Bella Notte Ristorante
137 W. Michigan Avenue
Jackson, Michigan 49201
Telephone. 517-782-5727, (517) 782-5979
Fax. 517-784-7543
Proprietors. Greg & Annette Walker
Monday - Thursday: 11:00 AM - 10:00 PM
Friday - 11:00 AM - 11:00 PM
Saturday - 11:00 AM - 11:00 PM

Owned and Operated Locally by Greg & Annette Walker. Bella Notte Ristorante offers you a warm atmosphere; a delicious, distinctive menu and daily specials all inspired by our Executive Chef, John Jones. Our extensive wine list will please the most discriminating palate. Our facility features private dining, intimate meeting rooms and banquet facilities for up to 250 Guests.

Our Event Coordinators Annette Walker and Jessica Smith are knowledgeable, professional and eager to help you plan your special event. They are available by phone 9:00 AM - 4:00 PM Monday through Friday, and /or by appointment. You may also contact them by email at .
The Staff and Management at Bella Notte Ristorante pride themselves in providing professional service and an elegant atmosphere for all events. By bringing your function to Bella Notte Ristorante’s new Moonlight Room, be it a wedding, shower, anniversary party, prom, conference or meeting, you can be confident that your guests will receive top of the line service, food and accommodations.

We are flexible in helping to design a package that will best suit your needs. We take great pride in our commitment to quality service and in providing the best possible product and customer service to our clients and guests.

Bella Notte Ristorante Specializes in Fine Dining, Catering, Takeout Orders, Wine Sales and All Types of Business and/or Personal Banquets. Our Four Banquet Rooms Accommodate from 1 to 250 Guests to meet all your special requirements. All Our Entrees are Freshly Made to Order With the Finest Ingredients Available. Menus Change Seasonally Utilizing the Best of Seasonal Ingredients.


Dinner Menu


Fried Calamari
Lemon-caper aioli.

Coconut Shrimp
Ruby dipping sauce.

Sweet Potato Polenta
Wild mushrooms, goat
cheese, braised duck and
spiced cherry chutney.

Mediterranean Seafood Pizza
Artichoke hearts, red peppers, onions, capers, feta cheese
on pita read with shrimp and crabmeat.

Artichoke-Olive Bruschetta
Basil pesto and goat cheese on bruschetta topped
with artichoke hearts and olives.

Shrimp Cocktail
Horseradish sauce.

Seared Scallops
Frizzled leeks, ginger-orange vinaigrette, white truffle oil.

Smoked Salmon Canapés
Saffron aioli and dill-caper relish.

Italian meats, roasted and marinated vegetables, cheeses and crostini.


Salad Additions:
Grilled chicken - 2; Shrimp -3; Salmon -3

Hearts of romaine, croutons, parmesan cheese
and classic Caesar dressing.

Red onion, beets, kalamata olives, feta cheese
and red-wine vinaigrette.

Smoked Chicken Salad
Walnut crusted goat cheese, sliced apples, mixed greens,
dried cherries, sherry-bacon vinaigrette.

Michigan Bounty Salad
Field greens, crumbled goat cheese, sweet potato threads,
dried cherries, pinenuts and maple-sumac vinaigrette.

Smoked Salmon Salad
Mixed field greens, thin shaved fennel, capers, red onion,
cracked black pepper, cold smoked Norwegian
salmon and, ginger-orange vinaigrette.

Mandarin Chicken
Almonds, mandarin oranges, red onion and cherry tomatoes
with baby spinach and honey-dijon vinaigrette.

Tuna Nicoise
Grilled tuna, spring greens, tomatoes, green beans, roasted potatoes, kalamata olives, sliced egg and lemon-herb vinaigrette.


Meat & Poultry

Grilled Delmonico
Gorgonzola butter, crispy onions and roasted potatoes.

Marsala-mushroom sauce and mashed potatoes.
Chicken-16 Veal-18

Peppered Beef Medallions
Sauteéd greens, hazelnut-sweet
potato mashed and
Madeira-mushroom sauce.

Pan Roasted Chicken Breast
Proscuitto-goat cheese stuffed chicken, pesto
mashed potatoes, roasted vegetables and
rosemary tomato sauce.

Petite Rack of Lamb
Olive crusted lamb, tomato fondue, greens,
saffron braised fennel and red wine sauce.

Spiced Duck
Fall spiced duck breast, spinach, wild mushrooms,
shallot confit and pistachio-sweet potato mashed.

Grilled Bistro Steak
Eight-ounce steak, portabella fries, goat cheese,
spinach, mashed potatoes and brandy sauce.



Eggplant Napoleon
Layers of eggplant, zucchini, and goat cheese,
tomato chutney, angel hair tossed with
kalamata olives, mushrooms and spinach.

Butternut Squash Ravioli
Roasted red peppers, fresh sage, spinach,
pinenuts and sherry cream sauce.

Fall Harvest Squash
Oven roasted squash filled with curried vegetables,
goat cheese, pistachio nuts and wild rice blend.


Fish & Seafood

Whitefish Roulade
Savory crab, Spanish butter sauce and orange fennel rice.

Seared Sea Scallops
Proscuitto, oyster mushrooms, greens, red peppers
and lobster-saffron sauce.

Sauteed Rainbow Trout
Farm raised hazelnut-crusted trout, parmesan-bacon
potatoes and tarragon-mustard sauce.

Grilled Ahi Tuna
Tomato fondue, zucchini, redskin potatoes
and olive tapenade.

Salmon Romesco
Smoked salmon, shittake mushrooms, greens,
tomatoes, redskin potatoes and Romesco sauce.



Fettuccine Alfredo
Classic Alfredo sauce and fettuccine pasta. -14
Add Chicken –16 or Shrimp –18.

Pasta Marinara
House-made marinara and angel hair pasta.

Chicken Parmesan
Herb breaded chicken, marinara and
angel hair pasta.

Classic Lasagna
Seasoned meat and Italian cheeses
rolled into fresh pasta.

Italian Sausage Pasta
Spicey Italian sausage, pancetta bacon, red peppers, onions
and fresh basil with penne pasta and marinara.

Smoked Salmon Pasta
Smoked salmon, artichokes, capers and tomatoes
with penne pasta and lemon-dill carbonara.


Bella Notte
Goat cheese, sautéed onion,
mushroom, pancetta,
mozzarella and parmesan.
- 18

Marinara, fresh tomato and basil.
- 12

Roasted Vegetable Pesto
Red peppers, onions, tomatoes,
summer squash, eggplant, mushrooms,
pesto sauce and mozzarella.

Chicken Florentine
Grilled chicken, baby spinach, mozzarella,
Parmesan and Alfredo sauce.

Custom Pizzas

14" cheese pizza with your choice of sauce. -12
Each Additional Topping. -2

Burgers & Panini

Bella Notte*
Pancetta bacon, onions provolone and French fries.

Spanish olives, onions, mushrooms, provolone and French fries.

Gorgonzola cheese, sautéed onions, mushrooms and French fries.

Grilled Chicken
Onions, mushrooms, provolone, and red pepper aioli with house chips.
- 7

Smoked Turkey
Pancetta, provolone, and herb mayonnaise with house chips.


Espresso ladyfingers, Marsala wine custard and whipped cream.

Warm Chocolate Cake
Liquid chocolate center and vanilla bean ice cream.

Apple-Raisin Bread Pudding
Caramel-rum sauce and vanilla bean ice cream.

Hazelnut Banana Cake
Cinnamon spiced ice cream and chocolate sauce.

Chocolate Decadence
Chocolate flourless tort draped in rich chocolate and finished with raspberry sauce.

Grand Marnier Crème Brulee
Pistachio biscotti and candied orange.

Turtle Cheesecake
Creamy cheesecake, caramel and chocolate sauces.


* Cooked to medium well, unless specified.

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-bourne illness.

* Parties of 10 or more will have a limited menu, be on one check and have a 20 % Gratuity added.


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