Menu for Scalini Fedeli

Dinner

Roasted Beet & Goat Cheese Salad With sundried tomatoes dressed w/ balsamic-pistachio vinaigrette

Carpaccio of Warm Diver Sea Scallops in a Citrus Dressing Topped w/ a ligurian olive & roasted pepper tapenade

Bibb Lettuce & Haricot Vert Salad With prosciutto di parma & ricotta salata finished w/ roasted spanish almonds

Mixed Baby Lettuce With grilled leeks served along side a warm mushroom & black truffle napoleon

Ecuadorian Shrimp in a Roma Tomato Mustard & basil reduction w/ honeydew melon, prosciutto & buffalo mozzarella

Tuscan White Bean Soup With pecorino raviolini, calabrian chili oil, parmigiano

Risotto W/ Mushrooms & Petit Peas From provence w/ crispy zucchini

Mushroom Ravioli With a porcini & black truffle cream sauce

Spaghettini “Arrabiata” With mushrooms, black olives & minced spanish anchovy in a spicy tomato & basil sauce

Gemelli in a Spicy Garlic & Olive Oil Sauce With escarole, sausage & anchovy finished w/ caramelized pecorino

Penne W/ Sausage Wild mushrooms & toasted fennel seeds in a tomato sauce

Sheeps Milk Ricotta Tortelloni In an arugula & sundried tomato sauce finished w/ grated goat cheese

Rigatoni W/ Pancetta Onions & pepperoncini in a light tomato & basil sauce finished w/ mascarpone

Soft Egg Yolk Raviolo Filled With spinach & ricotta topped w/ parmigiano & melted truffle butter

Pappardelle in a Braised Veal Shank & Marrow Sauce w/ minced cherry pepper & a hint of italian mascarpone

Capellini W/ Maryland Crabmeat Leeks &‍‍ pepperoncini in a prosecco broth

Chicken Liver & Pancetta Ravioli In a boscaiola sauce w/ marsala wine

Spaghetti in a Traditional Bolognese Sauce topped‍‍ w/ sheep milk ricotta

Butternut Agnolotti With a sage brown butter, amaretti & buffalo mozzarella

Filet of Branzino in a Sundried Tomato Picholine & calamata olive sauce w/ a roma tomato & fennel confit

Oven Roasted Diver Sea Scallops With artichokes & fennel over savoy cabbage in a pancetta & leek sauce

Shrimp Sauteed In a‍‍ sherry wine & garlic sauce over a pecorino & sweet pea puree surrounded by crispy fried eggplant

Pignoli Crusted Salmon Over Roasted Eggplant Peppers, onions‍‍ & currants w/ a wine, lemon & basil sauce

Maine Lobster Tail & Maya Shrimp In a spicy garlic & white wine sauce over broccoli, roasted pepper & cauliflower Options: Supplement (+10.00)

Potato Crusted Snapper Over sauteed‍‍ wild mushrooms in a red wine (barbaresco) reduction & roasted beets

12 Oz. Filet Mignon With a madeira wine & black olive sauce over haricot vert & roasted fingerling potatoes Options: Supplement (+10.00)

Veal Medallions in a Zingara Sauce With prosciutto & porcini mushrooms in a spicy tomato infused wine sauce

Boneless Veal Chop Milanese With an arugula, cherry tomato & bocconcini mozzarella salad

Thinly Sliced Breast of Duck In a port & truffle reduction w/ a potato puree & caramelized endive

Veal Chop W/ a Porcini-Dijon Sauce Served w/ braised vegetables Options: Supplement (+8.00)

Braised Short Ribs of Beef With a cherry pepper & natural glaze, fennel-apple puree

Organic Breast of Chicken With italian sausage served over broccoli di rapa & ricotta gnocchi in a rosemary & garlic sauce

Lightly Pounded Parmigiano Crusted Rib Pork Chop With a prosciutto & tricolor salad in a garlic & sage jus

Veal Scallopini Topped W/ Prosciutto, Fontina & Eggplant in a Wine Sauce Accompanied w/ hearts of broccoli (aglio e olio)