Scalini Fedeli Service List

Dinner Menu

• 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

Valentines Day Menu

• Main

  • Smoked Salmon on Warm Brioche

    with chive and lemon crème fraiche

  • Ricotta and Roasted Butternut Squash Crostini

  • Puree of White Bean Soup

    with chili oil, pennette pasta and parmigiano reggiano

  • Wild Mushroom Ravioli

    in a black truffle and porcini foam

  • Calabrian Fusilli "Arrabbiata"

    with mushrooms, black olives and minced Spanish anchovy in a spicy tomato sauce

  • Spaghettini

    with a fresh tomato and basil sauce

  • Tagliatelle "Bolognese" Traditional Meat Sauce

    with crispy sage & whipped ricotta

  • Butternut Agnolotti

    with a sage brown butter topped with crushed amaretti and buffalo mozzarella

  • Soft Egg Yolk Raviolo

    in a truffle butter sauce with grated black truffle

  • Arugula and Buffalo Mozzarella Salad

    with Prosciuto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing

  • Filet of Faroe Island Salmon "Forestiere"

    topped with a wild mushroom & black truffle crust over spinac and roasted beets

  • Filet of Sole "Picatta"

    sautéed with capers, butter, lemon and champignon mushrooms

  • Butter and Thyme Braised Ecuadorian Shrimp "Zafferano"

    over butternut squash and fennel puree, light orange scented saffron sauce

  • Parmigiano Crusted Pork Chop "Toscana"

    topped with tricolore salad and toasted hazelnuts

  • Bonless Breast of Chicken Strips "Murphy"

    sautéed with cherry peppers, mushrooms and potatoes

  • 12 oz. NY Strip Steak "Mostarda" Aged 21 Days

    served with crispy potatoes, side of dijon mustard and porcini mushrooms sauce $15 supp

  • Lime & Coconut Sorbet

    with rum glazed pineapple

  • Warm Flourless Chocolate Cake

    topped with fleur de sel served with pistachio gelato and amarena cherries from Emilia Romagna

  • "Panino" Crisp Pistachio and Hazelnut Caramel Wafers

    filled with hazelnut gelato

  • Italian Style Doughnuts

    prepared with ricotta cheese over lemon-mascarpone crema, drizzled with orange blossom honey and toasted pignoli

  • Rosemary Roasted Apple Tart

    with vanilla gelato and a drizzle of cranberry jus

  • Ricotta, Mascarpone and Pecorino Cheesecake

    with red wine-aged balsamic vinegar reduction and marinated strawberries

• Champagne

  • Graham Beck Brut NV

    Glass	$25.00
    Bottle	$100.00

• Sweet Wine

  • Inniskillin Ice Wine Cabernet Franc 2019

    Glass	$35.00
    Bottle	$250.00

  • Moscato d'Asti "Bosc dla Rei" Batasiolo 2020

    Glass	$15.00
    Bottle	$150.00

  • Vin Santo del Chianti "Farnito" Carpineto 1999

    Glass	$30.00
    Bottle	$250.00

  • Passito "Ben Rye" Donnafugata 2018

    Glass	$25.00
    Bottle	$200.00

• Ports

  • Fonseca Tawny 20 Years

    Glass	$25.00
    Bottle	$170.00

  • Fonseca Tawny 10 Years

    Glass	$20.00
    Bottle	$140.00

  • Taylor Fladgate 40 Years Tawny Porto

    Glass	$40.00
    Bottle	$380.00