Bello by Sandro Nardone
The classic Gorgonzola salad. Rich, slightly bitter, acidic, nutty, herbal. It's so deliciously satisfying it can be a meal by itself.
Our take on the Caesar salad (which was invented by an Italian). Everybody loves it. Petite Gem Lettuce with house made garlic herb croutons, anchovies in a garlic lemon dressing with dried ricotta
Pasta layered with our slow cooked ragu and Bechamel. We use either spinach or regular pasta.
Braised beef with pasta is one of the best things on earth. We serve our slow braised beef ragu with house made hand cut egg tagliolini and Parmigiano. A seasonal favorite.
Nothing says home in any part of Italy like Pasta Pomodoro. House made Spaghetti with Pomodoro in 3 textures / Basil (Vegan)
Sometimes, the simplest is the best. Just pomodoro, garlic, oregano and basil.
The classic "pepperoni" pizza but this is made with proper Italian spicy salami from Calabria. It's served with cheese, walnuts and honey. You can't be sad after eating this.
The classic Pizza Margherita invented in Naples, Sandro's home town where he learned to make it. Just tomato, mozzarella, basil, and a little garlic.
PROSCUITTO E RUCOLA
Some days you want something on top of your pizza Margherita. And one of our favorites is Prosciutto with Arugula. It's like a luxury Margherita.
Our award winning top 20 OC dish. Branzino poached in fish stock with cherry tomatoes and fresh herbs. Based on the recipe of the most famous acqua pazza restaurant in Italy. The chef shared the recipe with Sandro after he saw Sandro eat it 20 days in a row.
Grass fed Wagyu, Chanterelle "Marsala", Fancy Olive Oil
Crispy Free Range Chicken, Pea & Pistachio Pesto, County Line Lettuces
CROSTATA DI NOCCIOLA E CIOCCOLATO
Hazelnuts are one of Italy's most famous food products. And hazelnut chocolate tarts are one of the classic desserts of Piemonte. So we hand made our own. It's delicious and a perfect treat for the winter.