A warm and inviting atmosphere with a diverse menu.

Bella Cafe & Grill

Cafe &

Bella Cafe & Grille

Vodka, triple sec, cranberry juice, and lime juice.

Cosmopolitan

Refreshing cocktail with rum, mint, lime, and soda.

Mojito

Fresh salmon grilled to perfection and served with seasonal vegetables.

Grilled Salmon

Fettuccine pasta in a creamy Alfredo sauce topped with grilled chicken.

Chicken Alfredo

Mushrooms stuffed with a blend of cheeses and herbs.

Stuffed Mushrooms

Grilled bread topped with fresh tomatoes, basil, garlic, and olive oil.

Bruschetta

Classic apple pie served warm with vanilla ice cream.

Apple Pie

Creamy cheesecake with a graham cracker crust, served plain or with a fruit topping.

Cheesecake

Rich chocolate cake with a molten chocolate center, served with vanilla ice cream.

Chocolate Lava Cake

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Season the chicken breasts on both sides with salt, black pepper, and Italian seasoning. Let them marinate for about 15 minutes.

Prepare the Chicken

While the chicken is marinating, chop the bell peppers, zucchini, and garlic. Halve the cherry tomatoes and roughly chop the basil.

Chop the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add the chopped garlic and sauté for 1 minute until fragrant. Add the bell peppers and zucchini, and cook for about 5-7 minutes until they are tender. Then, add the cherry tomatoes and cook for an additional 2-3 minutes.

Sauté the Vegetables

Slice the cooked chicken and return it to the skillet with the vegetables. Drizzle the balsamic vinegar over the top and toss to combine. Garnish with fresh basil before serving.

Combine and Serve

Chicken Breast

Olive Oil

Garlic

Bell Peppers

Zucchini

Cherry Tomatoes

Fresh Basil

Balsamic Vinegar

Salt

Black Pepper

Italian Seasoning

Brew 2 shots of espresso using an espresso machine. Ensure the coffee grounds are finely ground for optimal extraction.

Prepare the Espresso

Heat 1 cup of milk in a steaming pitcher until it is hot but not boiling. Use a steam wand to create a creamy texture.

Steam the Milk

In a separate container, foam another cup of milk using the steam wand until it reaches a light, airy consistency.

Foam the Milk

In a large mug, pour the brewed espresso. Add the steamed milk, followed by the foamed milk on top. Adjust sweetness by adding sugar to taste.

Combine Ingredients

Sprinkle cocoa powder on top of the foamed milk and add a few drops of vanilla extract for extra flavor.

Garnish

Take a fresh croissant and slice it open lengthwise.

Prepare the Croissant

Spread 2 tablespoons of chocolate spread evenly on the inside of the croissant.

Spread the Chocolate

Place 4 fresh strawberries, sliced or whole, inside the croissant to add a fruity flavor.

Add Fresh Strawberries

Close the croissant and place it on a plate. It can be served warm or at room temperature alongside the beverage.

Serve

Espresso

Steamed milk

Foamed milk

Sugar

Cocoa powder

Vanilla extract

Croissant

Chocolate spread

Fresh strawberries

In a small bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. This will be your marinade for the chicken.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.

Grill the Chicken

While the chicken is marinating, wash and chop the mixed greens, halve the cherry tomatoes, and slice the cucumber. Add all the vegetables to a large salad bowl.

Chop Vegetables

Sprinkle the feta cheese over the top of the salad.

Add Cheese

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad just before serving.

Dress the Salad

In a medium bowl, add Greek yogurt, Dijon mustard, honey, minced garlic clove, lemon juice, salt, and black pepper. Mix well until smooth and creamy.

Taste the dressing and adjust seasoning with more salt or pepper if needed.

Adjust Seasoning

Garlic Powder

Paprika

Lemon Juice

Mixed Greens

Cucumber

Feta Cheese

Greek Yogurt

Dijon Mustard

Honey

Garlic Clove

Start by gathering all your ingredients and a cocktail shaker.

Prepare Your Shaker

Fill the cocktail shaker with ice cubes to chill the drink.

Add Ice

Pour in 1.5 oz of vodka, 1 oz of triple sec, 1 oz of cranberry juice, and 0.5 oz of lime juice into the shaker over the ice.

Measure and Pour Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake Well

Using a strainer, pour the mixture into a chilled cocktail glass to serve.

Strain into Glass

Garnish the drink with a lime wedge on the rim of the glass. Your Cosmopolitan is ready to enjoy!

Garnish and Serve

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Ice Cubes

Lime Wedge

In a sturdy glass or cocktail shaker, add the fresh mint leaves and lime juice. Use a muddler or the back of a spoon to gently press the mint leaves against the bottom of the glass to release their oils. Be careful not to tear them too much.

Muddle Mint and Lime

Pour in the white rum and simple syrup over the muddled mint and lime mixture. Stir gently to combine the ingredients.

Add Rum and Simple Syrup

Fill the glass with ice cubes, almost to the top.

Pour the club soda over the ice, filling the glass to the rim. Use a spoon to gently stir the drink, mixing the ingredients without disturbing the mint too much.

Top with Club Soda

Garnish your mojito with a lime wedge and a sprig of mint on top. Serve immediately with a straw.

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Mint Sprig (for garnish)

In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well blended.

Place the fresh salmon fillets in a shallow dish and pour the marinade over them. Ensure each fillet is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

While the salmon is marinating, prepare the seasonal vegetables. In a bowl, combine sliced zucchini, bell pepper, and asparagus. Drizzle with olive oil, and season with salt and black pepper. Toss to combine.

Preheat the grill to medium-high heat. Once hot, remove the salmon from the marinade and place it on the grill, skin side down. Grill for 6-8 minutes on each side, or until the salmon flakes easily with a fork.

While the salmon is grilling, place the seasoned vegetables on a grill basket or use skewers. Grill alongside the salmon for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Once both the salmon and vegetables are cooked, remove them from the grill. Serve the grilled salmon hot, accompanied by the seasonal vegetables on the side.

Fresh Salmon Fillets

Garlic Cloves, minced

Dried Oregano

Zucchini, sliced

Bell Pepper, sliced

Asparagus spears

Fill a large pot with water and add 1 tablespoon of salt. Bring it to a boil over high heat.

Boil the Water

Once the water is boiling, add the fettuccine pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

Cook the Fettuccine

Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.

In a grill pan or skillet, heat 2 tablespoons of olive oil over medium-high heat.

Heat the Olive Oil

Add the seasoned chicken breasts to the pan and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

In the same pan used to grill the chicken, lower the heat to medium and add 1 tablespoon of butter. Allow it to melt.

Melt the Butter

Add 2 teaspoons of minced garlic to the melted butter and sauté for about 1 minute until fragrant. Then pour in 1 cup of heavy cream and bring to a simmer.

Add Garlic and Cream

Gradually whisk in 1 cup of grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.

Add Cheese and Seasoning

Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly.

Combine Pasta and Sauce

Slice the grilled chicken and place it on top of the fettuccine Alfredo. Garnish with chopped parsley before serving.

Serve the Chicken Alfredo

Fettuccine pasta

Chicken breast

Olive oil

Black pepper

Butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Parsley, chopped

Preheat Oven

Gently clean the mushrooms with a damp cloth. Remove the stems and set the caps aside. Finely chop the stems and set aside.

Prepare Mushrooms

In a mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Add the finely chopped mushroom stems and mix until well combined.

Mix Cheese Filling

Using a spoon, fill each mushroom cap with the cheese mixture, pressing down slightly to ensure they are well packed.

Stuff Mushrooms

In a small bowl, mix the breadcrumbs with the olive oil until the breadcrumbs are coated.

Prepare Topping

Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms. Place the mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.

Top and Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed mushrooms!

Large button mushrooms

Cream cheese

Shredded mozzarella cheese

Grated Parmesan cheese

Fresh parsley, chopped

Dried oregano

Breadcrumbs

Dice the tomatoes and place them in a medium bowl.

Chop Tomatoes

Finely chop the fresh basil leaves and add them to the bowl with the tomatoes.

Add Basil

Peel and mince the garlic cloves, then add them to the tomato and basil mixture.

Mince Garlic

Drizzle 2 tablespoons of olive oil over the mixture and season with salt and black pepper to taste. Stir gently to combine all ingredients.

Season Mixture

Slice the baguette into 1/2 inch thick pieces.

Prepare Baguette

Preheat a grill or grill pan over medium heat. Lightly brush both sides of the baguette slices with olive oil.

Grill Bread

Place the baguette slices on the grill and toast for about 2-3 minutes on each side, or until golden brown and crispy.