Scalini Fedeli

Soft Egg Yolk Raviolo

A single large raviolo hiding a molten egg yolk in ricotta, bathed in truffle butter — the signature dish.

Venison Chop

Perfectly cooked venison in port wine and balsamic reduction with hazelnuts, spinach, and roasted figs.

Butternut Agnolotti

Pasta pillows filled with sweet butternut squash in sage brown butter, topped with amaretti crumble.

Sheep's Milk Ricotta Gnocchi

Pillowy gnocchi in arugula and sundried tomato sauce with grated goat cheese — light yet satisfying.

Penne with Italian Sausage

Penne tossed with Italian sausage and wild mushrooms in a light tomato-basil sauce — comforting simplicity.