Easter Lunch at Bella Italia

We will once again be hosting a wonderful holiday lunch with a special menu to celebrate. Please join us from 12pm-9pm for quality authentic Italian food in Winter Garden.


Please call for reservations: 407-347-3277

Minestrone Soup
Shrimp Bisque

Calamari Fritti – Calamari finely dusted in a light flour crust, fried, and served with marinara sauce
Meatball Parmigiana – Homemade meatballs served in our homemade marinara sauce, topped with fresh grated parmesan cheese
Mussels Fra Diavolo – Mussels sautéed in garlic olive oil, touch of red pepper flakes in a red sauce
Shrimp Cocktail – Chilled jumbo shrimps served with cocktail sauce

House Salad – Fresh mixed greens, sliced cucumbers, red onions, green peppers, and tomatoes served with your choice of dressing.
Caprese Salad – Fresh Mozzarella and beefsteak tomatoes drizzled with aged balsamic and topped with fresh basil.
Classic Caesar Salad – Crisp romaine lettuce topped with croutons and parmesan cheese, tossed in a creamy Caesar dressing

Parmigiana: Chicken/Veal – Lightly breaded with Italian herbs, baked with mozzarella cheese and marinara sauce. Served over Spaghetti

Piccata: Chicken /Veal – Sautéed with garlic, green onions, capers in a lemon butter sauce. Served over spaghetti.

Marsala: Chicken /Veal – Sautéed with mushrooms and garlic in marsala wine sauce. Served over spaghetti

Eggplant Rollatini – Grilled eggplant stuffed with four cheese blend, baked in marinara sauce, topped with melted mozzarella cheese

Spaghetti Meatballs

Homemade Meat Lasagna

Fillet Oscar – Two 4 oz. fillet topped with crab meat, asparagus in hollandaise sauce
Lamb Shank over Risotto – Braised lamb shank over wild mushroom risotto with port wine sauce
Zuppa di Pesce – Sautéed shrimps, clams, calamari, mussels and salmon in a fresh garlic Lemon butter sauce or red sauce. Served over spaghetti.
Roasted Duck – Half roasted duck served with blood orange reduction sauce. Served with roasted potatoes and asparagus.
Pork Osso Bucco – Slow braised pork shank. Served with pork demi glaze over wild mushroom risotto
Mahi Sorrentino – Pan seared mahi, capers, Kalamata olives and oven roasted tomatoes finished in white wine garlic butter sauce over fried polenta

Crème Brulee
Carrot Cake
Strawberry short cake in martini glass