Small Plates

  • Artichoke, Crab, & Cheese Fondue
    15

    Old Bay Seasoning, pretzel baguette

  • Kennett Square Muschroom Buschetta
    11

    Smokey white bean spread, tangerine agave, thyme sprigs

  • Hot Honey Garlic Shrimp (GF)
    12

    Smoked Gouda polenta cake, Granny Smith apple slaw

  • Philadelphia Cheesesteak Sliders
    16

    Shaved Ribeye, provolone, caramelized onions, mini brioche buns

  • Crispy Brussel Sprouts (V)
    9

    Garlic butter, lemon zest, parmesan

  • Three Cheese Arancini
    13

    Marinara sauce, truffle oil

  • Charcuterie & Cheese
    21

    Duck salami, prosciutto, Ararat salami, Purple Haze goat cheese

Flat Breads

  • Prosciutto & Goat Cheese
    18

    Roasted garlic oil, dried cherries, arugula, fig balsamic

  • Heirloom Cherry Tomato & Spinach (V)
    16

    Herbed ricotta cheese spread, basil pesto, crushed red pepper flakes

Salads

Add sustainable protein:
Chicken 8
Shrimp, * Steak, or Crab Cake 10

  • Traditional Caesar Salad
    12

    Romaine Hearts, croutons, parmesan, Caesar dressing

  • Brussel Sprout & Romaine Salad
    14

    Crispy shaved Brussel sprouts, romaine, bleu cheese, bacon, red onion, cherry tomatoes, herbed buttermilk dressing

Sandwiches

Served with fries

  • Grass Fed Burger*
    18

    Aged white cheddar, Bibb lettuce, Jersey tomato, red onion marmalade, toasted brioche bun

  • Crab Cake Sandwich
    23

    Granny Smith apple slaw, lemon tarragon aioli, Bibb lettuce, toasted brioche bun

Entrees

  • Cavatelli Pasta (V)
    18

    Roasted heirloom tomatoes, caramelized red onions, arugula, toasted pine nuts, roasted fennel, creamy ricotta pesto
    Add sustainable protein:
    Chicken 8 | Shrimp or Steak* 10

  • Slow Braised Short Rib
    30

    Roasted Brussel sprouts, pearl onions, smoked gouda, polenta cake, port demi

  • Chicken Scallopini
    28

    Mushroom medley, risotto cake, heirloom carrots, madeira sauce

Our signature items exemplify the proud history of The Bellevue and locality we have called home for over 100 years.

*Eating raw or undercooked fish, shellfish, eggs or meat increases therisk of food borne illnesses.A 20% gratuity is added to all checks with parties of 6 or more