Scala Del Nonna - Meniu complet

ecuadorian shrimp sautèed in a spicy garlic and wine sauce over broccoli di rapa

spaghetti in a traditional meat sauce with fresh sage and sheep milk ricotta

thin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives

braised rep snapper in a light plum tomato and saffron brodetto surrounded by clams and mussels

mediterranean sea bass in a light tomato broth with capers, black olives and a hint of anchovy.

lightly breaded veal milanese with parsley, parmigiano and bread crumb topped with an arugula salad

arugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli

arinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts

arugula, endive and tomato served alongside sautéed portobello mushrooms in a mushroom broth with lemon and shallots

steamed mussels in a fennel and tomato brodetto with leeks and garlic bruschetta

pureed lentil soup with black truffle and pecorino raviolini

traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano

parmigiano breaded portobello mushroom served in a light mushroom broth with basil, lemon and shallots

a combination of prosciutto di parma, bufalo mozzarella, spicy marinated zucchini, and roasted red pepper

grilled diver sea scallops over endive in a citrus and olive oil jus, finished with a 20 year old vinegar

traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano

thin spaghetti in a light sauce of tomato and fresh basil

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

wild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles

spaghetti in a sauce of three different style tomatoes with arugula and goat cheese

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

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

little ears in a spicy garlic and olive oil sauce with escarole, sausage and cherry pepper with a hint of anchovy

linguini in a sauce of shallots, pancetta and guanciale finished with pecorino romano and a touch of chicken broth

homemade fusilli with pancetta, onions and peperoncini in a light tomato and basil topped with mascarpone cheese

filet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms

lightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth

pignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil

butterflied shrimp prepared franchese style in a mustard, lemon and basil broth over sautèed spinach

two 8oz pork chop braised in a spicy sherry wine sauce with capers and country style vegetables.

eggplant, tomato, and fontina topped veal with marsala wine sauce

grilled lamb chops in a balsamic and lamb jus over seasonal mushrooms

arborio rice with peas and porcini mushrooms

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

arborio rice with seafood in a spicy saffron and tomato brodetto

marinated sea bass lightly grilled with scarola sicliana

medallions of filets mignon in a dolce gorganzola sauce with broccolli di rapa

chicken breast sautèed with cherry peppers, pancetta, olives, and porcini mushrooms with a hint of sherry wine

ecuadorian shrimp sautéed with fresh herbs in a spicy tomato sauce with calabrian chili peppers

veal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella