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Scalini Fedeli

Italian Restaurant$$$$

Chatham

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Scalini Fedeli

9.0^/10

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25 Photos

Main Menu 2

Main Menu

prix fixe $59

Primi Piatti

Roasted Beet and Goat Cheese Salad

With sundried tomatoes dressed with balsamic-pistachio vinaigrette

Bibb Lettuce and Haricot Vert Salad

With prosciutto di parma and ricotta salata finished with roasted spanish almonds

Ecuadorian Shrimp

In a roma tomato, mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella

Risotto

With mushrooms and petit peas from provence with crispy zucchini

Spaghettini "Arrabiata"

With mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce

Penne with Sausage

Wild mushrooms and toasted fennel seeds in a tomato sauce

Rigatoni with Pancetta

Onions and pepperoncini in a light tomato and basil sauce finshed with mascarpone

Pappardelle in a Braised Veal Shank and Marrow Sauce

With minced cherry pepper and a hint of italian mascarpone

Chicken Liver and Pancetta Ravioli in a Boscaiola Sauce

With marsala wine

Butternut Agnolotti

With a sage brown butter, amaretti and buffalo mozzarella

Carpaccio of Warm Diver Sea Scallops

In a citrus dressing topped with a ligurian olive and roasted pepper tapanade

Mixed Baby Lettuce

With grilled leeks served along side a warm mushroom and black truffle napoleon

Tuscan White Bean Soup

With pecorino raviolini, calabrian chili oil, parmigiano

Mushroom Ravioli

With a porcini and black truffle cream sauce

Gemelli in a Spicy Garlic and Olive Oil Sauce

With escarole, sausage and anchovy finished with caramelized pecorino

Sheeps Milk Ricotta Tortelloni

In an arugula and sundried tomato sauce finished with grated goat cheese

Soft Egg Yolk Raviolo

Filled with spinach and ricotta topped with parmigiano and melted truffle butter

Capellini with Maryland Crabmeat

Leeks and pepperoncini in a prosecco broth

Spaghetti in a Traditional Bolognese Sauce

Topped with sheeps milk ricotta

Piatti Di Mezzo

Filet of Branzino in a Sundried Tomato

Picholine and calamata olive sauce with a roma tomato and fennel confit

Shrimp

Sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant

Maine Lobster Tail and Maya Shrimp

In a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10 supp

12 Oz. Filet Mignon

With a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10 supp

Boneless Veal Chop Milanese

With an arugula, cherry tomato and bocconcini mozzarella salad

Veal Chop

With a porcini-dijon sauce served with braised vegetables $8 supp

Organic Breast of Chicken

With italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce

Veal Scallopini

Topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)

Oven Roasted Diver Sea Scallops

With artichokes and fennel over savoy cabbage in a pancetta and leek sauce

Pignoli Crusted Salmon Over Roasted Eggplant

Peppers, onions and currants with a wine, lemon and basil sauce

Potato Crusted Snapper

Over sautéed wild mushrooms in a red wine (barbaresco) reduction and roasted beets

Veal Medallions in a Zingara Sauce

With prosciutto and porcini mushrooms in a spicy tomato infused wine sauce

Thinly Sliced Breast of Duck in a Port and Truffle Reduction

With a potato puree and caramelized endive

Braised Short Ribs of Beef

With a cherry pepper and natural glaze, fennel-apple puree

Lightly Pounded Parmigiano Crusted Rib Pork Chop

With a prosciutto and tricolor salad in a garlic and sage jus

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