Bellissima, new in December 1996, was introduced to us by our production assistant here at Horizon, and we visited on one of their monthly Event Nights, held on special occasions, or for special purposes. Tonight's was a Wine Education and Tasting Dinner. We will not elaborate in great detail on the wines, however, as we do not consider ourselves to be critics of any value. Suffice it to say that Bellissima has an ample selection of wines, both imported and domestic. We will only comment that we particularly enjoyed the Champagne: Marwood Brut, Trentino -- which, although produced in Northern Italy by Cavit (famous for Pinot Grigio) has won many gold medals in competition. We also very much enjoyed the 1994 Moscato Allegro from Martin Bros. This partly fermented wine retains 10% residual sugar, and is fruity, festive and delicious as an apperatif or desert wine.

We sat between exposed brick walls in the long room at a table made of broad refinished board of old barn wood salvaged from the countryside. Ventilator fans overhead turned lazily. The full bar at one side of the room was accented by a diverse collection of pretty variously shaped and colorful hanging oblong globe lights. Our table was set with two kinds of Italian bread, a small dish of black olives in oil (good for dipping the bread) and a small dish of a very nice tomato sauce with other vegetables (more like a mild salsa) . Our waitress was lovely both in looks and personality. The owner is a young woman of good grace and good humor.

The salad of mixed greens, walnuts and arugula was served with a balsamic vinaigrette and Gorgonzola crostini (special) was very nice, although had it not been a special night we'd have asked for a bit more vinegar. The other salads on the menu also sound wonderful, such as the Wilted Spinach with Pancetta (Italian bacon) and Blue Cheese with Olive Oil, or the Caprese or Traditional Cesar each about five dollars.

We might have tried fried calamari with spicy marinara on the side on another nite, but tonite the menu offered Portobello Mushroom marinated and grilled, covered with Goat Cheese and sliced Eggplant Milanese. Very nicely done. Another menu offering is farm raised steamed Mussels in a Garlic and Tomato Sauce. To be tried next time.

Next on the menu came a Squash Risotto of very firm cooked rice with duck confit and Parmesan cheese a special for tonight. You might choose from the eighteen pasta dishes on the regular dinner menu, including Scampi Pasta with Shrimp, Broccoli, garlic and olive oil over linguine, or Tre Fungi Penne with sliced mixed fancy mushrooms sauteed with garlic and oil, or Farfalle Salmon in creamy tomato sauce over bowtie pasta. Many other delicious pasta dishes fill out the menu, but if you don't see what you prefer, you can order it anyway. The chef will make your dish if the ingredients are available!

We had two different and delicious entrees during our visit. The first was a Fillet of Salmon encrusted with sesame seeds and perfectly grilled, served in a pool of watercress and dill sauce. The second was Braised Lamb Shank with rosemary over polenta with garlic and a mix of red and white beans, slow cooked in Mediterranean traditional style. This was a hearty dish.

Price: 18    *     Reservations: Accepted    *   C.Cards: NONE
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