Scalini Fedeli

Italian Restaurants, American Restaurants, Caterers

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Today: 12:00 pm - 12:00 am

30 Years

in Business

(973) 701-9200Call Visit WebsiteVisit Website Map & DirectionsDirections63 Main StChatham, NJ 07928 Write a ReviewWrite Review

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Hours

Regular Hours

Mon - Fri:	12:00 pm - 12:00 am
Sat:	5:30 pm - 10:30 pm

Places Near Chatham with Italian Restaurants

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Union (10 miles)
Morristown (11 miles)
Plainfield (12 miles)
Irvington (12 miles)
West Orange (13 miles)
Parsippany (14 miles)
East Orange (15 miles)

Menu

Roasted Beet And Goat Cheese Salad
with sundried tomatoes dressed with balsamic-pistachio vinaigrette
Carpaccio Of Warm Diver Sea Scallops
in a citrus dressing topped with a ligurian olive and roasted pepper tapanade
Bibb Lettuce And Haricot Vert Salad
with prosciutto di parma and ricotta salata finished with roasted spanish almonds

Piatti Di Mezzo

Filet Of Branzino In A Sundried Tomato
picholine and calamata olive sauce with a roma tomato and fennel confit
Oven Roasted Diver Sea Scallops
with artichokes and fennel over savoy cabbage in a pancetta and leek sauce
Shrimp
sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant

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Details

Phone: (973) 701-9200

Address: 63 Main St, Chatham, NJ 07928

Website: http://www.scalinifedeli.com

More Info

Email

Extra Phones

Fax: (973) 701-9594

Payment method

amex, discover, master card, visa

AKA

Scalini Fedeli - Chatham

Other Links

http://www.scalinifedeli.com

https://scalinifedeli.com/chatham/contact

Categories

Italian Restaurants, American Restaurants, Caterers, Pizza, Restaurants

Other Information

Cuisines: Pizza, Caterers, Italian, American, Continental, European

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Menu

Roasted Beet And Goat Cheese Salad
with sundried tomatoes dressed with balsamic-pistachio vinaigrette
Carpaccio Of Warm Diver Sea Scallops
in a citrus dressing topped with a ligurian olive and roasted pepper tapanade
Bibb Lettuce And Haricot Vert Salad
with prosciutto di parma and ricotta salata finished with roasted spanish almonds
Mixed Baby Lettuce
with grilled leeks served along side a warm mushroom and black truffle napoleon
Ecuadorian Shrimp
in a roma tomato, mustard and basil reduction with honeydew melon, prosciutto and buffalo mozzarella
Tuscan White Bean Soup
with pecorino raviolini, calabrian chili oil, parmigiano
Risotto
with mushrooms and petit peas from provence with crispy zucchini
Mushroom Ravioli
with a porcini and black truffle cream sauce
Spaghettini "arrabiata"
with mushrooms, black olives and minced spanish anchovy in a spicy tomato and basil sauce
Gemelli In A Spicy Garlic And Olive Oil Sauce
with escarole, sausage and anchovy finished with caramelized pecorino
Penne With Sausage
wild mushrooms and toasted fennel seeds in a tomato sauce
Sheeps Milk Ricotta Tortelloni
in an arugula and sundried tomato sauce finished with grated goat cheese
Rigatoni With Pancetta
onions and pepperoncini in a light tomato and basil sauce finshed with mascarpone
Soft Egg Yolk Raviolo
filled with spinach and ricotta topped with parmigiano and melted truffle butter
Pappardelle In A Braised Veal Shank And Marrow Sauce
with minced cherry pepper and a hint of italian mascarpone
Capellini With Maryland Crabmeat
leeks and pepperoncini in a prosecco broth
Chicken Liver And Pancetta Ravioli In A Boscaiola Sauce
with marsala wine
Spaghetti In A Traditional Bolognese Sauce
topped with sheeps milk ricotta
Butternut Agnolotti
with a sage brown butter, amaretti and buffalo mozzarella

Piatti Di Mezzo

Filet Of Branzino In A Sundried Tomato
picholine and calamata olive sauce with a roma tomato and fennel confit
Oven Roasted Diver Sea Scallops
with artichokes and fennel over savoy cabbage in a pancetta and leek sauce
Shrimp
sautéed in a sherry wine and garlic sauce over a pecorino and sweet pea puree surrounded by crispy fried eggplant
Pignoli Crusted Salmon Over Roasted Eggplant
peppers, onions and currants with a wine, lemon and basil sauce
Maine Lobster Tail And Maya Shrimp
in a spicy garlic and white wine sauce over broccoli, roasted pepper and cauliflower $10 supp
Potato Crusted Snapper
over sautéed wild mushrooms in a red wine (barbaresco) reduction and roasted beets
12 Oz. Filet Mignon
with a madeira wine and black olive sauce over haricot vert and roasted fingerling potatoes $10 supp
Veal Medallions In A Zingara Sauce
with prosciutto and porcini mushrooms in a spicy tomato infused wine sauce
Boneless Veal Chop Milanese
with an arugula, cherry tomato and bocconcini mozzarella salad
Thinly Sliced Breast Of Duck In A Port And Truffle Reduction
with a potato puree and caramelized endive
Veal Chop
with a porcini-dijon sauce served with braised vegetables $8 supp
Braised Short Ribs Of Beef
with a cherry pepper and natural glaze, fennel-apple puree
Organic Breast Of Chicken
with italian sausage served over broccoli di rapa and ricotta gnocchi in a rosemary and garlic sauce
Lightly Pounded Parmigiano Crusted Rib Pork Chop
with a prosciutto and tricolor salad in a garlic and sage jus
Veal Scallopini
topped with prosciutto, fontina and eggplant in a wine sauce accompanied with hearts of broccoli (aglio e olio)

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