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Scalini Fedeli

  • $$$$$
  • Italian
  • 165 Duane St, New York NY10013 40.7165152 -74.008188
  • (Btwn Hudson & Greenwich St)
  • click map to interact google maps
  • (212) 528-0400
  • 0

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 and 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
Variation Of 2 Salads grilled tricolore and roasted caprese both dressed with an anchovy - hazelnut vinaigrette.   
Corn Risotto with salmon and black truffle finished with crispy pancetta and veal jus.  supp 8.00
Risotto with mushrooms and petit peas from provence topped with fried zucchini.   
Capellini with maryland crab meat in a spicy italian parsley, leek, and prosecco broth.  supp 6.00
Penne with italian sausage and wild mushrooms in a light tomato and basil sauce.   
Spaghettini "Arrabbiata" with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce.   
Butternut Agnolotti with a sage brown butter topped with amaretti and buffalo mozzarella   
Squid Ink Pappardelle in a "pescatore" sauce with saffron, tomato and fresh oregano.   
Orecchiette in a spicy garlic and olive oil sauce with escarole, sausage, cherry pepper and anchovy finished with caramelized pecorino romano.   
Sheep's Milk Ricotta Tortelloni in an arugula and sundried tomato sauce finished with grated goat cheese.   
Rigatoni with pancetta, onions and pepperoncini in a light tomato and basil sauce finished with mascarpone.   
Chicken Liver And Pancetta Ravioli in a boscaiola sauce with toasted sicilian pistachio.   
Pappardelle in a spicy veal shank and pancetta "bolognese" with bone marrow and a hint of orange.   
Soft Egg Yolk Raviolo with ricotta and spinach covered with truffle butter.   

Piatti Di Mezzo

Sauteed Shrimp in a sherry wine and garlic sauce over a sweet pea and pecorino puree 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.   
Semolina Crusted King Salmon over a sicilian risotto with a roasted beet reduction.   
Sauteed Diver Sea Scallops over fennel, orange and escarole in a sundried tomato, olive and caper broth with ricotta gnocchi.   
Thyme And Potato Crusted Red Snapper over red lentils and stewed peas in a barbaresco wine and sherry vinegar sauce.   
Scallop And Shrimp Combination in a light saffron sauce over butternut squash puree with fennel and celery root raviolini.   
Lightly Pounded Parmigiano Crusted Rib Pork Chop fall vegetable salad with hazelnuts 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.   
Braised Short Rib with a cherry pepper and port wine glaze, fennel - apple puree and twice fried potatoes.   
Roasted 18 Oz. Loin Veal Chop with crispy shallots and sage in a white wine and veal jus.  supp 16.00
Slow Roasted Duck Breast crusted with almonds in a port wine sauce over potato, rosemary and apple puree.   
Medallions Of Veal And Fennel Dusted Sweetbreads in a mascarpone and vodka sauce with potatoes gratin.   
Roasted Rack Of Lamb over orange scented carrots in a balsamic and garlic flavored lamb sauce  supp 10.00

Dolci

Panino Of Crisp Pistachio And Hazelnut Caramel Wafers filled with hazelnut gelato.   
Warm Doughnuts made with ricotta cheese served with four sauces.  supp 4.50
Mascarpone Cheesecake on a gingersnap crust with tangerine sorbetto and blood orange sauce.   
Orange Infused Cannolicchi 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.   
Warm Chocolate Torte topped with sweet hazelnut praline over pistachio sauce and espresso zabaglione.   
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 Cheeses served with mustard fruit and toasted tuscan bread.  supp 5.00

Sample Specials $8

Supp.

Braised Fig Ravioli in a gorgonzola sauce with toasted hazelnuts and truffled honey.   
Head On Maya Shrimp over gemelli con pesto finished with a spicy sherry wine and mushroom jus.   
Linguini Carbonara with pancetta, onion and peas topped with a pareini and black truffle foam.   
Snapper Milanese in a fall vegetable broth with prosciutto di parma and ricotta gnocchi.   
Tender Strips Of Chicken in a spicy black olive and porcini mushroom sauce with a touch of fresh tomato.   
Slow Roasted 18 Oz Rib Pork Chop in a porcini mushroom and dijon mustard sauce with green peppercorns.   

 

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