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Bella Vita - Menu

$182 per Guest

- Menu priced per Guest

- With a minimum order of 4 guests

For events with more than 8 Guests group discount is available

- Catering company
- Private Chef

- Private dinner

- Toronto Chef

- Catering Toronto

First course

Caesar Salad

Iceberg & Roman lettuce,

Caesar dressing with Anchovies & Capers,
brioche Garlic Croutons, sundry Tomatoes,
& Shaved P
armesan

Eggplant Parmesan

Grilled & Fried breaded Eggplant,
smoked Tomato sauce, Basil, & Mozzarella

Polenta & Mushrooms

Sautéed Porcini & Mushrooms
fried Polenta Bari style
served with Lemon aioli & Herbs

Lamb Arrosticini

Smoked grilled Lamb skewers served
with a glaze of Balsamic vinegar, Soya sauce,
Fresh Mint, Ontario Honey, & Arugula

Main Course

Pasta Frutti di Mare

Fresh eggs Pappardelle pasta,

4 types of Seafood,
roasted Tomatoes, Parsley,
Chilli, Garlic, & Extra virgin Olive Oil

Brazilian Pasta Pesto

Fettuccine with Basil Pesto,

Roasted Tomatoes,
Farofa, Shaved Parmesan,

Argentinian Shrimps, & Brazilian Nuts

Fish Pompeii

Roasted with white Wine, Cherry Tomatoes
& Herbs served with seasonal Vegetables

Golden Smoked Risotto

Saffron Risotto served with
Roasted Pork belly, smoked Speck,

Jus, & Arugula

Dessert

Amaretto & Chocolate Taste

75% Dark Chocolate Fudge,
white Chocolate Amaretto,
Ganache, & seasonal Berries

Strawberry Limoncello

Creamy Pastry Crème, Savoiardi Biscuits,
preserved Candied Lemon
Limoncello, & Fresh Strawberries

Tiramisu Italiano

Coffee Mouse, Savoiardi Biscuits,
Imported Italian Mascarpone,
Coffee Liquor, & Cocoa powder

Note:

- Menus are priced for a minimum event of 4 guests. For events with fewer than 4 guests, an additional $50 per Guest will be charged in order to cover operational costs. 

- Some menu items or ingredients may not be available due to seasonality.

- Dishes can be slightly modified upon the customer's request, preferences, or allergies. 

- Significant changes or modifications may lead to price adjustments, as prices reflect the menu as specified above.

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