Scordato's Pizzeria

Wrapped with prosciutto and served with Calabrian aioli on the side.

Vegetable and chicken soup topped with pesto and Romano cheese.

White balsamic reduction, basil oil and garlic toast.

Baked with tomato sauce and romano cheese.

Served with Scordato cocktail sauce and parmigiano croutons over baby arugula.

Assortment of Italian salumi (meats) and cheeses, grilled asparagus and marinated artichoke hearts. Served with garlic toast.

Vinaigrette and chopped chives, topped with Romano cheese.

Romaine lettuce, parmigiano reggiano and croutons.

Vinaigrette and pine nuts over mixed greens.

Served with chopped egg and crispy prosciutto, balsamic reduction.

Entree size. Served around boston bibb dressed with vinaigrette, balsamic reduction and grated parmasean reggiano shavings.

Chicken and spinach filled crepes with parmesan cream sauce.

Sauteed eggplant with tomato sauce baked with both Romano and fontina cheeses.

In a parmigiano cream sauce with baby arugula garnish.

Grilled pork tenderloin with arugula and fontina cheese on a rustic hoagie roll.

Sauteed shrimp in a spicy tomato sauce.

Baked red bell pepper with chicken meatball and mushroom stuffing topped with tomato sauce.

Pesto tomato sauce baked with fontina cheese.

On both tomato and pesto sauces.

With parmigiano reggiano shavings over fontina and mozzarella.

Served with fontina and romano cheeses on tomato sauce.

Mozzarella and basil on tomato sauce.

Served with fonduta (creamy fontina), green onion and parmigiano reggiano shavings.

Served with mozzarella on tomato sauce.

Served with Romano and trugole cheese and both tomato and pesto sauces.

Served with chopped kalamata olives, roasted mushrooms, fresh arugula, and parmigiano reggiano.

Served with mozzarella and fresh sage on tomato sauce.

Served with fontina cheese, tomato sauce and fresh basil.

With a fonduta base (creamy fontina), then garnished with green onion, and grana padano shavings.

Molinari cup and crisp pepperoni with fresh mozzarella on a tomato sauce base.

Fresh mozzarella and fresh basil baked with a tomato sauce base. Gluten free crust.

Delicate blend of mascarpone and mild cheeses, wrapped in a thin egg pasta and served in either a pesto cream or a spicy calabrian cream sauce.

Baked with tomato sauce and romano cheese.

Chicken and spinach filled crepes with parmesan cream sauce.

Baked red bell pepper with chicken meatball and mushroom stuffing topped with tomato sauce.

Sauteed eggplant with tomato sauce baked with both romano and fontina cheese.

Pesto tomato sauce baked with fontina cheese. Contains pine nuts and walnuts.

Flat thin egg pasta tossed with our traditional bolognese sauce and garnished with fresh basil and pecorino romano cheese.

Sauteed shrimp in a spicy tomato sauce and tossed with spaghetti.

Thin pasta sheets layered with our traditional bolognese sauce, beschamel and grana padano cheese.

Delicate blend of mascarpone and mild cheeses, wrapped in a thin egg pasta and served in either a pesto cream or a spicy calabrian cream sauce.

Our lightly breaded NAE chicken breast topped with marinara and fontina cheese then baked and served over a bed of spaghetti.

Our special recipe sausage tossed with peperonata and marinara then baked with fontina cheese.

In a parmigiano cream sauce with baby arugula and grated parmesan.

Vegetable and chicken soup topped with pesto and romano cheese. Contains pine nuts and walnuts.

Delicate blend of mascarpone and mild cheeses, wrapped in a thin egg pasta, simmered in our own chicken broth.

Rolled in crispy prosciutto then battered and served with calabrian aioli on the side.

Drizzled white balsamic reduction and basil oil with garlic toast.

Baked with tomato sauce and romano cheese.

Toasted ciabatta bread topped with fresh vine ripened tomatoes with garlic, fresh basil, and olive oil.

Six large wings tossed in either a parmesan garlic or spicy calabrian sauce. Served with creamy gorganzola.

Served with scordato cocktail sauce and parmigiano croutons over baby arugula. Contains pine nuts and walnuts.

Assortment of Italian salumi (meats) and cheeses, grilled asparagus and marinated artichoke hearts. Served with garlic toast. Serves two.

Tossed in a citrus vinaigrette, topped with romano cheese and chives.

With chopped egg and crispy prosciutto, balsamic reduction, and vinaigrette.

Romaine lettuce tossed in caesar dressing topped with grated parmesan and croutons.

With pine nuts and mixed greens tossed in a citrus vinaigrette.

Entree size. Served around boston bibb lettuce dressed with citrus vinaigrette and balsamic reduction with grated parmesan.

With a fonduta base (creamy fontina), then garnished with green onion, and grana padano shavings.

Molinari cup and crisp pepperoni with fresh mozzarella on a tomato sauce base.

On tomato sauce and trugole cheese base garnished with pesto sauce and pecorino romano. Contains pine nuts and walnuts.

On a tomato sauce base with fontina cheese and fresh basil.

Fresh mozzarella and fresh basil baked with a tomato sauce base.

Tomato sauce and fontina cheese topped with calabrese salami and chopped calabrian peppers.

Over a fontina and fresh mozzarella base with grana padano shavings.

With chopped kalamata olives and topped with fresh arugula, roasted mushrooms, and grana padano cheese.

With fontina and romano cheeses on tomato sauce.

With fresh mozzarella and fresh sage on a tomato sauce base.

Combination of fontina, grana padano, gorganzola, and peccorino romano cheeses.

On a tomato base then drizzled with pesto sauce. Contains pine nuts and walnuts.

With a fonduta base (creamy fontina), then garnished with green onion, and grana padano shavings. Gluten free crust.

Molinari cup and crisp pepperoni with fresh mozzarella on a tomato sauce base. Gluten free crust.

On tomato sauce and trugole cheese base garnished with pesto sauce and pecorino romano. Contains pine nuts and walnuts. Gluten free crust.

On a tomato sauce base with fontina cheese and fresh basil. Gluten free crust.

Fresh mozzarella and fresh basil baked with a tomato sauce base. Gluten free crust.

Tomato sauce and fontina cheese topped with calabrese salami and chopped calabrian peppers. Gluten free crust.

Over a fontina and fresh mozzarella base with grana padano shavings. Gluten free crust.

With chopped kalamata olives and topped with fresh arugula, roasted mushrooms, and grana padano cheese. Gluten free crust.

With fontina and romano cheeses on tomato sauce. Gluten free crust.

With fresh mozzarella and fresh sage on a tomato sauce base. Gluten free crust.

Combination of fontina, grana padano, gorganzola, and peccorino romano cheeses. Gluten free crust.

On a tomato base then drizzled with pesto sauce. Contains pine nuts and walnuts. Gluten free crust.

With no refills.

With refills.

With no refills.

With refills.

With refills.

With no refills.

With no refills.

With no refills.

Warm shot of espresso with caramel and whipped cream over gelato.

Two scoops gelato garnished with whipped cream and crushed pralines.

With berries and lemon prosecco zabaglione.

Ladyfingers soaked in espresso, rum and liqueur topped with marscapone cream and dusted with cocoa.

With white chocolate gelato.

With whipped cream.

Ask server for featured flavour.

Ask server for featured flavour.

Lemon, orange, pomegranate, blood orange, prickly pear.

Mango, mandarin, pineapple, tamarind.

Cranberry, orange, grapefruit, tomato, pineapple.

Iced & hot.

With chopped kalamata olives and topped with fresh arugula, roasted mushrooms, and grana padano cheese.

On tomato sauce and trugole cheese base garnished with pesto sauce and pecorino romano.

Combination of fontina, grana padano, gorganzola and peccorino romano cheeses.

On a tomato sauce base with fontina cheese and fresh basil

Tomato sauce and fontina cheese topped with calabrese salami and chopped calabrian peppers.

Over a fontina and fresh mozzarella base with grana padano shavings.

On a tomato base then drizzled with pesto sauce

With a fonduta base (creamy fontina), then garnished with green onion, and grana padano shavings.

Molinari cup and crisp pepperoni with fresh mozzarella on a tomato sauce base.

With fontina and romano cheeses on tomato sauce.

With fresh mozzarella and fresh sage on a tomato sauce base

Fresh mozzarella and fresh basil baked with a tomato sauce base.

With fondue (creamy fontina), green onion, and parmigiano reggiano shavings.

With mozzarella and fresh sage on tomato sauce.

With chopped kalamata olives, roasted mushrooms, fresh arugula and parmigiano reggiano.

With romano and trugole cheese and both tomato and pesto sauce.

With fresh mozzarella on tomato sauce.

With mozzarella and basil on tomato sauce.

A delicate blend of mascarpone and mild cheeses, wrapped in a thin egg pasta, simmered in our own chicken broth.

Drizzled white balsamic reduction and basil oil with garlic toast.

Baked with tomato sauce and romano cheese.

Toasted ciabatta bread topped with fresh vine-ripened tomatoes with garlic, fresh basil and olive oil.

Six large wings tossed in either parmesan garlic or spicy Calabrian sauce. Served with creamy gorgonzola.

Served with scordato cocktail sauce and parmigiano croutons over baby arugula.

Rolled in crispy prosciutto then battered and served with Calabrian aioli on the side.

Assortment of Italian salumi (meats) and cheeses, grilled asparagus and marinated artichoke hearts. Served with garlic toast

Vegetable and chicken soup topped with pesto and romano cheese.

With pine nuts and mixed greens tossed in a citrus vinaigrette.

Romaine lettuce tossed in caesar dressing topped with grated parmesan and croutons.

With chopped egg & crispy prosciutto, balsamic reduction and vinaigrette.

Served around Boston bibb lettuce dressed with citrus vinaigrette and balsamic reduction with grated parmesan

Tossed in a citrus vinaigrette, topped with romano cheese and chives.

Baked red bell pepper with chicken meatball and mushroom stuffing topped with tomato sauce.

Flat thin egg pasta tossed with our traditional bolognese sauce and garnished with fresh basil and pecorino romano cheese.

Chicken and spinach filled crepes with parmesan cream sauce.

Pesto tomato sauce baked with fontina cheese.

Our lightly breaded n.a.e. Chicken breast topped with marinara and fontina cheese then baked and served over a bed of spaghetti.

Thin pasta sheets layered with our traditional bolognese sauce, bechamel and grana padano cheese.

Delicate blend of mascarpone and mild cheeses, wrapped in a thin egg pasta and served in either a pesto cream or a spicy calabrian cream sauce.

Our special recipe sausage tossed with peperonata and marinara then baked with fontina cheese.

Sautéed shrimp in a spicy tomato sauce and tossed with spaghetti.

Sautéed eggplant with tomato sauce baked with both romano and fontina cheese.

In a Parmigiano cream sauce with baby arugula and grated parmesan.

With white chocolate gelato.

Ask server for featured flavor.

Ask server for featured flavor.

With whipped cream.