Isabella’s Menu Changes with the Seasons

It’s October and that means the leaves are falling and the oven is heating up at Isabella. As the season changes so do the ingredients. Chef Michael Cappon is introducing several new autumn inspired dishes including Frijoles con Calabaza ($8.00), Scallops ($12.00) and Gambas ($21.00).  Full description of these and other dishes are below.

“With the new the autumn menu, we use only the freshest seasonal ingredients to introduce these new dishes,” explains Chef Michael Cappon. “Our menu changes seasonally to capture the best flavors each season has to offer.”

Isabella’s New Autumn Menu Items

Small Plates

Sopa de Pescado ($8.00)
Herb and Garlic Infused Seafood Stock with Mussels, Shrimp and Bomba Rice

Scallops ($12.00)
Pink Peppercorn Dusted Scallop Medallions, Sweet Squash Puree and Charred Frisée


Arroz con Calabaza ($6.00)
Truffle Scented Pumpkin Risotto Topped with Crema

Leek and Fennel Confit ($7.00)
Slow Cooked Leeks and Fennel with Olives and Montrachet Goat Cheese

Frijoles con Calabaza ($8.00)
roasted butternut squash, with bacon infused white beans, arugula balsamic and olive oil

Main Plates

Gambas ($21.00)
Seared Jumbo Shrimp, with a Truffle Scented Brown Butter, Pumpkin and Bacon Risotto and Charred Frisée

Red Snapper ($22.00)
Potato Crusted Red Snapper, a Saffron Veloute, Leek and Fennel Confit

Filet Mignon ($26.00)
Grilled Black Angus Filet Mignon with a Pink Peppercorn Demi, Petite Potato and Parmesan Gratins and Wilted Greens


Spiced Pumpkin Cheesecake ($6.00)

Dark Chocolate Gnocchi ($6.00)
Blood Orange Caramel

Isabella offers contemporary tastes with a Mediterranean flare. Featuring great wine, craft beer, incredible small plates and Neapolitan style pizzas. The menu emphasizes organic, fresh and locally-sourced ingredients.