Dinner Menu

Served
Monday - Thursday: 5:00 pm - 9:00 pm
Friday & Saturday: 5:00 pm - 10:00 pm
Sunday: 4:00 pm - 8:00 pm

ANTIPASTI

RISOTTO CON PARMESAN E FUNGHI

Creamy parmesan infused risotto and pan seared shitaki mushrooms served with frizzled leeks

11.

MELANZANE ROLLATINI

Eggplant lightly egg battered rolled with Parma Prosciutto and ricotta, topped with a rich pomodoro sauce

10.

GAMBERONI ALLA BRACE CON SALSA DI FRANCESCA

Grilled shrimp served with pecans in a sherry cream sauce

11.

ANTIPASTI ASSORTITTI

Fresh mozzarella, Parma Prosciutto, tomato, jardeniere, wedges of parmigiano cheese, and extra virgin olive oil

12.

INSALATA DI FRUTTI DI MARE

Shrimp, clams, calamari, scallops, and scungilli, dressed with olive oil, garlic, and lemon

12.

FIORE DI LATTE ALLA BRACE

Fresh mozzarella, grilled, wrapped in Parma Prosciutto and escarole finished with balsamic vinegar

10.

TORTINA DI GRANCHIO ALLA TRE SCALINI

Crab cakes served with wilted baby greens in a lemon cream sauce

11.

PANE COTTO

Escarole and beans sautéed with peasant bread topped with parmigiano cheese then broiled 'til golden brown

10.

BROCCOLI DI RABE CON SALSICCIA

Broccoli rabe and Italian sausage sautéed with garlic, olive oil

11.

CALAMARETTI FRITTI CON SALSA ARRABIATA

Fried calamari served with either a spicy pomodoro sauce or New York Style with cherry peppers tossed with pomodoro

11.

ZUPPE

PASTA E FAGIOLI

Homemade pasta and beans

7.

SCAROLE E FAGIOLI

Hearty escarole and beans

7.

TORTELLINI EN BRODO

Cheese tortellini in broth

7.

PASTA E FAGIOLI

Hearty assortment of fresh vegetables simmered in a tomato based soup

7.

INSALATA

INSALATA DI ARUGULA

Arugula salad, pear slices, imported Brie, honey roasted walnuts, Key Lime vinaigrette

9.

INSALATA DI CESARE

Romaine lettuce tossed with homemade croutons, Parmigiano, and finished in a classic ceasar dressing

8.

INSALATA DI TRE SCALINI

Mesculin salad with pignoli nuts, fresh orange segments, and goat cheese tossed with a citrus vinaigrette

9.

INSALATA DI TRE SCALINI

Hazelnut encrusted goat cheese served warm atop caramelized onions and baby field greens

9.

FARINACCI

PAPPARDELLE AL TELEFONO

Large egg noodles tossed with lobster meat in a light pink sauce

24.

ASTICE GAMBERO RISOTTO

Crawfish sauteed with red bell peppers and onions finished with sherry and a touch of cream

21.

RAVIOLI CON GRANCHIO

Housemade ravioli, crab stuffing, served over a shrimp bisque

22.

RIGATONI CON MELANZANE, POMODORI E RICOTTA SALATA

Rigatoni with eggplant, pomodoro sauce, topped with aged ricotta cheese

19.

GNOCCHI SAPORITI

Housemade potato dumplings in a light pomodoro sauce with fresh mozzarella

19.

CAPELLINI DELLA MASSAIA

Angel hair pasta tossed with cherry peppers, capers, mushrooms, onions, and olives, served in a pomodoro sauce

9.

BUCCATINI AMATRIGIANA

Thick spaghetti finished with a Pancetta and chopped onions in a plum tomato sauce

21.

LINGUINE VONGOLE

Little neck clams over linguine served with a white or red sauce

22.

RIGATONI AL FINLANDIA CON SCHIZZO DI POMODORO

Rigatoni in a pink Finlandia vodka sauce

19.

CAVATELLI BOLOGNESE

Cavatelli tossed with a hearty bolognese style meat sauce

20.

PIATI FORTI
POLLO

POLLO RIPIENE

Boneless chicken breast, prosciutto, and fontina cheese stuffing, marsala demiglaze

22.

POLLO ALBERTO

Skillet crisped semi boneless chicken served with caramelized onions, sausage, cherry peppers, and fried potatoes served in an old style garlic vinegar reduction

21.

POLLO LUCIA

Roasted chicken on the bone with roasted potatoes, onions, and sweet peas finished in a natural reduction

20.

POLLO SCARPARIELLO

Roasted chicken on the bone sautéed with olives, capers, onions, roasted potatoes, garlic, and olive oil

20.

VITELLO

SCALLOPPINE ALLA GIUSEPPE

Veal medallions, Italian sausage, carmelized onions, red peppers, roasted potatoes, mozzarella, roasted garlic Marsala sauce

24.

VITELLO MILANESE

Breaded veal cutlet, served golden brown with arugula and a Roma tomato chutney

23.

SCALLOPPINE DI VITELLO SALTIMBOCA

Medallions of veal lightly egg-battered topped with Parma Prosciutto, and mozzarella in a sherry demi-glaze

23.

SCALLOPPINE DI VITELLO SORRENTINO

Medallions of veal pan sauteed and topped with eggplant, Parma Prosciutto and mozzarella and finished with a madeira reduction with peas

23.

VITELLO ALL' ARTURO

Medallions of veal pan sauteed, topped with Parma Proscuitto and Mozzarella finished in a sherry reduction served with a forkful of spinach angel hair

23.

CARNE

COSTOLETTE D'AGNELLO ALLA MODENA

Grilled lamb chops with figs, toasted pignoli nuts, balsamic vinegar, in a brandy reduction

23.

COSTATA DI MAIALE CON FIGA

Boneless pork tenderloin peppercorn, encrusted finished, with figs, sundried tomatoes in a port wine demi-glaze

23.

COSTATA DI MAIALE ALLA VALDOSTANA

Breaded pork chop stuffed with Parma Prosciutto and mozzarella, finished with a wild mushroom sherry demi-glaze

13.

VITELLO OSSO BUCO

Slow roasted veal shank finished with a natural braising demi-glaze and finished with Parmesan risotto

29.

BISTECCA ALLA PEPE VERDE

Grilled New York strip encrusted with peppercorns and finished in a light brandy cream sauce

M/P

BISTECCA RUSTICO

Grilled New York strip served in garlic, olive oil, and fresh herbs and served with rustic garlic and parmesan fried potatoes and creamed spinach

M/P

PESCE

SALMONE ALLA BRACE

Grilled salmon with lemon, white wine, garlic

24.

TILAPIA ALLA CALABRESE

Grilled tilapia finished in a light pomodoro sauce with olives and capers served over a forkful of cappellini

22.

SCROD MARECHIARO

Fresh scrod with littleneck clams in a light pomodoro sauce served over angel hair pasta

22.

FILETTO DI SOGLIOLA IMBOTTITI

Fresh sole rolled and stuffed with crabmeat and asparagus finished with an orange saffron reduction

22.

ZUPPA DI PESCE

Clams, mussels, scallops, scungilli, calamari, shrimp and tilapia, red or white sauce over linguini

27.

IPPOGLOSSO ARREGANATO

Pan seared halibut finished with lemon, garlic, olive oil, white wine and seasoned Italian style bread crumbs

23.

TONNO PEPATO

Ahi tuna, black pepper encrusted and served with a crawfish risotto and roasted red pepper coulis

25.