What's wrong with this menu?
Della's
608 Oakfield Dr
Brandon, FL 33511
Uber
MORE PHOTOS
Main Menu
Grilled Flatbreads
Margherita
marinara sauce, mozzarella, fresh basil
Prosciutto and Arugula
marinara, prosciutto, arugula
Bianca
Gorgonzola dolce, fresh mozzarella, ricotta, sage
Soups and Salads
Corn and Poblano Chowder
Creamy, fresh sweet summer corn married with a touch of spice and poblano peppers finished with a touch of Tabasco and Worcestershire
Soup a L'Oignon Gratinee
Traditional French soup with slow cooked caramelized onions, croutons and topped with toasted Gruyere cheese
Insalata Caprese
Fresh mozzarella topped with tomato concasse dressed with olive oil and fresh basil accented with fresh arugula pesto
Grilled Caesar
Heart of romaine grilled, drizzled with a garlic vinaigrette finished with house made croutons and shaved parmigiano and white anchovies. Served warm
Pastas
all pastas made in-house
Risotto del Giorno
Market price
Gnocchi Carbonara
Potato gnocchi made in-house with carbonara sauce
Pasta Bolognese
Traditional meat sauce from the town of Bologna. This savory sauce features beef, pork and veal on a bed of house-made pappardelle
Manicotti
Delicate crepes filled with a creamy mixture of ricotta, mozzarella and parmesan cheese dressed with marinara sauce sprinkled with a chiffonade of fresh basil
Entrees
Lamb Lollipops
Roasted Australian lamb bathed in Greek style yogurt dusted with parmesan cheese accented with a signature Kalamata olive pate served on creamy saffron risotto
Chicken Spiedini
Grilled Chicken skewered with red peppers, Vidalia onions, grape tomatoes served with a creamy polenta
Pan-Seared Salmon
Pan-Seared Salmon served with a grapefruit salsa resting on a cauliflower puree complemented by sauteed spinach
Steak au Poivre
Filet Mignon studded with coarsely ground peppercorns flambeed with a cognac sauce served with sweet parsnip puree
Shrimp and Grits
Shrimp stuffed with house-ground marinated pork, wrapped in bacon, served on a bed of creamy herbed polenta
Desserts
Flourless Chocolate Torte
Rich, velvety flourless chocolate torte accented with fresh raspberries, Chambord whipped cream, and white wine raspberry puree
Red Wine Poached Pear
Slow roasted pear in a spiced red wine served on top of Sicilian pastry cream accented with a dark chocolate, lemon and orange zest and garnished with a red wine reduction
Cassata
House-made sponge cake drizzled with sweet Marsala wine and stuffed with cannoli filling. Garnished with lemon mascarpone gelato and finished with our own pistachio brittle
Espresso / Cappuccino Collections
We are proud to serve only illy espresso from Italy. Please select Espresso or cappuccino fro our collection:
Medium
Rich and balanced with notes of caramel and chocolate. Intensity: Medium, Body: Medium
Dark
Intense, robust, and full flavored with notes pf deep cocoa. Intensity: Bold, Body: Full
Decaf
Rich and balanced with notes of caramel without the caffeine. Intensity: Medium, Body: Light
Brazil
Intense and full flavored with notes of dark chocolate. Intensity: Medium, Body: Medium
Guatemala
Complex and balanced sweetness with notes of caramel, honey and chocolate. Intensity: Medium, Body: Medium
Ethiopia
Delicate and aromatic with gentle notes of jasmine. Intensity: Subtle, Body: Medium
Browse Nearby
General Info
About Us
Located in the heart of Brandon, Della's After Dark has become the place to be for the finest in food, wine and jazz. Since 1989, Beverly DellaGrotta has been catering to the breakfast and lunch needs of the people of Brandon. Her deli, like all self owned small businesses, was built from the roots up, and Della's Delectables has since become a household name for the people of Brandon. In October 2001, Anthony and Beverly's son Alex opened a new leaf to the tale of Della's, transforming the daytime deli three nights a week into the elegant, affordable, fine dining venue that Brandon had long been waiting for. Being raised in a very food orientated family, an Italian heritage, his Grandmother's passion for cooking, and working in his mother's deli have all contributed to Alex DellaGrotta's own passion for cooking. Having cooked since he was in high school, and spending a year working as a sous chef in New Zealand for a major international hotel, Alex brings to Della's After Dark an outstanding eclectic knowledge of cuisine and renowned experience in fusion cooking.