Bellavino Wine Bar and Restaurant
3709 E. Thousand Oaks Blvd. Westlake Village, CA 91360 • 805-557-0202

Cuisine
Contemporary American
International

Neighborhood
Westlake Village

Cross Street
Marmon

Ambiance
Casual

Dress Code
Casual

Features
Private Rooms Available
Bar Dining
Delivery Available
Entertainment
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Wheelchair Access
Takeout Available
Wine Bar

Reservations
Suggested

Parking
Free Lot Nearby

Payment Methods
AMEX
Mastercard
Visa

Private Rooms
Privtae and semi-private rooms seating up to 60

Hours
Dinner
Monday - Wednesday
5:00pm - 11:00pm

Thursday - Saturday
5:00pm - 1:00am.

Mixed Organic Field Greens, Freshly Snipped Herbs, Hearts of Palm, Edible Flower Collage, Heirloom Tomatoes with Spring Garlic Vinaigrette

Traditional Green Goddess Salad
Chilled Romaine and Shaved Sweet Onions

Grilled Greek Haloumi Cheese with Watermelon. Mint and Ouzo

Hand-Gathered Wild Mushrooms, Tempranillo Sherry, Lavender and Gruyere Gratin

Pan Fried Chesapeake Bay Crab Cake with Madeira-Laced Remoulade Sauce

Classic Caesar Salad
With Golden Garlic-Rubbed Croutons

Hawaiian Yellowfin Tuna Tartar with Watermelon Radish Escabeche and Galangal Ginger Ponzu

Slow Roasted Organic Beets and Fresh Burrata Cheese
with Wild Arugula Emulsion and Zinfandel Vinegar

Braised Lamb and Buckwheat Kibbeh with Pomegranate Molasses,
Stewed Tomatoes, Kefir Lime and Crumbled Feta and Mint

Warm Chickpea and Bergamot Lemon Hummus with Crostini and Chile Oil Drizzle

Weiser Farms Heirloom Eggplant, Sweet Pepper Salad with Torn Basil,
Comice Pear Vinegar, Crushed Red Chile and Olive Oil

Chilled Jumbo Prawn Cocktail with Freshly Grated Horseradish and Fire-Kissed Tomato Sauce

Red Cooked Chinese Wheat Gluten with Shiitake Mushrooms

Chilled Udon Noodles with Spring Greens and Ginger-Lemongrass Broth

Individual Baked Brie
With Rose Petal Preserves and Toasted Black Walnuts

Sweet Corn, Pearl Barley and Porcini Risotto
With Hand-Grated Grana Padano and Lemon Thyme

Country Charcuterie
Assorted Cured and Smoked Meats, Country Pate with Sauternes

Marcona Almonds, Olives, Cornichon and Creole Mustard

ENTREES

"Bowl of Soul"
An Acadian Blend of Prawns, Scallops, Oysters, Andouille Sausage and The Days Freshest Fish Served in a Roasted Tomato, Fennel Pollen and Sassafras Broth with Saffron Jasmine Rice

German Butterball Potato Gnocchi with Roasted Lobster and Port-Stilton Cream

Oven Roasted Prime Beef Filet Mignon
AF Ranchero Mustard Sauce, Marinated Farmer s Market Vegetables and Bloomsdale Spinach

Grilled Double Thick Cut Berkshire Pork Chop,
Black Strap Molasses-Smoked Jalapeno Glaze, Canellini Beans with Pancetta,
Marinated Farmers Market Vegetables

Grilled Hawaiian Ahi with Champagne Mango- Macadamia Nut Chutney
Wilted Bloomsdale Spinach and Marinated Farmers Market Vegetables

Roasted Sirloin of Spring Colorado Lamb
With Fig-Lebni Kefir Cheese Sauce, Canellini Beans with Pancetta, Marinated Farmers Market Vegetable

Oven Roasted Breast of Muscovy Duck
With a Smokey Hawthorne Berry Crust and Gen Mai Tea Reduction, Canellini Beans with Pancetta, Marinated Farmers Market Vegetables

Grilled Line-Caught Swordfish
With Tahitian Vanilla Bean Fleur de Sel Rub and Kefir Lime Buerre Blanc, Wilted Bloomsdale Spinach and Marinated Farmers Market Vegetables

Grilled Wild Salmon Fillet
With a Miso-Umeboshi Plum Vinaigrette, Wilted Bloomsdale Spinach and Marinated Farmers Market Vegetables

Roasted Organic Shelton Farms Breast of Chicken
With a Black Truffle- Sun Dried Cherry Butter, Canellini Beans with Pancetta, Marinated Farmers Market Vegetables

Seared and Roasted Loin of Veal
With Shaved Fennel and a Caper Studded Tonnato Sauce, Wilted Bloomsdale Spinach and Marinated Farmers Market Vegetables

Chef Grenners Chili of the Week
Three-Cheese Cornbread and Wildflower Honey

Grilled Kobe Beef Burger
Maytag or Manchego Cheese, Pommes Gaufrette, Chipotle Ketchup and Creole Mustard

Our Selection of Fine Cheeses

Humboldt Fog (California) aged goat cheese with ash rind.

Gorgonzola Dolce (Italy) rich and sweet with a very sharp finish.
Its aroma is stronger than regular crumbly Gorgonzola.

English Stilton (Great Britain) aged, blue vein.

Manchego “El Greco” (Spain) aged sheep ’s milk.

Pont L’Eveque (France) soft ripened, washed rind cow ’s milk. Mild flavor.

Maytag Blue (Iowa) rich cow ’s milk with dark blue vein.

Grafton Farms White Cheddar (Vermont) sharp hard cheddar with creamy texture.

Presidente “mini” Brie (France) small washed rind brie.

Bermuda Triangle (California) from the dairy that makes Humboldt Fog. Aged goat with edible white bloomed rind.

Chimay (Belgium) trappist cheese from the Abbey of Chimay.
It was washed with the well known beer giving it a characteristic beer aroma. It has a gentle flavor with a smooth texture.

Purple Haze (California) soft luscious goat cheese flavored with
lavender and fennel pollen.

Crottin de Chavignol Chevre (France) soft aged goat cheese with a white washed rind.

Etorki (France) ewe’s milk cheese. Firm, oily with butterfat. Burnt caramel sweetness and creamy texture.

Eppoises (Burgundy, France) an AOC cheese that has a very pungent aroma with a rich, creamy interior. Made from raw cow ’s milk, washed in Chablis.

Holland cave aged Gouda (Holland) 90 day aging gives this Gouda a firm texture and buttery flavor.

Grana Padano (Italy) traditional sheep’s milk Parmigiano style cheese. Very flavorful.

Explorateur (France) triple cream with a slightly sweet sharp flavor
and aroma, quite rich.

Fromager D’Affinois (France) velvety creamy and rich. Buttery and sweet cow ’s milk.

Fol Epi (France) swiss style with a roasted wheat rind and a nutty aroma.

Le Montagnard (France) washed rind from Vosges. Slightly pungent but delicate flavor.

Cabrales D.O. (Spain) strong, blue veined cheese from Spain.
Crumbly texture, with a salty finish.

DESSERTS

Daily Chef’s Selection Crème Brulee

Caramel Gravenstein Apple Wedge
With Toffee and Shortbread Crust

Assorted Fresh Seasonal Berries
With Orange Muscat Zabaglione

Warm Croissant Bread Pudding
With Caramel and Cognac Crème Anglaise

Molten Dark Chocolate Cake
With Vanilla Bean Whipped Cream

White Chocolate Mandarin Cheesecake

Chocolate Fondue, For Two
Served with an Assortment of Fruits and Pastries

Triple Chocolate Fudge Cake
With Three-Berry and Framboise Sauce