ISABELLA offers contemporary tastes with a Meditteranean flare. Featuring great wines., craft beers, incredible small plates, and neopolitan style pizzas, the menu emphasizes organic, fresh, and locally-sourced ingredients.
ISABELLA opened its doors in October 2010 , introducing a quaint, tapas style dining experience to the growing Conshohocken restaurant scene.
From the charming warmth of our main dining room with its intricately crafted bar, hand made wood tables, guests enjoy a welcoming ambiance coupled with outstanding cuisine.
Lunch served 11:30am to 2pm Monday-Friday
Olivos 5
house brined mixed imported olives
Pinchos de Carne 8
chili and roasted garlic marinated beef skewers with a porcini mushroom crema and charred onion salsa
Patatas Bravas 5
seasoned fried potatoes with a tomato and chili aioli
Roasted Tomato Bisque 5
Sopa de Patatas 6
potatoes, chorizo, caramelized onions in a savory broth
Organic Chicken Caesar 10
crisp romaine lettuce, marinated chicken, parmesan cheese, piquillo peppers, anchovy vinaigrette
Isabella 8
local mixed greens, valdeon blue cheese, marinated figs, toasted almonds, pedro ximenez vinaigrette
Spinach 12
baby spinach, grilled shrimp, bacon, golden raisins, cracked pepper and dijon vinaigrette
Arugula 12
baby arugula, seared scallops crispy ham, and manchego tossed with a pedro ximenez and honey vinaigrette
Omelet 8
Three free range eggs, hand cut fries
Add cheese $1.00 Add bacon - $1.00
Isabella Omelet 9
Three free range eggs, roasted tomatoes, spinach, house mozzarella with hand cut fries
Bacon Cheddar Omelet 9
Three free range eggs, apple wood bacon, caramelized onions, aged cheddar cheese, hand cut fries
Kobe Burger 11
fresh ground kobe beef with lettuce and tomato on a freshly baked bun with fries
Add cheese $1.00 Add bacon $1.00
Black ‘n’ Bleu Burger 12
Fresh ground Kobe beef dusted with black pepper, valdeon blue cheese, applewood smoked bacon and fries
Chili Burger 12
ancho dusted kobe beef topped with caramelized jalapenos, cheddar cheese, roasted tomatoes and fries
Mushroom Burger 12
fresh ground kobe beef, truffled mushrooms, caramelized onions, manchango, with fries
Prosciutto 10
prosciutto di parma, fig jam, arugula, house made mozzarella, grilled on sourdough bread with fries
Fennel Salami 9
thinly sliced fennel salami, goat cheese, piquillo peppers and frisee grilled on sourdough bread with fries
Grilled Cheese and Tomato Soup 8
house made mozzarella and cheddar grilled on sourdough with a cup of tomato bisque
Grilled Organic Chicken 9
olive oil and herb marinated organic chicken, sautéed spinach, roasted peppers, tomato chili aioli
on a brioche bun with fries
Salmon 19
seared scottish salmon with a meyer lemon chutney, sweet onion risotto, and sautéed spinach
Fruta del Mar 16
sautéed shrimp, scallops, and calamari, fresh basil, pine nuts, lemon zest, and san marzano tomato
tossed with with pappardelle
Mussels 8.5
mussels in a roasted tomato jus with a crisp potato and arugula salad
Charcuterie
Chorizo Pamplona – 7
House Cured Duck Prosciutto – 9
House Cured Lomo Embuchado – 8
Jamon Serrano – 9
Prosciutto di Parma – 9
Finocchiona –7
Mixto – selection of four 15
Quesos
Valdeon Blue – sangria jelly 7.5
Gorgonzola Picante – balsamic reduction 7.5
Pecorino Romano Fulvi – lavender honey 7
Grana Padano - smoked apricot jam 8
Piave – truffled honeycomb 8
Aged Manchego – dulce de membrillo 6
House Mozzarella – spice macrona almonds 5
Plato de Queso – a mix of four cheeses 12
Buratta 9
house made fresh mozzarella purse, truffle honeycomb, spiced marcona almonds
Pasta
Pasta al Tarfufo Nero 13
fresh black truffles, cream, arugula, and pecorino romano tossed with fresh pappardelle
Spinach Ricotta Gnocchi 7
house made ricotta, brown butter, pecorino romano, nutmeg
Carnes
Chuletas de Cordero 13
black pepper dusted petite lamb chops with a fig and sherry reduction
Albondigas 10
crispy veal meatballs, with fresh herbs and a spicy tomato sauce
Cochino Frito 9
crispy pork belly, smoke tomato compote, on a hand cut potato chip
chili and roasted garlic marinated beef skewers with a porcini mushroom crema and charred onion
Pinchos de Pollo 8
adobo marinated chicken skewers with a toasted almond crema
Foie Gras 10
pan seared fresh foie gras, chorizo chip, fig reduction
Canard au Poivre 10
seared pepper crusted duck breast, cured orange and wildflower honey
Pescados
Calamares 9
fried calamari with an arugula salad and drizzled with a cilantro and green chili pesto
Clams 9.5
clams in a chorizo and tomato broth
Mussels 9
Camarones 12
seared jumbo shrimp with garlic butter
Scallops 12
pink peppercorn dusted scallop medallions, sweet squash puree and charred frisee
Baccala Carpaccio 12
thin sliced spanish slated cod, with pickled jicama , micro greens and gremolata
Octopus 13.5
Grilled petite Spanish octopus, marinated fennel, toasted pine nuts, micro greens in a lemoncello vinaigrette
Marinados
Olivos 6
Boquorenes 9
marinated white anchovies with toasted pine nuts and olive oil
Higo Borrachos 7
“drunken” figs stuffed with valdeon blue cheese and rolled in toasted marcona almonds
Spinach & Pine Nuts 7
sautéed spinach, pine nuts and roasted garlic
Arroz con Calabaza 6
truffle scented pumpkin risotto topped with crema
Heirloom Beet Terrine 8
roasted heirloom beets stacked with crispy serrano ham, montrachet goat cheese, balsamic and olive oil
Leek and Fennel Confit 7
slow cooked leeks and fennel with olives and montrachet goat cheese
Truffle Frites 7
hand cut fries, fresh herbs, grated pecorino romano, truffle oil
Sopa de Patatas Riojanas 7
Arugula 8
baby arugula, crispy ham, and manchego tossed with a pedro ximenez and honey vinaigrette
La Isabella 8
mixed greens, valdeon blue cheese, marinated figs and toasted almonds tossed with a pedro ximenez vinaigrette
Spanish Caesar 8
white anchovies, romaine lettuce, piquillo peppers, and arbequina olive oil topped with shaved grana padano
Frijoles y Calabaza 8
roasted butternut squash, with bacon infused white beans, arugula balsamic and olive
Margherita 15
house made fresh mozzarella, san marzano tomato, fresh basil
Bacon &Tomato 18
apple wood smoked bacon, gorgonzola, roasted cherry tomatoes, grana padano, caramelized onions and toasted pine nuts
Tartufo 18
garlic scented mushrooms, truffle oil, prosciutto, fontina fontal, montrachet goat cheese, caramelized onion, thyme
Arugula 17
fresh garlic, oregano, arbequina olive oil, fontina fontal, piave, grana padano and house mozzeralla topped with a salad of arugula, marinated fennel, cherry tomatoes and toasted pine nuts
Sausage 17
house made fennel sausage, roasted peppers, san marzano tomato, house made mozzarella, grana gadano
Pollo 16
grilled herb marinated organic chicken breast, moroccan spiced couscous, and tomato cumin vinaigrette
Fruta del Mar 17
sautéed shrimp, scallops, and calamari, pine nuts, fresh basil, lemon zest, san marzano tomato tossed with fresh pappardelle
Salmon 20
meyer lemon chutney, sweet onion risotto, and sautéed spinach
Gambas 21
seared jumbo shrimp, with a truffle scented brown butter, pumpkin and bacon risotto and charred frisee
Lemon Fish 22
seared cobia, herb infused bomba rice in a saffron and toasted chili scented tomato broth
Filet Mignon 26
grilled black angus filet mignon with a pink peppercorn demi, petite potato and parmesan gratins and wilted greens
Cochino 23
grilled adobo brined berkshire pork chop, with sherry scented wild mushrooms and patatas bravas
Kobe Burger 13
fresh ground american kobe beef, tomato, lettuce on a freshly baked bun (Add Cheese $1.00)
Dinner served beginning at 5:00pm daily.
RESERVATIONS
Resevations are accepted for all evenings. as well as Monday - Friday for lunch
To make a reservation, you can call 484-532-7470 between the hours of 2:00pm and 5;00pm. Or just click the link below. For parties larger that 7 people please call..
BAR
Our bar features a wide selection of craft beer, wines, and spirits. Draft beers rotate regularly. Check below for our current selections.
Current Beers on Tap
Allagash White
Dogfish Head Festina Peche
Piraat
Heavy Seas Small Craft
Ommegang Hennepin
Dogfish Head 60 Minute IPA
Franziskaner Hefeweizen
Guinness Draft
Bottled Beers
Chimay Premiere
Sierra Nevada Pale Ale
Corona
Blue Moon
Ommegang Rare Vos
La Fin Du Monde
Yuengling Lager
Coors Light
St. Pauli Girl NA
Corsendonk Brown Ale
Lindemans Framboise
Woodchuck Pear
White Wines by the Glass
Sebastiani, Chardonnay 2009
Principato, Pinot Grigio 2009
Martin Codax, Albarino 2008
Domaine Jouclary, Sauvignon Blanc 2009
Rhein River, Riesling 2009
Rose Wines by the Glass
Segura Viudas, Sparkling Cava 2009
Red Wines by the Glass
McMannis, Pinot Noir 2009
Primaterra, Primitivo 2009
La Mission, Malbec/Merlot 2008
Zumaya, Tempranillo 2009
Abrazo, Tempranillo/Garnacha 2006
RESTAURANT INFO
OPERATING HOURS
LUNCH: Monday - Friday 11:30am to 2:00pm
DINNER: Monday - Thursday 5:00pm to 10:00pm
Friday - Saturday 5:00pm to 11:00pm
Sunday 5:00pm to 9:00pm
BAR: Open til late daily
CONTACT INFO
382 E. Elm Street, Conshohocken, PA 19429
Phone: 484-532.-7470
EXECUTIVE CHEF
Michael Cappon
SOUS CHEF Dave Corradetti
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specials, and deals
Michael Cappon grew up in an Irish family in Syracuse, New York. As a child, he spent most of his family-time in the kitchen, as his mother was an excellent cook. All of the children in the family were involved with cooking from a young age. His parents always had a rule, you had to "try before you decide." Which caused Michael to have a willingness and an interest to try all foods.
The Cappon family vacations took them to the tropics and South America, and Michael was exposed to exotic foods at a young age. At 10, Michael was introduced to Philadelphia's own Chef Tell at the Grand Old House on Grand Cayman Island. Chef Tell gave the young Michael a tour and showed him the ropes of the kitchen. From that point on, Michael had a love for kitchens and for food.
"I started working in the restaurant business when I was 15 years old as a dishwasher," explains Chef Cappon. "I shortly moved up to line cook and fell in love with the food and the atmosphere of a kitchen from the start."
Cappon did most of his training at Justin's in Syracuse, NY under award-winning Chef Justin Wright. He started as a line cook at 21 and was promoted to head chef by the time he was just 23 years old.
In 2004 Cappon visited Philadelphia and immediately fell in love with the exploding restaurant scene in the city. He moved here in 2006 and landed at Stephen Starr's, El Vez as sous chef. Michael soon moved on to Marathon Grill as Director Of Culinary Operations. At Isabella in Conshohocken, Chef Cappon has recognized his dream of calling the shots in his own kitchen.
Michael his 30 years old and lives with his wife, Josette in the Fairmount area of the city.
Join us upstairs every Tuesday and get a taste of argentine tango! Kristina McFadden and Marc Hussner of Urban Tango Philadelphia (www.urban-tango.com) teach 2 tango classes every week (beginner and intermediate) for the promising dancing star in all of us. Stop in and take a class (drop-ins welcome, and no partner necessary) or grab a sangria and watch others as they float across the dance floor at our free dance event. Free beginner classes happen every few weeks, so you can try out your moves with no commitment.
Schedule:
7-8pm Intermediate class
8-9pm Beginner class
9-11pm FREE! Open dancing for all levels to practice your dance moves and get to know people in the argentine tango community
For more information, please contact info_urban-tango.com or call 215.919.9010
Thanks!
Krissy and Marc
-- Urban Tango Philadelphia
215.919.9010
http://urban-tango.com
382 E Elm Street, Conshohocken, PA 19429
Phone: 484-532-7470
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