Stella Blu in West Conshohocken has introduced a bunch of new items to their menu including small plate Ahi Tuna Tostada ($14.00) pictured above. The dish features chopped tuna, tomatoes, avocado, cilantro and lime wasabi mayo layered between crispy tortillas and served on a spring mix.
New salads on the menu are Warm Seafood ($17.00), Warm Sauteed Calamari ($12.00) and Asparagus and Wild Mushroom ($12.00). On the menu under Grilled Flatbreads you will discover a Wild Mushroom ($14.00) flatbread with sauteed mushrooms, four cheese blend and basil pesto.
In addition to the Ahi Tuna Tostada under Small Plates new items include:
Peppers & Cheese ($14.00)
Roasted Red Peppers Marinated in Extra Virgin Olive Oil and a Hint of Garlic with Golden Raisins and Toasted Pine Nuts alongside of Fresh Mozzarella Drizzled with Pesto Oil and Served with Grilled Italian Bread.
Herb Scented Mussels ($12.00)
Prince Edward island Mussels Steamed in a Lemon Broth of Rosemary, Oregano and Thyme with Chopped Tomato.
Shrimp & Escarole ($14.00)
Tiger Shrimp Sauteed with Escarole and White Beans in a Lemon White Wine Broth.
Scallops & Polenta ($15.00)
Two Pan Seared Jumbo Scallops Over Creamy Polenta with Sauteed Spinach and Shaved Grana Panado Cheese Drizzled with Basil Oil.
Lollipop Lamb Chops ($14.00)
Three Chops with Mint-Cilantro Yogurt and Smoked Chili Oil Served with Sauteed Spinach.
Under Pasta, Risotto & Seafood there are four new dishes including Clams Puttanesca ($22.00). The dish, pictured above, has little neck clams in a savory red sauce with capers, anchovies and olives over spaghetti. Other items are:
Tomato Caper Risoto ($18.00)
Arborio Rice Cooked with Grape Tomatoes, Fresh Mozzarella and Basil Pesto Finished with a Drizzle of Reduced Balsamic.
Penne Pancetta ($18.00)
Italian Bacon Sauteed with Mushrooms and Radicchio in a Blue Cheese Cream Sauce.
Shrimp Fra Diavolo ($24.00)
Tiger Shrimp in a SPICY Red Sauce Over Parpadelle Pasta.
There is one new item under Chicken on the menu:
Chicken and Sausage ($20.00)
Sauteed Chicken Breast with Hot Italian Sausage and Marinara Sauce Cooled Off with a Scoop of Ricotta Cheese and Served with Mashed Potatoes and Haricot Verts.
Under Veal, Beef & Pork there is one new item, Veal & Polenta ($26.00). The dish features veal cutlets topped with a lemon dressed salad of arugula and capers, shaved riggiano parmesano and a fried egg over creamy polenta.