Ristorante Castello
Opens at 3:00 PM

Ristorante Castello

$ • Italian • Pasta • Seafood
View delivery time and booking fee.

Location and hours

721 Skippack Pike, Blue Bell, PA 19422
Every Day
03:00 PM - 09:00 PM

721 Skippack Pike, Blue Bell, PA 19422 • More info

  • Antipasti

    • Bruschetta

      Bread freshly grilled, brushed with garlic and topped with fresh roma tomato, basil and olive oil.
    • Proscuitto Melon

      Proscuitto di parma wrapped melon.
    • Calamari Fritti

      Deep fried calamari served with tomato sauce.
    • La Parmigiana

      Layers of creamy Italian eggplant and fresh tomato sauce topped with fresh mozzarella and finished in the oven.
    • Clams Fra Diavolo

      Little neck clams sauteed in mild spicy tomato sauce.
    • Mussels

      New zealand mussels sauteed in mild spicy tomato sauce.
    • Calamari Fra Diavolo

      Sauteed calamari with jumbo crab meat in spicy tomato sauce - available grilled or in oil and garlic.
    • Oysters Rockefeller

      Blue point oysters in half shell stuffed with creamy spinach, pine nuts and pancetta.
    • Grilled Calamari

      Served over baby mix greens with a drizzle of balsamic glaze.
    • Oysters Blue Point

      Blue point oysters in half shell served with cocktail sauce.
    • Timbalo Di Mare

      Lump crab meat, smoked salmon, avocado, capers and asparagus in lemon vinaigrette.
    • Portobello Al Granchio

      Portobello mushrooms stuffed with crab meat and spinach in port wine reduction sauce.
    • Clams Casino

      Stuffed with medley of vegetables topped with smoked bacon and baked in oven.
    • Carpaccio Di Manzo

      Thin filet mignon over baby greens topped with shaved parmigiano.
    • Crab Meat Mushrooms

      Stuffed mushrooms with a creamy crab meat served with chef creation sauce of the day.
    • Crudo Misto

      Two shrimp, two oysters and two clams served with cocktail sauce.
  • Insalate Dinner

    • Mista

      Gourmet mixed baby greens in balsamic vinaigrette.
    • Caesar

      Romaine lettuce with yolkless caesar dressing topped with shaved parmigiano.
    • Spinaci

      Fresh spinach with toasted pine nuts and topped with seared goat cheese champagne vinaigrette.
    • Caprese

      Buffalo mozzarella with fresh slices of tomato topped with basil and extra virgin olive oil.
  • Paste Freshe

    • Hazelnut Ravioli

      Hazelnut ravioli stuffed with four cheeses and topped with scallops and shrimp in creamy frangelica sauce.
    • Farfalle Primavera

      Bow tie pasta sauteed with medley of vegetables in white wine sauce.
    • Linguine Al Brooklyn

      Linquine topped with chopped clams and artichokes in white wine sauce.
    • Gnocchi

      Fresh homemade potato gnocchi served with sauce.
    • Farfalle Al Salmon

      Bow tie pasta tossed with diced salmon in light rose sauce.
    • Linguine Al Frutti Di Mare

      Shrimp, scallops, clams and mussels in sauce.
    • Bucatini Alla Amatriciana

      Hollow spaghetti with onions and pancetta in tomato sauce.
    • Fettuccine Alla Bolognese

      Eggless pasta with sauce.
    • Penne Con Pomodoro

      Penne pasta topped with fresh basil in sauce.
    • Orecchiette Con Granchio

      Ear shaped pasta with crab meat, fresh asparagus and tomato in white wine sauce.
    • Ravioli Di Aragosta

      Ravioli stuffed with lobster, shrimp and scallops in vodka aurora sauce.
    • Tortellini

      Pasta parcels filled with tender veal flambe in cognac truffle scented cream sauce.
    • Ravioli Vegetable

      Half moon shaped ravioli stuffed with vegetables in tomato sauce.
    • Porcini Mushroom Risotto

    • Seafood Medley Risotto

    • Fettuccine Alla Bolognese

      Eggless pasta with sauce.
  • Entree Pollo

    • Pollo Rosmarino

      Pounded grilled chicken with fine herbs, lemon and extra virgin olive oil.
    • Pollo Alla Caprese

      Sauteed chicken breast topped with fresh tomato, mozzarella cheese and fresh herbs.
    • Pollo Valdostana

      Rolled chicken breast stuffed with arugula, sun dried tomato and fontina cheese in mushroom sauce.
    • Pollo Saltimbocca

      Seared chicken breast topped with proscuitto and mozzarella cheese in amarone demiglaze sauce.
  • Entree Carne

    • Vitello Di Castello

      Veal medallions sauteed with artichokes, sun dried tomatoes, lump crab meat in light prosecco cream sauce.
    • Vitello Con Proscuitto

      Veal medallions topped with proscuitto and fontina cheese in vermouth sauce.
    • Veal Paillard

      Pounded grilled veal with fine herbs, lemon and extra virgin olive oil.
    • Filetto

      Filet mignon with sauce.
  • Entree Pesce

    • Capesante

      Grilled scallops topped with smoked paprika, finished in citrus beurre blanc sauce served over sauteed spinach.
    • Salmon

      Grilled alaskan salmon served over lobster risotto.
    • Tilapia

      Grilled blackened tilapia served over asparagus crab risotto.
    • Ciopino Della Casa

      Traditional seafood medley and chef daily fresh fish in saffron tomato seafood broth.
    • Bronzino

      Whole Mediterranean Sea Bass
    • Dover sole

      Whole fish, firm and mild with lemon, capers, and olive oil