Antipasti
Board of cured meats and cheeses “for two” | 24 “for one” | 15
Roasted watermelon with goat cheese, crispy speck and fig balsamic glaze | 14
Chicken wings agrodolce, calabrian chile, warm fonduta | 14
Summer beet carpaccio with bufala mozzarella, arugula and saba | 16
Arancini alla piccata, pancetta & cherry pepper salsetta & pecorino cheese | 14
Mussels and clams, spicy 'nduja sausage, fennel, preserved orange, grilled ciabatta | 14
Nonna’s meatballs, veal and pork, blistered tomatoes and basil oil | 13
Grilled octopus with cauliflower puree, Meyer lemon vinaigrette, cilantro & guanciale | 15
Burrata with roasted eggplant, herb vinaigrette, Sicilian pine nuts and vin cotto | 16
Maryland crabcake with zucchini and avocado slaw, siracha aioli and micro greens | 16
Sicilian style tuna crudo, garlic-herb drizzle, lemon and arugula | 15
Roasted tomato soup, prosciutto chip, grilled scamorza crostini and oregano oil | 10
Insalate
Insalata di farro, cauliflower, prosciutto, aged balsamic reduction | 12
Roasted beets, orange, spiced smoked almonds, ricotta salata & citrus vinaigrette | 12
Wedge Caesar, everything bagel 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
Pasta
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts | 23
Bucatini carbonara with smoked pork belly, cracked egg & spring peas | 23
Ricotta cavatelli, pork sugo, zucchini, walnut gremolata and pecorino | 24
Tagliarini with shrimp, clams, chorizo, vinegar peppers, & broccoli rabe | 26
Tagliatelle nero, saffron crema, mussels and preserved lemon | 24
Veal ravioli “saltimbocca”, crispy sage, pancetta breadcrumbs and grana padana | 24
Spinach gnocchetti with speck, peas, gorgonzola and radicchio | 23
Pappardelle Bolognese, sugo di ragu and Grana Padana | 24
Secondi
Atlantic salmon, artichoke & spring onion quinoa, crispy leeks, pomegranate-avocado salsetta | 28
Braised duck leg, fig and port reduction, roasted polenta and cipollini | 27
Grilled skirt steak with salsa verde & tomato, red onion and cucumber insalata | 30
Citrus and chile braised short ribs with roasted carrots and asiago mash | 29
Veal osso buco, pine nut gremolata, spring vegetable and rosemary farrotto | 32
Double-cut pork chop, vinegar & peppers, grilled asparagus and rosemary potatoes | 32
Coriander scallops, spring pea & tarragon puree, pistachio gremolata & snowpea panzanella | 37
Parmesano encrusted chicken breast, Trebbiano wine sauce and charred lemon gnocchi | 25
Chamomile crusted tuna, spicy mango-papaya salsetta, limoncello risotto | 32
Antipasti
Nonna’s meatballs, veal and pork, blistered tomatoes and basil oil | 13
Grilled octopus with cauliflower puree, Meyer lemon vinaigrette, cilantro & guanciale | 14
Burrata with roasted eggplant, herb vinaigrette, Sicilian pine nuts and vin cotto | 15
Maryland crabcake with zucchini and avocado slaw, siracha aioli and micro greens | 14
Sicilian style tuna crudo, garlic-herb drizzle, lemon and arugula | 15
Roasted tomato soup, prosciutto chip, grilled scamorza crostini and oregano oil | 10
Summer beet carpaccio with bufala mozzarella, arugula and saba | 15
Arancini alla piccata, pancetta & cherry pepper salsetta & pecorino cheese | 13
Mussels and clams, spicy 'nduja sausage, fennel, preserved orange, grilled ciabatta | 13
Insalate
Insalata mista, house prosecco vinaigrette, grilled shrimp or chicken | 14
Scalini Cobb Salad | 16
Wedge Caesar, everything bagel croutons, pancetta, cherry tomatoes & gorgonzola | 10
Insalata di farro, crispy cauliflower, prosciutto, aged balsamic reduction | 12
Radicchio, arugula. endive, pears, truffle-balsamic, provolone piccante, grilled shrimp | 16
Roasted beets, orange, spice smoked almonds, ricotta salata & citrus vinaigrette | 12
Spring grilled peach salad, pickled shallots, candied pistachios bacon vinaigrette | 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
Secondi
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts | 22
Bucatini carbonara with smoked pork belly, cracked egg & spring peas | 21
Ricotta cavatelli, pork sugo, zucchini, walnut gremolata and pecorino | 21
Tagliarini with shrimp, clams, chorizo, vinegar peppers, & broccoli rabe | 25
Atlantic salmon, artichoke & spring onion quinoa, leeks, pomegranate-avocado salsetta | 24
Coriander scallops, spring pea & tarragon puree, pistachio gremolata & panzanella | 34
Scalini burger, lettuce and tomatoes and hand cut steak fries | 11
Parmesano encrusted chicken breast, Trebbiano wine sauce and charred lemon gnocchi | 23
Citrus and chile braised short ribs with roasted carrots and asiago mash | 28
BRUNCH
Complementary start of:
Bloody Mary, glass of Prosecco spritz, or juice.
First Plate, choice of:
Chefs Frittata with mushrooms, onions, tomatoes, and fresh mozzarella - home fries
Smoked salmon Benedict and chipotle hollandaise, home fries and avocado
Stuffed crepes with Nutella, banana and side of sausage
Challah bread French Toast with Vermont maple syrup, berries and sausage
Poached eggs over whipped ricotta, Nonna’s meatballs and spicy pomodoro
Pizzetta Margherita, basilico, and pomodoro
Eggplant Parmigiana
Insalata mista with breaded Gulf shrimp
Scalini Wedge salad with fried calamari
$6.00 extra
Atlantic salmon, artichoke & spring onion quinoa, pomegranate salsetta
$6.00 extra
$10.00 extra
Grilled skirt steak, salsa verde & tomato, red onion and cucumber insalata
$10.00 extra
Bucatini carbonara with smoked pork belly, cracked egg & spring peas
Tagliarini with shrimp, clams, chorizo, vinegar peppers, & broccoli rabe
Agnollotti “cacio e pere” with Bosc pear, mascarpone and candied walnuts
Parmesano encrusted chicken breast, Trebbiano wine sauce and charred lemon gnocchi
Scalini house burger with field greens, red onion, tomatoes, and steak fries
$26.95 per adult | $15.95 per child
Gluten-free pasta available upon request / for food allergies please speak to your server