Weekday Dinner Set Menu › Bella's Italian Bistro ‹ Bella's Italian Bistro Phone nr: 01621 782 686
Bella's Italian Bistro Phone nr: 01621 782 686

All Prices are inclusive of VAT. Service at customer’s discretion

Please note that we don’t list all the ingredients, if you have any allergies or intolerances please ask a senior member of staff for additional information

Weekday Dinner Set Menu


Zuppa Del Giorno – Soup of the day served with Italian bread

Bruschetta al pomodoro – Marinated tomato in garlic, basil, virgin olive oil served on Italian bread

Pate di Anatra – Duck and port pate served with toast, fresh salad & chutney

Penne alla Siciliana (VG) – Pasta cooked with aubergine, mozzarella, parmesan & tomato sauce

(can be served as a main course too)

Funghi Trifolati (VG) – Mixed mushrooms fried with a touch of garlic olive oil on Focaccia bread

Calamari Fritti – Deep fried fresh squid rings lightly battered served with homemade tartar sauce

Melanzana Parmigiana (VG) – Sliced aubergine baked with parmesan, mozzarella & tomato

(can be served as a main course too)

Main Courses

Maiale Alla Mela – Slowly cooked Burnham pork belly with apple & cider sauce &

creamy mash and vegetable

Arrosto Di Manzo – Roast sirloin of beef served with peas mixed with mushrooms,

potatoes & vegetables

Pollo Ai Funghi – Breast of free range chicken cooked in a mushrooms and cream sauce

served with potatoes and vegetables

Risotto Vegetariano (VG) – Risotto cooked with mixed vegetables & a touch of cream,

finished off with Parmesan

Penne Arrabiata E Pollo – Penne pasta & chicken breast cooked in tomato,

garlic & chilli sauce – spicy!

Tagliatelle al Salmone – Pasta ribbons with salmon chunks, white wine, cherry tomatoes and rocket salad leaves


Any dessert from our a la carte Dessert Menu!


Two Course £19.95 Three Course £23.95

Price includes VAT. Service is not included and it’s at the customer discretion.

Please note that the menus do not list all ingredients. If you have any specific dietary requirements or intolerances, please ask a senior member of staff who will be happy to assist