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LUNCH
PER PERSON
$29.95 |
DINNER
PER PERSON
$37.95
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( FOR
PARTIES OF 20 OR MORE ) |
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Please select 4 appetizers
from the list. A sampling of all 4 will be
individually plated per person. |
FIORE DI LATTE ALLA BRACE
Fresh mozzarella wrapped with Parma
Prosciutto & escarole, balsamic vinegar
reduction. |
PANE COTTO
Escarole, beans, peasant bread and
parmigiano cheese sautéed then broiled. |
GAMBERONI
ALLA BRACE CON SALSA DI FRANCESCA
Grilled shrimp, pecans, sherry cream
reduction, wilted baby field greens. |
CALAMARETTI
FRITTI CON SALSA ARRABIATTA
Tender fried calamari, spicy pomodoro sauce. |
INSALATA
CAPRESE
Fresh mozzarella, tomato, extra virgin olive
oil and basil. |
TORTINA
DI GRANCHIO ALLA TRE SCALINI
Crab cakes, lemon cream sauce, wilted baby
field greens. |
MELANZANE
ROLLATINI
Eggplant rolled with Parma Prosciutto,
ricotta cheese, pomodoro sauce, grated
parmigiano. |
BRUSCHETTA
Rustic Italian bread, fresh tomato, Bermuda
onion, extra virgin olive oil, basil &
gorgonzola. |
FUNGHI
PORTABELLO ALLA BRACE CON GORGONZOLA
Grilled portabello mushroom, cognac
gorgonzola cheese sauce. |
MOZZARELLA EN CARROZZA
Egg battered Italian bread with Parma
Prosciutto & mozzarella, fresh pomodoro
sauce with capers. |
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PIATTI FORTI
SELECTIONS
Please select 1 item from each of the
4 main course categories |
| FARINACCI |
CAPELLINI
SANTA MARGHERITA
Angel hair pasta, asparagus, fresh tomato,
garlic, drizzled with truffle oil. |
GNOCCHI
SAPORITI
Housemade potato dumplings, pomodoro sauce
tossed with fresh mozzarella. |
RAVIOLI CON
GRANCHIO
Housemade crab stuffed ravioli finished in a
shrimp bisque. |
RIGATONI AL
FINLANDIA CON SCHIZZO DI POMODORO
Rigatoni in a pink vodka sauce. |
CAVATELLI
BOLOGNESE
Cavatelli with a hearty meat sauce. |
PENNE CON BROCCOLI DI RABE
Penne tossed with broccoli rabe, garlic,
extra virgin olive oil. |
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POLLO |
POLLO
RIPIENE
Boneless chicken breast, Parma Prosciutto
and fontina cheese stuffing, marsala
demiglaze. |
POLLO
SICILIANA
Boneless chicken breast, onions, roasted
peppers, hot cherry peppers, fried potatoes,
garlic & olive oil. |
POLLO
COMPAGNOLA
Marinated grilled chicken breast, zucchini,
yellow squash, potatoes, balsamic vinegar,
herbed marinade. |
POLLO
REGGIO DI CALABRIA
Egg battered boneless chicken breast,
parmigiano encrusted, lemon, white wine &
thyme. |
POLLO
LUCIA
Boneless roasted chicken breast, roasted
potatoes, onions, sweet peas, natural
reduction. |
POLLO
ALBERTO
Skillet crisped boneless chicken breast,
caramelized onions, Italian sausage, hot
cherry peppers, fried potatoes, vinegar
reduction. |
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VITELLO |
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SCALLOPPINE ALLA GIUSEPPE
Veal medallions, ground sausage, caramelized
onions, roasted red peppers, roasted
potatoes, mozzarella cheese, roasted garlic,
marsala wine sauce. |
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SCALLOPPINE DI
VITELLO SALTIMBOCA
Veal medallions, Parma Prosciutto,
mozzarella, sage, sherry demiglaze. |
SCALLOPPINE
DI VITELLO SORRENTINO
Veal medallions, grilled eggplant, Parma
Prosciutto, mozzarella, sweet peas, madeira
wine sauce. |
VITELLO
PARMIGIANA
Breaded veal cutlet pan sautéed in extra
virgi olive oil, topped with mozzarella &
pomodoro sauce. |
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VITELLO MILANESE
Breaded veal cutlet sautéed in extra virgin
olive oil over arugula, fresh roma tomato
chutney. |
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| PESCE |
SALMONE ALLA
BRACE
Grilled salmon with lemon, garlic, extra
virgin olive oil and white wine. |
TILAPIA
CALABRESE
Grilled tilapia filet, capers, Italian
olives, light pomodoro sauce, forkful of
capellini. |
FILETTO DI
SOGLIA IMBOTTITI
Filet of sole rolled and stuffed with
crabmeat & asparagus, orange saffron
reduction. |
IPPOGLOSSO
ARREGANATO
Fresh halibut pan seared, lemon, garlic,
olive oil, oregano, Italian style herbs. |
BACCALA
FRANCESE
Fresh scrod, egg battered, lemon, white
wine. |
TONNO PEPATO
Sushi grade Ahi tuna, black pepper
encrusted, crawfish risotto, roasted red
pepper coulis. |
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DOLCE |
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Please select 2 desserts
from the following list. |
TIRAMISU
Lady fingers soaked in espresso, Amaro
Averna, Kahlua, layered with marscarpone
cheese & whipped cream, dark chocolate
shavings. |
WHITE
CHOCOLATE CRÈME BRULEE
A rich, creamy white chocolate custard with
a crispy caramel coating. |
WHITE
CHOCOLATE MOUSSE
A light, fluffy mousse topped with a
raspberry puree & fresh whipped cream. |
CHEESECAKE
DEL GIORNO
New York style cheesecake, oreo cookie crust
on the bottom. |
CHOCOLATE
LAVA CAKE
Chocolate torte, gooey chocolate center,
oven warmed, French vanilla ice cream. |
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ARTURO’S APPLE
CINNAMON TART
Apples, cinnamon, caramel, white chocolate
crème brulee with a cinnamon crumb topping,
oven warmed, French vanilla ice cream. |
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ASSORTED SORBETS
Lemon, peach, orange or coconut. |
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ADDITIONAL SELECTIONS |
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The following prices are
per person. |
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ZUPPA |
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Pasta fagioli, escarole & beans, minestrone
or tortellini en brodo.
| $4.00
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INSALATA |
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Small House Mediteranean Salad
| $2.00
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Insalata Di Arugula
Arugula, pear slices, imported brie, roasted
walnuts, key lime dressing.
| $4.00
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Insalata Di Cesare
Romaine lettuce, croutons, parmigiano
cheese, classic Caesar dressing.
| $4.00
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Insalata Di Tre Scalini
Baby field greens, pignoli nuts, orange
segments, goat cheese, citrus dressing.
| $4.00
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PASTA COURSE |
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Any 1/2 order of the
above named pasta
selections.
| $5.95
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CARNE |
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Bistecca Alla Pepe Verde
Grilled New York strip, peppercorn
encrusted, brandy cream sauce.
| $9.00
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Bistecca Rustico
Grilled New York strip, garlic, extra virgin
olive oil, fresh herbs,
garlic, parmesan French fried potatoes &
creamed spinach.
| $9.00
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Costata Di Maiale Valdostana
Breaded pork chops, prosciutto and
mozzarella stuffing, finished with wild
mushrooms, roasted garlic, marsala wine
sauce.
| $9.00
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Costolette D’Agnello Alla Modena
Grilled lamb chops, figs, pignoli nuts,
balsamic vinegar, brandy reduction.
| $9.00
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CAFFE |
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Espresso
| $2.50
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Cappuccino
| $3.00
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BOTH
BANQUET MENU PRICES INCLUDE COFFEE & TEA |
SPECIAL FUNCTION CAKES MAY BE
SUBSTITUTED
FOR DESSERT COURSE |
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(Tre Scalini will work
closely with either Lucibello’s Bakery of
New Haven or
Julia,s Bakery of Orange to create the perfect cake for whatever your
needs require. |
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6% TAX AND 18% GRATUITY
AUTOMATICALLY ADDED TO ALL PARTIES! |
THE OWNER’S
AND STAFF OF TRE SCALINI WILL BE HAPPY
TO ACCOMMODATE ALL SPECIAL REQUESTS TO
ENSURE
YOUR PARTIES SUCCESS ! |
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