|
|
|
|
ANTIPASTI |
RISOTTO CON
PARMESAN E FUNGHI
Creamy parmesan infused risotto and
pan seared shitaki mushrooms served with
frizzled leeks |
11. |
MELANZANE
ROLLATINI
Eggplant lightly egg battered rolled with Parma Prosciutto and riccotta,
topped with a rich pomodoro
sauce |
10. |
GAMBERONI
ALLA BRACE CON SALSA DI FRANCESCA
Grilled shrimp served with pecans in a
sherry cream sauce |
11. |
ANTIPASTI
ASSORTITTI
Fresh mozzarella, Parma Prosciutto, tomato,
jardeniere, wedges of parmigiano cheese, and
extra virgin olive oil |
12. |
INSALATA DI
FRUTTI DI MARE
Shrimp, clams, calamari, scallops, and
scungilli, dressed with olive oil, garlic,
and lemon |
12. |
FIORE DI
LATTE ALLA BRACE
Fresh mozzarella, grilled, wrapped in Parma
prosciutto and escarole finished with
balsamic vinegar |
10. |
TORTINA DI
GRANCHIO ALLA TRE SCALINI
Crab cakes served with wilted baby greens in
a lemon cream sauce |
11. |
PANE COTTO
Escarole and beans sautéed with peasant
bread topped with parmigiano cheese then
broiled ‘til golden brown |
10. |
BROCCOLI DI
RABE CON SALSICCI
Broccoli rabe and Italian sausage sautéed
with garlic, olive oil |
11. |
CALAMARETTI
FRITTI CON SALSA ARRABIATA
Fried calamari served with either a spicy pomodoro
sauce or New York Style with cherry peppers
tossed with pomodoro |
11. |
|
ZUPPE |
PASTA E
FAGIOLI
Homemade pasta and beans |
7. |
SCAROLE E
FAGIOLI
Hearty escarole and beans |
7. |
TORTELLINI EN
BRODO
Cheese tortellini in broth |
7. |
PASTA E
FAGIOLI
Hearty assortment of fresh vegetables
simmered in a tomato based soup |
7. |
|
Top |
|
|
INSALATA |
INSALATA DI
ARUGULA
Arugula salad, pear slices, imported Brie,
honey roasted walnuts, Key Lime
vinaigrette |
9. |
INSALATA DI
CESARE
Romaine lettuce tossed with homemade
croutons, Parmigiano, and finished in a
classic ceasar dressing |
8. |
INSALATA DI
TRE SCALINI
Mesculin salad with pignoli nuts, fresh
orange segments, and goat cheese tossed with
a citrus vinaigrette |
9. |
INSALATA DI
TRE SCALINI
Hazelnut encrusted goat cheese served
warm atop caramelized onions and baby field
greens |
9. |
|
GRILLED ADDITIONS |
CHICKEN BREAST 4.
SHRIMP 2. Each |
SALMON 5.
SCALLOPS 6. |
|
|
FARINACCI |
PAPPARDELLE AL
TELEFONO
Large egg noodles tossed with lobster meat
in a light pink sauce |
15. |
ASTICE GAMBERO RISOTTO
Crawfish sauteed with red bell
peppers and onions finished with sherry and
a touch of cream |
12. |
RAVIOLI CON
GRANCHIO
Housemade ravioli, crab stuffing, served
over a shrimp bisque |
13. |
RIGATONI CON
MELANZANE, POMODORO E RICOTTA SALATA
Rigatoni with eggplant, pomodoro sauce
topped, with aged ricotta cheese |
12. |
GNOCCHI SAPORITI
Housemade potato dumplings tossed in a light pomodoro sauce
with fresh mozzarella |
12. |
CAPELLINI DELLA
MASSALA
Angel hair pasta tossed with cherry peppers,
capers, mushrooms, onions, and olives,
served in a pomodoro sauce |
12. |
BUCCATINI MATRIGIANA
Thick spaghetti finished with a
Pancetta and chopped onions in a plum tomato
sauce |
12. |
LINGUINE VONGOLE
Little neck clams over linguine served with
a white or red sauce |
13. |
RIGATONI AL
FINLANDIA CON SCHIZZO DI POMODORO
Rigatoni in a pink Finlandia vodka sauce |
12. |
CAVATELLI BOLOGNESE
Cavatelli tossed with a hearty
bolognese style meat sauce |
12. |
|
Top |
|
|
PIATTI FORTI |
|
POLLO |
POLLO RIPIENE
Boneless chicken breast, prosciutto, and
fontina cheese stuffing, marsala demiglaze |
13. |
POLLO ALBERTO
Skillet crisped semi boneless chicken
served with caramelized onions, sausage,
cherry peppers, and fried potatoes served in
an old style garlic vinegar reduction |
12. |
POLLO LUCIA
Roasted chicken on the bone with
roasted potatoes, onions, and sweet peas
finished in a natural reduction |
12. |
POLLO
SCARPARIELLO
Roasted chicken on the bone sautéed with
olives, capers, onions, roasted potatoes,
garlic, and olive oil |
12. |
|
VITELLO |
SCALLOPPINE ALLA
GIUSEPPE
Veal medallions, Italian sausage, carmelized
onions, red peppers, roasted potatoes,
mozzarella, roasted garlic marsala sauce |
14. |
VITELLO MILANESE
Breaded veal cutlet, served golden brown
with arugula and a Roma tomato chutney
|
14. |
SCALLOPPINE DI
VITELLO SALTIMBOCA
Medallions of veal lightly egg-battered
topped with Parma Prosciutto, and mozzarella
in a sherry demi-glaze |
14. |
SCALLOPPINE DI
VITELLO SORRENTINO
Medallions of veal pan sauteed and topped
with eggplant, Parma Prosciutto, and
mozzarella finished with a madeira reduction
with peas |
14. |
VITELLO ALL'
ARTURO
Medallions of veal pan sauteed, topped with
Parma Prosciutto and mozzarella finished in
a sherry reduction served with a forkful of
spinach fettuccini |
14. |
|
Top |
|
|
CARNE |
COSTOLETTE D'AGNELLO ALLA MODENA
Grilled lamb chop with figs, toasted
pignoli nuts, balsamic vinegar, in a brandy
reduction |
14. |
COSTATA DI
MAIALE E SALSICCIA CON FIGA
Boneless pork tenderloin peppercorn,
encrusted finished, with figs, sundried
tomatoes in a port wine demi-glaze |
14. |
COSTATA DI
MAIALE ALLA VALDOSTANA
Breaded pork chop stuffed with Parma
Prosciutto and mozzarella, finished with a wild
mushroom sherry demi-glaze |
13. |
VITELLO OSSO BUCO
(dinner portion only)
Slow roasted veal shank finished with
a natural braising demi-glaze and finished
with Parmesan risotto |
29. |
BISTECCA ALLA
PEPE VERDE
Grilled New York strip encrusted with
peppercorns and finished in a light brandy
cream sauce |
16. |
BISTECCA RUSTICO
Grilled New York strip served in garlic,
olive oil, and fresh herbs and served with
rustic garlic and parmesan fried potatoes
and creamed spinach |
16. |
|
PESCE |
SALMONE ALLA
BRACE
Grilled
salmon with lemon, white wine, garlic |
13.
|
TILAPIA CON
CALBRESE
Grilled
Tilapia finished in a light pomodoro sauce
with olives and capers served over a forkful
of cappellini |
13.
|
SCROD
MARECHIARO
Fresh scrod with littleneck clams in
a light pomodoro sauce served over angel
hair pasta |
13.
|
|
FILETTO DI
SOGLIOLA IMBOTTITI
Fresh sole rolled and stuffed with crabmeat
and asparagus finished with an orange
saffron reduction |
13. |
ZUPPA DI
PESCE
Clams, mussels, scallops, scungilli,
shrimp, and tilapia, red or white sauce over
linguini |
17.
|
IPPOGLOSSO
ARREGANATO
Pan seared halibut finished with lemon,
garlic, olive oil, white wine and seasoned
Italian style bread crumbs |
13.
|
TONNO PEPATO
Ahi tuna, black pepper encrusted and served
with a crawfish risotto and roasted red
pepper coulis |
15.
|
|
Top |
|
|
|
|
ANTIPASTI |
RISOTTO CON
PARMESAN E FUNGHI
Creamy
parmesan infused risotto and pan seared
shitaki mushrooms served with frizzled leeks |
11. |
MELANZANE
ROLLATINI
Eggplant lightly egg battered rolled with Parma Prosciutto and
ricotta, topped with a rich pomodoro
sauce |
10. |
GAMBERONI ALLA
BRACE CON SALSA DI FRANCESCA
Grilled shrimp served with pecans in a
sherry cream sauce |
11. |
ANTIPASTI
ASSORTITTI
Fresh mozzarella, Parma Prosciutto, tomato,
jardeniere, wedges of parmigiano cheese, and
extra virgin olive oil |
12. |
INSALATA DI
FRUTTI DI MARE
Shrimp, clams, calamari, scallops, and
scungilli, dressed with olive oil, garlic,
and lemon |
12. |
FIORE DI LATTE
ALLA BRACE
Fresh mozzarella, grilled, wrapped in Parma
Prosciutto and escarole finished with
balsamic vinegar |
10. |
TORTINA DI
GRANCHIO ALLA TRE SCALINI
Crab cakes served with wilted baby greens in
a lemon cream sauce |
11. |
PANE COTTO
Escarole and beans sautéed with peasant
bread topped with parmigiano cheese then
broiled ‘til golden brown |
10. |
BROCCOLI DI
RABE CON SALSICCI
Broccoli rabe and Italian sausage sautéed
with garlic, olive oil |
11. |
CALAMARETTI
FRITTI CON SALSA ARRABIATA
Fried calamari served with either a spicy pomodoro
sauce or New York Style with cherry peppers
tossed with pomodoro |
11. |
|
ZUPPE |
PASTA E
FAGIOLI
Homemade pasta and beans |
7. |
SCAROLE E
FAGIOLI
Hearty escarole and beans |
7. |
TORTELLINI EN
BRODO
Cheese
tortellini in broth |
7. |
PASTA E
FAGIOLI
Hearty assortment of fresh vegetables
simmered in a tomato based soup |
7. |
|
Top |
|
|
INSALATA |
INSALATA DI
ARUGULA
Arugula salad, pear slices, imported Brie,
honey roasted walnuts, Key Lime
vinaigrette |
9. |
INSALATA DI
CESARE
Romaine lettuce
tossed with homemade croutons, Parmigiano,
and finished in a classic ceasar dressing |
8. |
INSALATA DI
TRE SCALINI
Mesculin salad with pignoli nuts, fresh
orange segments, and goat cheese tossed with
a citrus vinaigrette |
9. |
INSALATA DI
TRE SCALINI
Hazelnut
encrusted goat cheese served warm atop
caramelized onions and baby field greens |
9. |
|
FARINACCI |
PAPPARDELLE AL
TELEFONO
Large egg noodles tossed with lobster meat
in a light pink sauce |
24. |
ASTICE GAMBERO RISOTTO
Crawfish
sauteed with red bell peppers and onions
finished with sherry and a touch of cream |
21. |
RAVIOLI CON
GRANCHIO
Housemade ravioli, crab stuffing, served
over a shrimp bisque |
22. |
RIGATONI CON
MELANZANE, POMODORI E RICOTTA SALATA
Rigatoni with eggplant, pomodoro sauce,
topped with aged ricotta cheese |
19. |
GNOCCHI SAPORITI
Housemade potato dumplings in a light pomodoro sauce
with fresh mozzarella |
19. |
CAPELLINI DELLA
MASSALA
Angel hair pasta tossed with cherry peppers,
capers, mushrooms, onions, and olives,
served in a pomodoro sauce |
19. |
BUCCATINI
MATRIGIANA
Thick
spaghetti finished with a Pancetta and chopped onions in a plum tomato
sauce |
21. |
LINGUINE VONGOLE
Little neck clams over linguine served with
a white or red sauce |
22. |
RIGATONI AL
FINLANDIA CON SCHIZZO DI POMODORO
Rigatoni in a pink Finlandia vodka sauce |
19. |
CAVATELLI BOLOGNESE
Cavatelli
tossed with a hearty bolognese style meat
sauce |
20. |
|
Top |
|
|
PIATI FORTI |
|
POLLO |
POLLO RIPIENE
Boneless chicken breast, prosciutto, and
fontina cheese stuffing, marsala demiglaze |
22. |
POLLO ALBERTO
Skillet crisped
semi boneless chicken served with
caramelized onions, sausage, cherry peppers,
and fried potatoes served in an old style
garlic vinegar reduction |
21. |
POLLO LUCIA
Roasted chicken
on the bone with roasted potatoes, onions,
and sweet peas finished in a natural
reduction |
20. |
POLLO
SCARPARIELLO
Roasted chicken on the bone sautéed with
olives, capers, onions, roasted potatoes,
garlic, and olive oil |
20. |
|
VITELLO |
SCALLOPPINE ALLA
GIUSEPPE
Veal medallions, Italian sausage, carmelized
onions, red peppers, roasted potatoes,
mozzarella, roasted garlic Marsala sauce |
24. |
VITELLO MILANESE
Breaded veal cutlet, served golden brown
with arugula and a Roma tomato chutney |
23. |
SCALLOPPINE DI
VITELLO SALTIMBOCA
Medallions of veal lightly egg-battered
topped with Parma Prosciutto, and mozzarella
in a sherry demi-glaze |
23. |
SCALLOPPINE DI
VITELLO SORRENTINO
Medallions of veal pan sauteed and topped
with eggplant, Parma Prosciutto and
mozzarella and finished with a madeira
reduction with peas |
23. |
VITELLO ALL'
ARTURO
Medallions of veal pan sauteed,
topped with Parma Proscuitto and Mozzarella
finished in a sherry reduction served with a
forkful of spinach angel hair |
23. |
| |
|
|
Top |
|
|
CARNE |
COSTOLETTE
D’AGNELLO ALLA MODENA
Grilled lamb chops with figs, toasted
pignoli nuts, balsamic vinegar, in a brandy
reduction |
23. |
COSTATA DI
MAIALE E SALSICCIA CON FIGA
Boneless pork tenderloin peppercorn,
encrusted finished, with figs, sundried
tomatoes in a port wine demi-glaze |
23. |
COSTATA DI
MAIALE ALLA VALDOSTANA
Breaded pork chop stuffed with Parma
Prosciutto and mozzarella, finished with a wild
mushroom sherry demi-glaze |
13. |
VITELLO OSSO BUCO
Slow
roasted veal shank finished with a natural
braising demi-glaze and finished with
Parmesan risotto |
29. |
BISTECCA ALLA
PEPE VERDE
Grilled New York strip encrusted with
peppercorns and finished in a light brandy
cream sauce |
M/P |
BISTECCA RUSTICO
Grilled New York strip served in garlic,
olive oil, and fresh herbs and served with
rustic garlic and parmesan fried potatoes
and creamed spinach |
M/P |
|
PESCE |
SALMONE ALLA
BRACE
Grilled salmon with lemon, white wine,
garlic |
24. |
TILAPIA ALLA
CALABRESE
Grilled tilapia finished in a light pomodoro
sauce with olives and capers served over a
forkful of cappellini |
22. |
SCROD
MARECHIARO
Fresh scrod with littleneck clams in a light pomodoro
sauce served over angel hair pasta |
22. |
FILETTO DI
SOGLIOLA IMBOTTITI
Fresh sole rolled and stuffed with crabmeat
and asparagus finished
with an orange
saffron reduction |
22. |
ZUPPA DI PESCE
Clams, mussels, scallops, scungilli,
calamari, shrimp and tilapia, red or white sauce over
linguini
|
27. |
IPPOGLOSSO
ARREGANATO
Pan seared halibut finished with lemon,
garlic, olive oil, white wine and seasoned
Italian style bread crumbs |
23. |
TONNO PEPATO
Ahi tuna, black pepper encrusted and served
with a crawfish risotto and roasted red
pepper coulis |
25. |
|
Top |
|
|
Tiramisu
Delicate lady fingers
lightly dipped in espresso and Amaro Averna,
layered with Italian Mascarpone cheese, whipped
cream and dark chocolate shavings
|
$7 |
White Chocolate Crème Brûlée
A rich and creamy
white chocolate flavored custard beneath a crispy
caramel layer |
$7 |
Arturo's Apple Cinnamon Tart
Sauteed apples and caramel
layered with white chocolate crème brûlée,
finished with a cinnamon crumb topping and
served with French Vanilla ice cream |
$7 |
New York
Style
Cheesecake
A creamy New York style cheesecake served atop a
Oreo cookie crust.
|
$7 |
White Chocolate Mousse
A sweet fluffy
white mousse served with fresh
strawberries and a dollop of houseade whipped cream |
$7 |
Chocolate Lava Cake
A flourless
chocolate torte, baked in the oven with a gooey
chocolate center |
$7 |
TARTUFO
A dark chocolate delight
filled with vanilla and chocolate gelato with a
cherry and hazelnut center
|
$7 |
Assorted
Sorbets
A light ending of
either lemon, peach, orange or coconut Italian
sorbet served in it's own fruit
shell |
$7 |
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