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Scalini Fedeli - Chatham
63 Main Street
Chatham, NJ 07928
Uber
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Dinner Menu
Lunch Menu
Takeout Menu
Christmas Eve Menu
New Years Eve
Mother's Day Menu
Dinner Menu
4 Course Prix Fixe $72
Primi Piatti
Soup of Purred "Zuppe di Toscana"
with broccoli di rapa, pennettine pasta finished with toasted pignoli and prosciutto di parma
Roasted Beet and Goat Cheese Salad
with sundried tomatoes dressed with a pistachio vinaigrette
Buffalo Mozzarella
with roasted peppers and arugula with an aged balsamic vinaigrette
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
Penne
with sausage, wild mushrooms and toasted fennel seeds in a tomato sauce
Linguini alla "Carbonara"
with petit peas
Soft Egg Yolk Raviolo
filled with spinach and ricotta topped with parmigiano and melted truffle butter
Pappardelle in a Braised Veal Shank and Marrow Sauce
with minced cherry pepper and a hint of Italian mascarpone
Butternut Agnolotti
with a sage brown butter, amaretti and buffalo mozzarella
Spaghetti "Arrabiata"
with mushrooms, black olives and minced Spanish anchovy in a spicy tomato and basil sauce
Hand Cut Tagliatelle 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
Pignoli Crusted Faroe Island Salmon
over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce
Potato Crusted Red Snapper
over sautéed oyster mushrooms in a rosemary, garlic and Vermentino wine reduction
Thinly Sliced Breast of Duck in a Port and Truffle Reduction
with a potato puree and caramelized endive
Roasted 16 Oz. Pork Chop
over broccoli di rapa topped with a mascarpone and vodka sauce with potatoes gratin
Boneless Veal Chop Milanese
with an arugula, cherry tomato and bocconcini Buffalo mozzarella salad ($10 Supp.)
Braised Short Ribs of Beef
with a cherry pepper and natural glaze, fennel-apple puree ($8 Supp.)
Organic Breast of Chicken "Scarpariello"
with Italian sausage served over broccoli di rapa
Veal Scallopini
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
Dolce
Crispy Banana Tart Sprinkled
with hazelnut praline, drizzled with caramel sauce and served with caramel gelato
Mascarpone and Ricotta Torte
served with red wine and balsamic marinated strawberries
Crispy Hazelnut and Pistachio Cookies
served with hazelnut gelato
Italian Style Ricotta Doughnuts
served with three sauces ($5 Supp.)
Chocolate Souffle
served with pistachio and stracciatella gelato ($5 Supp.)
Very Dense Bittersweet Chocolate Truffle Cake
with amarena cherries
Combination of Seasonal Berries
with cold Zabaglione and crushed amaretti cookies
Primi Piatti
Soup of Purred "Zuppe di Toscana"
$13.00
with broccoli di rapa, pennettine pasta finished with toasted pignoli and prosciutto di parama
Roasted Beet and Goat Cheese Salad
$13.00
with sundried tomatoes dressed with a pistachio vinaigrette
Imported Buffalo Mozzarella Combined
$15.00
with arugula and roasted peppers drizzled with a sundried tomato and balsamic vinaigrette
Shrimp
$16.00
sauteed with saffron oil seasoned with Italia parsley and fresh rosemary in a sherry plum tomato sauce with cannellini beans
Farinacei e Zuppe
Porcini Filled Ravioli in a Light Cream Sauce
$26.00
with pureed truffles
Capellini in a Light Tomato and Basil Sauce
$23.00
with black olives, shitake mushrooms, anchovies and red pepper flakes
Penne
$22.00
with sausage and wild mushrooms in a delicate tomato and basil sauce
Rigatoni in a Light Sauce of Vodka
$22.00
prosciutto, peas and fresh tomato with a hint of cream and crushed red pepper
Piatti di Mezzo
Filet of Branzino in a Sundried Tomato
$24.00
picholine and calamata olive sauce over spinach
Filet of Salmon
$23.00
coated with pignoli served in a white wine and shallots reduction infused with chives and fresh basil
Shrimp Sauteed
$26.00
in a sherry wine and garlic sauce over pecorino and sweet pea puree
Veal Chop Pounded Very Thin
$25.00
breaded with parmigiano and topped with arugula salad
Organic Breast of Chicken
$22.00
served over broccoli rabe and Italian sausage in a rosemary and garlic sauce
Veal Scallopini
$25.00
topped with prosciutto, eggplant, sliced tomato and fontina cheese in a light Madeira sauce
Dolce
Crispy Banana Tart
$12.00
sprinkled with hazelnut praline, drizzled with caramel sauce and served with caramel gelato
Mascarpone and Ricotta Torte
$12.00
served with red wine and balsamic marinated strawberries
Crispy Hazelnut and Pistachio Cookies
$12.00
served with hazelnut gelato
Very Dense Bittersweet Chocolate Truffle Cake
$12.00
with amarena cherries
Combination of Seasonal Berries
$12.00
with cold Zabaglione and crushed amaretti cookies
Primi Piatti
Buffalo Mozzarella
$15.00
with roasted peppers and arugula with an aged balsamic vinaigrette
Ecuadorian Shrimp
$20.00
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
- $19.00
- $34.00
Linguini alla "Carbonara"
with petit peas
- $19.00
- $34.00
Hand Cut Tagliatelle
in a traditional Bolognese sauce topped with sheeps milk ricotta
- $19.00
- $34.00
Pappardelle
in a braised veal shank and marrow sauce with minced cherry pepper and a hint of Italian mascarpone
- $19.00
- $34.00
Penne
with sausage, wild mushrooms and toasted fennel seeds in a tomato sauce
- $19.00
- $34.00
Piatti di Mezzo
Filet of Branzino
$38.00
in a sundried tomato, picholine and calamata olive sauce with a Roma tomato and fennel confit
Shrimp Sautéed
$38.00
in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant
Pignoli Crusted Faroe Island Salmon
$38.00
over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce
Roasted 18 Oz. Pork Chop Over Broccoli di Rapa
$45.00
topped with a mascarpone and vodka sauce with potatoes gratin
Boneless Veal Chop Milanese
$45.00
with an arugula, cherry tomato and bocconcini Buffalo mozzarella salad
Braised Short Ribs of Beef
$45.00
with a cherry pepper and natural glaze, fennel-apple puree
Organic Breast of Chicken "Scarpariello"
$34.00
with Italian sausage served over broccoli di rapa
Veal Scallopini
$38.00
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
Primi Piatti
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
Porcini Filled Ravioli in a Light Cream Sauce
with pureed truffles
Spaghetti in a Fresh Tomato and Basil Sauce
Pappardelle in a Traditional Bolognese Sauce
topped with sheeps milk ricotta
Soft Egg Yolk Raviolo
filled with spinach and ricotta topped with parmigiano and melted truffle butter
Piatti di Mezzo
Shrimp Sautéed in a Sherry Wine and Garlic Sauce
over a pecorino and sweet pea puree surrounded by crispy fried eggplant
Pignoli Crusted Faroe Island Salmon
over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce
Potato Crusted Red Snapper
over sautéed oyster mushrooms in a rosemary, garlic and Vermentino wine reduction
Roasted 18 Oz. Pork Chop
over broccoli di rapa topped with a mascarpone and vodka sauce with potatoes gratin
Boneless Veal Chop Milanese
with an arugula, cherry tomato and bocconcini Buffalo mozzarella salad; $10 Supp
Braised Short Ribs of Beef
with a cherry pepper and natural glaze, fennel-apple puree; $10 Supp
Organic Breast of Chicken "Scarpariello"
with Italian sausage served over broccoli di rapa
Veal Scallopini
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
Primi Piccolo
Ecuadorian Shrimp in a Mustard Sauce
with seasonal vegetables
Smoked Salmon on Brioche
with a lemon and chive cream
Primi Piatti
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
Porcini Filled Ravioli in a Light Cream Sauce
with pureed truffles
Spaghetti in a Fresh Tomato and Basil Sauce
Pappardelle in a Traditional Bolognese Sauce
topped with sheeps milk ricotta
Soft Egg Yolk Raviolo
filled with spinach and ricotta topped with parmigiano and melted truffle butter
Piatti di Mezzo
Shrimp Sautéed in a Sherry Wine and Garlic Sauce
over a pecorino and sweet pea puree surrounded by crispy fried eggplant
Pignoli Crusted Faroe Island Salmon
over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce
Potato Crusted Red Snapper
over sautéed oyster mushrooms in a rosemary, garlic and Vermentino wine reduction
Roasted 18 Oz. Pork Chop
over broccoli di rapa topped with a mascarpone and vodka sauce with potatoes gratin
Boneless Veal Chop Milanese
with an arugula, cherry tomato and bocconcini Buffalo mozzarella salad; $10 Supp
Braised Short Ribs of Beef
with a cherry pepper and natural glaze, fennel-apple puree; $10 Supp
Organic Breast of Chicken "Scarpariello"
with Italian sausage served over broccoli di rapa
Veal Scallopini
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
Primi Piatti
Roasted Beet and Goat Cheese Salad
with sundried tomatoes dressed with a pistachio vinaigrette
Buffalo Mozzarella
with roasted peppers and arugula with an aged balsamic vinaigrette
Sauteed Shrimp in a Roma Tomato
mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella
Risotto
with mushrooms and petit peas from Provence
Porcini Filled Ravioli in a Light Cream Sauce
with pureed truffles
Spaghetti in a Fresh Tomato and Basil Sauce
Pappardelle in a Traditional Bolognese Sauce
topped with sheeps milk ricotta
Linguini alla "Carbonara"
with petit peas
Piatti di Mezzo
Shrimp Sautéed in a Sherry Wine and Garlic Sauce
over a pecorino and sweet pea puree surrounded by crispy fried eggplant
Pignoli Crusted Faroe Island Salmon
over roasted eggplant, peppers, onions, and currants with a wine lemon and basil sauce
Lightly Sautéed Red Snapper
over sautéed oyster mushrooms in a rosemary, garlic and Vermentino wine reduction
Boneless Veal Chop Milanese
with an arugula, cherry tomato and bocconcini Buffalo mozzarella salad; $10 Supp
Braised Short Ribs of Beef
with a cherry pepper and natural glaze, fennel-apple puree
Organic Breast of Chicken "Scarpariello"
with Italian sausage served over broccoli di rapa
Veal Scallopini
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)
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General Info
Hours
Saturday:
5:30pm - 11:00pm