Scala Del Nonna Menu

Arugula salad with a balsamic vinaigrette served alongside fresh Buffalo mozzarella and roasted peppers finished with toasted pignoli.

Mixed greens fennel tomato toasted breadcrumbs roasted pumpkin seeds in a honey champagne vinaigrette.

Lamb and pork meatballs in a light onion and guanciale infused tomato sauce with whipped ricotta.

Ecuadorian shrimp sauteed in a spicy garlic wine sauce over broccoli.

Plum tomato prosciutto and white bean based soup, topped with extra virgin olive oil and sardinan pecorino Romano.

Arborio rice with peas and porcini mush 21 rooms.

Homemade ricotta gnocchi with sausage and porcini mushrooms in a light tomato and basil sauce with toasted fennel seed.

Wild mushroom ravioli in a sauce of Parmigiano Reggiano, cream, and black truffles.

Ribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers.

Torn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce.

Ecuadorian shrimp sauteed with fresh herbs in a spicy tomato sauce with calabrian chili peppers.

Pignoli crusted salmon in a white wine with lemon sauce, roasted tomato, and finished with fresh basil.

Boneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa.

Veal scaloppini with lemon, capers, and garlic with roasted pepper and Buffalo mozzarella.

Lightly breaded veal milanese with parsley, Parmigiano, and bread crumb topped with an arugula salad.

Lightly pounded pork chop breaded with Parmigiano Reggiano topped with seasonal salad in a garlic and veal broth.

Light Dijon mustard sauce with shallots and sherry.

Ecuadorian shrimp sauteed with garlic grape tomatoes in a sherry and lemon.

Boneless organic chicken in a spicy sherry wine sauce with country style vegetables.