We're all about supporting local pizzerias - even those who are not Slice partners.
Give Cafe Bello a call to order. We hear their food's delish.
With pesto, tomato, and mozzarella.
With spicy sausage.
Ai Funghi Pizza
With wild mushroom.
Ai Carciofi Pizza
With tomato, mozzarella, and basil.
Ai Cinque Formaggi Pizza
With five cheeses: Parmigiano, Mozzarella, Fontina, Gorgonzola, and Provolone.
With fresh grilled vegetables.
Bianca al Prosciutto Crudo Pizza
With ricotta cheese and prosciutto crudo.
Ai Pepperoni, Olive, Pecorino Pizza
With red peppers, olives, and pecorino.
Con Zucchine e Pomodri Secchi Pizza
With zucchini and sundried tomato.
Alla Vodka con Gamberi Pizza
With shrimp in our pink vodka sauce.
Antipasto Freddo all’Italiana
A full assortment of imported cold aged meats, cheese delicacies.
Zuppa alle Vongole
Littleneck clams in a garlic broth and fresh herbs.
Rolled eggplant with ricotta and prosciutto.
Mini meatballs simmered in ragu sauce.
Rapini Salsiccia e Provolone
Grilled sausage links, broccoli rabe, and provolone cheese.
Calamari alla Toscana
Fried calamari tossed with pepperoncini served with a side of dipping sauce.
Bruschetta alla Toscana
Italian bread topped with fresh tomato, basil, garlic, and parmigiano.
Antipasto Caldo per Due
Assorted hot appetizers for two.
Carpaccio di Manzo
Thin slices raw filet mignon topped with arugula and parmesan cheese shavings, drizzled with olive oil and fresh 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.
Zuppa di Cozze
Black Prince Edward Mussels in red or white broth.
Insalata di Mare
Seafood marinated with fresh herbs.
Arugula, radicchio, and endive tossed with a vinaigrette dressing.
Insalata di Spinaci con Pepperoni
Wilted spinach with roasted peppers and onion.
Fresh mozzarella with fresh tomato, roasted peppers, and fresh basil.
Sogliola alla Francese
Filet of sole sautéed in egg batter with garlic, lemon, and white wine sauce over spinach.
Gamberi e Capesante con Salsa di Crema e Arancia
Shrimp and scallop with asparagus and tomato in an orange citrus cream sauce.
Gamberoni ai Scampi
Colossal shrimp seasoned with breadcrumbs in a garlic and white wine sauce.
Pesce allo Scoglio
Lobster tail, shrimp, scallop, and mussels in a light tomato broth served with garlic Crostini.
Salmone alla Griglia
Grilled salmon in pineapple citrus sauce.
Rigatoni alla Vodka
Hollow pasta in a spicy vodka sauce with tomato, basil, and a touch of cream.
Penne con Pollo
Penne pasta with strips of grilled chicken breast, sundried tomatoes, onions, and mushrooms.
Orecchiette con Salsiccia e Broccoli
Small pasta disks with sausage meat and broccoli sautéed in garlic and oil.
Rotini alla Giudea
Small corkscrew pasta with pancetta, escarole, and Gaeta olives in garlic and oil.
Farfalle alla Carbonara
Bowtie pasta with pancetta, cream, egg, peas, and parmigiano.
Linguine alle Vongole
Linguine pasta with clams sautéed in garlic and oil, red or white sauce.
Angel hair pasta with fresh vegetables in a light veloute sauce.
Bucatini alla Bolognese
Hollow long pasta in a traditional meat sauce with a dollop of mascarpone cheese.
Ravioli di Astice
Baked lobster ravioli in a sundried tomato béchamel sauce topped with breadcrumbs.
Fussilli alla Filetto di Pomodoro
Long curly pasta with prosciutto, onion, fresh basil, and plum tomatoes.
Paccherie e Polpette Ragu
Large rigatoni pasta and meatballs in ragu.
Pappardelle ai Porcini
Wide flat noodle pasta with porcini mushrooms in a cream sauce.
Rigatoni Rosso Verdi
Fresh rigatoni pasta 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.
Tagliolini Burro e Piselli
Fresh thin pasta with peas, butter, and parmesan sauce.
Involtini di Pollo
Stuffed chicken breast with prosciutto, spinach, and Fontina cheese lightly breaded in rosemary, garlic, and Sauvignon Blanc wine sauce.
Pollo Mona Lisa
Grilled boneless breast of chicken topped with fresh mozzarella and sundried tomato served over escarole and orzo.
Pollo alla Boscaiola
Breast of chicken served in a Portobello mushroom sauce consisting of shallots, prosciutto, plum tomatoes, Brandy, garlic, and a touch of cream.
Petti di Pollo Piacere
Breast of chicken prepared with your choice of Marsala, Francese, or Pizzaiola sauce.
Breast of chicken lightly breaded sautéed in olive oil and topped with arugula, tomatoes, and red onions in a balsamic vinaigrette.
Tenderloins of chicken served with sausage, cherry peppers, onion, and mushroom.
Cime di Rapa Saltate
Pan-seared veal medallions with sage leaves and prosciutto over wilted spinach topped with smoked mozzarella.
Veal stuffed with Fontina cheese, prosciutto in a mushroom marsala sauce.
Bistecca ai Ferri
Grilled black Angus sirloin cooked to your liking.
Costoletta di Maiale alla Contadina
Pan seared pork chop in a sauce of roasted garlic, wild mushroom, and cherry peppers, in a Balsamic demi glaze.
Sautéed veal scaloppini topped with prosciutto, eggplant, and fresh mozzarella with a Madeira sauce.