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Scalini Fedeli Menu

$Italian
165 Duane St, New York, NY 10013

  • PRIMI PICCOLO

    • Smoked Salmon

      Smoked salmon with lemon-chive crema over brioche toast

    • Zucchini Milanese

      with tomato-basil sauce, chili oil

    • Shrimp In A Sherry-Mustard Sauce

      Shrimp in a sherry-mustard sauce with pickled tropea onion

  • PRIMI

    • Arugula And Buffalo Mozzarella Salad

      Arugula and buffalo mozzarella salad with Prosciutto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing

    • Soft Egg Yolk Raviolo

      Soft egg yolk raviolo in a truffle butter sauce with grated black truffle
      $8.00

    • Butternut Squash Agnolotti

      Butternut squash agnolotti in a sage butter topped with crushed amaretti and buffalo mozzarella

    • Spaghettini Arrabiatta

      Spaghettini “Arrabiatta” spicy tomato and basil sauce with olives, mushroom and anchovies

    • Tagliatelle Bolognese

      Tagliatelle “Bolognese” traditional meat sauce with crispy sage & whipped ricotta

    • Calabrian Fusilli

      Calabrian fusilli, in a spicy pescatore sauce with shrimp, artichokes and mushrooms

    • Ecuadorian Shrimp

      Ecuadorian shrimp in a spicy garlic, parsley and Vermentino sauce finished with Calabrian chili

    • Porcini Ravioli

      Porcini ravioli in a wild mushroom and black truffle sauce

    • Bucatini Amatraciana

      Bucatini Amatraciana guanciale, onions, and fresh plum tomato

    • Capellini

      Capellini with Prosecco, leeks and frigitelle peppers, finished with lump crabmeat
      $8.00

    • Pappardelle

      Pappardelle in a braised veal and pork shank ragu with a hint of orange, mascarpone

    • Ricotta Gnocchi

      Ricotta gnocchi in a light tomato & basil sauce, arugula and goat cheese

  • PIATTI PRINCIPALE

    • Livornese

      Filet of sole “Livornese”, olives and anchovy in a light saffron tomato broth over braised fennel

    • Saltimboca

      Dayboat sea scallops “Saltimboca“ with prosciutto, sage and white wine, braised artichoke

    • Zafferano

      Butter and thyme braised Ecuadorian shrimp ”Zafferano” over butternut squash and fennel puree, light orange scented saffron sauce

    • Modena

      Slow roasted Long Island duck breast ”Modena” over braised endive and finished with a port sauce with Amarena cherries from Bologna

    • Scarpariello

      Boneless breast of chicken strips ”Scarpariello” sautéed with mushrooms, sausage and crispy potatoes

    • Giambotta

      Split 10 oz. filet mignon ”Giambotta” side of spicy wine sauce with mushrooms, onions and hot & sweet peppers
      $15.00

    • Genovese

      Tosted pignoli crusted salmon ”Genovese” in a white wine sauce finished with fresh basil, over pecorino and zucchini puree

    • Forestiere

      Filet of Faroe island salmon ”Forestiere” topped with a wild mushroom & black truffle crust over spinach and roasted beets

    • San Domenico

      14 oz. roasted pork chop “San Domenico” in a mascarpone - vodka sauce with chives

    • Saggio

      16 oz. roasted rib veal chop ”Saggio” in a garlic-sage jus, topped with crispy shallots and sage
      $15.00

    • Valdostano

      Veal scallopini “Valdostano” topped with prosciutto di parma and fontina cheese in a wild mushroom - madeira wine sauce

  • SORBETTO

    • Lime & Coconut Sorbet With Rum Glazed Pineapple

      with rum glazed pineapple

  • CHOCOLATE MENU

    • Warm Flourless Chocolate Cake Topped With Fleur De Sel Served With Pistachio Gelato And Amarena Cherries From Emilia Romagna

    • Chocolate Crème Brulee With Tiramisu Influenced Flavors, Expresso, Mascarpone And Chocolate

    • Chocolate – Raspberry – Caramel Tart Served With Toasted Hazelnuts And Whipped Cream

    • Flourless Bittersweet Chocolate Soufle

      allow – 12 minutes
      $5.00

  • SEASONAL DESSERT MENU

    • “Panino” Crisp Pistachio And Hazelnut Caramel Wafers Layered With Hazelnut Gelato

    • Italian Style Doughnuts Prepared With Ricotta Cheese Over Lemon-Mascarpone Crema, Drizzled With Orange Blossom Honey And Toasted Pignoli

    • Honey Roasted Peach Tart, With Vanilla Gelato And Crushed Amaretto Cookies

    • Ricotta, Mascarpone And Pecorino Cheesecake With Red Wine-Aged Balsamic Vinegar Reduction & Marinated Strawberries

  • SORBETTI E GELATI

    • Strawberry

    • Vanilla

    • Hazelnut

    • Lemon

    • Caramel

  • FORMAGGIO

    • Gorgonzola Dolce

      “Lombardy” (cow)
      $8.00

    • Mozzarella Di Bufala

      “Campania” (Buffalo)
      $8.00

    • Parmigiano Reggiano

      Romagna” (cow)
      $8.00

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

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