Betos Italian Bistro Menu

Basil infused olive oil

Thin slices of Italian toast topped with fresh tomato, basil & garlic in a balsamic vinaigrette

Iceberg lettuce, blue cheese dressing, & crispy bacon

Romaine lettuce, herb croutons, parmesan cheese

Tomato, buffalo mozzarella, basil, olive oil, balsamic glaze

With grilled vegetables, mozzarella fresca' & Italian cured meat.

Lightly fried calamari, shrimp, & fish with marinara & pesto aioli

Tomato, garlic, white wine, chili, fresh lemon juice, fresh herbs

Sliced pears, caramelized pecans, guava, buffalo mozzarella, parmigiano-reggiano, brie cheese, cured salami, prosciutto, & mortadella served with a side of garlic herb toasted crostinis

Crispy buffalo mozzarella panko breaded & served over silky marinara sauce

Baked Italian flatbread topped with heirloom tomatoes, fresh buffalo mozzarella, and basil leaves garnished with a balsamic glaze

Baby mixed greens tossed in a balsamic vinaigrette with champignon mushrooms & tomatoes

With crispy prosciutto, pistachios, & lemon vinaigrette dressing

Mediterranean vegetables with a roasted balsamic vinaigrette

With fresh tomato & basil sauce

With brown butter & sage sauce

With homemade tomato sauce and fresh parmesan cheese

Made with meat sauce, béchamel and fresh mozzarella

With mushroom, onions, and ham in a creamy tomato sauce

Italian sausage, peppers & tomatoes

Grilled chicken, artichokes, mushrooms, and sundried tomatoes

Homemade ravioli served in a lobster-tarragon broth

Served over capellini pasta

In a spicy arrabbiata sauce

Baby clams, olive oil, garlic, tomatoes, and fresh herbs

Thick ribbon pasta tossed in a braised short rib ragu

Layered eggplant baked with tomato sauce and mozzarella cheese

Topped with melted mozzarella & served with spaghetti marinara

Chicken breast sauteed in a lemon caper sauce with grilled asparagus

Served with garlic mashed potatoes & sauteed vegetables

Slow roasted in a port wine reduction sauce

With peppercorn sauce and served with mushroom risotto

With garlic sauteed spinach and roasted rosemary potatoes

Pan-roasted & served over seafood risotto

In light egg batter with a lemon, garlic, & caper sauce