Casa Bella

Half a fresh avocado served with a classic vinaigrette. The creamy texture of the avocado contrasts with the acidity of the sauce. A simple, light, and refreshing starter.

Hard-boiled eggs served with a creamy mayonnaise. A rich and flavorful French bistro classic. To be eaten cold, often with a little salad.

A fresh composed salad with crunchy vegetables and hard-boiled egg. A mix of textures between the creaminess of avocado and the peppery notes of arugula and radishes. A light and vitamin-rich starter.

Refreshing salad combining the oceanic flavor of tuna with the juiciness of tomatoes. Onions and radishes add crunch and a pungent note. Perfect to start the meal.

Marinated fish fillets in oil, tender and flavorful. Pronounced herring flavor, often served with onions and warm potatoes. A traditional dish appreciated for its character.

Half avocado filled with fresh shrimp, often topped with cocktail sauce. The classic combination of avocado's sweetness and seafood. An elegant and gourmet starter.

Frisée salad served with hot and crispy smoked bacon. The contrast between the fat of the bacon and the bitterness of the salad is typical. Often served with croutons and a poached egg.

Thin slices of aged Italian cured ham. Melting texture and delicately salty and sweet taste. To be enjoyed as is or with bread to appreciate its finesse.

The ultimate sweet and savory combination of fresh melon and Italian cured ham. Fresh, juicy, and flavorful. An essential summer starter.

Thin slices of marinated raw beef, served cold. Garnished with Grana Padano cheese shavings and pesto for an Italian touch. Tender and light in the mouth.

Assortment of various Italian cured meat specialties. Includes different textures and flavors, from mild ham to spicy salami. Ideal as an appetizer.

Fresh Italian cheese with a creamy center served with Parma ham. Accompanied by fresh vegetables and pesto. A rich and creamy, very gourmet starter.

A revisit of the famous Caesar salad with smoked salmon. A mix of freshness and smoky notes, with crunch from the toasted bread. A complete and balanced dish.

Large composed salad very rich in various ingredients. Combines fresh vegetables, chicken, and cheese for a hearty meal. Fresh, colorful, and satisfying.

Nordic salad highlighting seafood like smoked salmon and shrimp. Complemented by eggs and cheese for more richness. Fresh and oceanic.

Breaded and fried mozzarella sticks or balls. The cheese is melted and stringy inside, with a golden crispy crust. Served hot, ideally for dipping in sauce.

Layers of melting eggplant, tomato, and melted cheese. Baked au gratin for a golden and savory result. A rich vegetarian dish with Mediterranean flavors.

Warm goat cheese toasts served on a bed of peppery arugula. Honey adds a sweet touch that balances the distinct goat cheese flavor. A warm and crispy bistro classic.

Mussels and fries

Mussels prepared with a tomato and garlic sauce. A richer Mediterranean variation than the marinière version. Served with crispy fries.

The most classic pizza with a tomato base, melted mozzarella, and olives. Simple and effective. Thin and crispy crust.

Pizza topped with cooked ham and button mushrooms on a tomato and cheese base. A mild and universally appealing combination of flavors. Very popular in France.

Pizza folded into a turnover and baked. Filled with ham, cheese, and egg inside. The dough retains all the steam and aromas of the filling.

Pizza with southern flavors with salty anchovies and capers. Tomato and cheese base. A pronounced salty sea taste.

Sweet and savory pizza with pineapple chunks and ham. Tomato and cheese base. A controversial but appreciated recipe for its originality.

Spicy pizza with spicy merguez sausages and peppers. The egg adds creaminess. Tasty and slightly spicy.

Pizza for charcuterie lovers with coppa, salami, and ham. Rich and meaty. Tomato and cheese base.

Tuna pizza topped with vegetables like onions and peppers. Sea flavor balanced by the sweetness of cooked vegetables.

Rich pizza with a tomato base enriched with crème fraîche, bacon, and egg. Reminiscent of carbonara flavors on a pizza.

Pizza divided into sections or topped with a mix of various ingredients: artichokes, mushrooms, ham, olives. Offers a diversity of tastes in a single pizza.

Very meaty pizza with minced meat and merguez. Robust and filling. Ideal for big appetites.

Mountain-style pizza with melted raclette cheese and potatoes. Chorizo adds a spicy note. Very rich and comforting.

Pizza topped with a mix of seafood and flavored with garlic. Peppers add color and sweetness. Pronounced oceanic flavor.

Pizza for cheese lovers, combining four varieties including strong cheeses like gorgonzola and goat cheese. Melty and very flavorful.

Vegetarian pizza topped with many grilled vegetables and fresh arugula. Light, colorful, and full of vitamins.

Gourmet pizza topped with a ball of fresh creamy burrata after baking. Arugula and cherry tomatoes add freshness. Delicious hot-cold contrast.

Elegant pizza topped with thin slices of Parma ham. Crème fraîche softens the whole. Simple but with quality ingredients.

Pizza combining tomato sauce with smoked salmon, softened with cream. A refined and melt-in-your-mouth seafood option.

White base pizza with a sweet and savory mix of goat cheese and honey. Ham adds body. Sweet, creamy, and original.

White base pizza with minced meat and mushrooms. The egg and cream make the topping particularly creamy. Robust.

Very generously topped white base pizza with meats: ham, bacon, and spicy chorizo. Flavorful and rich, for charcuterie lovers.

Chicken and gorgonzola pizza on a cream base. The blue cheese gives character to the chicken's sweetness. Arugula adds a peppery touch.

Chicken and goat cheese pizza. Creamy cream base, refreshed by cherry tomatoes and arugula. Balanced and gourmet.

Additional ingredients of your choice to customize your dish.

Extra portion of chicken.

Extra slices of smoked salmon.

Extra slices of Parma ham.

Small green salad served alongside the main course. Adds freshness and lightness to the meal.

Flattened, breaded, and fried veal cutlet. Crispy and golden on the outside, tender on the inside. Served with a lemon wedge.

Veal escalope topped with ham, tomato meat sauce, and melted cheese. Baked au gratin. A very gourmet and hearty dish.

Veal cooked with a sweet Marsala wine and mushroom sauce. Subtle sweet and savory flavor and creamy sauce. An Italian-American classic.

Veal escalope prepared with a rich sauce combining cream, tomato, bacon, and shallots. Complex and flavorful.

Veal coated in a creamy gorgonzola cheese sauce. The strong blue cheese flavor pairs well with white meat. Rich and creamy.

Thin slices of veal cooked in a lemon and butter sauce. Tangy and fresh, it's a light and elegant dish.

Veal gratin with spinach, ham, and cheese. Tomato and cream sauce binds the ingredients. A complete dish inspired by Florence.

Roman classic: veal cooked with Parma ham and cheese, often flavored with sage. Tender and very flavorful.

Veal cooked "pizzaiolo style" with tomato sauce, garlic, olives, and capers. Intense and salty Mediterranean flavors.

Veal ragout simmered in a creamy white sauce with vegetables. Melting meat and velvety sauce. A monument of traditional French cuisine.

Braised veal shank with bone marrow, in a tomato and vegetable sauce. The meat is very tender and gelatinous. A very aromatic Milanese stew.

Marbled and juicy beef cut. Black Angus breed renowned for its tenderness and flavor. Grilled to your preference.

Beef cut with long fibers, very flavorful. Its texture is characteristic and appreciated by red meat lovers.

The most tender cut of beef, low in fat. Melts in the mouth, with a delicate taste. A choice cut.

Simply grilled veal cutlet. Allows you to appreciate the natural flavor of the meat. Light and healthy.

Grilled Angus beef ribeye steak. Grilling caramelizes the outside while keeping the juices inside.

Seared beef bavette. Intense flavor and typical fibrous texture. Often served rare.

Grilled beef fillet. Absolute tenderness of the meat with the smoky grilled flavor.

Marinated chicken pieces on a skewer, often with vegetables. Grilled to be golden and juicy.

Assorted skewers combining different meats. Offers a variety of flavors and textures in one dish.

Grilled salmon fillet, served with basil sauce. The fish remains tender and fatty.

A complete menu offering a selection of house specialties. Allows you to choose from favorite starters and main courses.

An attractively priced lunch menu. Includes three courses for a quick midday meal.

Large shrimp cooked with Mediterranean vegetables and chili. A flavorful tomato sauce binds everything. Spicy and savory.

Scallops prepared with tomatoes and Provençal herbs. Cream adds sweetness. A refined dish with southern accents.

Scallops served in a rich and velvety white sauce. Topped with lumpfish roe for an oceanic and crunchy touch. Very elegant.

Large shrimp cooked with a creamy tomato sauce and herbs. Flavorful and aromatic, to be enjoyed by peeling the prawns.

Salmon fillet topped with a creamy white sauce. The richness of the sauce complements the natural fat of the fish.

Grilled or pan-seared salmon served with lemon sauce. The acidity of the lemon perfectly balances the richness of the fish.

Whole sole, floured and pan-fried in butter. Served with a lemon brown butter and parsley. An absolute classic of French gastronomy.

Breaded and fried shrimp. Crispy on the outside and tender on the inside. Served with lemon and often tartar sauce.

Assortment of fried seafood (calamari, shrimp). A light and golden fry. Popular in Italy as a main course or antipasti.

Selection of different aged cheeses. Allows tasting several varieties at the end of the meal.

Italian blue cheese. Creamy texture and characteristic pungent taste. Served as is.

Goat's milk cheese, with a fresh and distinct flavor. Can be served fresh or aged.

Famous French soft cheese with a bloomy rind. Creamy with a pronounced terroir taste.

Menu specially designed for children under 12 years old. Offers portion-controlled versions of dishes they love.

Typically French anise liqueur. Drunk diluted with fresh water, becoming cloudy and milky. Very refreshing.

French cocktail made with white wine and fruit cream (blackcurrant, blackberry, etc.). Sweet, fruity, and low in alcohol.

Selection of classic aperitifs: fortified wines or bitter liqueurs. To be sipped chilled or on ice to whet the appetite.

Bright red Italian bitter. Intense flavor of herbs and orange peel. Often drunk with soda or orange juice.

Sparkling variation of Kir using Italian Prosecco instead of white wine. Festive and bubbly.

Distilled spirit from grains. Served neat, on ice, or with a mixer.

Popular brand of blended Scotch whisky. Balanced and accessible taste.

American whiskey from Tennessee. Notes of caramel and vanilla due to charcoal filtering.

Premium blend Scotch whisky. Rich and smooth with notes of honey and fruit.

Bright orange Italian cocktail. Mix of bitter Aperol, Prosecco, and sparkling water. Bitter-sweet and very refreshing.

Glass of sparkling Champagne. A symbol of celebration and elegance. Fine bubbles and dry taste.

Prestigious cocktail based on Champagne and cassis cream. Bubbly, fruity, and luxurious.

Bottled water, still or sparkling. Essential for quenching thirst and accompanying the meal.

French naturally sparkling mineral water. Very fizzy with large bubbles.

World-famous cola soda. Sweet, caffeinated, and fizzy.

Orange soda with pulp. Fruity orange and mandarin flavor, less sweet than other sodas.

Choice of fruit juice. Naturally sweet and vitamin-rich.

Sweet iced tea, usually peach flavored. Refreshing and non-carbonated.

Light blonde lager beer imported from Italy. Refreshing with a slight bitterness. Pairs well with pizzas.

Classic light blonde lager beers. Light malty taste and thirst-quenching.

Beer served on tap. Fresh and foamy.

Bartender's special creation. Original alcoholic mix.

Layered cocktail reminiscent of a sunrise. Tequila and orange juice base with a dash of sweet red syrup.

Classic cocktail based on Campari, red Vermouth, and sparkling water. Bitter and aromatic.

Tropical cocktail with rum and coconut. Fruity, sweet, and exotic.

Long drink mixing gin and tonic water. Fresh, with a pleasant bitterness and juniper notes.

Mix of exotic fruit juices and syrups. Very sweet and fruity, non-alcoholic.

Fruity non-alcoholic drink based on orange and guava. Sweet and colorful.

Classic brut Champagne. Balanced and festive for special occasions.

Table wine served in a carafe. Economical and convivial option to accompany the meal.

Very fragrant pear eau-de-vie. Served chilled at the end of the meal to aid digestion.

Sweet and very cold Italian lemon liqueur. Intense sweet lemon zest flavor.

Italian bitter almond liqueur. Sweet taste reminiscent of marzipan.

Norman apple eau-de-vie. Aged in barrels, it offers aromas of baked apple and wood.

Italian grape marc eau-de-vie. Powerful and transparent.

Renowned French grape marc eau-de-vie. Complex, woody, and refined.

Irish cream liqueur. Creamy, sweet with notes of cocoa and cream.

Green mint liqueur. Very fresh and sweet, often served on ice.

Classic Italian espresso. Strong, short, and aromatic, with a beautiful 'crema'.

Two shots of espresso in one cup. For a more intense boost.

Selection of teas or herbal teas. Served with hot water.

Large coffee with hot milk. Sweet and comforting.

Espresso topped with a creamy milk foam, often sprinkled with cocoa.

Hot cocktail made of coffee, Irish whiskey, sugar, and crème fraîche floating on top.