Bella's Italian Cafe

["brew-SKET-ah." In Italian, 'ch' is generally pronounced 'k,' as in Chianti'.] The Neapolitan version of classic Roman garlic bread. Slices of bread brushed with olive oil and toasted dark on the grill, then topped with our fresh bruschetta sauce of diced plum tomatoes, garlic, onions, parsley and basil.

Surrounded by grape tomatoes roasted with olive oil and garlic. Finished with house-made pesto and balsamic pearls and served with croutons.

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 buttered croutons for dipping.

Rhode Island calamari dusted in seasoned flour and deep fried; served with reduced bruschetta sauce.

Eggplant layered with ricotta, Romano and Parmesan cheeses. Baked with reduced bruschetta sauce and mozzarella.

Steamed in saffron and garlic shrimp stock; served with croutons.

Gulf-water shrimp sautéed with garlic, scallions, crushed red pepper and tomatoes; reduced in a dry vermouth and shrimp-stock sauce. Served with buttered croutons for dipping.

Sun-dried tomato pesto, goat cheese, calamata olives, capers, sun-dried tomatoes and grape tomatoes.

Olive oil, butter and garlic tossed with fresh parsley.

Thick and rich, with heavy cream, garlic, parmesan and Romano cheeses and a dash of nutmeg.

Plum tomatoes, garlic, olive oil, parsley and basil. Fresh and simple.

A rich sauce of ground beef, onions, celery, carrots and garlic; simmered for five hours with white wine, milk and ground plum tomatoes.

A bit heavier than basil-tomato, with diced plum tomatoes, garlic, onions, parsley and basil.

Classic pesto of pureed fresh basil, parsley, garlic, olive oil, parmesan, Romano and pine nuts.

A scoop of vanilla ice cream served with a shot of espresso.

A traditional filling of sweetened ricotta and chocolate chips with a hint of Grand Marnier in a chocolate-dipped shell.

Vanilla-bean custard with sweet raspberries topped with a thin, crispy shell of caramelized sugar.

"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.

Romaine topped with carrot, shredded red cabbage, ripe tomato, kalamata olives and zucchini slices. Choice of vinaigrette, ranch or balsamic vinaigrette dressing.

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 Dijon vinaigrette.

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.

Romaine tossed with shredded red cabbage, hearts of palm, artichoke hearts, pimiento and parmesan; dressed in creamy vinaigrette.

Beef filet tips sautéed with shallots and asparagus then tossed in gorgonzola cream sauce with starburst pasta.

A colorful South Tampa favorite. Spaghetti tossed in creamy basil-tomato sauce with fresh tomato, bacon, garlic, onions, basil, parsley and green peas.

Spicy Gulf-water shrimp with garlic and roasted cherry tomatoes; tossed with mezzi rigatoni.

Four-cheese lasagne of ricotta, mozzarella, fontina and parmesan. Topped with basil-tomato or bolognese sauce.

Pepperoni, onion and mushrooms with mozzarella.

Italian sausage, onion and mushrooms with mozzarella.

Rich and flavorful, with pesto, ricotta, Romano and mozzarella. A great appetizer for a small group, or a meal in itself.

Mozzarella, Parmesan and tomato sauce with fresh basil. The closest thing to an "American" pizza. You can have it plant-based too!

Bella's house-made meatballs, onion and red and green peppers with mozzarella.

A plant-based version of our delicious Salsiccia al Forno. Beyond Meat Italian sausage, mushrooms and basil-tomato sauce. Tossed with penne and baked with plant-based mozzarella.

Rigatoni tossed in olive oil with roasted grape tomatoes and garlic, sautéed mushrooms, peas, broccoli, red onion and calamata olives. Served with Gardein Ultimate chick'n filet.

Beyond Meat Italian sausage, garlic, onions, olives, basil-tomato sauce and red wine with penne.

Beyond Meat Italian sausage, onion, mushrooms and spinach with plant-based mozzarella.

Two lightly breaded Gardein Ultimate chick'n filets sautéed and topped with plant-based mozzarella and basil-tomato sauce. Served with your choice of side (order Steamed Broccoli or Penne with Basil-Tomato Sauce for a vegan side).

Fresh black grouper lightly floured and sautéed in a sauce of basil-tomato, red wine, onions, garlic, capers, black olives and crushed red pepper.

Flour-dusted black grouper sautéed in a lemon, caper and white-wine butter sauce.

Created by Steven Stamkos! Two sautéed chicken breasts topped with mozzarella. Served with roasted-tomato cream sauce over angel hair.

Two chicken breasts breaded in Romano cheese and sautéed golden brown. Topped with mozzarella and crispy prosciutto and served in creamy marsala mushroom sauce with sautéed spinach.

Changes frequently.

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.

Classic Italian pasta and bean soup with bacon, onion, ham, celery, garlic and tomato.