We welcome the opportunity to plan your next private dining occasion. Ristorante Bella Vita can seat up to 140 guests and can accommodate large and small groups. We offer private and semi-private seating and have three preset menus for lunch and dinner - all items are included in the price and we do allow substitutions and menu customization. For reservations please contact us, for party agreement click here.

Lunch Banquet Menu $20 pp	Lunch Banquet Menu $25 pp	Lunch Banquet Menu $35 pp
Dinner Banquet Menu $35 pp	Dinner Banquet Menu $40 pp	Dinner Banquet Menu $60 pp

Wine Celler
This private dining room can accommodate 12-24 guests for seated meals. Window views of the patio provide a warm, natural setting for private events.

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Sala Bella Vita
This heated, covered patio can seat up to 80 guests in a lovely garden setting. It continues to be one of the favorite areas of our restaurant for formal as well as informal events.

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Lunch Banquet Menu - $20 pp

SALAD
INSALATA CASA
Organic mixed greens, olives, red onions, tomatoes, and shaved parmagiano with balsamic vinaigrett.

ENTREES
PENNEALLA BOLOGNESE
Tube pasta with veal and vegetable ragu, Chianti and plum tomato sauce.
PANINI DI POLLO
Grilled chicken breast sandwich, mozzarella cheese, arugula, and pesto aioli sauce.
INSALATA CESARI
Romaine heart lettuce with homemade croutons, in a classic Caesar dressing with prawns.

DESSERT
TIRAMISU


Lunch Banquet Menu - $25 pp

SALAD
INSALATA CESARE
Organic romaine heart lettuce, parmesan, homemade croutons in a classic caeser dressing.
ZUPPA DEL GIORNO
Soup of the day.

ENTREES
SALMONE GRIGLIATA
Grilled Atlantic salmon with lemon butter and capers.
INSALATA POLLO
Organic mixed greens, olives, red onions, tomatoes, and shaved parmagiano with balsamic vinaigrette dressing with grilled chicken.
RAVIOLI CON FUNGHI
Wild mushroom, stuffed home made pasta, gorgonzola cheese, cream, and walnuts.
PENNE ALLA BOLOGNESE
Tube pasta veal and vegetable ragu, Chianti and plum tomato sauce.

DESSERT
TIRAMISU
CREME BRULEE
GELATO
Italian ice cream.


Lunch Banquet Menu - $35 pp

ANTIPASTO
BRUSCHETTA
Toasted bread topped with marinated tomatoes, garlic, olive oil, and basil.

SALAD
INSALATA CASA
Organic mixed greens, olives, red onions, tomatoes, and shaved parmagiano with balsamic vinaigrette.

ENTREES
SALMONE GRIGLIATA
Grilled Atlantic salmon with dried tomatoes, artichoke hearts capers white wine basil.
SCALLOPINI DI VITELLO
Veal scaloppini topped with wild mushrooms marsala wine.
RAVIOLI CON FUNGHI
Wild mushroom, stuffed home made pasta, gorgonzola cheese, cream and walnuts.
POLLO AL BRANDY
Pan sauteed chicken breast, pink peppercorn cognac, and touch of cream.

DESSERT
TIRAMISU


Dinner Banquet Menu - $35 pp

SALAD
INSALATA CASA
Organic mixed greens, olives, red onions, tomatoes, and shaved parmagiano with balsamic vinaigrette.
ZUPPA DEL GIORNO
Soup of the day.

ENTREES
SALMONE GRIGLIATA
Grilled Atlantic salmon lemon butter capers.
RAVIOLI CON FUNGHI
Wild mushroom, stuffed home made pasta, gorgonzola cheese cream and walnuts.
SCALLOPINI DI VITELLO
Veal scaloppini, wild mushrooms, marsala wine.
SALTIMBOCCA DI POLLO
Chicken breast topped with prosciutto, mozzarella cheese Madeira wine baked in the oven.

DESSERT
TIRAMISU
CREAM BRULLE


Dinner Banquet Menu - $40 pp

ANTIPASTO
BRUSCHETTA
Toasted bread topped with marinated tomatoes, garlic olive oil, and basil.

SALAD
INSALATA CESARI
Romaine heart lettuce with homemade croutons, in a classic Caesar dressing.
INSALATA GRECO
Romaine heart lettuce, cucumber, red onions, olives, tomatoes, and feta cheese in a lemon vinaigrette.

ENTREES
RAVIOLI CON FUNGHI
Wild mushroom, stuffed home made pasta with gorgonzola cheese, Cream and walnuts.
SALMONE GRIGLIATA
Grilled Atlantic salmon sun dried tomatoes, artichoke hearts capers, white wine, basil.
SCALLOPINI DI VITELLO
Veal scaloppini topped with wild mushrooms, marsala wine.
POLLO AL SCAMPI
Sauteed Chicken breast and prawns chardonnay infused lemon.

DESSERT
TIRAMISU
CREAM BRULLE
GELATO


Dinner Banquet Menu - $60 pp
ANTIPASTO
ANTIPASTO MISTO
Bruschetta, prosciutto melone, caprese.

SALADS
INSALATA GRECO
Romaine heart lettuce, cucumber, red onions, olives, tomatoes, and feta cheese in a lemon vinaigrette.
INSALATA BARBABIETOLA
Roasted beets with organic greens, toasted walnuts and goat cheese, red wine vinaigrette.

ENTREES
RAVIOLI CON FUNGHI
Wild mushroom stuffed home made pasta, gorgonzola cheese cream and walnuts.
BISTECCA GRIGLIATA
Grilled 14 oz. dry age Rib Eye steak pink peppercorn and Barolo wine.
SALTIMBOCCA DI POLLO
Chicken breast topped with prosciutto, mozzarella cheese Madeira wine baked in the oven.
SALMONE GRIGLIATA
Grilled Atlantic salmon, sundried tomatoes artichoke hearts, capers white wine basil.


DESSERT
TIRAMISU
CREAM BRULLE
GELATO