Antipasti
Burrata in carrozza, arrabbiata, basil pesto, grana padana & saba | 20
Steamed clams with spicy nduja’, Sambuca, fennel and preserved orange | 19
Board of cured meats and cheeses “for two” | 26 “for one” | 17
Spicy lamb meatballs, pumpkin seed romesco, pecorino shavings | 19
Artichoke soup with crispy prosciutto and parmigiano fritters | 15
Grilled rock shrimp, cannellini-rosemary puree, chorizo vinaigrette and paprika oil | 19
Cacio e pepe arancini, pecorino fonduta & cracked pepper | 16
Grilled octopus, marinated borlotti insalata, pickled red onion & oregano salsa verde | 19
Butternut squash sformato souffle’, parmesan crema and hazelnuts | 18
Maryland crabcake with fennel-apple slaw, roasted garlic aioli and chive oil | 20
Insalate
Fall harvest farro salad, butternut squash, pumpkin seeds, walnuts, aged balsamic | 14
Baby beets, field mushrooms, crispy prosciutto, goat cheese and sherry vinaigrette |14
Arugula salad with braised fennel, pears and gorgonzola dolce, white balsamic | 14
Insalata mista, Scalini prosecco vinaigrette | 10
Scalini wedge salad, croutons, pomodorini, gorgonzola and pancetta | 15
Osteria trecolore, apple, roasted pinenuts and truffle-balsamic and provolone picante | 15
Pasta
Rigatoni mezze carbonara with cracked egg, guanciale and pecorino | 29
Cavatelli, shrimp, lobster, Calabrian chile, ‘nduja, arugula, Reisling, pickled leeks | 38
Pumpkin tortelli, brown butter & sage, and amaretti crumbs | 30
Spaghetti Siciliana,wild fennel sardines, toasted crumbs, currants and pine nuts | 32
Bucatini all’Amatriciana, smoked pancetta, onions and pomodoro | 29
Pappardelle with braised pork shoulder sugo | 32
Short rib ravioli with cognac sauce, crispy onions and horseradish gremolata | 33
Secondi
Seared dry scallops, sweet potato, orange-bourbon-fennel salad, cardamom reduction |45
Pan-seared branzino, oregano puree, potato-onion-string bean insalata | 36
Veal osso buco, pine nut gremolata with fall vegetable & rosemary farrotto | 38
Aged NY Strip with herb compound butter, garlic whipped potato, wild mushrooms | 48
Pollo ripieno con fontina, speck, spinach, wild mushroom sauce w/ pasta alla gricia | 34
Roasted duck leg, cherry & sage reduction, roasted polenta and cipollini | 39
Nutella braised short rib, roasted baby carrots & asiago mash | 40
Maple-mustard salmon, radish-granny smith salad, string beans and roasted potatoes | 33
Double center cut pork chop vinegar & peppers with apple-rosemary risotto | 39
Antipasti
Burrata in carrozza, arrabbiata, basil pesto, grana padana & saba | 20
Grilled rock shrimp, cannellini-rosemary puree, chorizo vinaigrette and paprika oil | 19
Spicy lamb meatballs, pumpkin seed romesco, pecorino shavings | 18
Steamed clams with spicy nduja’, Sambuca, fennel and preserved orange | 19
Grilled octopus, marinated borlotti insalata, pickled red onion & oregano salsa verde | 18
Board of cured meats and cheeses “for two” | 26 “for one” | 17
Cacio e pepe arancini, pecorino fonduta & cracked pepper | 15
Insalate
Insalata mista, house prosecco-balsamic vinaigrette | 10
Baby beets, field mushrooms, crispy prosciutto, goat cheese and sherry vinaigrette | 14
Fall harvest farro salad, butternut squash, pumpkin seeds, walnuts, lemon dressing | 14
Scalini wedge salad, croutons, pomodorini, gorgonzola and pancetta | 14
Osteria trecolore, apple, roasted pinenuts and truffle-balsamic and provolone picante | 14
Quinoa & snowpea insalata, pomegranate, apple, marcona almond & prosecco dressing | 14
Panini
Vegetariano, seasonal grilled vegetables, basil pesto & goat cheese | 14
Duomo, grilled chicken, arugula, sun dried tomato, pecorino cheese | 15
Toscano, prosciutto, fresh mozzarella, roasted red pepper coulis, house vinaigrette | 15
Focaccia, grilled eggplant, tomato, mozzarella, basil oil | 14
Milanese, crispy chicken, peperoncino, fennel slaw, prosciutto, provolone | 16
Secondi
Rigatoni mezze with cracked egg, guanciale and pecorino | 27
Cavatelli, shrimp, lobster, Calabrian chile,’nduja, arugula, Reisling, pickled leeks| 34
Pappardelle with braised pork shoulder sugo | 29
Spaghetti Siciliana wild fennel, sardines, toasted crumbs, currants and pine nuts | 30
Bucatini all’Amatriciana, smoked pancetta, onions and pomodoro | 27
Maple-mustard salmon, radish-granny smith salad, string beans and roasted potatoes | 32
Aged NY Strip with herb compound butter, garlic whipped potato, wild mushrooms | 48
Seared dry scallops, sweet potato, orange-bourbon-fennel salad, cardomom reduction | 43
Pollo ripieno con fontina, speck, spinach, wild mushroom sauce w/ pasta alla gricia | 32
Veal osso buco, pine nut
gremolata, fall vegetable and rosemary farrotto | 38
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
Crab cake benedict with chipotle hollandaise, home fries and avocado
Challah bread French Toast with Vermont maple syrup, berries and sausage
NY Strip and eggs, Scalini hash brown
Pizzetta Margherita, prosciutto, arugula and fig
Eggplant Parmigiana
Scalini chorizo, egg and cheese breakfast burrito with home fries
Scalini wedge salad, croutons, pomodorini, gorgonzola and pancetta, crispy calamari
Bucatini Amatriciana, pomodoro, onion and pancetta
Rigatoni mezze carbonara with cracked egg, guanciale, pecorino
Pumpkin tortelli, brown butter & sage, and amaretti crumbs
$8.00 extra
Maple-mustard salmon, radish-granny smith salad, string beans and roasted potatoes
$8.00 extra
Pollo ripieno con fontina, speck, spinach, wild mushroom sauce w/ pasta alla gricia
Pollo milanese with caprese salad
$12.00 extra
Nutella braised short ribs, roasted baby carrots & asiago mash
$12.00 extra
$32.95 per adult | $19.95 per child
Gluten-free pasta available upon request / for food allergies please speak to your server