DINNER MENU Bella Sarno RISTORANTE & BANQUET FACILITY
Appetizers CALAMARI ITALIANO Fried calamari, sautéed baby spinach, roasted peppers, tossed in a lemon wine scampi sauce 12 MOZZARELLA TRIANGLES Thick cut mozzarella, hand breaded in Italian crumbs. Served with tomato basil sauce 9 CHICKEN PARMESAN EGG ROLLS Our famous breaded chicken cutlet tossed in pink sauce then rolled with our mozzarella, parmesan and Romano cheese blend in an egg roll wrapper 12 FLORENTINE STUFFED MUSHROOMS Large silver dollar mushrooms, stuffed with our house made seafood stuffing. Then topped with sautéed spinach, roasted peppers and mozzarella cheese. Finished with a balsamic drizzle 12 P.E.I MUSSELS Fresh mussels sautéed with in your choice of sauce 12 White Garlic, white wine, chopped fresh tomatoes and scallions Red Fra-Diavalo style. Served with garlic crostini SHRIMP COCKTAIL MARTINI Four colossal gulf shrimp served with house-made cocktail sauce and fresh lemon 14 BELLA WINGS Choice of boneless or bone-in - get them plain, Buffalo, Honey BBQ, Teriyaki or our famous Garlic-Parmesan! 10 SALADS SIMPLY GREEN Mixed greens, carrots, grape tomatoes, english cucumbers, bermuda onions, choice of dressing 8 CLASSIC CAESAR SALAD Crisp romaine tossed in our creamy Caesar dressing, homemade garlic croutons and shaved parmesan cheese 9 STRAWBERRY SPINACH SALAD Baby spinach, crumbled gorgonzola, candied walnuts, fresh sliced strawberries, bermuda onions, all tossed with our strawberry-balsamic dressing 11 MEDITERRANEAN HOUSE SALAD Mixed greens, english cucumbers, grape tomatoes, feta cheese, kalamata olives, red onion, pepperoncini all tossed with our lemon-honey vinaigrette. Served with pita chips 10 CAPRESE SALAD Vine ripe tomatoes layered with ovolini mozzarella and fresh basil. Drizzled with extra virgin olive oil and a balsamic reduction 10 ANTIPASTO BOARD Crisp romaine, sliced prosciutto, sweet capicola, roasted peppers, imported provolone, kalamata olives and banana pepper rings 14 add to any salad GRILLED CHICKEN 6 TURKEY TIPS 8 BOURBON STEAK TIPS 9 GRILLED SHRIMP 11 NEW ENGLAND CLAM CHOWDER Creamy rich blend of fresh baby clams, potatoes and spices. Served with oyster crackers bowl 7 cup 5 SOUPS PASTA FAGIOLE Classic Italian soup made with cannellini beans, vegetables and Ditalini pasta all simmered in rich tomato broth and topped with grated pecorino romano cheese bowl 6 cup 4
CHEF S SPECIALTIES CRANBERRY RUM SALMON Pan seared salmon filet topped with cranberry rum sauce. Served over corn and parmesan risotto with fresh grilled asparagus 24 NONNA S BRACCIOLETINI Tender slices of beef, rolled with Italian breadcrumb, parsley and pecorino romano cheese. Grilled on open flame then finished in an oregano infused olive oil and beef demi-glace reduction sauce. Served with potato and chef s vegetable or side of pasta 21 LEMON TUSCAN CHICKEN Pan seared chicken medallions with sautéed artichoke hearts, sliced mushrooms, fire-roasted sundried tomatoes all simmered in a lemon, thyme and white wine reduction sauce then tossed with penne pasta 20 BUCATINI CARBONARA Chicken sautéed with pancetta, applewood smoked bacon and baby spinach simmered in our creamy carbonara sauce and served over bucatini pasta 20 CIOPPINO Colossal diver scallops, gulf shrimp, fresh clams and mussels all simmered in tomato-basil broth. Served with garlic crostini 28 CHICKEN INFERNO Chicken breast layered with prosciutto, then simmered in a broth of white wine and banana pepper rings creating a spicy sauce, topped with fresh tomato and buffalo mozzarella. Served over linguine 21 FRESH RADIATORE, PARPARDELLE OR BUCATINI PASTA AVAILABLE for an additional 2.50 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
SEAFOOD SALMON Can be prepared grilled, blackened or pan-seared. Served with your choice of potato or rice pilaf and chef s vegetable 21 SCROD Can be prepared baked with butter and cracker crumbs or roasted with olive oil, white wine, lemon juice and grape tomatoes. Served with your choice of potato or rice pilaf and vegetable 19 SEA SCALLOPS Six jumbo, fresh diver scallops can be prepared blackened or pan seared. Served with your choice of potato or rice pilaf and chef s vegetable 24 BAKED STUFFED SHRIMP Four colossal jumbo shrimp stuffed with our famous seafood stuffing. Served with drawn butter, lemon, potato or rice pilaf and chef s vegetable 23 CLASSIC SHRIMP SCAMPI Pan seared jumbo shrimp, simmered in our scampi sauce. We finish with chopped fresh tomatoes and scallions and serve over linguine pasta 22 BEEF, PORK, POULTRY BOURBON GLAZED STEAK TIPS Hand cut, Black Angus steak tips marinated in a bourbon glaze. Grilled to perfection. Served with potato and chef s vegetable 22 MEDITERRANEAN TURKEY TIPS Turkey tips marinated in olive oil, lemon and Italian seasonings then grilled on an open flame. Served over Mediterranean orzo with chef s vegetable, tzatziki sauce and grilled pita bread 19 NEW YORK SIRLOIN STRIP STEAK 14 oz., center cut, choice aged sirloin strip grilled to your liking. Finished with a red wine demi-glace reduction sauce. Served with potato and chef s vegetable 27 APPLE PECAN PORK CHOP 14 oz. bone-in center cut chop grilled to perfection. Topped with granny smith apples that have been poached in an apple brandy and pecan glaze. Served with potato, chef s vegetable and a sugar baked apple 21 FRESH RADIATORE, PARPARDELLE OR BUCATINI PASTA AVAILABLE for an additional 2.50 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Chicken and Veal SALTIMBOCCA Medallions pan seared in olive oil, topped with parma prosciutto and fresh mozzarella cheese. Finished in the oven with a marsala and sage wine sauce. Served over pasta or with potato and chef s vegetable Chicken 20 Veal 23 FRANCESE Medallions coated with egg batter then sautéed in a lemon and white wine sauce. Served over pasta or with potato and chef s vegetable Chicken 19 Veal 22 VENEZIA Hand breaded cutlet, layered with a ricotta, mascarpone and spinach blend. Then topped with parma prosciutto and fresh mozzarella and oven baked. Finished with our marsala mushroom sauce. Served over pasta or with potato and chef s vegetable Chicken 21 Veal 24 PARMESAN Hand breaded cutlet, then baked with mozzarella and tomato-basil sauce. Served over your choice of pasta Chicken 17 Veal 20 NAPOLETANA Hand breaded cutlet, topped with fresh mozzarella then oven baked. We finish with sliced tomatoes, fresh basil and drizzle of extra virgin olive oil. Served with linguine with tomato-basil sauce Chicken 20 Veal 23 FRESH RADIATORE, PARPARDELLE OR BUCATINI PASTA AVAILABLE for an additional 2.50 PASTA CLASSIC LASAGNA Lasagna noodles layered with seasoned ground beef, ricotta cheese and shredded mozzarella cheese. Topped with tomato-basil sauce and served with garlic crostini bread 17 PARPARDELLE BOLOGNESE Ground beef, pork and veal sautéed with pancetta in our tomato-basil sauce. We add a touch of cream and pecorino romano cheese. Served over fresh pappardelle pasta 19 EGGPLANT PARMESAN Hand breaded eggplant cutlet, fried crispy then finished in oven with mozzarella cheese. Topped with tomato-basil sauce and served over your choice of pasta 17 PASTA AND MEATBALLS Your choice of pasta served with 2 of our home-made, hand rolled meatballs topped with tomato-basil sauce 16 PASTA OPTIONS: PENNE, LINGUINE, PARPARDELLE, RADIATORE AND BUCATINI FRESH RADIATORE, PARPARDELLE OR BUCATINI PASTA AVAILABLE for an additional 2.50
GRILLED PIZZA 12 CRUST - MADE FROM SCRATCH DAILY CHICKEN AND CREAMY PESTO Creamy pesto sauce, fire-roasted sun-dried tomatoes, sliced mushrooms, grilled chicken, mozzarella and pecorino romano 14 MARGHERITA Fresh basil pesto sauce, ovolini mozzarella, vine ripened tomatoes and balsamic drizzle 12 FIG AND PROSCIUTTO Fig jam, parma prosciutto, caramelized onions, gorgonzola, mozzarella, romano, sliced fresh basil and drizzle of balsamic glaze 15 MEATBALL AND RICOTTA Sliced homemade meatballs, tomato-basil sauce, fresh mozzarella and pecorino. Finished with dollops of fresh ricotta cheese 14 SANDWICHES Our sandwiches are served with parmesan truffle fries and house made pickle chips CHICKEN ITALIANO SANDWICH Marinated, grilled chicken breast with roasted red peppers, baby spinach, roasted garlic, mozzarella cheese and balsamic drizzle 12 BELLA BURGER Half-pound of hand pressed black angus beef, char-grilled. Topped with melted mozzarella cheese, caramelized onions, lettuce and vine ripened tomato 13 ITALIAN SAUSAGE Grilled sweet Italian sausage loaded with sautéed onions and sweet red peppers 12 Add mozzarella cheese for 2 EGGPLANT PARMESAN Thin sliced eggplant cutlet, baked with mozzarella and tomato-basil sauce 14 Bella Sarno has been owned by the Raneri Family of North Attleboro since April of 2016. Our goal is simple - to serve excellent cuisine at affordable prices, provide you impeccable service and to make you feel as comfortable as if you were dining at our kitchen table! Please like us on Facebook and check our website (www.bellasarno.com), for the most up to date information on Menus, Events, and Entertainment. Allow us to host your next special event in our exquisite banquet facility which can accommodate up to 230 guests. We also offer catering, private and semi-private dining. Ask you server for details and thank you for being part of the Bella Sarno Family. US Foods Menu 2018 (22582) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.