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Scalini Fedeli

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165 Duane St. New York, NY 10013

212-528-0400

http://www.scalinifedeli.com

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165 Duane St. New York NY 10013

Cuisine(s): Italian

Hours: Sun-Thu 5:30pm-10pm, Fri-Sat 5:30pm-11pm

Price: $$$$ $$$, $$$$

Payment Types: All Major Credit Cards
Attire: dressy

Features: Private Party, Wheelchair Accessible, Prix Fixe

Serving: Dinner

Alcohol: Full bar
Reservations: Accepted, Highly Recommended

Parking: No Parking

Description

Executive chef Michael Cetrulo opened his second Scalini Fedeli restaurant (the first one is in Chatham, NJ) in the former Bouley space in 2000. Since then, it's gained a reputation for being a sophisticated spot to enjoy some solid Italian cuisine. Choose from two dining options: a $65 three-course prix-fixe menu including dishes like pappardelle with venison and New Zealand langoustines over celery root puree, and a six-course, $90 tasting menu, which spans different regions of Italy with dishes like braised short ribs of beef from Tuscany, gently seared hamachi from Sicily and porcini mushroom ravioli from Piedmont. The 300-strong wine list features plenty of Italian and New World bottles, with a few selections ringing in at just over $35. A subtle, romantic design scheme featuring high, arched ceilings, antiques, colorful landscapes and suited waiters make Scalini Fedeli a popular spot for both dates and business dinners.—Keith Wagstaff

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Worth the Splurge

By Robert Sietsema | Tue, June 01, 2004

Scalini Fedeli When it debuted in 1999, this outpost of a Jersey joint seemed absurdly expensive, but now the $60 prix fixe seems like a bargain. It includes three seriously large courses with many choices, and if you pick carefully, you can... More »

Be the first to review Scalini Fedeli

Dinner Menu

Piatti Di Mezzo
Prix Fixe $65 Pp

Braised Snapper
over a lemon, oregano and roasted pepper risotto in a roasted garlic and basil jus

Roasted Diver Sea Scallops
over asparagus, spring peas and shitake mushrooms with a saffron and mussel sauce

New Zealand Langoustines
over celery root puree with a balsamic and black truffle cream sauce. supp $5.00

Wild Striped Bass
with a sicilian olive-tomato jus and caponata with currants

Seared Tuna
with short rib braised lentils, parsnip puree in a red wine reduction

Roasted Veal Chop
with orange and fennel dusted sweetbreads in a porcini-dijon and green peppercorn sauce $9 supp

Juniper & Black Pepper Crusted Venison Chop
with a port and balsamic vinegar sauce, sauteed spinach with fiorelle pears and hazelnuts. supp $9.00

Veal Medallions Over Spring Vegetables
in a vodka and mascarpone sauce with spinach and ricotta cannelloni

Slow Roasted Breast Of Duck And Leg Confit
with a mustard seed and black olive sauce, sicilian risotto

Roasted Loin Of Lamb
with merguez sausage in a rosemary and garlic sauce finished with a hint of anchovy, accompanied with vegetali di campagna. supp $7.00

Braised Short Ribs Of Beef
with a cherry pepper and natural glaze, fennel-apple puree

Primi Piatti

Bibb Lettuce And Fiorelle Pear
with a citrus-mustard dressing, prosciutto di parma, ricotta salata and spanish almonds

Mixed Baby Lettuce
roasted beets, sun dried tomato and goat cheese, dressed with artichoke-pistachio vinaigrette

Maryland Crabmeat Napoleon
with asparagus and a spicy creme fraiche finished with marinated mango

Hamachi yellowtail
with marinated fennel, avocado, grapefruit and provencal vinaigrette

Seared Foie Gras And Roasted Apples
over braised spinach and toasted hazelnuts drizzled with port wine. supp $6.00

Ecuadorian Shrimp
in a tarragon and mustard cream sauce over an apple carrot puree

Study Of Porcini Mushroom
baby lettuce with black truffle vinaigrette and shavings of raw porcini, braised lobster over fresh sauteed porcini, agnolotti with porcini foam. supp $9.00

Risotto
with mushrooms and petit peas from provence topped with crispy zucchini

Puree Of Simple Tuscan White Bean Soup
with pecorino raviolini and extra virgin olive oil

Soft Egg Yolk Raviolo
with ricotta and spinach covered with truffle butter

Penne
with italian sausage and wild mushrooms in a light tomato and basil sauce with toasted fennel seeds

Pappardelle
in a game sauce with venison and hare finished with barolo wine and bitter chocolate

Spaghettini arrabiata
with mushrooms, black olives and minced spanish anchovy in a spicy tomato sauce

Butternut Agnolotti
with a sage brown butter topped with amaretti and buffalo mozzarella

Goat Cheese Ravioli
in a vodka and roasted beet cream topped with marinated tomatoes and peppers

Rigatoni
with a gorgonzola and mascarpone sauce, finished with figs and walnuts

Regional Tasting
Per Person $90

Porcini Mushroom Ravioli - Piemonte

Gently Seared Hamachi - Sicilia

Foie Gras Lazio

Langoustines Veneto

Braised Short Ribs Of Beef Toscana

Mascarpone Sorbet Dessert Choice

Cioccolati

Praline And Tiramisu Tart
with cappuccino gelato and chocolate painted phyllo

Chocolate Tart In A Vanilla-flecked Crust
with thinly sliced caramelized orange peel

Flourless Chocolate Cake
cooked to order with a trio of gelati. supp $3.00

Rich Chocolate Mousse
glazed with dark chocolate and pistachio anglaise

Dolci

Panino Of Crisp Pistachio And Hazelnut Caramel Wafers
filled with hazelnut and pistachio gelato

Warm Caramelized Apple Tart In A Baked Fillo Crust
served with brown sugar crumble and cinnamon gelato

Passion Fruit Panna Cotta Napoleon
with fresh berry compote mascarpone cheesecake on a gingersnap crust with tangerine sorbetto and blood orange sauce

Mascarpone Cheesecake On A Gingersnap Crust
with tangerine sorbetto and blood orange sauce

Caramelized Banana Tart
caramel gelato and dark rum butter sauce

Formaggio
our selection of cheese served with fruit and toasted tuscan bread. supp $5.00

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Scalini Fedeli

165 Duane St. New York, NY 10013

212-528-0400

Description

Worth the Splurge

By Robert Sietsema | Tue, June 01, 2004

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