Scala Menu at Sapphire 39

Download as PDF

Antipasto

  • Lemon Arugula Salad- 16 Marinated Cherry Tomato, Feta, Cucumber, Candied Walnut
  • Tomato and Cucumber Salad - 16 Seasoned Ricotta, Avocado, Basil, Blood Orange Balsamic
  • King Caesar - 16 Romaine Wedge, Prosciutto, Pecorino, Hard Boiled Egg, Crostini

Zuppa

  • Seasonal Vegetable and Herbs - 12 Carrot, Tomato, Potato, Kale, Shallot, Thyme
  • Italian Wedding Soup - 14 Carrot, Tomato, Potato, Baby Meatballs, Orecchiette Ears
  • Pasta Fagioli - 14 Elbows, Kidney and Cannellini Beans, Tomato Broth

Primi

  • Calabrian Chili Wings - 21 Sweet Chili Sauce, Dill Blue Cheese Dressing Squirt
  • Shrimp Cocktail - 26 Jumbo Tiger Shrimp, Lemon, Cocktail Sauce
  • Calamari Fritti - 24 Lemon, Hot Peppers, Herbs Provencal, Tomato
  • Tuna Carpaccio - 26 Avocado, Jalapeño, Radish, Meyer Lemon Emulsion
  • Potato Arancini’s - 16 Yukon Gold Whipped Goodness, Arborio Rice golden Fried with a side of Tomato Gravy
  • Steak Pizzaiolo Flatbread - 24 Filet, Mozzarella, Marinated Tomato, Oregano, Caramelized Onion, Basil
  • Blistered Shishito Peppers - 14 Calabrain Chili, Pecorino Romanao

Pasta

  • Truffle Risotto - 26 Maitake Mushroom, Asparagus, Crispy Sunchokes, Chives
  • Linguini Bolognaise - 32 A delicious blend of Beef, Pork and Veal mixed with our Tomato Gravy, Basil and Olive Oil
  • FiCavatelli Tuscany - 24 Kale, Shallot, Marinated Tomato and Basil Bathed in a Tomato Broth
  • Sunday Dinner - 32 Nonna’s Meatballs, Sausage, Rib, Linguini Tomato Gravy, & Garlic Toast
  • Penne ala Vodka - 28 Classically prepared with Prosciutto di Parma, Shallot, Tomato and Crème
  • Baked Orecchiette Alfredo - 32 Short-Rib, Peas, Fontina, Garlic Bread Crumbs
  • Capellini Di Mar - 36 Shrimp and chopped Clams in an Angry Man Tomato Gravy
  • Penne Pomodoro - 20 Tomato Gravy, Basil and Parmigiano
  • Pasta Your Way - 24 Alfredo, Bolognaise, Cacio e Pepe, Carbonara, Garlic & Butter, Garlic & Olive Oil, Marinara, Pesto, Tomato Gravy, Vodka Sauce

Entrée

  • Chicken Milanaise - 38 Arugula, Ricotta, Cucumber, Marinated Baby Tomato, Pecorino, Blood Orange Balsamic
  • Hidden Fordjgt Salmon - 36 Pan Roasted Wild Salmon with Wild Mushrooms, Baby Bok Choy, Sake Beurre Blanc, & a Soy Glaze
  • Eggplant Parmigiano - 28 Thinly battered Eggplant pan-fried, Linguini with Tomato Gravy and Basil finished with Melted Ciocavalle Provolone
  • Shrimp Parmigiano - 34 Jumbo Tiger Shrimp, Ricotta, Linguini with Tomato Gravy and Basil finished with melted Caciocavalle Provolone
  • Filet Mignon - 52 Filet Medallions, Yukon Gold Potato, Castelvetrano Olive, Red Roasted Pepper finished with a Red Wine Demi-Glace
  • ½ Roasted Chicken - 38 Fregola, Chorizo, Sun-Dried Tomato, Tarragon Butter
  • Chicken Parmigiano - 32 Buttermilk Pounded Filet, Linguini with Tomato Gravy and Basil finished with melted Caciocavalle Provolone
  • Quinoa and Kale - 26 (v gf) Castlevastrano Olives, Raisin Mustarda, Maple, Chives

.Sides

  • Sautee/Steamed Kale 12
  • Roasted/Steamed Asparagus 12
  • Truffle Mashed Potato 12
  • Whipped Potatoes 12
  • Quinoa 12
  • Truffle Parm French Fries 12
  • French Fries 10
  • Sweet Potato Fries 10