, spumoni, stracciatella, pistachio

Granny smith apple salad served with baby greens, candied pecans, cherry tomatoes, gorgonzola cheese and grapefruit vinaigrette.

Tomato, basil and fresh mozzarella with extra virgin olive oil.

Romaine lettuce, parmesan cheese, croutons, a4nchovies and caesar dressing. With grilled chicken breast. Add $2.00

Deep fried shrimp and chicken tenders with rumalade dressing, sliced apples, julienne carrots, celery and almonds over romaine lettuce

Fried calamari with charmula.

Assorted fruits with vanilla bean yogurt dip and candied pecans.

Stuffed sour dough french bread with strawberries, bananas or walnuts.

White eggs, and ginger pancake with raspberry lemon sauce, with choice of bananas or strawberries.

Made with three eggs and your choice of three ingredients. Add extra ingredients for $0.75. Spinacho artichoke hearts, mozzarella cheese, fresh tomatoes, bell peppers, chopped potato, mushrooms, prosciutto, onions, italian sausage, jalapeno, mixed vegetables

Herbs crepes filled with your choice of shrimp or chicken with spinach roasted red peppers, mushrooms and mozzarella in a sage butter sauce.

Poached eggs with sautéed spinach and artichoke hearts topped with hollandaise sauced served over a toasted english muffin.

Poached eggs with sliced bacon topped with hollandaise sauce served over a toasted english muffin

Poached eggs with grilled chicken breast and mushrooms topped with hollandaise sauce served over a toasted english muffin.

Grilled new york strip served with two eggs and dried chili sauce with fresh fruit and roasted potatoes

Poached eggs over sautéed spinach, potatoes, onions, and mushrooms topped with hollandaise sauce and served over an english muffin.

Two poached eggs served over bagels with prosciutto.

Two poached eggs over grilled polenta with jumbo lump crabmeat and hollandaise sauce.

Eggs white omelette with prosciutto, spinach, fresh tomatoes and provolone cheese.

Fresh tomato, basil and cheese.

Prosciutto, artichoke hearts, mushrooms, olives and eggs.

Tossed with pancetta, fresh tomatoes, and cannelloni beans with sage cream sauce.

Rigatoni pasta with grilled chicken breast, cherry tomatoes, mushrooms, coriander leaves and feta cheese in a garlic olive oil.

Sautéed salmon, spinach and parmesan cheese in tomato basil with a touch of cream sauce.

Angel hair pasta with sautéed shrimp, scallops, mussels, clams, and fresh tomatoes with basil olive oil and a hint of crushed red pepper.

Bow tie pasta with sautéed chicken breast, sweet peas, leeks, zucchini and yellow squash in a romano cream sauce.

Lightly breaded fish of the day served with garlic leek mashed potatoes, steamed vegetables and dijon butter, with sun-dried tomatoes, pine nuts and fried capers.