Tre Scalini Ristorante

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

Phone: 203-777-3373

 

NEW HAVEN RESTAURANT WEEK
OCT 30- Nov 4, 2016

Lunch    $18
Dinner   $32

ANTIPASTI

ZUCCA DI STRINGA

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

POLENTA CON FUNGHI

Grilled polenta served with a Maytag gorgonzola cream sauce with wild mushrooms.

VONGOLE CASINO

Fresh Shucked top necks topped with an onion and pepper compound butter topped with bacon.

POLPETTE DI CARNE

Meatballs with a rich plum tomato sauce topped with a dollop of ricotta cheese.

MOZZARELLA EN CAROZZA

Mozzarella encrusted in a bread “carriage” served with a rich pomodoro with capers.

COSTOLETTE DI INSALATA

Roma crunch lettuce, red onion, tomato, sharp provolone, Genoa Salami, drizzled with sweet red wine vinaigrette.

MINESTRONE

Zucchini, yellow squash, string beans, potatoes, white cannellini beans, and peas in a hearty tomato based soup.

SECONDI PIATTI

MAIALE CON GIOVANNA

Panko encrusted double cut pork chop topped with sopressata and mozzarella finished in a brandy demi-glaze with slivered pears.

POLLO OLIVIA

Pan Seared boneless chicken breast, artichoke hearts, capers, white wine, and lemon.

FARFALLE PRIMAVERA

Bowtie pasta tossed with onions, peppers, zucchini, yellow squash, broccoli, garlic, and olive oil.

POLLO SCARPIELO

Semi boneless skillet crisped chicken served with caramelized onions, hot cherry peppers, ground sausage and fried potatoes in a natural pan jus.

BACCALA MARECHIARO

Day boat cod steamed with littleneck clams in a light pomodoro sauce served over capellini.

BISTECCA PORCINI

Sliced Colette sirloin finished with a sweet porcini demi-glaze.

DOLCE

ZUCCA CRÈME BRULEE

Silky smooth spiced pumpkin custard topped with a thin layer of caramelized sugar.

TORTA DI FORMAGGIO

A Bailey’s infused New York Cheesecake atop an Oreo crust.

 

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