Cafe Bello - Bayonne NJ

lla Toscana – Fried calamari tossed with pepperoncini served with a side of dipping sauce

Bruschetta alla Toscana – Whole wheat bread topped with fresh tomato, basil, garlic and parmigano

Antipasto Caldo per Due – Assorted hot appetizers for two

Carpaccio di Manzo – Thin slices of raw filet mignon topped with arugula and parmesan cheese shaves, drizzled with olive oil and lemon

Portobello al Burgundy – Grilled portobello mushroom in a burgundy wine reduction

Pasta e Fagioli – Pasta and cannellini beans in a rich garlic tomato broth

Zupa di Cozze – Mussels served in a fresh tomato broth

Raw Bar – Colossal shrimp, clams, oysters


Insalate

Insalate di Mare – A mixture of seafood marinated with fresh herbs

Insalate Tricolore – Arugula, radicchio, endive, tossed with a vinaigrette dressing

Insalata di Spinaci con Pepperoni – Wilted spinach with roasted peppers and onions

Caesar Salad

Mozzarella alla Caprese – Fresh mozzarella with fresh and sundried tomato and fresh basil


Vedure

Spinaci saltati – Spinach sauteed in garlic and oil

Cime di Rapa saltate – Broccoli rabe sauteed in garlic and oil

Scarola Monachina – Sauteed escarole with Gaeta olives in garlic and oil


Pasta

Rigatoni alla Vodka – Hollow pasta in a spicy vodka sauce with tomato, basil and a touch of cream

Penne con Pollo – Penne with strips of grilled chicken breast, sundried tomatoes, onions and mushrooms

Orecchiette con Salsiccia e Broccoli – Small pasta disks with sausage meat and broccoli sauteed in garlic and oil

Cavatappi alla Giudea – Corkscew pasta with pancetta, cream, eggs, peas and parmesan

Linguini alla Vongole – Linguini pasta with clams sauteed in garlic and oil, red or white sauce

Fettuccine al Filetto di Pomodoro – Flat noodle pasta with prosciutto, onion, fresh basil and plum tomatoes

Cappellini Primavera – Angel hair pasta with fresh vegetables in a light veloute sauce

Papppardelle ai Porcino – Wide flat noodle with porcino mushrooms in a cream sauce

Rigatoni Rossi Verdi – Fresh rigatoni in a light pesto sauce topped with filetto di pomodoro

Paglia e Fieno Spasso – Homemade yellow and green noodles with shrimp, diver scallops and mushrooms in a brandy pink cream sauce

Bucatini alla Bolognese – Hollow long pasta in your traditional meat sauce with a dollop of mascarpone cheese

Raviolo di Astice – Bakes lobster raviolis in a sundried tomato, bechamel sauce topped with breadcrumbs
Pollo

Involtini di Pollo – Stuffed chicken breast with prosciutto, spinach and Fontina cheese lightly breaded in rosemary, garlic, sauvignon blanc

Pollo Mona Lisa – Grilled boneless breast of chicken topped with fresh mozzarella and sundried tomato served over escarole and orzo

Pollo alla Boscaiola – Tenderloins of chicken served in a portobello mushroom sauce consisting of shallots, prosciutto, plum tomatoes, brandy, garlic and a touch of cream

Petti di Pollo a Piacere – Breast of chicken prepared with your choice of marsala, francese or pizzaiola sauce

Pollo alla Giardiniera – Breast of chicken lightly breaded, sauteed in olive oil and topped with arugula, tomatoes and red onions in a balsamic vinaigrette


Pesce

Filetto di Dentice – Filet of red snapper pan seared Marechiara style served in a light garlic tomato broth with clams

Filetto di Sogliola – Filet of sole sauteed in egg batter with garlic, lemon, wine sauce over spinach

Gamberi e Capesante – Shrimp and scallops in a spicy garlic citrus sauce with a touch of balsamic vinegar

Gamberoni ai Scampi – Colossal shrimp seasoned with breadcrumbs in garlic and white wine


Carni

Vitello Saltimbocca – Pan seared veal medallions with sage leaves and prosciutto over wilted spinach topped with smoked mozzarella

Bistecca ai Ferri – Grilled black angus sirloin cooked to your liking

Costoletta di Maiale alla Contadina – Pan seared pork chops in a sauce of roasted garlic, wild mushroom and cherry peppers in a balsamic demi glaze

Vitello Sorrento – Sauteed veal scallopine topped with prosciutto, eggplant and fresh mozzarella with a Madeira sauce

Scaloppine di Vitello a Piacere – Veal medallions prepared with your choice of marsala, francese or Pizzaiola sauce


Le Pizze

Selvatica – With pesto, tomato and mozzarella

Piccante – With spicy sausage

Ai Funghi – With wild mushrooms

Ai Carciofi – With artichokes

Margherita – With tomato, mozzarella and basil

Ai Cinque Formaggi – With five cheeses: Parmigiano, mozzarella, fontina, gorgonzola and provolone

Ortolana – With fresh grilled vegetables

Bianca al Prosciutto Crudo – With ricotta cheese and prosciutto crudo

Ai Pepperoni, Olive, Pecorino – With red peppers, olives and pecorino

Con Zucchine e Pomodori Secchi – With zucchini and sundried tomatoes

Alla Vodka con Gamberi – With shrimp in our pink vodka sauce