|
|
|
ANTIPASTI |
VONGOLE ALLA
BRACE CON ERBE
Grilled little neck clams with herbs,
garlic, extra virgin olive oil, and
parmigiano |
9. |
LUMACHE AL
BOSCAIOLO
Escargot with wild mushrooms, toasted
pignoli nuts in a light pomodoro sauce |
10. |
MELANZANE
ROLLATINI
Eggplant rolled with Parma Prosciutto and
riccotta cheese finshed with a pomodoro
sauce |
9. |
POLENTA CON
MAYTAG GORGONZOLA, E FUNGHI SELVATICI
Cornmeal with maytag gorgonzola and wild
mushrooms |
9. |
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 |
10. |
INSALATA DI
FRUTTI DI MARE
Shrimp, clams, calamari, scallops, and
scungilli, dressed with olive oil, garlic,
and lemon |
11. |
ZUPPA DI
COZZE MARECHIARO
Cultivated mussels pan sauteed with a
natural reduction and a hint of pomodoro |
9. |
FIORE DI
LATTE ALLA BRACE
Fresh mozzarella, grilled, wrapped in Parma
prosciutto and escarole |
9. |
TORTINA DI
GRANCHIO ALLA TRE SCALINI
Crab cakes served with wilted baby greens in
a lemon cream sauce |
10. |
PANE COTTO
Escarole and beans sautéed with peasant
bread topped with parmigiano cheese then
broiled ‘til golden brown |
9. |
BROCCOLI DI
RABE CON SALSICCI
Broccoli rabe and Italian sausage sautéed
with garlic, olive oil |
10. |
CALAMARETTI
FRITTI CON SALSA ARRABIATA
Fried calamari served with a spicy pomodoro
sauce |
10. |
|
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 |
8. |
|
GRILLED ADDITIONS |
MARINATED CHICKEN BREAST 4.
MARINATED SHRIMP 2. Each |
MARINATED SALMON 5.
MARINATED SCALLOPS 6. |
|
|
FARINACCI |
PAPPARDELLE AL
TELEFONO
Large egg noodles tossed with lobster meat
in a light pink sauce |
14. |
GEMELLI CON
BROCCOLI DI RABE E SALSICCI
Gemelli tossed with broccoli rabe, Italian
sausage, garlic, and extra virgin olive oil |
12. |
RAVIOLI CON
GRANCHIO
Housemade ravioli, crab stuffing, served
over a shrimp bisque |
13. |
RIGATONI CON
MELANZANE, POMODORO E RICOTTA SALATA
Rigatoni with eggplant, pomodoro sauce
topped, with aged ricotta cheese |
12. |
GNOCCHI SAPORITI
Potato dumplings in a light pomodoro sauce |
12. |
CAPELLINI SANTA
MARGHERITA
Angel hair pasta tossed with fresh tomato,
asparagus, garlic, and drizzled with truffle
oil |
12. |
PENNE PUTANESCA
Penne pasta with olives, capers, anchovies,
garlic and pomodoro |
12. |
LINGUINE VONGOLE
Little neck clams over linguine served with
a white or red sauce |
13. |
RIGATONI AL
FINLANDIA CON SCHIZZO DI POMODORO
Rigatoni in a pink Finlandia vodka sauce |
12. |
FUSILLI TRE
COLORE ALLA PESTO
Three colored fusilli pasta tossed with
pesto, basil, and pine nuts |
12. |
|
PIATTI FORTI |
|
POLLO |
POLLO RIPIENE
Boneless chicken breast, prosciutto, and
fontina cheese stuffing, marsala demiglaze |
13. |
POLLO SICILIANA
Boneless chicken breast, onions, peppers,
cherry peppers, and fried potatoes |
12. |
POLLO AL
COMPAGNOLA
Grilled chicken, zucchini, yellow squash,
and potatoes in a balsamic herb marinade |
12. |
POLLO
SCARPARIELLO
Roasted chicken on the bone sautéed with
olives, capers, onions, roasted potatoes,
garlic, and olive oil |
12. |
|
Top
|
|
|
VITELLO |
SCALLOPPINE ALLA
GIUSEPPE
Veal medallions, Italian sausage, carmelized
onions, red peppers, roasted potatoes,
mozzarella, roasted garlic marsala sauce |
14. |
VITELLO MILANESE
Breaded veal cutlet, served golden brown
with arugula and a Roma tomato chutney
|
14. |
SCALLOPPINE DI
VITELLO SALTIMBOCA
Medallions of veal lightly egg-battered
topped with Parma prosciutto, and mozzarella
in a sherry demi-glaze |
14. |
SCALLOPPINE DI
VITELLO FLORENTINE
Medallions of veal lightly egg battered
served over a bed of spinach finshed in
lemon white wine reduction |
14. |
VITELLO ALLA
PIZZAIOLA
Medallions of veal pan seared with plum
tomatoes, capers, and Italian black olives |
14. |
|
CARNE |
COSTATA DI
MAIALE ALLA VALDOSTANA
Breaded pork chop stuffed with Parma
prosciutto, mozzarella, finished with wild
mushrooms in a sherry demi-glaze |
13. |
BISTECCA ALLA
PEPE VERDE
Grilled New York strip encrusted with
peppercorns and finished in a light brandy
cream sauce |
15. |
BISTECCA AGLIO
OLIO
Grilled New York strip served in garlic,
olive oil, and fresh herbs |
15. |
BISTECCA PANINI
Grilled New York strip served open faced
atop garlic focaccia and garnished with
jumbo onion rings |
15. |
|
PESCE |
SALMONE ALLA
BRACE
Grilled
salmon with lemon, white wine, garlic |
13.
|
TILAPIA CON
SALSA AL FUNGHI
Tilapia lightly egg-battered with mushrooms,
lemon, and white wine |
12.
|
GAMBERONI E
PETTINE SCAMPI
Shrimp and scallops sautéed with lemon,
garlic, and white wine over capellini |
14.
|
BACCALA
MARECHIARO
Fresh scrod with clams in a light pomodoro
sauce served over angel hair pasta |
13.
|
|
FILETTO DI
SOGLIOLA IMBOTTITI
Fresh sole rolled and stuffed with crabmeat
and asparagus finished with an orange
saffron reduction |
13. |
IPPOGLOSSO
ARREGANATO
Pan seared halibut finished with lemon,
garlic, olive oil, white wine and seasoned
Italian style bread crumbs |
13.
|
TONNO PEPATO
Ahi tuna, black pepper encrusted and served
with a crawfish rissotto and roasted red
pepper coulis |
15.
|
|
Top
|
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|
