Scala Del Nonna Menu

4.5

(325+ Reviews)

$Italian, Restaurant

Primi Farinacie Mezza Primi Farinacie Mezza

Primi
- Rucola Con Buffalo Mozzarella
  arugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
- Cuori Lattuga Romano
  arinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
- Tre Colore Con Portobello Milanese
  arugula, endive and tomato served alongside sautéed portobello mushrooms in a mushroom broth with lemon and shallots
- Cozze Alla Finnochio
  steamed mussels in a fennel and tomato brodetto with leeks and garlic bruschetta
- Zuppe Di Lenticchia
  pureed lentil soup with black truffle and pecorino raviolini
- Zuppe De Fagioli Bianco
  traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
Farinacie
- Lasagnette Con Vodka
  torn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
- Spaghettini Arrabbiata
  thin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
- Spaghetti Con Rucola E Pomodoro
  spaghetti in a sauce of three different style tomatoes with arugula and goat cheese
- Ravioli Porcini E Tartufi
  wild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
- Pappardelle Con Osso Bucco
  ribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
Mezza
- Dentice Rosemarina
  filet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
- Gamberi Fra Diavolo
  ecuadorian shrimp sautéed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
- Branzino Alla Griglia
  marinated sea bass lightly grilled with scarola sicliana
- Salmone Con Pignoli
  pignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
- Vitello Limone
  veal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
- Vitello Sorrentino
  eggplant, tomato, and fontina topped veal with marsala wine sauce
- Pollo Scarpariello
  boneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
- Maiale Toscana
  lightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
Primi
- Cuori Lattuga Romano
  marinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
- Portobello Milanese
  parmigiano breaded portobello mushroom served in a light mushroom broth with basil, lemon and shallots
- Antipasti Di Vecchio
  a combination of prosciutto di parma, bufalo mozzarella, spicy marinated zucchini, and roasted red pepper
- Rucola Con Buffalo Mozzarella
  arugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
- Capesante Con Endiva
  grilled diver sea scallops over endive in a citrus and olive oil jus, finished with a 20 year old vinegar
- Gamberi Arrabbiata
  ecuadorian shrimp sautèed in a spicy garlic and wine sauce over broccoli di rapa
- Cozze Alla Finnochio
  steamed mussels in a fennel and tomato brodetto with leeks ans garlic bruschetta
- Zuppe Di Lenticchia
  pureed lentil soup with black truffle and pecorino raviolini
- Zuppe Di Fagioli Bianco
  traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
- Risotto Porcini
  arborio rice with peas and porcini mushrooms
- Spaghettini Con Pomodoro E Basilico
  thin spaghetti in a light sauce of tomato and fresh basil
Farinacie
- Ricotta Gnocchi Con Salsiccia E Porcini
  homemade ricotta gnocchi with sausage and porcini mushrooms in a light tomato and basil sauce with toasted fennel seed
- Spaghettini Arrabbiata
  thin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
- Orchiette Con Scarola E Salsiccia
  little ears in a spicy garlic and olive oil sauce with escarole, sausage and cherry pepper with a hint of anchovy
- Ravioli Porcini E Tartufi
  wild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
- Linguini Al Carbonara
  linguini in a sauce of shallots, pancetta and guanciale finished with pecorino romano and a touch of chicken broth
- Spaghetti Al Bolognese
  spaghetti in a traditional meat sauce with fresh sage and sheep milk ricotta
- Fusilli Calabrese Con Pancetta E Cipolli
  homemade fusilli with pancetta, onions and peperoncini in a light tomato and basil topped with mascarpone cheese
- Pappardelle Con Osso Bucco
  ribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
- Lasagnette Con Vodka
  torn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
- Risotto Pescatore
  arborio rice with seafood in a spicy saffron and tomato brodetto
Mezza
- Dentice Rosemarina
  filet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
- Dentice Marechiara
  braised rep snapper in a light plum tomato and saffron brodetto surrounded by clams and mussels
- Gamberi Riviera
  butterflied shrimp prepared franchese style in a mustard, lemon and basil broth over sautèed spinach
- Gamberi Fra Diavolo
  ecuadorian shrimp sautèed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
- Branzino Livornese
  mediterranean sea bass in a light tomato broth with capers, black olives and a hint of anchovy.
- Branzino Alla Griglia
  marinated sea bass lightly grilled with scarola sicliana
- Salmone Con Pignoli
  pignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
- Vitello Limone
  veal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
- Vitello Sorrentino
  eggplant, tomato, and fontina topped veal with marsala wine sauce
- Vitello Capricciosa
  lightly breaded veal milanese with parsley, parmigiano and bread crumb topped with an arugula salad
- Pollo Scarpariello
  boneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
- Pollo Zingara
  chicken breast sautèed with cherry peppers, pancetta, olives, and porcini mushrooms with a hint of sherry wine
- Maiale Toscana
  lightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
- Maiale Giambotta
  two 8oz pork chop braised in a spicy sherry wine sauce with capers and country style vegetables.
- Bistecca Gorgonzola
  medallions of filets mignon in a dolce gorganzola sauce with broccolli di rapa
- Agnello Griglia
  grilled lamb chops in a balsamic and lamb jus over seasonal mushrooms