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Home > Restaurants > Scalini Fedeli
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| piatti di mezzo | ||||
|---|---|---|---|---|
| Mushroom and Black Truffle Crusted Halibut Over Beets potatoes and spinach in a roasted garlic, thyme and mushroom jus | ||||
| Oven Roasted Diver Sea Scallops with ricotta gnocchi over savoy cabbage in a pancetta and leek sauce | ||||
| Grilled Marinated Swordfish Over Fennel blood orange and escarole in a lemon caper sauce with fried cauliflower | ||||
| Red Snapper with a sicilian olive tomato jus and caponata with currants | ||||
| Chatham Codfish Wrapped with parma prosciutto over autumn vegetables in a mushroom and wine sauce topped with a cherry pepper tapenade | ||||
| Roasted Veal Chop with orange and fennel dusted sweetbreads in a porcini dijon and green peppercorn sauce | supp 14 | |||
| Prime 16oz Ny Strip Steak served with roasted portobello and truffle potato chips with a side of dolce gorgonzola cream sauce | supp 12 | |||
| Lightly Pounded Parmigiano Crusted Rib Pork Chop with a warm mushroom and radicchio salad, truffle vinaigrette | ||||
| Pan Roasted Chicken Breast with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orecchiette pasta | ||||
| Braised Short Ribs of Beef with a cherry pepper and port wine glaze, fennel apple puree and twice fried potatoes | ||||
| Orange and Thyme Marinated Grilled Lamb Chops With Roasted Porcini and Butternut Squash Infused Farro | supp 7 | |||
| regional tasting $80 | ||||
| Per Person | ||||
| Porcini Mushroom Ravioli piemonte | ||||
| Gently Seared Hamachi sicilia | ||||
| Foie Gras lazio | ||||
| Codfish veneto | ||||
| Braised Short Ribs of Beef toscana | ||||
| Mascarpone Sorbet dessert choice | ||||
| primi piatti | ||||
| Bibb Lettuce and Fiorelle Pears with a citrus mustard dressing, prosciutto di parma, ricotta salata, and spinach almonds | ||||
| Mixed Baby lettuce, Roasted beets, Sun Dried Tomato and Goat cheese, Dressed with an aged balsamic pistachio vinaigrette | ||||
| Hamachi Yellowtail Over a Spicy Zucchini Salad with pickled red onions topped with ligurian olive tapenade and chili oil | ||||
| Seared Foie Gras and Roasted Apples Over Braised Spinach and Toasted Hazelnuts Drizzled with port wine | supp 6 | |||
| Study of Mushroom portobello napoleon, shitake milanese, porcini agnolotti | supp 8 | |||
| Maine Lobster and Prince Edward Island Mussels Over Squid Ink Lasagnette with cauliflower in an italian parsley, chili pepper and garlic sauce | supp 6 | |||
| Risotto With Mushroom and Petit Peas From Provence topped with crispy zucchini | ||||
| Soft Egg Yolk Raviolo with ricotta and spinach covered with truffle butter | ||||
| Penne with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds | ||||
| Sauteed Ricotta Gnocchi in an Arugula and Sundried Tomato Sauce Finished with grated goat cheese | ||||
| Spaghetti 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 | ||||
| Fettucine with smoked pancetta, chicken liver and wild mushrooms in a light cream and veal jus | ||||
| Roasted Vegetable and Goat Cheese Ravioli in a Vodka and Roasted Beet Cream | ||||
| Rigatoni with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone | ||||
| Capellini with maryland crab meat in a spicy italian parsley, leek and prosecco broth | supp 6 | |||
| dolci | ||||
| Panino of Crisp Pistachio and Hazelnut Caramel Wafers Filled with hazelnut gelato | ||||
| Warm Caramelized Apple Tart in a Baked Fillo Crust served with brown sugar crumble and cinnamon gelato | ||||
| Warm Doughnuts Made with ricotta cheese and served with four sauces | supp 4.50 | |||
| Mascarpone Cheesecake on a Gingersnap Crust with tangerine sorbetto and blood orange sauce | ||||
| Caramelized Banana Tart caramel gelato and dark rum butter sauce | ||||
| sorbetti e gelati | ||||
| Peach | ||||
| Tangerine | ||||
| Mango | ||||
| Strawberry | ||||
| Pistachio | ||||
| Caramel | ||||
| Vanilla | ||||
| Cinnamon | ||||
| Hazelnut | ||||
| Cappuccino | ||||
| cioccolati | ||||
| Chocolate Painted Fillo Napoleon with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream | ||||
| Chocolate Souffle Tart with cappuccino gelato and caramelized orange peel | supp 5 | |||
| Very Dense Bittersweet Chocolate Truffle Cake with pistachio gelato and amarena cherries | ||||
| Chocolate Praline Tart topped with ganache over hazelnut dacquoise with port jelly | ||||
| formaggio $5 | ||||
| Supp, Our Selection of Cheeses Served With Mustard Fruit and Toasted Tuscan Bread | ||||
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