Scalini Fedeli

Primi Piatti

• 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

• Chive and Prosecco Poached Maryland Crabmeat Napoleon

  with a light mustard sauce $8 supp

• 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

• Capellini

  with Maryland crabmeat in a spicy Italian parsley, leek, and prosecco broth $8 supp

• 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

• Linguini Carbonara

  with pancetta, onion and pecorino romano topped with an emulsified porcini and black truffle sauce $8 supp

Piatti Di Mezzo

• 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

• Roasted 20 Oz. Rib Veal

  chop with crispy shallots and sage in a white wine and veal jus $20 supp

• 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 $10 supp

Regional Tasting

$115 per person

• 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

Dolci

• Warm Caramelized Walnut and Honey Tart

  served with ricotta-vanilla gelato

• Panino of Crisp Pistachio and Hazelnut Caramel Wafers

  filled with hazelnut gelato

• Warm Doughnuts

  made with ricotta cheese and served with four sauces $4.50 supp

• 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

• Flourless Chocolate Soufflé

  with cappuccino gelato and caramelized orange peel $4 supp

• Chocolate Painted Fillo Napoleon

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

Sorbetti E Gelatti

• Tangerine

• Green Apple

• Mango

• Pistachio

• Vanilla

• Cinnamon

• Hazelnut

• Cappuccino

Formaggio

• Formaggio

  Our selection of cheeses served with mustard fruit and toasted Tuscan bread $5 supp