Tre Scalini Ristorante

Website: http://www.trescalinirestaurant.com/

Phone: 203-777-3373

 

NEW HAVEN RESTAURANT WEEK
NOV 3 – 8 2019

ANTIPASTI

Zucca di Stringa – Seasoned shoestring zucchini fried until golden brown and served with lemon and a side of pomodoro.

Burrata Fritti– Breaded Creamy burrata mozzarella, Pomodoro, and shaved Parmigiano.

Cannelloni – Homemade crepe stuffed with veal, spinach, gruyere, topped with a light béchamel with a touch of pomodoro.

Torre delle Melanzane – Panko encrusted eggplant layered with fresh mozzarella finished with a rich plum tomato sauce.

Zuppa Toscana –Kale, potatoes, onions, sausage, soup finished with a hint of cream.

Zeppe dell’Iceberg –Iceberg wedge finished with gorgonzola, shaved red onion, crispy pancetta, dressed with bleu cheese dressing and an aged balsamic drizzle.

SECONDI PIATTI

Pappardelle Con Mascarpone E Funghi– Wide egg noodles, mascarpone cheese cream sauce, wild mushrooms, truffle oil drizzle.

MialeCaserta –Panko encrustedpork chop finished in a port wine demi-glaze with white figs and sundried tomatoes.

PolloSan Paulo – Egg battered chicken breast topped with prosciutto and Fontina cheese served on a bed of spinach, sherry demi-glaze.

Pollo Lucia – Semi boneless skillet crisped chicken, sweet English peas,potatoes,and onions, natural pan jus.

Bacala Portofino – Fresh Day boat cod pan seared finished in a citrus reduction.

Bistecca Porcini – CAB New York Strip, finished with a porcini mushroom marsala demi-glaze. ADD $5 L /$10 D

 

DOLCE

Mousse al Cioccolato Bianco– White Chocolate mousse served with fresh berries.

Crème BruleeAlmond infused custard topped with a chocolate dipped coconut macaroon finished with a layer of caramelized sugar.

WINE FEATURE

          Sterling Vineyards
Cabernet Sauvignon     Chardonnay     Pinot Noir     Merlot
10.- glass / 38.- bottle

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LUNCH

 2 COURSE MENU $17.

 Main Course with choice of Appetizer or Dessert

3 COURSE ADD $2.

DINNER

3 COURSE $34.00

 

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