Scala Del Nonna Service List

Lunch Menu

• 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

Dinner Menu

• 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