Antipasti
Board of cured meats and cheeses “for two” | 24 “for one” | 15
Roasted watermelon with goat cheese, crispy speck and fig balsamic glaze | 13
Carrot sformato, parmesan crema, chopped walnuts & aged balsamic reduction | 11
Spiedini alla Romana with mozzarella, crispy prosciutto and anchovy-caper gravy | 14
Roasted fresh figs stuffed with gorgonzola, prosciutto di Parma and mosto di Trebbiano | 16
Arancini alla piccata, pancetta & cherry pepper salsetta & pecorino cheese | 14
Mussels and clams, spicy 'nduja sausage, fennel, preserved orange, grilled bread | 14
Eggplant meatballs, provolone stuffed with pomodoro and basil sugo | 13
Grilled octopus with cauliflower puree, Meyer lemon vinaigrette, cilantro & guanciale | 15
Burrata over roasted beets with pomegranate, walnuts and saba drizzle | 16
Maryland crabcake with zucchini and avocado slaw, siracha aioli and micro greens | 17
Beef carpaccio, roasted red peppers, arugula, Grana Padana & red onion jam | 15
Insalate
Insalata di farro, fried cauliflower, prosciutto, aged balsamic reduction | 12
Beet and avocado insalata, cippollini and Dijon dressing | 12
Wedge Caesar with ciabatta croutons, crispy pancetta, cherry tomatoes and gorgonzola | 11
Insalata mista, Scalini prosecco vinaigrette | 9
Radicchio, arugula and endive, pears, truffle-balsamic and provolone piccante | 13
Marinated watermelon and cucumber salad, fresh mint and strawberry vinaigrette | 12
Pasta
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts | 23
Bucatini carbonara with smoked pork belly, cracked egg & spring peas | 23
Tortelli stuffed with cauliflower and crab, parmesan broth and lemon oil | 24
Tagliarini with shrimp, clams, chorizo, vinegar peppers, & broccoli rabe | 26
Sicilian spaghetti with wild fennel, toasted crumbs, currants, pine nuts, sardines and saffron | 24
Veal scarpariello stuffed ravioli, ndjuda’ breadcrumbs and Trebbiano glaze | 24
Lobster and fava gnocchi, lemon beurre blanc, pancetta & chive oil | 26
Pappardelle Bolognese, sugo di ragu and Grana Padana | 24
Secondi
Atlantic salmon, artichoke & spring onion quinoa, crispy leeks, pomegranate-avocado salsetta | 28
Roasted duck breast, caramelized peaches and vin santo, cauliflower and hazelnuts | 29
Grilled skirt steak with salsa verde & tomato, red onion and cucumber insalata | 30
Citrus and chile braised short ribs with roasted cipollini and asiago mash | 29
Veal osso buco, pine nut gremolata, spring vegetable and rosemary farrotto | 34
Braised lamb shank, lemon zest, charred tomato and saffron fregola & baby carrots | 34
Coriander scallops, spring pea & tarragon puree, pistachio gremolata & snowpea panzanella | 37
Parmesano encrusted chicken breast, Trebbiano wine sauce and Meyer lemon gnocchi | 25
Chamomile crusted tuna, spicy mango-papaya salsetta over limoncello risotto | 30
Antipasti
Arancini alla piccata, pancetta & cherry pepper salsetta & pecorino cheese | 12
Mussels and clams, spicy 'nduja sausage, fennel, preserved orange, grilled bread | 13
Eggplant meatballs, provolone stuffed with pomodoro and basil sugo | 12
Grilled octopus , cauliflower puree, Meyer lemon vinaigrette, cilantro & guanciale | 13
Burrata over roasted beets with pomegranate, walnuts and saba drizzle | 14
Maryland crabcake with zucchini and avocado slaw, siracha aioli and micro greens | 14
Beef carpaccio, roasted red peppers, arugula, Grana Padana & red onion jam | 14
Roasted fresh figs stuffed with gorgonzola, prosciutto di Parma and mosto di Trebbiano | 14
Insalate
Insalata di farro, fried cauliflower, prosciutto, aged balsamic reduction | 11
Insalata mista, house prosecco vinaigrette, grilled shrimp or chicken | 14
Beet and avocado insalata, cippolini and Dijon dressing | 12
Scalini Wedge Caesar w/ ciabatta croutons, pancetta and fried calamari | 14
Scalini Cobb Salad | 14
Radicchio, arugula and endive, pears, truffle-balsamic and provolone picante | 11
Panini
Vegetariano, seasonal grilled vegetables and goat cheese | 10
Duomo, grilled chicken, arugula, pecorino cheese | 12
Toscano, prosciutto, fresh mozzarella, roasted red pepper coulis | 12
Focaccia bread, grilled eggplant, tomato, mozzarella, basil and olive oil | 12
Ciabatta, grilled skirt steak, provolone picante, onions and balsamic-shallot dressing | 16
Secondi
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts | 21
Bucatini carbonara with smoked pork belly, cracked egg & spring peas | 19
Tagliarini with shrimp, clams, chorizo, vinegar peppers, & broccoli rabe | 24
Sicilian spaghetti, wild fennel, toasted crumbs, currants, pine nuts, sardines and saffron | 24
Atlantic salmon, artichoke & spring onion quinoa, pomegranate-avocado salsetta | 25
Roasted duck breast, caramelized peaches and vin santo & cauliflower puree | 29
Pollo parmesano encrusted, Trebbiano sauce with crispy lemon gnocchi | 24
Scalini burger, lettuce and tomatoes and hand cut steak fries | 11
Citrus and chile braised short ribs with roasted cipollini and asiago mash | 27
Chamomile crusted tuna, spicy mango-papaya salsetta over limoncello risotto | 29
BRUNCH
Complementary start of:
Bloody Mary, glass of Prosecco spritz, or juice.
First Plate, choice of:
Insalata mista with Scalini vinaigrette
Bowl of fresh mixed fruits
Soup of the day
Second Plate, choice of:
Chefs Frittata with mushrooms, onions, tomatoes, and fresh mozzarella - home fries
Eggs Benedict served over crispy prosciutto with home fries and sauteed spinach
Home made Belgian waffles with fresh mixed berries - sausage
Stuffed Challah bread French Toast with Vermont maple syrup – side of sausage
Poached eggs over whipped ricotta, lamb meatballs and spicy romesco
Pizzetta Margherita, basilico, and pomodoro
Scalini Cobb salad
Insalata mista with breaded Gulf shrimp
Scalini Wedge Caesar salad with fried calamari
$6 extra
Atlantic salmon, artichoke quinoa, leeks, pomegranate-avocado salsetta
$6 extra
$10 extra
Grilled skirt steak, salsa verde & tomato, onion and cucumber insalata
$10 extra
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts
Bucatini carbonara with smoked pork belly, cracked egg & peas
Pappardelle Bolognese, sugo di ragu' and Grana Padana
Parmesano encrusted chicken breast, Trebbiano wine sauce and Meyer lemon gnocchi
Scalini house burger with field greens, red onion, tomatoes, and steak fries
$24.95 per adult | $14.95 per child
Gluten-free pasta available upon request / for food allergies please speak to your server