The Tre Scalini Menu

This layered menu was inspired by my first Head Chef Gig. Almost like an Italian-themed French Laundry menu, this features all of the traditional components of a true, multi-course Italian meal. We can also offer this Family Style upon request.


Antipasti.

“Arancini”
Tiny Fontina Stuffed Rice Balls.

Primi-Piatti.

“Brindisi d’ Polpo”
Sundried Tomato and Tender Octopus Bruschettini with Leaves of Basil and Shaved Red Onion.

“Zuppa D’ Ail”
Creamy Tuscan Roasted Garlic Soup with Fried Garlic Slices and Sage.

“Insalata Barbatietole”
Multi-Colored Beet salad with Blanched Baby Fennel and First Press Olive Oil.

“Carpaccio di Cervo con Reggiano”
Thin Sliced and Pounded Raw Texas Venison with Parmesan, Capers and Shallots.

Secondi-Piatti.

“Ravioli d’Piselli con Bacello”
Handmade Sweet Pea Ravioli with Lemon Butter and Pea Pods.

Oppure…”or”

“Tagliatelle alla Olio con Funghi”
Porcini Infused Tagliatelle with Shiitakes and Truffles.

Contorni-Piatti.

“Stufato di Aragosta con Asparagi”
Lightly Poached Maine Lobster with White Asparagus.

“Anatra Siciliana su Radici”
Seared Spicy Duck Breast over Roasted Carrots and Parsnips.

Scelta Di....(choice of)

“Gallina Selvatico di Midollo Osseo”
Garlic Crusted Game Hen with Rosemary and Bone Marrow Sauce.

Oppure...(or)

“Arrosto d’ Cinghale Su Purea”
Richly Seasoned Wild Boar with Herbs over Romesco Puree.

Oppure...(or)

“Vitello con Fondi di Carciofo”
Braised Veal Cheeks in an Artichoke Bottom with Melted Fontina.

Dolce.

“Tiramisu alla Fragola”
Strawberry Mascarpone Trifle.

$190 For a 8 course..

$160pp. For a 5 Course plated or family style.

Serving Staff will be required for this menu, I can arrange.

INCLUDES:
Chef, Appetizer Platters, Serving & Cooking Equipment. Plates, Silverware, Napkins. Wine Glass, Water Glass.

Additional Rentals, TBD.

Optional:
Hand Picked Wine Flight To Accompany, starting at $90 per person (less for the 5 course or family style) includes Wines and Glasses.