Tre Scalini

Calamari Luciana$13.00

grilled calamari in a spicy puttanesca sauce

Zuppa Di Cozze$13.00

steamed mussels in a white wine or fresh tomato sauce

Polipo Alla Brace$14.00

barbequed octopus marinated in olive oil seasoned with mint, lemon zest and oregano

Mozzarella Napoleone$14.00

fresh mozzarella and roasted red peppers dressed in seasoned balsamic vinegar and oil

House Salad$7.00

spring mix greens with fresh tomato, olives and balsamic dressing

Arugula Salad$9.00

arugula with fresh parmiggiano reggiano shavings and truffle oil

Antipasto Casa Lingo$14.00

assorted italian meats and cheese

Melanzane La Parmigiana$13.00

baked eggplant served in fresh tomato sauce with ricotta and parmigiano reggiano shavings

Bucatini Amatriciana$20.00

bucatini with smoked bacon, plum tomatoes, pecorino and red pepper flakes

Capellini Bella Italia$29.00

angel hair pasta tossed with scallops, shrimp, jumbo lump crabmeat and roma tomatoes in a brandy cream sauce

Spaghetti Alla Gricia$19.00

spaghetti with garlic, onion, red pepper flakes, smoked bacon and oil topped with pecorino romano shavings

Rigatoni Alla Norma$20.00

rigatoni pasta with roasted eggplant, tomatoes and ricotta salata in a pomodoro sauce

Tre Scalini Bolognese$20.00

homemade pappardelli tossed with a sicilian style ragu and parmesan cheese

Fettucine Al Limone$19.00

fettucine pasta tossed with lemon and olive oil seasoned with hot pepper flakes and pecorino romano

Mafaldine Con Cavolfiori$19.00

ribbon style pasta tossed with sauteed cauliflower, onion, pine nuts and raisins seasoned with saffron and anchovies

Linguine Tarrantina$19.00

linguine with garlic, mussels and red pepper flakes in a white wine sauce topped with parsley

Pasta Verde$24.00

spinache linguini tossed with shrimp in a mint pesto sauce

Papardelle Con Funghi$21.00

papardelle pasta tossed in a brown stock mushroom sauce with goat cheese and truffle oil

Pesce Fresco

our chef prepares a fresh grilled fish offering

• M/p

Filetto Di Manzano Al Cognac$36.00

filet mignon topped with a veal demi-glace and brandy reduction served with sauteed mushrooms and roasted potatoes