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First Delivery at 11:30 AM
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White breast meat chicken salad with apples, grapes, and mayo topped with romaine lettuce on a buttery croissant.
Generous bone-in pork chop grilled with Dijon glazed chippoline onions, red skin mashed potatoes, and seasonal vegetables. Gluten-free.
Slow-cooked boneless short ribs in a red wine reduction served with potato risotto and seasonal fresh vegetables.
Cello's signature dish. Lightly breaded chicken breast topped with fresh caprese salad consisting of tomatoes, mozzarella, and basil.
Medley of fresh beets with goat cheese, roasted walnuts, and baby greens with sherry vinaigrette.
Traditional Caesar with Parmesan cheese and homemade crostini. Add Grilled Chicken or Shrimp $10.00. Add Salmon $12.00.
Lump crab meat and avocado salad with red and green onion, tomato, cucumber, and lime juice. Served with house-made crisps and drizzled with chili oil.
Grilled portobello and eggplant, sliced zucchini, and cucumber served on a bistro roll with sliced tomatoes, mozzarella, romaine, and pesto mayo.
Sautéed veal liver, red skin mashed potatoes, brandied caramelized onions, applewood smoked bacon, and seasonal vegetables.
The traditional b.l.t. taken to the next level with turkey breast, applewood smoked pepper bacon, tomato, avocado, and baby greens on toasted focaccia.
Black mussels in a white wine garlic broth with Spanish chorizo, tomatoes, and crusty bread.
Grilled jumbo shrimp served over lobster cream sauce and bow tie pasta.
Chef's choice of gourmet pâté served with the traditional accouterments: whole-grain mustard, gherkin pickles, chopped red onion, capers, house-made tomato chutney, and crostini.
Ricotta cheese and Italian sausage-stuffed mushrooms topped with Parmesan; finished with balsamic glaze.
Grilled Brie wheel served with fresh and dried fruit and crostini.
A house specialty made with a medley of onions in a rich beef broth and topped with melted cheese.
Crisp baby greens with sliced fresh mushrooms, julienne carrots, red onion, cucumbers, tomatoes, olives, and lemon vinaigrette. Add Gorgonzola $3.00.
Crisp chilled wedge of iceberg lettuce topped with chunky bleu cheese dressing and applewood smoked bacon.
Shrimp, baby greens, egg, red onion, tomato, olives, traditional Louie dressing.
Organic chicken breast coated in panko and pan-seared served with an iceberg lettuce wedge and topped with chopped tomatoes, crumbled bacon, and bleu cheese dressing.
Grilled top sirloin steak, red onion, tomato, mint, scallions, and Asian dressing.
White breast chicken tossed with grapes, apple, and mayo on a bed of romaine.
Traditional Caesar with Grana Padano, Caesar dressing with anchovies, and roasted crostini. Add Chicken $5.00.
Bay shrimp tossed with fresh dill, tarragon, and mayo on a bed of romaine.
Baby greens, bay shrimp, egg, red onion, tomato, olives, traditional Louie dressing.
Served with Rustic Potato Salad or Spicy Chipotle Coleslaw. Available during lunch hours only.
The traditional b.l.t. taken to the next level with turkey breast, applewood smoked pepper bacon, avocado, and romaine on toasted focaccia.
Rare beef, horseradish Cheddar cheese, sliced cucumber, shaved red onion, and horseradish mayo on a ciabatta.
Roasted turkey, Brie, and cranberry relish mayo on a buttery croissant.
Turkey, ham, bacon, egg, avocado, crumbled bleu cheese, and bleu cheese dressing.
Bay shrimp tossed with fresh dill, tarragon, and mayo; topped with romaine lettuce. Served on a buttery croissant.
Black mussels in a white wine garlic broth, tomatoes, Spanish chorizo, and crusty bread.
Slow-braised short rib meat with fresh carrots, celery, and onion over bowtie pasta.
Limoncello sauce and bay shrimp.
Stuffed with quinoa pilaf and topped with red pepper coulis.
Cello's take on the Monte Cristo prepared fried with ham, white Cheddar cheese, lightly egg-battered bread. Served with house-made jam.
Pan-seared salmon served on a bistro roll with lemon crème fraîche and shaved red onion.
House-made drunken fig jam, Gorgonzola, and caramelized onions.
A half gourmet sandwich with Caesar Salad, Cello Salata, Rustic Potato Salad, or Chipotle Coleslaw.
Available during dinner hours only.
Served over Cello's tasty Mediterranean orzo, lemon crème fraîche, and seasonal vegetables.
Served with the chef's choice of seasonal specialties.
Little hat pasta tossed with house-made marinara and Italian sausage.
Panko-crusted eggplant stuffed with spinach and ricotta; served with marinara topped with béchamel sauce and seasonal vegetables.
Semi-boneless trout stuffed with crab and topped with green bean almondine. Gluten-free.
Buccatini pasta with a sauce of limoncello, olive oil, and fresh-squeezed lemon juice with bay shrimp.
Prepared medium rare with a poblano chile stuffed with sweet potato cranberry mash and fresh vegetables.
Available during lunch hours only.
Served with a cookie.
Shrimp tossed with orzo pasta, feta cheese, dill, and lemon dressing.
Traditional Caesar, Grana Padano, Caesar dressing, sliced grilled chicken breast.
White breast meat chicken salad tossed with walnuts, apples, grapes, and mayo served on a bed of baby greens.
Seared ahi tuna tossed with celery, onion, and lemon mayo served on chopped romaine.
Served with a cookie and Rustic Potato Salad or Spicy Chipotle Coleslaw.
Panko-crusted chicken breast with burrata mozzarella, fresh basil, tomato, and basil mayo on a bistro roll.
Slow-roasted pork sliced thin and served on a ciabatta roll with jicama apple coleslaw.
Roasted turkey, Brie, and cranberry relish mayo on a croissant.
Seared ahi diced and tossed with celery, onion, and lemon mayo topped with baby greens on a croissant.
Grilled portobello and eggplant, sliced zucchini, and cucumber served on a bistro roll with sliced tomatoes, burrata mozzarella, romaine, and pesto mayo.
Serves ten people. A 24 hour notice is required.
Needs 24 hour notice
A selection of assorted gourmet sandwiches. Serves 10 people.
Serves 10 people.
Two lemon zest cakes filled with a limoncello fluff. A specialty of The Pantry. Serves 10 people.
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