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 is provided by findrestaurantmenu.com
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