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(Please select
4) |
1)
FIORE DI LATTE ALLA BRACE
Fresh
mozzarella grilled wrapped with Prosciutto
di Parma and escarole, balsamic vinaigrette |
2)
PANE COTTO
Escarole
and beans with peasant bread and parmigiano
cheese sauteed then broiled |
| 3)
GAMBERONI ALLA BRACE CON SALSA DI FRANCESCA
Grilled shrimp, pecans,
sherry cream sauce, wilted baby field greens |
4)
CALAMARETTI FRITTI CON SALSA ARRABIATTA
Fried calamari served
with a spicy pomodoro sauce |
5)
FUNGHI PORTABELLO ALLA BRACE CON GORGONZOLA
Grilled portabello mushrooms,
Maytag gorgonzola sauce, wilted mesculin salad |
6)
OSTRICA ALLA TARANTINA
Oysters
baked with olives, capers, anchovies, mozzarella,
garlic, lemon and olive oil |
7)
BRUSCHETTA
Rustic Italian bread
topped with tomato and bermuda onion, olive
oil and basil |
8)
MUSCOLI AL FORNO
Baked
New Zealand mussels with Key lime butter,
raw Ahi tuna and caviar garnish |
9)
FUNGHI IMBOTTITI
Stuffed
mushroom caps with crabmeat and mascarpone
cream cheese, lemon and white wine |
10)
INSALATA CAPRESE
Fresh mozzarella, tomato,
extra virgin olive oil and basil |
A sampling of 4 appetizers are individually
plated for each person
Please give a fianl count for each item
you select, 5 days in advance of your
party.
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| (Please
choose one selection from each category) |
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1)
CAPELLINI SANTA MARGHERITa
Angel hair, fresh
tomato, asparagus, garlic, drizzled with
truffle oil |
2)
GNOCCHI SAPORITi
Potato dumplings,
pomodoro sauce, tossed with mozzarella |
3)
RIGATONI AL FINLANDIA CON SCHIZZO DI POMODORo
Rigatoni in a pink
vodka sauce
|
4)
PENNE CON BROCCOLI DI RAPa
Penne tossed
with broccoli rabe, garlic extra virgin
olive oil
|
|
1)
POLLO COMPAGNOLA
Grilled
chicken, zucchini, yellow squash, potatoes,
balsamic-herb marinade |
2)
POLLO RIPIENE
Boneless
chicken breast, prosciutto and fontina cheese
stuffing, marsala demiglaze |
3)
POLLO SICILIANa
Boneless
chicken breast, onions, peppers, cherry peppers,
and fried potatoes |
4)
POLLO SCARPARIELL0
Roasted
chicken on the bone, olives, capers, onions,
roasted potatoes, garlic and oil |
|
1)
SCALLOPPINE DI VITELLO CON MELANZANe
Veal medallions, grilled
eggplant, baby peas, and mozzarella, roasted
garlic pomodoro sauce |
2)
SCALLOPPINE DI VITELLO SALTIMBOCa
Veal medallions, Prosciutto
di Parma, mozzarella, fresh sage, sherry demi-glaze
|
3)
VITELLO ALL'ASPARAGi
Egg
battered veal medallions, Prosciutto di Parma,
asparagus, fontina cheese, madeira wine reduction
|
4)
SCALLOPPINE DI VITELLO ALL' ARANCIo
Veal medallions, fresh
tomato, artichoke hearts, orange cream reduction
|
|
1)
SALMONE AFFOGARE IN BIANCo
Poached
salmon filet in court bouillion, citrus reduction |
2)
TILAPIA CON SALSA AL FUNGHi
Egg
battered tilapia, wild mushrooms, lemon, white
rice |
3)
GAMBERONI E PETTINE SCAMPi
Shrimp
and scallops, lemon, garlic, white wine over
angel hair pasta |
4)
IPPOGLOSSO ARREGANATo
Halibut
pan seared, lemon, garlic, olive oil, white
wine, and seasoned with Italian style bread
crumbs |
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DOLCE
(PLEASE
SELECT A CHOICE OF 2 DESSERTS) |
TIRAMISU
Delicate lady fingers
lightly dipped in espresso and Amaro Averna,
leyered with Italian Marscarpone cheese, whipped
cream and dark chocolate shavings
| |
WHITE
CHOCOLATE CREME BRULEE
A
smooth and creamy custard beneath a crispy
caramel layer |
DEATH
BY CHOCOLATE
A
rich flourless chocolate raspberry tart topped
with a dollop of chocolate ganache |
CHEESECAKE
"DEL GIORNO"
A
creamy, flavored New York style cheesecake
served atop a cookie crust |
WHITE
CHOCOLATE MOUSSE
A
light fluffy mousse served with a fresh raspberry
puree and rich whipped cream |
ADDITIONAL
SELECTIONS
(per person) |
House
Mediterranean Salad
| $2.00 |
Lobster
Salad
| $3.50 |
Tre
Scalini Salad
| $4.00 |
Pasta
Course (half order)
| $5.95 |
Filet
Mignon
| $9.95 |
| Lobster
Tail
| $11.95 |
Filet
Mignon & Lobster Tail
| $13.95 |
Espresso
| $2.50 |
| Cappuccino
| $3.00 |
The
owners and staff at Tre Scalini Ristorante
will be happy to
accommodate all special requests to ensure
your parties success |
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