Reservation Admin Settings

Dessert Menu

DOLCE

TIRAMISU

Lady fingers, espresso, Kahlua, Amaro Averna, marscarpone cheese, whipped cream, chocolate shavings.

7.

WHITE CHOCOLATE CRÈME BRÛLÉE

A rich and creamy white chocolate flavored custard beneath a crispy caramel layer

7.

ARTURO’S APPLE CINNAMON TART

Sauteed apples and caramel layered with white chocolate crème brûlée, finished with a cinnamon crumb topping and served with French Vanilla ice cream

7.

NEW YORK STYLE CHEESECAKE

A creamy New York style cheesecake served atop a Oreo cookie crust.

7.

WHITE CHOCOLATE MOUSSE

A sweet fluffy white mousse served with fresh strawberries and a dollop of houseade whipped cream

7.

CHOCOLATE LAVA CAKE

A flourless chocolate torte, baked in the oven with a gooey chocolate center

7.

TARTUFO

A dark chocolate delight filled with vanilla and chocolate gelato with a cherry and hazelnut center

7.

ASSORTED SORBETS

A light ending of either lemon, peach, orange or coconut Italian sorbet served in its own fruit shell

7.

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

PALLE DI RISOTTI

Breaded parmesan risotto croquettes, light vodka sauce, truffle oil drizzle

11.

MELANZANE ROLLATINI

Egg battered eggplant, ricotta cheese stuffing, pomodoro sauce, grated parmesan cheese

11.

POLENTA CON FUNGHI

Creamy polenta, wild mushrooms & gorgonzola cheese

12.

SCAROLA SICILIANA

Sauteed escarole, black olives, capers, hot cherry peppers, garlic, extra virgin olive oil

11.

ANTIPASTI ASSORTITI

Fresh mozzarella, tomatoes, Parma prosciutto, capicola, salami, jardiniere, parmigiano cheese, olive oil, basil

15.

INSALATA DI FRUTTI DI MARE

Shrimp, clams, calamari, scallops, garlic, extra virgin olive oil, lemon

14.

VONGOLE CASINO

Littleneck clams, diced peppers, bacon, lemon, garlic butter

11.

TORTE DI GRANCHIO CON SUGO DI PANNA AL LIMONCELLO

Crab cakes, limoncello cream sauce, wilted baby greens

13.

PANE COTTO

Escarole, beans, peasant bread broiled with grated parmigiano cheese

11.

BROCCOLI DI RABE CON SALSICCIA

Broccoli rabe, sweet Italian sausage, garlic, extra virgin olive oil

13.

CALAMARETTI FRITTI

Traditional style with side of marinara or New York style tossed with hot cherry peppers and marinara sauce

12/14.

ZUPPE

PASTA E FAGIOLI

Pasta and beans

7.

SCAROLE E FAGIOLI

Escarole and beans

7.

ZUPPA DEL GIORNO

Homemade soup of the day

7.

TORTELLINI EN BRODO

Cheese tortellini in chicken broth

7.

INSALATA

INSALATA DI RUCOLA

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

8.

INSALATA DI CESARE

Romaine lettuce, garlic croutons, parmigiano cheese, classic caesar dressing

8.

INSALATA DI TRE SCALINI

Mesculin greens, pignoli nuts, mandarin orange segments, goat cheese, citrus vinaigrette

8.

BARBABIETOLE DA INSALATA ARROSTITA

Roasted beets, arugula, toasted hazelnuts, goat cheese filled ravioli, honey vinaigrette

9.

FARINACEI

PAPPARDELLE AL TELEFONO

Large egg noodles, picked lobster meat, pink vodka sauce

25.

RIGATONI CON SALSICCIA

Rigatoni pasta, Italian sausage, broccoli, cannellini beans, garlic, olive oil

22.

GNOCCHI SAPORITI

Homemade potato dumplings, pomodoro sauce, diced fresh mozzarella

19.

PAGLIA E FIENO

Egg and spinach fettuccini, pancetta, onions, sweet peas, parmesan cream sauce

21.

LINGUINI CON VONGOLE

Littleneck clams, red or white sauce served over linguini

23.

ORRICHIETTE CON BROCCOLI DI RABE E SALSICCIA

Little ear pasta, ground Italian sausage, broccoli rabe, garlic, olive oil

22.

CAVATELLI BOLOGNESE

Cavatelli pasta tossed in a hearty meat sauce

20.

PENNE AL FINLANDIA CON SCHIZZI DI POMODORO

Penne pasta tossed in a pink vodka sauce

19.

RIGATONI AL QUATTRO FORMAGGI

Rigatoni pasta, parmesan, pecorino, provolone & mozzarella cheeses, pink sauce

22.

PIATI FORTI
POLLO

PETTO DI POLLO FARCITO

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

22.

POLLO ALBERTO

Skillet crisped semi boneless chicken, Italian sausage, onions, hot cherry peppers, fried potatoes, vinegar reduction

22.

POLLO GIOVANNA

Panko encrusted rolled chicken breast, eggplant & mozzarella stuffing, pomodoro sauce, dollop of ricotta cheese

22.

POLLO ALLA BOZZI

Breaded chicken cutlets served over escarole and beans, with or without hot cherry peppers

22.

POLLO ROMANA

Breaded chicken cutlets, mozzarella cheese, spinach garlic and oil, parmesan roasted potatoes, lemon caper sauce

22.

VITELLO

VITELLO ALLA GIUSEPPE

Veal medallions, Italian sausage, onions, roasted red peppers, mozzarella cheese, roasted potatoes, marsala wine reduction

24.

VITELLO MILANESE

Breaded veal chop pounded thin served over arugula, Roma tomato chutney

28.

VITELLO FARCITO

Rolled veal stuffed with Parma prosciutto, mozzarella cheese, spinach, pignoli nuts, wild mushroom gorgonzola cheese sauce

24.

VITELLO ALL’ARTURO

Veal medallions, Parma prosciutto & mozzarella cheese, sherry reduction served over spinach fettuccini

24.

VITELLO SALTIMBOCA

Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

24.

CARNE

CARRE D’AGNELLO

Ground pistacchio encrusted New Zealand lamb rack, port wine reduction

28.

FILETTO DI MAIALE DISOSSATA

Pecan encrusted boneless pork tenderloin, portabello mushrooms, Dijon mustard marsala wine sauce

24.

COSTATA DI MAIALE CON PEPERONI

Pan seared pork chops, green and red peppers, fried potatoes, natural reduction.

24.

MAIALE OSSO BUCCO

Slow roasted pork shank, natural braising, creamy parmesan risotto

28.

BISTECCA RUSTICA

Grilled New York strip steak, garlic, olive oil, fresh herbs, creamed spinach, parmesan French fried potatoes

30.

FILETTO DI MANZO CON ARAGOSTA

Grilled filet mignon, picked lobster meat, potabello mushrooms, cognac gorgonzola cheese sauce

36.

PESCE

SALMONE ALLA BRACE

Grilled salmon, lemon, white wine, fresh herbs

25.

TILAPIA FLORENTINA

Egg battered tilapia filet, spinach garlic & oil, lemon, butter, white wine

22.

FILETTO DI SOGLIOLA RIPIENI

Filet of sole, crabmeat and asparagus stuffing, orange saffron reduction

23.

BACCALA ALL’ARREGANATA

Scrod, lemon, garlic, olive oil, white wine, Italian style bresdcrumbs

23.

DENTICE INCROSTATO CON POLENTA

Polenta encrusted red snapper, sauteed escarole, port wine reduction

26.

SPIGOLA CILENA

Pan seared Chilean sea bass, citrus reduction

30.

ZUPPA DI PESCE

Clams, mussels, scallops, shrimp, scrod, red or white sauce served over linguini

29.

Lunch Menu

Served
Monday – Friday
11:30 am – 2:30 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 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 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.

GRILLED ADDITIONS

CHICKEN BREAST 4.   ~   SHRIMP 2. ea   ~   SALMON 5.   ~   SCALLOPS 6.

FARINACCI

PAPPARDELLE AL TELEFONO

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

15.

ASTICE GAMBERO RISOTTO

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

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

Housemade potato dumplings tossed in a light pomodoro sauce with fresh mozzarella

12.

CAPELLINI DELLA MASSAIA

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

12.

BUCCATINI AMATRIGIANA

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

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.

CAVATELLI BOLOGNESE

Cavatelli tossed with a hearty bolognese style meat sauce

12.

PIATTI FORTI

POLLO

POLLO RIPIENE

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

13.

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

12.

POLLO LUCIA

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

12.

POLLO SCARPARIELLO

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

12.

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 SORRENTINO

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

14.

VITELLO ALL’ ARTURO

Medallions of veal pan sauteed, topped with Parma Prosciutto and mozzarella finished in a sherry reduction served with a forkful of spinach fettuccini

14.

CARNE

COSTOLETTE D’AGNELLO ALLA MODENA

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

14.

COSTATA DI MAIALE CON FIGA

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

14.

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

(dinner portion only)
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

16.

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

16.

PESCE

SALMONE ALLA BRACE

Grilled salmon with lemon, white wine, garlic

13.

TILAPIA CALBRESE

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

13.

SCROD MARECHIARO

Fresh scrod with littleneck 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.

ZUPPA DI PESCE

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

17.

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 risotto and roasted red pepper coulis

15.