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Il Campanello Italo Argentino Ristorante Menu : Antipasto – Appetizers |
| Portabella Fiore | $9.00 | grilled portabella with tomato and mozzarella Gratineed |
| Vongole Oreganatto | $9.00 | clams topped with breadcrumbs, baked with fresh herbs in a white wine lemon sauce |
| Crostini di Mozzarella | $8.00 | lightly fried mozzarella wit anchovy and caper sauce |
| Calamari Fritti | $10.00 | fried calamari with spicy tomato sauce |
| Melanzane al Forno | $9.00 | baked eggplant stuffed with ricotta, topped with light tomato sauce |
Il Campanello Italo Argentino Ristorante Menu : Insalata – Salad |
| Tri Colore | $9.00 | arugula, endive and radicchio with a house dressing |
| Barbabietole | $10.00 | beets, asparagus cherry tomatoes, pine nuts and goat cheese in balsamic reduction |
| Caesare | $9.00 | romaine lettuce, croutons and parmesan cheese with a classic mustard dressing |
| Caprese | $9.00 | plum tomatoes with fresh mozzarella and roasted red peppers |
| Pulpa de Granchio | $11.00 | arugula, cherry tomato, avocado and crabmeat with house dressing |
| Mista | $8.00 | mixed greens and tomatoes with balsamic vinaigrette |
| Carpacio | $10.00 | baby spinach with thinly sliced raw beef and shaved parmesan cheese |
Il Campanello Italo Argentino Ristorante Menu : Zuppa – Soup |
| Minastrone | $6.00 | vegetable soup |
Il Campanello Italo Argentino Ristorante Menu : De La Griglia – From The Grill |
| Parillada Argentina | $25.00 | skirt steak, short rib, sweet bread, chicken, sausage and black sausage |
| Asado de Tiras | $22.00 | short ribs with three-peppercorn sauce |
| Filet Mignon | $28.00 | grilled with portobello mushrooms and pine nuts in a creamy truffle sauce |
| Bistecca de Panello | $25.00 | skirt steak with fresh aromatic herbs and olive oil |
| Tonno al Balsamico | $24.00 | grilled tuna with balsamic reduction sauce |
| Gamberi Arancione | $22.00 | grilled jumbo shrimps with breadcrumbs in a classic orange sauce |
Il Campanello Italo Argentino Ristorante Menu : Pasta |
| Linguine Frutti di Mare | $20.00 | prepared with scallops, shrimp, calamari, mussels and clams in a light marinara sauce |
| Pappardelle al Porcini | $16.00 | flat ribbons of pasta with porcini mushrooms, fresh garlic cloves and olive oil |
| Gnocchi al La Salvia e Burro | $15.00 | homemade potato dumplings with sage and butter sauce |
| Ravioli de La Casa | $15.00 | homemade ricotta and spinach ravioli with tomato sauce |
| Taglialine Con Gamberi | $19.00 | fresh string pasta with baby shrimp, asparagus, cherry tomatoes in a seafood reduction |
| Cappellini Primavera | $15.00 | angel hair pasta with vegetables in season sauteed with garlic and olive oil |
| Linguine Al Vongole | $18.00 | served with manila clams in a delicate white wine clam sauce |
| Penne alla Vodka | $15.00 | quilled shaped pasta with tomato cream sauce and a touch of vodka |
| Risotto Miramonte | $20.00 | creamy risotto combined with carrots, zucchini, green peas and baby shrimp |
Il Campanello Italo Argentino Ristorante Menu : De La Cocina – From the Kitchen |
| Salmone al Senape Pernod | $20.00 | salmon sauteed with dijon mustard and pernod wine sauce |
| Raccordo della Suola al Mondino | $21.00 | filet of sole, pan-seared with raisins and roasted almonds in champagne sauce |
| Pettini al Limone | $22.00 | jumbo dry scallops, pan-seared in lemon sauce |
| Spigola a Strisce Genavese | $24.00 | striped bass, pan-seared with shitake mushrooms, zucchini, cherry tomatoes in a lobster reduction |
| Pollo Campanello | $17.00 | breast of chicken, topped with spinach, melted mozzarella and white wine sauce |
| Pollo Pizzaiola | $17.00 | breast of chicken sauteed with peppers, onions and mushrooms in a light tomato sauce |
| Pollo a la Fruta | $17.00 | roasted breast of chicken with mixed dried fruits in a grape sauce |
| Pollo Turinese | $17.00 | breast of chicken with sun-dried tomatoes in a light cream sauce |
| Pollo Caprese | $16.00 | breaded breast of chicken w/ melted mozzarella cheese & fresh chopped tomato |
| Vitello Sorrentina | $19.00 | veal scallopine sauteed with cognac and lemon peels topped with prosciutto and sage |
| Vitello Francesa | $19.00 | veal scallopine sauteed with lemon and white wine |
| Vitello Napolitana | $28.00 | breaded veal chop topped with arugula, mozzarella and tomato salad |
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