|
|
|
ANTIPASTI |
ZUPPA DI VONGOLE
Little
neck clams steamed with olive oil, garlic,
white wine and fresh herbs |
11. |
MELANZANE
ROLLATINI
Eggplant lightly battered rolled with Parma Prosciutto and
riccotta, 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 SALSICCI
Broccoli rabe and Italian sausage sautéed
with garlic, olive oil |
11. |
CALAMARETTI
FRITTI CON SALSA ARRABIATA
Fried calamari served with a spicy pomodoro
sauce |
11. |
|
ZUPPE |
PASTA E FAGIOLI
Homemade pasta and beans |
6. |
SCAROLE E
FAGIOLI
Hearty escarole and beans |
6. |
ZUPPA DEL GIORNO
Homemade soup of the day |
6. |
|
Top
|
|
|
INSALATA |
INSALATA DI
ARUGULA
Arugula salad, pear slices, imported Brie,
honey roasted walnuts, Key Lime vinaigrette |
8. |
INSALATA DI
CESARE
Caesar salad |
7. |
INSALATA DI TRE
SCALINI
Mesculin salad with pignoli nuts, fresh
orange segments, and goat cheese tossed with
a citrus vinaigrette |
9. |
|
FARINACCI |
PAPPARDELLE AL
TELEFONO
Large egg noodles tossed with lobster meat
in a light pink sauce |
24. |
GEMELLI CON
BROCCOLI DI RABE E SALSICCIA
Gemelli tossed with broccoli rabe, Italian
sausage, garlic, and extra virgin olive oil |
19. |
RAVIOLI CON
GRANCHIO
Housemade ravioli, crab stuffing, served
over a shrimp bisque |
21. |
RIGATONI CON
MELANZANE, POMODORI E RICOTTA SALATA
Rigatoni with eggplant, pomodoro sauce,
topped with aged ricotta cheese |
18. |
GNOCCHI SAPORITI
Potato dumplings in a light pomodoro sauce
with mozzarella |
18. |
CAPELLINI SANTA
MARGHERITA
Angel
hair pasta tossed with fresh tomato,
asparagus, garlic, and drizzled with truffle
oil |
18. |
BUCCATINI
MATRIGIANA
Thick
spaghetti finished with a smokey Italian
bacon and chopped onions in a plum tomato
sauce |
20. |
LINGUINE VONGOLE
Little neck clams over linguine served with
a white or red sauce |
21. |
RIGATONI AL
FINLANDIA CON SCHIZZO DI POMODORO
Rigatoni in a pink Finlandia vodka sauce |
18. |
VEGETALE LASAGNA
Fresh
pasta sheets layered with sauteed carrots,
onions, peas, yellow squash and zucchini
topped with mozzarella and pomodoro |
18. |
|
Top |
|
|
PIATI FORTI |
|
POLLO |
POLLO RIPIENE
Boneless chicken breast, prosciutto, and
fontina cheese stuffing, marsala demiglaze |
20. |
POLLO SICILIANA
Boneless chicken breast, onions, peppers,
cherry peppers, and fried potatoes |
19. |
POLLO LUCIA
Roasted
chicken on the bone with roasted potatoes,
onions, and sweet peas finished in a natural
reduction |
19. |
POLLO
SCARPARIELLO
Roasted chicken
on the bone sautéed with
olives, capers, onions, roasted potatoes,
garlic, and oil |
19. |
|
VITELLO |
SCALLOPPINE ALLA
GIUSEPPE
Veal medallions, Italian sausage, carmelized
onions, red peppers, roasted potatoes,
mozzarella, roasted garlic Marsala sauce |
22. |
VITELLO MILANESE
Breaded veal cutlet, served golden brown
with arugula and a Roma tomato chutney |
21. |
SCALLOPPINE DI
VITELLO SALTIMBOCA
Medallions of veal lightly egg-battered
topped with Parma prosciutto, and mozzarella
in a sherry demi-glaze |
22. |
SCALLOPPINE DI
VITELLO FLORENTINE
Medallions of veal lightly egg battered
served over a bed of spinach finished in
lemon white wine reduction |
21. |
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 |
21. |
| |
|
|
Top |
|
|
CARNE |
COSTOLETTE
D’AGNELLO ALLA MODENA
Grilled lamb chops with figs, toasted
pignoli nuts, balsamic vinegar, in a brandy
reduction |
23. |
COSTATA DI
MAIALE E SOLSICCIA CON FIGA
Boneless pork tenderloin peppercorn,
encrusted finished, with figs, sundried
tomatoes in a port wine demi-glaze |
23. |
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 AGLIO
OLIO
Grilled New York strip served in garlic
olive oil, and fresh herbs |
M/P |
|
PESCE |
SALMONE ALLA
BRACE
Grilled salmon with lemon, white wine,
garlic |
22. |
TILAPIA ALLA
CALABRESE
Grilled tilapia finished in a light pomodoro
sauce with olives and capers |
20. |
SCROD
MARECHIARO
Fresh scrod with littleneck clams in a light pomodoro
sauce served over angel hair pasta |
21. |
FILETTO DI
SOGLIOLA IMBOTTITI
Fresh sole rolled and stuffed with crabmeat
and asparagus finished
with an orange
saffron reduction |
21. |
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. |
|
Top
|
|
|
