Ciao Bella Hamilton

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Spring Garden Salad

Crisp radishes, sweet spring peas, cherry tomatoes & ribboned carrots tossed with pickled red onions, finished with shaved pecorino & a bright red wine vinaigrette. (V/GF)

Watercress & Strawberry Salad

Fresh watercress & strawberries paired with whipped goat cheese, & spiced candied pecans, with a white balsamic & thyme vinaigrette. (V/GF)

Bread & Better Focaccia

Rosemary & sea salt focaccia served warm with whipped butter & premium olive oil. All profits donated to local Hamilton charities. (V)

Insalata Cesare

A reimagined Caesar with baby gem lettuce, pancetta, garlic breadcrumbs, anchovy, & Parmigiano.

Burrata

Italian burrata, served with compressed melon & aged speck, pickled onions, fresh mint, toasted focaccia, & a bright lemon-thyme vinaigrette.

Tuna Tartare

Big eye tuna layered with saffron aioli, bright citrus, & a touch of jalapeño, finished with honeyed charred citrus vinaigrette, chili oil, & crisp peppercorn croccantini crackers.

Artichoke Hearts

Lightly breaded & fried Roman artichokes, semi-dried tomato & basil pesto, lemon aioli, pickled shallots, & topped with a garlic gremolata. (V/GF)

Short Rib Carpaccio

Paper-thin beef short rib with mint aioli, zucchini ribbons, crispy shallots, Parmigiano Reggiano, & fresh chives, finished with peppery greens, lemon zest, & extra virgin olive oil. (GF)

Arancini

Herb-loaded golden risotto balls with parsley, chives, tarragon, & spinach, served with pecorino & a vibrant green goddess emulsion. (V)

Bruschetta

Toasted bread layered with creamy goat cheese, sweet cherry tomatoes, basil pesto, & a rich vincotto drizzle. (V)

Calamari Fritto

Crispy, golden calamari tossed with blistered shishito peppers & served with smoky bomba aioli.

Marinated Olives

House-marinated olives in herb oil with crushed chili flakes & crispy garlic. (V/GF)

Bella Meatballs

Tender veal, beef, & pork meatballs slow-cooked in San Marzano tomato sauce, topped with Parmigiano & a drizzle of aged olive oil.

Eggplant Parmigiana

Layers of roasted eggplant with fior di latte, ricotta, Parmigiano, & San Marzano tomatoes, baked until bubbling & finished with basil oil. (V)

Mussels

Saffron-infused white wine broth with tender potatoes, shaved fennel, garlic, lemon zest, & extra virgin olive oil. (GF)

Housemade Ricotta

Whipped ricotta, hot honey, chili oil, orange segments, lemon zest served with baby bell peppers & garlic-brushed pizza bread. (V)

Chicken Parmigiana

Crispy, golden chicken layered with fresh cheese & slow-simmered San Marzano tomato sauce. Served with spaghetti pomodoro & basil pesto.

Fettuccine Alfredo

Handmade fettuccine tossed in a silky Parmigiano Reggiano sauce & finished with cracked black pepper. (V)

Spaghetti Pomodoro

Classic spaghetti in rich San Marzano tomato sauce with fresh basil pesto & Parmigiano. (V)

Pescatore Chitarra

Lemon pepper chitarra tossed with mussels, clams, shrimp, & tender squid in a vibrant tomato sugo, finished with fresh herbs.

Rigatoni alla Vodka Piccante

Handmade rigatoni tossed in a creamy vodka sauce with fiery Calabrian 'Nduja, Parmigiano, & a cooling spoon of stracciatella.

Rabbit Pappardelle

Confit rabbit pappardelle with spring asparagus & sweet peas, finished with pecorino & crisp mint pangrattato.

Linguine all'Astice

Fresh linguine with poached Atlantic lobster & shrimp, tossed with heirloom tomatoes & baby spinach in a lemon mascarpone sauce.

Gnocchi al Tartufo

Soft, pillowy gnocchi tossed in a rich black truffle & Parmesan fondue, finished with shaved truffle & a touch of sea salt. (V)

Pesto Paccheri

Large paccheri pasta tossed with fresh basil pesto, creamy stracciatella, & confit tomatoes, finished with toasted pine nuts. (V)

Spicy Burrata Pizza

Creamy burrata, mozzarella, vodka-infused tomato sauce, fiery Calabrian chili, & fresh basil. (V)

Garden Pizza

Zucchini, cherry tomato, rapini, sun-dried tomato pesto, fior di latte & pecorino, garlic cream sauce. (V)

The Carnivoro

Cup & Char pepperoni, housemade sausage, crispy bacon, mozzarella, & fresh basil.

Truffled Funghi

Savoury wild mushrooms & melted fontina, finished with fresh truffle, peppery arugula, & a drizzle of garlic-thyme oil. (V)

Hot Honey 'Nduja

'Nduja, provolone, honey truffle ricotta, pickled banana peppers, garlic sauce.

Spinach & Artichoke Bianca

Garlic cream, marinated artichokes, wilted spinach, mozzarella, grana padana, lemon zest, chili flakes, finished with EVOO. (V)

Margherita

San Marzano tomato, fior di latte, fresh basil, & a drizzle of olive oil. (V)

Chicken Paillard

Grilled succulent half chicken, lemon & caper butter, Pinot Grigio pan jus, mashed potato, & broccolini. (GF)

Veal Milanese

Crispy pounded bone-in veal chop topped with sautéed foraged mushrooms & fresh tarragon, served with a carrot romesco alongside a spring green salad with toasted hazelnuts & a light sherry vinaigrette.

7 oz. Tenderloin

Perfectly grilled & finished with sautéed snap peas & turnips, snow pea leaves, crispy potato pavé, & carrot & bomba purée, with veal demi. (GF)

Grilled Swordfish

Tender swordfish grilled, served with a medley of chickpeas & beans, balsamic roasted tomato, cucumber, fresh herbs, creamy white bean purée, & a drizzle of tarragon oil. (GF)

Grilled Branzino

Asparagus emulsion, charred zucchini, crisp Ontario radish, & salt-roasted potatoes, brushed with salsa verde. (GF)

Maitake & King Oyster Mushroom

Broccoli & jalapeño velouté, thyme-infused polenta, pickled red onion, crispy enoki, black garlic purée. (V)

Arborio Affair

A risotto that changes with the season, slow-stirred with rich stock, aged Parmigiano, & chef's choice of fresh market ingredients. Market price.

Tiramisù

The classic, layered with love: espresso-soaked, creamy, & timeless. (V)

Strawberry & Cream Millefoglie

Layers of cinnamon-sugar puff pastry with mascarpone, fresh strawberries, yuzu citrus gel, and a drizzle of elderflower syrup. (V)

Chocolate Basque Cheesecake

Rich, caramelized chocolate Basque cheesecake served with a smooth hazelnut crème anglaise. (GF)

Zeppolini

Light, airy Italian doughnuts served with vanilla whipped mascarpone and a tangy balsamic blueberry jam. (V)

Brulée Espresso Martini

Vodka, Kahlua, Bailey's, crème brûlée syrup, espresso.

Affogato Espresso Martini

Vanilla vodka, Kahlua, espresso, vanilla gelato, grated chocolate.

Cappuccino

Espresso

Double Espresso

Latte

Coffee

Tea Forte