Bettini Specials
This winter and spring, join us at Bettini Restaurant at Harbor View Hotel for thoughtfully crafted dinner specials that celebrate seasonal comfort and coastal elegance. Enjoy guest favorites like our housemade pasta experience, perfectly seared sea scallops, and classic prime rib, alongside our full à la carte menu, curated wine list, and signature cocktails—each evening designed to be savored.
Thursday Nights
Homemade Pasta Experience
Indulge in the delightful taste of housemade pasta crafted with love at Bettini Restaurant. Making pasta is a simple process that requires only two ingredients: 00 flour and eggs. However, it requires a slow, careful mixing of egg and flour, followed by hand-kneading to achieve the perfect texture. The dough is then passed through a pasta machine that cuts it into the desired shape. The result is fresh, silky pasta bursting with flavor.
Choose from our delectable pasta dishes and salads featured on the Bettini Menu.
$39 | per person
*Lobster Bucatini + $9
Add Wine Pairing $29 | per person
Friday Nights
Seared Bay Scallops
Seared Bay Scallops | $28
Hazelnut Brown Butter, Winter Squash Purée, Shaved Iberico Pork
Every Friday at Bettini Restaurant, enjoy our Seared Bay Scallops Dinner Special – beautifully golden seared scallops in a nutty hazelnut brown butter, paired with winter squash purée and finished with delicate shavings of Ibérico pork for a rich, savory flavor. Enhance your dining experience with a sommelier-recommended wine, savor a handcrafted cocktail, or explore the exceptional selections in our Wine Room at Bettini.
Saturday Nights
Prime Rib Night
Herb & Garlic-Grusted Prime Rib | $70
Potato Purée, Root Vegetables, Horseradish Sauce, Au Jus
Enjoy our tender, slow-roasted prime rib, deliciously seasoned and served with a flavorful au jus. It’s a timeless dish crafted for a truly memorable meal. Enhance your dining experience with a sommelier-recommended wine, savor a handcrafted cocktail, or explore the exceptional selections in our Wine Room at Bettini.
