Chow Bella

Local and afar artisan cheeses served with accoutrements

Roasted eggplant puree with lemon zest and tahini served with flatbread

Thinly sliced prosciutto with crisp cantaloupe, on baby greens with honey truffle vinaigrette

Kalamata olives and artichokes dredged with seasoned flour and fried crispy served with marinara

House made pate, pork rillette, and sausage served with whole grain mustard and cornichons

Carrot curry puree braised swiss chard with bacon lardon

Chefs featured soup of the day or our house specialty onion soup

Mixed local greens grape tomato, cucumber, carrot with apple cider vinaigrette croutons, and candied pecans

Hearts of romaine, tossed with our house made caesar dressing, parmesan chips and homemade croutons

Heirloom varietal tomatoes bleu cheese, micro greens, chives and citrus herb vinaigrette

Warm sauteed seasonal vegetables on a bed of baby spinach, topped with balsamic reduction and chevre

Local chevre tart with caramelized onions and balsamic reduction and frisee salad

Lightly sautéed seasonal vegetables tossed in a light cream sauce, finished with parmesan cheese and served with tagiatella

House made pomodoro sauce served over linguini

Linguini tossed with our signature alfredo sauce add chicken or shrimp

Mussels tossed in a coconut ginger chili sauce sauteed over a bed of linguini

Seasonal vegetables, fingerling potatoes and capers in a beurre blanc sauce

Weekly special of select cuts and preparation

Served with potato gratin, haricots verts and baby carrots, finished with port wine demi glace

Dry rubbed and oven braised served with apple cider cabbage slaw and beer battered onion rings

Ask your server about our weekly preparation

Seared shrimp and scallops a top linguini, tossed in a pesto cream sauce finished with micro greens

Roasted with parmesan and drizzled with warm honey, served with sweet potato puree and haricots verts

Citrus marinated chicken stuffed with braised swiss chard sausage and potato hash with mustard dill cream sauce

Oven roasted served with seven grain herb cake micro salad and black berry jam sauce