Scalini Fedeli - Chatham, NJ

with sundried tomatoes dressed with balsamic-pistachio vinaigrette

in a citrus dressing topped with a ligurian olive and roasted pepper tapanade

with prosciutto di parma and ricotta salata finished with roasted spanish almonds

with grilled leeks served along side a warm mushroom and black truffle napoleon

in a roma tomato, mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella

with pecorino raviolini, calabrian chili oil, parmigiano

with mushrooms and petit peas from provence with crispy zucchini

with a porcini and black truffle cream sauce

with mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce

with escarole, sausage and anchovy finished with caramelized pecorino

wild mushrooms and toasted fennel seeds in a tomato sauce

in an arugula and sundried tomato sauce finished with grated goat cheese

onions and pepperoncini in a light tomato and basil sauce finshed with mascarpone

filled with spinach and ricotta topped with parmigiano and melted truffle butter

with minced cherry pepper and a hint of italian mascarpone

leeks and pepperoncini in a prosecco broth

with marsala wine

topped with sheeps milk ricotta

with a sage brown butter, amaretti and buffalo mozzarella

picholine and calamata olive sauce with a roma tomato and fennel confit

with artichokes and fennel over savoy cabbage in a pancetta and leek sauce

sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant

peppers, onions and currants with a wine, lemon and basil sauce

in a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10 supp

over sautéed wild mushrooms in a red wine (barbaresco) reduction and roasted beets

with a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10 supp

with prosciutto and porcini mushrooms in a spicy tomato infused wine sauce

with an arugula, cherry tomato and bocconcini mozzarella salad

with a potato puree and caramelized endive

with a porcini-dijon sauce served with braised vegetables $8 supp

with a cherry pepper and natural glaze, fennel-apple puree

with italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce

with a prosciutto and tricolor salad in a garlic and sage jus

topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)