Tre Scalini Ristorante

creamy parmesan infused risotto and pan seared shitaki mushrooms served with frizzled leeks

eggplant lightly egg battered rolled with parma prosciutto and ricotta, topped with a rich pomodoro sauce

grilled shrimp served with pecans in a sherry cream sauce

fresh mozzarella, parma prosciutto, tomato, jardeniere, wedges of parmigiano cheese, and extra virgin olive oil

shrimp, clams, calamari, scallops, and scungilli, dressed with olive oil, garlic, and lemon

fresh mozzarella, grilled, wrapped in parma prosciutto and escarole finished with balsamic vinegar

crab cakes served with wilted baby greens in a lemon cream sauce

escarole and beans sauteed with peasant bread topped with parmigiano cheese then broiled til golden brown

broccoli rabe and italian sausage sauteed with garlic, olive oil

fried calamari served with either a spicy pomodoro sauce or new york style with cherry peppers tossed with pomodoro

homemade pasta and beans

hearty escarole and beans

cheese tortellini in broth

hearty assortment of fresh vegetables simmered in a tomato based soup

arugula salad, pear slices, imported brie, honey roasted walnuts, key lime vinaigrette

romaine lettuce tossed with homemade croutons, parmigiano, and finished in a classic ceasar dressing

mesculin salad with pignoli nuts, fresh orange segments, and goat cheese tossed with a citrus vinaigrette

hazelnut encrusted goat cheese served warm atop caramelized onions and baby field greens

boneless chicken breast, prosciutto, and fontina cheese stuffing, marsala demiglaze

skillet crisped semi boneless chicken served with caramelized onions, sausage, cherry peppers, and fried potatoes served in an old style garlic vinegar reduction

roasted chicken on the bone with roasted potatoes, onions, and sweet peas finished in a natural reduction

roasted chicken on the bone sauteed with olives, capers, onions, roasted potatoes, garlic, and olive oil

veal medallions, italian sausage, carmelized onions, red peppers, roasted potatoes, mozzarella, roasted garlic marsala sauce

breaded veal cutlet, served golden brown with arugula and a roma tomato chutney

medallions of veal lightly egg-battered topped with parma prosciutto, and mozzarella in a sherry demi-glaze

medallions of veal pan sauteed and topped with eggplant, parma prosciutto and mozzarella and finished with a madeira reduction with peas

medallions of veal pan sauteed, topped with parma proscuitto and mozzarella finished in a sherry reduction served with a forkful of spinach angel hair

grilled lamb chops with figs, toasted pignoli nuts, balsamic vinegar, in a brandy reduction

boneless pork tenderloin peppercorn, encrusted finished, with figs, sundried tomatoes in a port wine demi-glaze

breaded pork chop stuffed with parma prosciutto and mozzarella, finished with a wild mushroom sherry demi-glaze

slow roasted veal shank finished with a natural braising demi-glaze and finished with parmesan risotto

grilled new york strip encrusted with peppercorns and finished in a light brandy cream sauce

grilled new york strip served in garlic, olive oil, and fresh herbs and served with rustic garlic and parmesan fried potatoes and creamed spinach

grilled salmon with lemon, white wine, garlic

grilled tilapia finished in a light pomodoro sauce with olives and capers served over a forkful of cappellini

fresh scrod with littleneck clams in a light pomodoro sauce served over angel hair pasta

fresh sole rolled and stuffed with crabmeat and asparagus finished with an orange saffron reduction

clams, mussels, scallops, scungilli, calamari, shrimp and tilapia, red or white sauce over linguini

pan seared halibut finished with lemon, garlic, olive oil, white wine and seasoned italian style bread crumbs

ahi tuna, black pepper encrusted and served with a crawfish risotto and roasted red pepper coulis

large egg noodles tossed with lobster meat in a light pink sauce

crawfish sauteed with red bell peppers and onions finished with sherry and a touch of cream

housemade ravioli, crab stuffing, served over a shrimp bisque

rigatoni with eggplant, pomodoro sauce, topped with aged ricotta cheese

housemade potato dumplings in a light pomodoro sauce with fresh mozzarella

angel hair pasta tossed with cherry peppers, capers, mushrooms, onions, and olives, served in a pomodoro sauce

thick spaghetti finished with a pancetta and chopped onions in a plum tomato sauce

little neck clams over linguine served with a white or red sauce

rigatoni in a pink finlandia vodka sauce

cavatelli tossed with a hearty bolognese style meat sauce

lady fingers, espresso, kahlua, amaro averna, marscarpone cheese, whipped cream, chocolate shavings.

a rich and creamy white chocolate flavored custard beneath a crispy caramel layer

sauteed apples and caramel layered with white chocolate creme brulee, finished with a cinnamon crumb topping and served with french vanilla ice cream

a creamy new york style cheesecake served atop a oreo cookie crust.

a sweet fluffy white mousse served with fresh strawberries and a dollop of houseade whipped cream

a flourless chocolate torte, baked in the oven with a gooey chocolate center

a dark chocolate delight filled with vanilla and chocolate gelato with a cherry and hazelnut center

a light ending of either lemon, peach, orange or coconut italian sorbet served in it's own fruit shell