Tello Ristorante

A must for the table. Assorted Italian cold cuts, cheeses, artichokes, pepperoncini, chickpeas, grilled zucchini, olives roasted peppers and more.

Served with melted cheese.

Shrimp sauteed in white wine, garlic, and chopped tomatoes.

Fresh, tender, deep fried squid served with a spicy marinara sauce.

Prosciutto di Parma, sopressata calabrese, mortadella, capicollo, and cacciatorini prosciutto cotto.

Crispy sauteed lump crab cake with lobster sauce.

Steamed mussels in a tomato and garlic broth served with Tuscan toast.

Thinly sliced, air-dried beef over fresh arugula, topped with shaved Parmesan.

With tomatoes and fresh basil.

Arugula with fontina cheese, tomatoes, olives and balsamic vinaigrette.

Classic Caesar salad with foccaccia croutons.

Organic mixed green salad with Tuscany red wine vinegar dressing.

Chopped greens with pepperoncini, roasted peppers, cured Sicilian olives and tomatoes.

With Roquefort cheese and walnuts.

Warm goat cheese on garlic toast with mesclun.

Long pasta tubes filled with ground beef, prosciutto, spinach and Parmesan cheese with bechamel and tomato sauce.

Bowtie shaped pasta with shrimp, peas and saffron sauce.

Potato dumpling with Gorgonzola, fontina and Parmesan cheese sauce.

Pasta with sweet sausage, tomatoes, peas and zucchini.

Linguine with mixed seafood in a light marinara sauce.

In a fresh tomato basil sauce.

With broccoli rabe, sausage, virgin olive oil and garlic.

In a wild mushroom cream sauce.

Pieces of boneless chicken with sausage, mushrooms, olives, garlic and white wine.

Breast of chicken rolled with prosciutto, spinach and mozzarella in a wild mushroom sauce.

Breast of chicken stuffed with apples, mozzarella cheese, Dijon mustard and cognac sauce.

With rigatoni.

Breast of chicken with prosciutto, fontina cheese, artichokes and white wine.

Grilled marinated breast of chicken with sun-dried tomato ketchup.

Crispy roasted half-duck with grand marnier and fruit sauce.

Sauteed veal scallopini and shrimp with lemon and white wine.

Breaded veal cutlet with chopped mixed greens, onions, tomatoes and mozzarella.

Veal scallopini with eggplant, tomatoes and mozzarella in a sherry wine sauce.

Sauteed veal scallopini over spinach with sage and prosciutto.

With rigatoni.

Over fresh fettuccine.

Sauteed tilapia with artichokes, olives, tomatoes, lemon and basil.

Grilled with capers, olives, tomatoes, garlic and lemon.

Fillet of sole sauteed in white wine, lemon and capers on a bed of spinach.

With rigatoni.

With a red burgundy wine sauce.

Sirloin steak with a cognac peppercorn sauce.

With french fries.

Tello's favorite! Rolled beef stuffed with prosciutto, Parmesan, garlic and bread crumbs braised in a fresh tomato sauce.