Scalini Fedeli

Italian restaurant, 165 Duane St, New York, NY

VeganScore 30

Menu

Mains

• Ecuadorian Shrimp and Maine Lobster Tail — In a spicy garlic, parsley and Vermentino sauce finished with Calabrian chili over capelli d'angelo
• Soft Egg Yolk Raviolo — In a truffle butter sauce with grated black truffle
• Porcini Ravioli — In a wild mushroom and black truffle sauce
• Butternut Squash Agnolotti — In a sage butter topped with crushed amaretti and buffalo mozzarella
• Spaghettini Arrabiatta — Spicy tomato and basil sauce with olives, mushroom and anchovies
• Tagliatelle Bolognese — Traditional meat sauce with crispy sage & whipped ricotta
• Pappardelle — In a braised veal and pork shank ragu with a hint of orange, mascarpone
• Linguini Pescatore — In a spicy pescatore sauce with shrimp and mushrooms
• Rigatoni Amatriciana — With guanciale, tropea onion fresh tomato sauce and a hint of Calabrian chili
• Filet of Sole Francese — Sole filet sautéed with a light egg-flour crust in a white wine lemon and caper sauce
• Dayboat Sea Scallops Bianco-Nero — Over a celery root puree with roasted sunchokes in a prosecco and black truffle jus
• Filet of Faroe Island Salmon Forestiere — Topped with a wild mushroom & black truffle crust over spinach and roasted beets
• Butter and Thyme Braised Ecuadorian Shrimp Zafferano — Over butternut squash & apple puree, light orange scented saffron sauce
• Toasted Pignoli Crusted Filet of Sole Genoese — In a tomato-basil broth over winter caponata
• Roasted Pork Chop San Domenico — 14 oz. in a mascarpone-vodka sauce with chives
• Boneless Breast of Chicken Strips Scarpariello — Sautéed with sausage and gratin of potatoes
• Veal Scallopini Valdostano — Topped with prosciutto di parma and fontina cheese in a wild mushroom-madeira wine sauce
• Slowly Braised Lamb Osso Bucco — Served off the bone with braised lentils in a spicy Sicilian olive and porcini mushroom reduction
• Split Filet Mignon Giambotta — 10 oz. side of spicy wine sauce with mushrooms, onions and hot & sweet peppers
• Medallions of Pork Reggiano — Crusted with parmigiano reggiano in a garlic sage, and cognac reduction topped with an endive, apple and hazelnut salad
• Porcini Mushroom Ravioli — Piemonte
• Butternut Agnolotti with Sage — Emilia Romagna
• Salmon with Wild Mushrooms & Black Truffle — Umbria
• Pan Roasted Filet Mignon Giambotta — Toscana

Starters

• Smoked Salmon — With lemon-chive crema over brioche toast
• Zucchini Milanese — With tomato-basil sauce, chili oil
• Shrimp in Sherry-Mustard Sauce — With pickled tropea onion
• Rosso-Bianco Salad — Trevisano radicchio, roasted beet, and goat cheese with a blood orange dressing topped with toasted pignoli nuts
• Arugula and Buffalo Mozzarella Salad — With Prosciutto di Parma, tomatoes and toasted pistachios with an aged balsamic vinegar and extra virgin olive oil dressing
• Crostini Assortiti
• Breaded Zucchini Milanese

Desserts

• Coconut-Lime Sorbet — With rum glazed pineapple Vegan
• Green Apple Sorbet Vegan
• Strawberry Sorbet Vegan
• Lemon Sorbet Vegan
• Lime & Coconut Sorbet — With rum glazed pineapple Vegan
• Napoleon of Chocolate — Painted fillo layered with chocolate-espresso mousse, finished with bitter chocolate crumbs and praline cream
• Warm Flourless Chocolate Cake — Topped with fleur de sel, served with pistachio gelato and amarena cherries from Emilia Romagna
• Flourless Bittersweet Chocolate Souffle — Allow 12 minutes
• Chocolate-Raspberry-Caramel Tart — Served with toasted hazelnuts and whipped cream
• Chocolate-Blood Orange-Caramel Tart — Served with toasted hazelnuts and whipped cream
• Orange Scented Cannoli Style Shells — Filled with cherry & lemon crema served alongside lemon gelato with cherry granita
• Pistachio Creme Brulee Tart — With fresh cream finished with syrup of amarena cherries from Emilia Romagna
• Panino — Crisp pistachio and hazelnut caramel wafers layered with hazelnut gelato
• Warm Pineapple Tart — Served with cold zabaglione and vanilla gelato finished with crushed amaretti
• Bruleed Bananas — Thinly sliced bananas lightly bruleed and set inside a crispy fillo crust with lemon-mascarpone cream
• Italian Style Doughnuts — Prepared with ricotta cheese over lemon-mascarpone crema, drizzled with orange blossom honey and toasted pignoli
• Rosemary Roasted Apple Tart — With vanilla gelato and a drizzle of cranberry jus
• Ricotta, Mascarpone and Pecorino Cheesecake — With red wine-aged balsamic vinegar reduction & marinated strawberries
• Vanilla Gelato
• Caramel Gelato
• Hazelnut Gelato
• Pistachio Gelato
• Gorgonzola Dolce — Lombardy (cow)
• Parmigiano Reggiano — Emilia Romagna (cow)
• Mozzarella Di Bufala — Campania (Buffalo)

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