Beginning Tuesday, April 6, bellagreen is launching its spring-inspired Seasonal Menu, which will be available for dine-in, as well as to-go and delivery from Guests can delight in these colorful, chef-driven dishes:

bella Green Goddess Salad (GF, VEG) – Vibrant spring mix, romaine, strawberries, carrots and garbanzo beans, tossed with bellagreen’s house-made green goddess dressing and topped with watermelon radish and microgreens.

Mango Habanero Chicken Wings (GF) – Eight crispy chicken wings tossed in house-made mango habanero sauce, garnished with green onions and served with bellagreen’s mango ranch dressing.

Wagyu Bacon Burger – All-natural wagyu beef with sweet and spicy candied bacon, caramelized onions and raspberries, house-made pickles, lettuce, tomatoes and roasted garlic aioli on a brioche bun, served with choice of cheese and house-cut French fries or sweet potato fries.

Rainbow Slaw Paleo Salmon Tacos (GF, DF) – Pan-seared sustainably sourced salmon topped with bellagreen’s rainbow slaw of jicama, red onion, shredded carrots, red bell pepper and cilantro tossed together with spices and house vinaigrette, all atop house-made paleo tortillas and served with mango habanero sauce on the side.

Korean Ribeye Tacos (GF, DF) – Marinated prime ribeye topped with shredded carrots, mixed cabbage and house-made Korean BBQ sauce and cilantro, atop warm corn tortillas.

Lemon Poppyseed Cheesecake (GF, VEG) – Coconut, hemp seed and almond flour crust filled with house-made zesty lemon poppyseed cheesecake topped with bellagreen’s whipped cream, fresh strawberries, powdered sugar and lemon zest.

White Sangria – bellagreen’s newest spring sangria recipe crafted with a light, crisp pinot grigio, oranges, green apple, lemon and watermelon.  

For every Rainbow Slaw Paleo Salmon Tacos dish sold in the Dallas area, bellagreen will donate 50-cents to the Texas Trees Foundation (TTF), whose mission is to beautify North Texas by planting trees and encouraging others to do the same. Since September 2018, bellagreen has raised $45,146 for its local non-profit partners, which will allow them to plant 22,573 tree seedlings in Houston and North Texas.

Along with its new Seasonal Menu, bellagreen is featuring its two dinner-only “From the Chef” entrées. Specially curated by bellagreen Director of Culinary Silvestre Reyes, these dishes pair perfectly with any of bellagreen’s Sustainability in Practice (“SIP”) Certified wines:

  • Paleo Prime Ribeye – USDA prime 10-ounce boneless ribeye expertly seasoned and grilled to your preference, topped with bellagreen’s avocado chimichurri sauce, served with crispy Brussels sprout leaves tossed in house-made bacon jam and garnished with microgreens.
  • Seared Almond-Crusted Snapper – Lemon almond-crusted red snapper, pan-seared and served atop lemon cilantro mashed potatoes with French garlic green beans, topped with house-made avocado chimichurri sauce and garnished with microgreens.
Marketing & Promotions, News, bellagreen