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Scalini Fedeli

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  • $$$$$
  • Italian, Wild Game
  • 165 Duane St, New York NY10013 40.7165152 -74.008188
  • (Btwn Hudson & Greenwich St)
  • google maps Subway Directions
  • Phone: (212) 528-0400

Prix Fixe $70 Per Person

Primi Piatti

Bibb Lettuce And Fiorelle Pears with a white balsamic vinaigrette, prosciutto di parma, ricotta salata, and spanish almonds   
Roasted Beet And Fennel Over An Olive Oil & Goat Cheese (Crema) with marinated apple   
Warm Hamachi Over A Spicy Zucchini Salad with pickled red onions topped with ligurian olive tapenade and chili oil   
Portobello Mushroom And Sunchoke Napoleon with a black truffle vinaigrette  supp 6.00
Seared Foie Gras And Roasted Apples Over Braised Spinach And Toasted Hazelnuts Drizzled with port wine  supp 6.00
Ecuadorian Shrimp Over Squid Ink Spaghetti with roasted peppers and broccoli di rapa ina shellfish sauce with calabrian chilis   
Risotto with mushrooms and petit peas from provence topped with crispy zucchini   
Soft Egg Yolk Raviolo with ricotta and spinach covered with truffle butter   
Penne with italian sausage and wild mushrooms in a light tomato and basil sauce   
Pappardelle In A Game Sauce with venison and hare finished with barolo wine and bitter chocolate   
Sauteed Ricotta Gnocchi In An Arugula And Sundried Tomato Sauce Finished with grated goat cheese   
Butternut Agnolotti with a sage brown butter topped with amaretti and buffalo mozzarella   
Chicken Liver And Pancetta Ravioli In A Boscaiola Sauce with toasted sicilian pistachio   
Spaghetti "Arrabbiata" with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce   
Squid Ink Pappardelle In A "Pescatore" Sauce with saffron, tomato and fresh oregano   
Rigatoni with pancetta, onions and pepperoncini a light tomato and basil sauce finished with mascarpone   
Capellini with maryland crab meat in a spicy italian parsley, leek, and prosecco broth  supp 6.00
Orecchiette In A Spicy Garlic And Olive Oil Sauce with escarole, sausage, cherry pepper and anchovy finished with caramelized pecorino romano   

Piatti Di Mezzo

Sauteed Shrimp In A Sherry Wine And Garlic Sauce Over Roasted Red Pepper And Farro Risotto with spicy salt cod fritters   
Mushroom And Black Truffle Crusted Arctic Char Over Crab Meat And Spinach In A Roasted Garlic, Thyme And Mushroom Jus    
Oven Roasted Monkfish with ricotta gnocchi and roasted butternut squash over savoy cabbage in a pancetta and leek sauce   
Sauteed Diver Sea Scallops Over Fennel, Orange And Escarole In A Lemon-Caper Sauce with fried cauliflower   
Branzino Filet Braised In A Rosemary Flavored Vodka Sauce with sauteed mushrooms and fennel confit   
Thyme And Potato Crusted Red Snapper Over Red Lentils And Stewed Peas In A Barbaresco Wine And Sherry Vinegar Sauce    
Roasted Veal Chop with orange and fennel dusted sweetbreads in a vodka mascarpone sauce  supp 4.00
Lightly Pounded Parmigiano Crusted Rib Pork Chop with an apple, endive and potato sald in a garlic and sage jus   
Pan Roasted Chicken Breast with italian sausage in a rosemary and garlic sauce served over broccoli di rapa and orecchiette pasta   
Duo Of Beef braised short rib with a cherry pepper and port wine glaze, prime ny strip with a side of dolce gorgonzola cream sauce and truffle potato chips  supp 12.00
Pancetta Wrapped Loin Of Lamb with yukon gold potatoes gratin in a gaeta olive and lamb jus `  supp 7.00
Roasted 20oz. Rib Veal Chop with crispy shallots and sage in a roasted garlic and veal jus  supp 20.00
Slow Roasted Duck Brest Crusted with almonds in a port wine sauce over potato, rosemary and apple puree   

Dolci

Panino Of Crisp Pistachio And Hazelnut Caramel Wafers Filled with hazelnut gelato   
Warm Doughnuts Made with ricotta cheese and served with four sauces  supp 4.50
Mascarpone Cheesecake On A Gingersnap Crust with tangerine sorbetto and blood orange sauce   
Orange Infused Cannollicini Filled with a lemon and lime cream served over vanilla roasted pineapple   
Warm Caramelized Apple Tart In A Baked Fillo Crust, Served with brown sugar crumble and cinnamon gelato   
Chocolate Praline Tart Topped with ganache over hazelnut dacquoise with port jelly   
Flourless Chocolate Souffle with cappuccino gelato and caramelized orange peel  supp 4.00
Chocolate Painted Fillo Napoleon with chocolate mousse, fresh cream and warm raspberries with vanilla ice cream   

Sorbetti E Gelati

Peach    
Tangerine    
Mango    
Strawberry    
Pistachio    
Vanilla    
Cinnamon    
Hazelnut    
Cappuccino    

Formaggio

Our Selection Of Cheese served with mustard fruit and toasted tuscan berad  supp 5.00

 

Scalini Fedeli
165 Duane St
Btwn Hudson & Greenwich St
(212) 528-0400
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