Tutti Santi (by Nina) Scottsdale - Scottsdale, AZ

freshly sliced homemade mozzarella with tomato, basil, and e.v.o.o.

thinly sliced prosciutto served with shaved parmigiano reggiano

thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, parmigiano shavings, lemon juice, and e.v.o.o.

chilled shrimp in a tomato / mayonnaise and e.v.o.o. sauce

thinly sliced cured beef topped with baby arugula, lemon juice, e.v.o.o., and shaved parmigiano reggiano

ask your server for details

ricotta cheese and spinach filled eggplant in a marinara sauce topped with mozzarella

grilled calamari served in a bed of baby arugula, lemon juice, and e.v.o.o.

sautéed calamari in your choice of white or red sauce

warm seafood salad with marinated mussels, calamari, shrimp, and diced potatoes in olive oil and lemon juice

sautéed mussels and clams in your choice of white or red sauce

stuffed mushroom caps with sausage meat, ricotta cheese, parmigiano, and diced onions served in a garlic lemon veal stock sauce

escargot served in a spinach garlic butter sauce

ravioli di nina-spinach gnocchi in a gorgonzola sauce - tortellini in a creamy walnut sauce

layers of fresh pasta with besciamella, bolognese (meat) sauce, and italian cheeses

homemade tagliolini in a freshly diced tomato sauce drizzled with white truflle oil

homemade pasta with porcini mushrooms, shrimp, and cherry tomatoes in a white wine sauce

ground veal, cheeses, and vegetables as a filling for our homemade “tubes” of pasta served in a touch of cream and topped with “splashes: of homemade bolognese (meat) sauce

spaghetti pasta topped with a homemade meat sauce

spaghetti pasta sautéed with asparagus, mushrooms in a creamy vodka sauce with smoked salmon

mussels and calamari sautéed in a spicy tomato sauce served on a bed of spaghetti

your choice of white wine or red tomato sauce

pasta in a creamy tomato vodka sauce with ground sirloin

filled with meat, sautéed in a creamy walnut sauce

veal scaloppine sautéed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo. suggested wine: cum laude (sangiovese/cabernet/merlot/syrah), banfi - toscana

grilled to order 12-oz. sliced ribeye, sliced, served over a bed of baby arugula. suggested wine: solo per te (montepulciano), domodimonti - marche

veal medallions pan seared in a port wine demi-glazed sauce served with oven-baked scalloped potatoes and seasonal vegetables. suggested wine: chianti classico riserva, monsanto - toscano

tenderized 10-oz. pork chop lightly breaded served with oven-roasted potatoes and seasonal vegetables. suggested wine: barbaresco, pietro rinaldi - piemonte

chicken parmigiana in a tomato sauce served with a side of spaghetti pasta. suggested wine: nero d’avola, butera - sicily

chicken breast sautéed in a garlic tomato sauce topped with freshly sliced mozzarella and tomato served with a side of spaghetti pasta. suggested wine: red meritage “odoadi estate” doc, savuto - calabria

breast of chicken topped with fontina cheese, prosciutto sautéed in a brandy cream sauce with asparagus, and porcini mushrooms, served with a side of penne panna rosa. suggested wine: pecorino, domodimonti - marche

layers of eggplant, basil, and parmigiano reggiano in a tomato sauce. suggested wine: santa cristina (sangiovese/merlot), antinori

grilled salmon on a bed of creamy parmigiano risotto. suggested wine: pinot grigio, san angelo - toscana

egg-washed fresh filet of orange roughy sautéed in a lemon butter white wine sauce with capers and artichoke hearts, served with a side of penne aglio e olio. suggested wine: pinot grigio, livio felluga - collio

medley of seafood (mussels, clams, calamari, shrimp, and “catch of the day”) in a white wine sauce. suggested wine: vermentino, antinori - toscana