Scalini Fedeli Menu

Porcini Mushroom Ravioli

piemonte

Butternut Agnolotti With Sage

emilia romagna

Ricotta Gnocchi With Tomato And Arugula

campagna

Gently Seared Hamachi

sicilia

Truffle Crusted Arctic Char

friuli, venezia

Braised Short Ribs Of Beef

toscana

Sorbetto

dolce

Warm Caramelized Walnut & Honey Tart

served with ricotta-vanilla gelato

Panino Of Crisp Pistachio & Hazelnut Caramel Wafers

filled with hazelnut gelato

Almond Semifreddo

with orange-honey sauce and caramelized fiorelle pear over hazelnut meringues

Warm Caramelized Apple Tart

in a baked fillo crust, served with brown sugar crumble and cinnamon gelato

Warm Chocolate Torte

topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione

Chocolate Painted Fillo Napoleon

with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream

Flourless Chocolate Soufflé

with cappuccino gelato and caramelized orange peel

Warm Doughnuts

made with ricotta cheese and served with four sauces

Tangerine

Green Apple

Mango

Pistachio

Vanilla

Cinnamon

Hazelnut

Cappuccino

Formaggio

our selection of cheeses served with mustard fruit and toasted tuscan bread

Arugula And Roasted Autumn Vegetables In A Lemon And Sicilian Olive Dressing

pear-ricotta crostini

Roasted Beet And Fennel Over An Olive Oil And Goat Cheese (Crema)

with marinated apple

Warm Hamachi Over Pickled Red Onions

topped with ligurian olive tapenade and provencal vegetables

Our Variation Of 2 Salads

grilled "caesar" and roasted "caprese" both dressed in an anchovy-hazelnut vinaigrette

Risotto

with mushrooms and roasted sunchokes topped with fried zucchini

Strozzapretti

with prosciutto, artichokes and tropea onions finished with mint and ricotta

Penne

with italian sausage and wild mushrooms in a light tomato and basil sauce

Spaghettini "Arrabbiata"

with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce

Butternut Agnolotti

with a sage brown butter topped with amaretti and buffalo mozzarella

Orecchiette In A Spicy Garlic And Olive Oil Sauce

with escarole, sausage, cherry pepper and anchovy with caramelized pecorino romano

Sheep’s Milk Ricotta Gnocchi In An Arugula And Sundried Tomato Sauce

topped with grated goat cheese

Rigatoni

with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone

Chicken Liver And Pancetta Ravioli In A Boscaiola Sauce

with toasted sicilian pistachio

Pappardelle In A Spicy Veal Shank And Pancetta "Bolognese"

with bone marrow and a hint of orange

Soft Egg Yolk Raviolo

with ricotta and spinach covered with truffle butter

Chive And Prosecco Poached Maryland Crabmeat Napoleon

with a light mustard sauce

Capellini

with maryland crabmeat in a spicy italian parsley, leek, and prosecco broth

Linguini Carbonara

with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce

Diver Sea Scallops Over A Celery Root Puree In A Prosecco And Black Truffle Sauce

with crispy leeks

Cod Fish Milanese Over Escarole In A Light Caper

parsley and garlic sauce with ricotta gnocchi

Mushroom And Black Truffle Crusted Arctic Char Over Crab Meat And Spinach In A Roasted Garlic

thyme and mushroom jus

Oven Roasted King Salmon In A Spicy Wine And Caper Jus

with (verdure di campagna)

Ligurian Olive Crusted Red Snapper Filet In A Lemon-Saffron Sauce

with fennel puree

Lightly Pounded Parmigiano Crusted Rib Pork Chop

"insalata di cavalo" with hazelnuts in a garlic and sage jus

Pan Roasted Chicken Breast

with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orrichiette pasta

Braised Short Rib

with a cherry pepper and port wine glaze, fennel-apple puree

Slow Roasted Duck Breast Crusted

with almonds in a madeira and sherry vinegar sauce over a shallot and pear puree

Roasted Rack Of Lamb Over Orange Scented Carrots

in a balsamic and garlic flavored lamb sauce

Roasted 20 Oz. Rib Veal Chop

with crispy shallots and sage in a white wine and veal jus