Prix Fixe

Primi Piatti
- Roasted Beet & Goat Cheese Salad
  
  Served with sundries tomatoes dressed with balsamic-pistachio vinaigrette.
- Carpaccio of Warm
  
  Diver sea scallops in a citrus dressing topped with a ligurian olive and roasted pepper tapenade.
- Bibb Lettuce & Haricot Vert Salad
  
  Served with prosciutto di parma and ricotta salata finished with roasted spanish almonds.
- Mixed Baby Lettuce
  
  Served with grilled leeks served along side a warm mushroom and black truffle napoleon.
- Ecuadorian Shrimp
  
  Served in a roma tomato mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella.
- Tuscan White Bean Soup
  
  Served with pecorino raviolini, calabrian chili oil, parmigiano.
- Risotto
  
  Served with mushrooms and petit peas from provence with crispy zucchini.
- Mushroom Ravioli
  
  Served with a porcini and black truffle cream sauce.
- Spaghettini Arrabiata
  
  Served with mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce.
- Gemelli
  
  Served in a spicy garlic and olive oil sauce with escarole, sausage and anchovy finished with caramelized pecorino.
- Penne with Sausage
  
  Wild mushrooms and toasted fennel seeds in a tomato sauce.
- Sheeps Milk Ricotta Tortelloni
  
  Served in an arugula and sundried tomato sauce finished with grated goat cheese.
- Rigatoni
  
  Served with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone.
- Soft Egg Yolk Raviolo
  
  Filled with spinach and ricotta topped with parmigiano and melted truffle butter.
- Pappardelle
  
  Served in a braised veal shank and marrow sauce with minced cherry pepper and a hint of italian mascarpone.
- Capellini
  
  Served with maryland crabmeat, leeks and pepperoncini in a prosecco broth.
- Chicken Liver and Pancetta Ravioli
  
  Served in a boscaiola sauce with marsala wine.
- Spaghetti
  
  Served in a traditional bolognese sauce topped with sheeps milk ricotta.
- Butternut Agnolotti
  
  Served with a sage brown butter, amaretti and buffalo mozzarella.

Piatti Di Mezzo
- Filet of Branzino
  
  Served in a sundried tomato, picholine and calamata olive sauce with a roma tomato and fennel confit.
- Oven Roasted Diver Sea Scallops
  
  Served with artichokes and fennel over savoy cabbage in a pancetta and leek sauce.
- Shrimp
  
  Sauteed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant.
- Pignoli Crusted Salmon
  
  Served over roasted eggplant, peppers, onions and currants with a wine, lemon and basil sauce.
- Maine Lobster Tail and Maya Shrimp
  
  Served in a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10.00 supp.
- Potato Crusted Snapper
  
  Served over sauteed wild mushrooms in a red wine (barbaresco) reduction and roasted beets.
- 12 oz. Filet Mignon
  
  Served with a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10.00 supp.
- Veal Medallions in a Zingara Sauce
  
  Served with prosciutto and porcini mushrooms in a spicy tomato infused wine sauce.
- Boneless Veal Chop Milanese
  
  Served with an arugula, cherry tomato and broccoli mozzarella salad.
- Thinly Sliced Breast of Duck
  
  Served in a port and truffle reduction with a potato puree and caramelized endive.
- Veal Chop with Porcini-Dijon Sauce
  
  Served with braised vegetables $8 supp.
- Braised Short Ribs of Beef
  
  Served with a cherry pepper and natural glaze, fennel-apple puree.
- Organic Breast of Chicken
  
  Served with italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce.
- Lightly Pounded Parmigiano Crusted Rib Pork Chop
  
  Served with a prosciutto and tricolor salad in a garlic and sage jus.
- Veal Scallopini
  
  Topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio).

Menu for Scalini Fedeli provided by Allmenus.com

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