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    Alex Tewfik
    12K views4 pages
    This document appears to be a menu for a restaurant. It lists various appetizers, pastas, seafood, meat, and vegetarian options along with their prices. The appetizers include items like raw yellowtail, fluke crudo, scallop, and fritto misto. The pastas section lists dishes like spaghetti, duck ravioli, short rib agnolotti, and tagliolini. The seafood, meat, and vegetarian sections offer options like black cod, branzino, chicken, capretto, and a vegetarian risotto. It provides a price for each dish ranging from $16-$44.

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    Scarpetta

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    This document appears to be a menu for a restaurant. It lists various appetizers, pastas, seafood, meat, and vegetarian options along with their prices. The appetizers include items like raw yellowtail, fluke crudo, scallop, and fritto misto. The pastas section lists dishes like spaghetti, duck ravioli, short rib agnolotti, and tagliolini. The seafood, meat, and vegetarian sections offer options like black cod, branzino, chicken, capretto, and a vegetarian risotto. It provides a price for each dish ranging from $16-$44.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    12K views4 pages

    Menu

    Uploaded by

    Alex Tewfik
    This document appears to be a menu for a restaurant. It lists various appetizers, pastas, seafood, meat, and vegetarian options along with their prices. The appetizers include items like raw yellowtail, fluke crudo, scallop, and fritto misto. The pastas section lists dishes like spaghetti, duck ravioli, short rib agnolotti, and tagliolini. The seafood, meat, and vegetarian sections offer options like black cod, branzino, chicken, capretto, and a vegetarian risotto. It provides a price for each dish ranging from $16-$44.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 4

    RAW YELLOWTAIL

    18

    olio di zenzero & pickled red onion


    TUNA SUSCI

    c r u do

    19

    marinated vegetables & preserved truffle


    FLUKE CRUDO

    17

    sunchoke & citrus


    DIVER SCALLOP

    19

    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

    19
    18
    17
    22
    17
    17

    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

    25

    30

    marsala reduction
    SHORT RIB & BONE MARROW AGNOLOTTI

    27

    garlic chip & horseradish

    pa s t e

    BLACK FARFALLE

    31

    seafood ragout, pancetta & herbed bread crumbs


    TAGLIATELLE

    26

    guanciale, autumn vegetables & goat cheese fonduta


    CAVATELLI

    29

    rabbit ragu & porcini


    TAGLIOLINI

    braised octopus, artichokes & charred scallions

    all pastas are handmade in house

    29

    BLACK COD

    36

    BRANZINO

    32

    AMERICAN RED SNAPPER

    34

    caramelized fennel & concentrated tomato

    pes c e

    purslane, wild mushroom & asparagus

    squash, salmoriglio & peperoncino jus


    HALIBUT

    37

    smoked potato, romanesco cauliflower, lardo & chive oil

    ORGANIC CHICKEN

    29

    fregola, baby carrot, kale & orange olivada

    carne

    MOIST-ROASTED CAPRETTO

    broccoli rabe, pancetta & potato

    36

    VEAL TENDERLOIN

    39

    DRY-AGED RIBEYE

    44

    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
    16

    CREAMY POLENTA

    19

    fricassee of truffled mushrooms


    WARM ASPARAGUS SOUP

    shaved autumn vegetables, market greens,


    ricotta & beet vinaigrette

    19

    FARRO RISOTTO

    19

    carrot, zucchini & shaved parmesan


    17

    charred asparagus & tarragon

    ROASTED BEET SALAD

    ROSEMARY-BRAISED LENTILS*

    broccoli rabe & concentrated tomato

    seasonal

    SPAGHETTI

    25

    tomato & basil


    17

    TAGLIATELLE

    autumn vegetables & goat cheese fonduta

    *item may be prepared vegan

    26

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