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RAW YELLOWTAIL

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olio di zenzero & pickled red onion


TUNA SUSCI

c r u do

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marinated vegetables & preserved truffle


FLUKE CRUDO

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sunchoke & citrus


DIVER SCALLOP

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preserved truffle, pea & allepo

CREAMY POLENTA

fricassee of truffled mushrooms


BRAISED SHORT RIBS OF BEEF

vegetable & farro risotto

pr i m i pi a t t i

CRISPY FRITTO MISTO

calamari, shrimp, squash, eggplant & herbs


LIGHTLY COOKED LOBSTER

ceci beans, guanciale & peperoncino


ROASTED BEET SALAD

shaved autumn vegetables, market greens, ricotta & beet vinaigrette


WARM ASPARAGUS SOUP

mussels, charred asparagus & tarragon

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consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

SPAGHETTI

tomato & basil


DUCK & FOIE GRAS RAVIOLI

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marsala reduction
SHORT RIB & BONE MARROW AGNOLOTTI

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garlic chip & horseradish

pa s t e

BLACK FARFALLE

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seafood ragout, pancetta & herbed bread crumbs


TAGLIATELLE

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guanciale, autumn vegetables & goat cheese fonduta


CAVATELLI

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rabbit ragu & porcini


TAGLIOLINI

braised octopus, artichokes & charred scallions

all pastas are handmade in house

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BLACK COD

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BRANZINO

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AMERICAN RED SNAPPER

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caramelized fennel & concentrated tomato

pes c e

purslane, wild mushroom & asparagus

squash, salmoriglio & peperoncino jus


HALIBUT

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smoked potato, romanesco cauliflower, lardo & chive oil

ORGANIC CHICKEN

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fregola, baby carrot, kale & orange olivada

carne

MOIST-ROASTED CAPRETTO

broccoli rabe, pancetta & potato

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VEAL TENDERLOIN

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DRY-AGED RIBEYE

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gnocchi alla romana, root vegetables & glazed sweetbreads

trumpet mushroom, cipollini onion, fingerling potato


& truffled spinach

VEGETARIANO
scarpetta is proud to source & showcase local farmers & purveyors through dishes that best represent the product

p r imi pi a tt i
CRISPY VEGETABLES

pi a t t i
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CREAMY POLENTA

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fricassee of truffled mushrooms


WARM ASPARAGUS SOUP

shaved autumn vegetables, market greens,


ricotta & beet vinaigrette

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FARRO RISOTTO

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carrot, zucchini & shaved parmesan


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charred asparagus & tarragon

ROASTED BEET SALAD

ROSEMARY-BRAISED LENTILS*

broccoli rabe & concentrated tomato

seasonal

SPAGHETTI

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tomato & basil


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TAGLIATELLE

autumn vegetables & goat cheese fonduta

*item may be prepared vegan

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