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Scottadito is committed to supporting sound and sustainable practices in the growing and harvesting of our food resources. Our meats are antibiotic- and hormone-free; our seafood is either wild or certified organic. Our dairy, flour, eggs, sugar and produce are certified organic and locally-farmed when possible.

Mescalun salad with cherry tomatoes and onions in a balsamic vinaigrette

Classic caesar salad with romaine lettuce and croutons

Arugula salad with baby beets, walnuts, and ricotta salata

Frisee salad with sliced pears, walnuts, and locally farmed goat cheese

Arugala salad with cherry tomatoes, grilled portobello mushrooms, and feta cheese tossed in a ginger vinaigrette

Spinach leaves, apple slices, juliened cucumber, and pecorino romano cheese in a tomato vinaigrette, finished with a balsamic reduction

Slices of fresh buffalo mozzarella and tomato in basil and olive oil

Prosciutto, mortadella, salamino, lingua, olives, buffalo mozzarella, and roasted red peppers served with garlic bread

Toasted bread topped with diced fresh tomatoes, basil, and extra virgin olive oil.

Toasted bread topped with diced and sauteed zucchini, eggplant, tomatoes, and calamata olives

Fresh roasted garlic bread with olive oil

Pesto marinated calamari grilled and served over arugula, oranges, and caramelized onions

Fried calamari served with red pepper and roasted garlic aioli dipping sauces

Roasted eggplant, tomato, and onion souflee finished with basil oil

Fresh ravioli of the day

Spaghetti with egg, proscuitto, mascarpone, and parmigiano reggiano cheese

Spinach leaf gnocchi in a light butter and sage sauce

Ridged tube pasta in a homemade sausage, green pea, and vodka sauce with shaved parmesan cheese

Ridged tube pasta with sauteed chicken and artichoke hearts in a roasted bell pepper pesto

Flat, wide ribbon pasta in a slow-roasted lamb ragout

Tube pasta with a tomato, cream, and vodka sauce

Spaghetti in a fresh plum tomato sauce

Homemade spaghetti and meatballs in a fresh plum tomato sauce

Spaghetti in a light garlic and olive oil with peperoncino

Spaghetti in a fresh, homemade pesto sauce

Homemade shell pasta with zucchini and eggplant in a plum tomato sauce with ricotta salata cheese

Hollow noodle pasta with pancetta, plum tomatoes, and pecorino cheese

Thin, flat noodle pasta in melted brie with diced cured prosciutto, arugula, and white truffle oil

Artisanal pasta with capers, anchovies, black olives, crushed pepper, and tomatoes.

Homemade ribbon pasta in a slow-roasted portobello, porcini, and cremini mushroom ragout with truffle oil and fresh parmesan

Roasted half chicken, finished on the grill and served with roasted potatoes and broccoli

Pan-fried chicken breast covered in melted mozzarella cheese and tomato sauce, served with a side of penne pomodoro

Layers of breaded eggplant and parmesan cheese with fresh basil and olive oil served with a side of penne pomodoro

Chicken breast in red wine with italian sausage, peppers, potatoes, and sauteed broccoli

Pan-seared and baked half chicken with wild mushrooms in a barolo sauce served with truffle mashed potatoes

Pan-seared salmon filet with broccoli and roasted potatoes

Poached salmon filet topped with braised leeks in white wine and saffron reduction, served with roasted cherry tomatoes

Roasted pork tenderloin stuffed with spinach leaves, pecorino romano cheese, and sun-dried tomato, topped with a cannellini bean and sauteed artichoke heart broth

Grilled rack of lamb served with mashed potatoes, roasted beets, and sauteed green beans and finished with a balsamic reduction

Two pan-seared tilapia filets in a tomato coulis, served with calamata olives, artichoke hearts, and sauteed romaine

Served Weekdays from 11 A.M. - 4 P.M.
Add a cup of soup or salad, and beverage or coffee to your lunch for $3.50
Add a glass of red or white house wine for $3.00

$5.95

Portobello Mushroom, Sun-dried Tomato, Fresh Mozzarella, and Pesto

Mortadella, Salami, Prosciutto, and Fresh Mozzarella

Chicken Parmesan

Eggplant Parmesan

Chicken Milanese

Eggplant Milanese

Grilled Vegetables and Basil Oil

Frisee salad with sliced pears, walnuts, and locally-farmed goat cheese

Arugula salad with baby beets, walnuts, and ricotta cheese

Chicken Caesar Salad

Spinach leaves, apple slices, julienned cucumber, and pecorino romano cheese in a tomato vinaigrette, finished with a balsamic reduction

Arugula salad with shredded smoked salmon, artichoke hearts, tomato, and onion in a tomato vinaigrette

Hollow noodle pasta with pancetta, tomatoes, and pecorino romano cheese

Homemade shell pasta with zucchini, eggplant, tomatoes, and ricotta salata

Spaghetti in a fresh plum tomato sauce

Spaghetti with egg, prosciutto, and parmigiano reggiano cheese

Spaghetti in a fresh plum tomato sauce with meatballs

Served with a side of french fries and lettuce, tomato, and onion.