Noto's at the Bil-Mar Grand Rapids menu — United States

Tender squid lightly dusted and sautéed, served with lemon and a tomato-based pomodoro sauce.

A selection of Italian cured meats, assorted cheeses, marinated vegetables, and flatbreads.

This appetizer features warm, melted mozzarella cheese topped with Prosciutto di Parma, fresh tomato, basil, and a drizzle of aged balsamic glaze.

These homemade veal meatballs are served in a tomato sauce and topped with fresh basil, shaved parmesan, and ricotta cheese.

This appetizer features crispy polenta served with braised and roasted specialty mushrooms, fresh herbs, prosciutto, heirloom grape tomatoes, and aged balsamic vinegar.

Toasted bread topped with a mixture of fresh tomatoes, basil, olive oil, and balsamic vinegar.

A crisp romaine lettuce salad topped with garlic croutons, shaved parmesan, and an asiago cheese crisp, served with caesar dressing.

This crisp romaine salad features pickled red onions, artichokes, tomatoes, olives, shaved parmesan, and pepperoncini peppers, served with your choice of Italian vinaigrette or creamy roasted garlic dressing.

A fresh baby spinach salad topped with goat cheese, spicy walnuts, pickled red onions, and strawberries, finished with a five-pepper dressing.

A fresh salad featuring hand-pulled mozzarella, heirloom tomatoes, and garden basil, finished with pickled red onions, shaved parmesan, and an aged balsamic glaze.

A rich red wine and veal broth filled with caramelized red and white onions, topped with a golden pastry crust.

A freshly prepared soup selection that changes daily.

This brick oven pizza is topped with pepperoni, fennel sausage, roasted peppers and onions, provolone, mozzarella, and oregano.

This brick oven pizza features a garlic and olive oil base topped with gorgonzola, mozzarella, and tomatoes, and was voted the best pizza in Grand Rapids in a blind tasting.

A brick oven pizza topped with a blend of mozzarella, provolone, and ricotta cheeses, finished with fresh garden basil and oregano.

This brick oven pizza is topped with mozzarella, roasted specialty mushrooms, garlic oil, shaved parmesan, and a drizzle of truffle oil.

Spaghetti served with a house-made meat sauce, fresh garden basil, and a dollop of ricotta cheese.

Creamy Italian rice dish prepared with specialty Pebble Creek mushrooms, parmesan butter, and a dusting of black truffle.

Handmade potato dumplings served in a creamy gorgonzola sauce with fresh asparagus and garden basil.

These rolled pasta tubes are stuffed with ground veal, baby spinach, and Italian sausage, then baked in a bolognese sauce with parmesan and mozzarella cheese.

Linguine pasta tossed with shrimp, scallops, and pancetta in a spicy, garlic-infused plum tomato sauce with white wine, butter, and fresh herbs.

Rigatoni pasta tossed with Italian sausage, specialty mushrooms, peas, garlic, and shallots in a creamy tomato sauce.

A 10-ounce char-grilled ribeye steak topped with Sicilian breadcrumbs and ammoglio sauce, served with the chef's choice of accompaniments.

A 6oz filet mignon served with a black truffle port wine sauce, roasted garlic, specialty mushrooms, aged balsamic, and chef-selected side dishes.

Grilled strip loin rolled with Genoa salami, provolone cheese, onions, and Sicilian bread crumbs, served with ammoglio sauce and chef's accompaniments.

Pan-roasted Atlantic salmon served with an orange thyme sauce and the chef's choice of side dishes.

This dish features pan-seared walleye with a hazelnut crust, served in a Frangelico cream sauce with scallions and the chef's choice of side dishes.

Thin slices of breaded eggplant are rolled with a blend of ricotta, mozzarella, provolone, and pecorino romano cheeses, finished with fresh garden basil.

This dish features a parmesan-crusted veal cutlet served with a lemon butter sauce, grape tomatoes, aged balsamic vinegar, and chef-selected side dishes.

This dish features a parmesan-crusted chicken breast served with a lemon butter sauce, grape tomatoes, aged balsamic vinegar, and a selection of chef-prepared sides.

Breaded veal cutlet topped with melted cheese and tomato sauce, served with a side of pasta and seasonal vegetables.

Breaded chicken topped with melted cheese and tomato sauce, served with pasta and seasonal vegetables.

Thinly sliced veal is lightly dusted in flour, sautéed, and served in a white wine, lemon, and caper butter sauce with chef-selected sides.

This dish features tender, flour-dusted chicken sautéed in a bright lemon and white wine butter sauce, finished with savory capers and served with the chef's choice of sides.

Tender veal cutlets are lightly dusted in flour, sautéed with specialty Pebble Creek mushrooms in a savory Marsala wine sauce, and served with the chef’s choice of accompaniments.

This dish features flour-dusted chicken sautéed with specialty mushrooms in a savory Marsala wine sauce, served with the chef's choice of accompaniments.

Tender veal cutlets are lightly dusted in flour, sautéed with fresh sage and savory prosciutto, and finished in a white wine butter sauce, served with the chef’s choice of accompaniments.

Tender chicken breast topped with savory prosciutto and fresh sage, pan-seared and served in a white wine butter sauce with chef-selected sides.