Antipasti
Grilled rock shrimp over cauliflower puree, chorizo vinaigrette | 16
Spicy lamb meatballs, pumpkin seed romesco, pecorino shavings | 15
Board of cured meats and cheeses “for two” | 25 “for one” | 16
Grilled vegetable napoleon, bufala mozzarella, pine nut pesto and saba drizzle | 15
Artichoke soup with crispy prosciutto and parmigiano fritters | 10
Clam toast on grilled ciabatta with littleneck clams, njuda’, fennel and saffron | 15
Crab arancini, saffron risotto, Old Bay aioli and micro greens | 16
Prime sirloin carpaccio, black truffle aioli, toasted ciabatta and parmesan | 17
Roasted acorn squash, burrata, toasted pumpkin seeds, fried sage, reduced sherry | 15
Grilled polenta cakes, braised lamb sugo, mint salsa verde and ricotta salata | 14
Grilled octopus, marble potatoes, pickled onion, rosemary chimmichurri | 15
Insalate
Fall harvest farro insalata, mesclun, butternut squash, pecans, pumpkin seeds | 12
Insalata mista, Scalini prosecco vinaigrette | 8
Scalini Wedge, iceberg, garlic croutons, gorgonzola, crispy prosciutto and cherry tomatoes | 12
Radicchio, arugula and endive, apple & grilled figs, truffle balsamic | 14
Roasted beets salad with cipollini, candied pecans, goat cheese and fig-balsamic reduction | 12
Roasted tomato and burrata salad, basil oil, roasted red pepper coulis | 13
Pasta
Tortelli with butternut squash, brown butter & sage, crumbled biscotti and grana padana | 24
Sweet potato gnocchi, cavolo nero, sage, candied walnuts & balsamic | 23
Spaghetti carbonara with smoked pork belly, cracked egg, onions & peas | 23
Fettuccine with clams and shrimp, Riesling, pickled fennel, green garlic and chorizo | 26
Cannelloni stuffed with pork and veal, nutmeg and cognac-tomato sauce | 24
Pappardelle with bolognese ragu | 25
Bucatini with smoked tomato Amatriciana, pecorino | 24
Paccheri with spicy octopus sugo, finocchiona, saffron and olive breadcrumbs | 26
Veal scarpariello ravioli, cherry pepper salsetta, ‘njuda crumbs and Trebbiano glaze | 25
Secondi
Roasted Scottish salmon, stewed Umbrian lentils and salsa di funghi misti | 29
Braised duck leg, cherry and sage reduction, scallion mash & haricot verts | 29
Meatloaf Tuscan style, garlic mash and sauteed swiss chard | 28
Cocoa-rubbed short ribs with celery root puree and roasted baby carrots | 29
Double-cut pork chop with vinegar & peppers, parmesano polenta and roasted cipollini | 32
Seared dry scallops, sweet potatoes, orange, bourbon, fennel salad, cardamon reduction | 38
Chicken rollatini stuffed with porcini, fontina, pancetta with spaghetti cacio e pepe | 26
Grilled NY Strip, green peppercorn sauce, parsnip puree and sauteed kale | 38
Seared orata, hazelnut gremolata, fall panzanella & grilled asparagus | 29
Antipasti
Roasted acorn squash, burrata, toasted pumpkin seeds, fried sage, reduced sherry | 14
Grilled polenta cakes, braised lamb sugo, mint salsa verde and ricotta salata | 13
Grilled octopus, marble potatoes, pickled onion, rosemary chimmichurri | 14
Crab arancini, saffron risotto, Old Bay aioli and micro greens | 15
Grilled rock shrimp over cauliflower puree, chorizo vinaigrette | 15
Spicy lamb meatballs, pumpkin seed romesco, pecorino shavings | 15
Board of cured meats and cheeses “for two” | 25 “for one” | 16
Grilled vegetable napoleon, bufala mozzarella, pine nut pesto and saba drizzle | 14
Artichoke soup with crispy prosciutto and parmigiano fritters | 10
Insalate
Insalata mista, house prosecco vinaigrette, grilled shrimp or chicken | 14
Scalini Cobb Salad | 16
Scalini Wedge, garlic croutons, gorgonzola, crispy prosciutto and cherry tomatoes | 11
Radicchio, arugula and endive, apple & grilled figs, truffle balsamic, grilled shrimp | 17
Roasted beets salad, cipollini, candied pecans, goat cheese and fig-balsamic reduction | 12
Roasted tomato and burrata salad, basil oil, roasted red pepper coulis | 12
Fall harvest farro insalata, mesclun, butternut squash, pecans, pumpkin seeds | 12
Panini
Vegetariano, seasonal grilled vegetables and goat cheese | 11
Duomo, grilled chicken, arugula, pecorino cheese | 13
Toscano, prosciutto, fresh mozzarella, roasted red pepper coulis | 13
Focaccia bread, grilled eggplant, tomato, mozzarella, basil and olive oil | 12
Secondi
Tortelli with butternut squash, brown butter & sage, crumbled biscotti and grana padana | 22
Sweet potato gnocchi, cavolo nero, sage, candied walnuts & balsamic | 22
Spaghetti carbonara with smoked pork belly, cracked egg, onions & peas | 22
Fettuccine with clams and shrimp, Riesling, pickled fennel, green garlic and chorizo | 25
Roasted Scottish salmon, stewed Umbrian lentils and salsa di funghi misti | 28
Seared dry scallops, sweet potatoes, orange, bourbon, fennel salad, cardamon reduction | 37
Seared orata, hazelnut gremolata, fall panzanella & grilled asparagus | 27
Chicken rollatini stuffed with porcini, fontina, pancetta with spaghetti cacio e pepe | 24
Cocoa-rubbed short ribs with celery root puree and roasted baby carrots | 28
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, side of 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, lamb meatballs and pumpkin seed romesco
Pizzetta Margherita, basilico, and pomodoro
Eggplant Parmigiana
Insalata mista with breaded Gulf shrimp
Scalini Wedge salad with fried calamari
$8.00 extra
Roasted Scottish salmon, stewed Umbrian lentils and salsa di funghi misti,
$8.00 extra
$12.00 extra
Grilled NY Strip, green peppercorn sauce, parsnip puree and sauteed kale,
$12.00 extra
Spaghetti carbonara with smoked pork belly, cracked egg & spring peas
Fettuccine with clams and shrimp, Riesling, pickled fennel, green garlic and chorizo
Tortelli with butternut squash, brown butter & sage, crumbled biscotti and grana padana
Chicken rollatini stuffed with porcini, fontina, pancetta with spaghetti cacio e pepe
Meatloaf Tuscan style, garlic mash and sauteed swiss chard
$26.95 per adult | $15.95 per child
Gluten-free pasta available upon request / for food allergies please speak to your server