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Scala Del Nonna
32 Church Street
Montclair, NJ 07042
Uber
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Lunch Menu
Dinner Menu
Lunch Menu
Primi
Rucola Con Buffalo Mozzarella
arugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
Cuori Lattuga Romano
arinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
Tre Colore Con Portobello Milanese
arugula, endive and tomato served alongside sautéed portobello mushrooms in a mushroom broth with lemon and shallots
Cozze Alla Finnochio
steamed mussels in a fennel and tomato brodetto with leeks and garlic bruschetta
Zuppe Di Lenticchia
pureed lentil soup with black truffle and pecorino raviolini
Zuppe De Fagioli Bianco
traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
Farinacie
Lasagnette Con Vodka
torn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
Spaghettini Arrabbiata
thin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
Spaghetti Con Rucola E Pomodoro
spaghetti in a sauce of three different style tomatoes with arugula and goat cheese
Ravioli Porcini E Tartufi
wild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
Pappardelle Con Osso Bucco
ribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
Mezza
Dentice Rosemarina
filet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
Gamberi Fra Diavolo
ecuadorian shrimp sautéed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
Branzino Alla Griglia
marinated sea bass lightly grilled with scarola sicliana
Salmone Con Pignoli
pignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
Vitello Limone
veal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
Vitello Sorrentino
eggplant, tomato, and fontina topped veal with marsala wine sauce
Pollo Scarpariello
boneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
Maiale Toscana
lightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
Primi
Cuori Lattuga Romano
marinated and grilled hearts of romaine lettuce in a parmigiano and anchovy vinaigrette with toasted hazelnuts
Portobello Milanese
parmigiano breaded portobello mushroom served in a light mushroom broth with basil, lemon and shallots
Antipasti Di Vecchio
a combination of prosciutto di parma, bufalo mozzarella, spicy marinated zucchini, and roasted red pepper
Rucola Con Buffalo Mozzarella
arugula salad with a balsamic vinaigrette served along side fresh buffalo mozzarella and roasted peppers finished with toasted pignoli
Capesante Con Endiva
grilled diver sea scallops over endive in a citrus and olive oil jus, finished with a 20 year old vinegar
Gamberi Arrabbiata
ecuadorian shrimp sautèed in a spicy garlic and wine sauce over broccoli di rapa
Cozze Alla Finnochio
steamed mussels in a fennel and tomato brodetto with leeks ans garlic bruschetta
Zuppe Di Lenticchia
pureed lentil soup with black truffle and pecorino raviolini
Zuppe Di Fagioli Bianco
traditional white bean soup with pennette pasta topped with extra virgin olive oil and grana padano
Risotto Porcini
arborio rice with peas and porcini mushrooms
Spaghettini Con Pomodoro E Basilico
thin spaghetti in a light sauce of tomato and fresh basil
Farinacie
Ricotta Gnocchi Con Salsiccia E Porcini
homemade ricotta gnocchi with sausage and porcini mushrooms in a light tomato and basil sauce with toasted fennel seed
Spaghettini Arrabbiata
thin spaghetti in a spicy tomato and basil sauce with shiitake mushroom, anchovy and ligurian olives
Orchiette Con Scarola E Salsiccia
little ears in a spicy garlic and olive oil sauce with escarole, sausage and cherry pepper with a hint of anchovy
Ravioli Porcini E Tartufi
wild mushroom ravioli in a sauce of parmigiano reggiano, cream and black truffles
Linguini Al Carbonara
linguini in a sauce of shallots, pancetta and guanciale finished with pecorino romano and a touch of chicken broth
Spaghetti Al Bolognese
spaghetti in a traditional meat sauce with fresh sage and sheep milk ricotta
Fusilli Calabrese Con Pancetta E Cipolli
homemade fusilli with pancetta, onions and peperoncini in a light tomato and basil topped with mascarpone cheese
Pappardelle Con Osso Bucco
ribbons of pasta in a braised veal shank and rosemary sauce finished a hint of cream and minced cherry peppers
Lasagnette Con Vodka
torn ribbons of pasta in a vodka laced sauce with prosciutto and snow peas in a creamy tomato and basil sauce
Risotto Pescatore
arborio rice with seafood in a spicy saffron and tomato brodetto
Mezza
Dentice Rosemarina
filet of red snapper in a rosemary and garlic sauce with white wine and lemon over seasonal mushrooms
Dentice Marechiara
braised rep snapper in a light plum tomato and saffron brodetto surrounded by clams and mussels
Gamberi Riviera
butterflied shrimp prepared franchese style in a mustard, lemon and basil broth over sautèed spinach
Gamberi Fra Diavolo
ecuadorian shrimp sautèed with fresh herbs in a spicy tomato sauce with calabrian chili peppers
Branzino Livornese
mediterranean sea bass in a light tomato broth with capers, black olives and a hint of anchovy.
Branzino Alla Griglia
marinated sea bass lightly grilled with scarola sicliana
Salmone Con Pignoli
pignoli crusted salmon in a white wine sauce with lemon sauce finished with fresh basil
Vitello Limone
veal scaloppini with lemon, capers and garlic with roasted pepper and buffalo mozzarella
Vitello Sorrentino
eggplant, tomato, and fontina topped veal with marsala wine sauce
Vitello Capricciosa
lightly breaded veal milanese with parsley, parmigiano and bread crumb topped with an arugula salad
Pollo Scarpariello
boneless morsels of organic chicken with sausage, rosemary, and fresh sage over broccolli di rapa
Pollo Zingara
chicken breast sautèed with cherry peppers, pancetta, olives, and porcini mushrooms with a hint of sherry wine
Maiale Toscana
lightly pounded pork chop breaded with parmigiano reggiano topped with seasonal salad in a garlic and veal broth
Maiale Giambotta
two 8oz pork chop braised in a spicy sherry wine sauce with capers and country style vegetables.
Bistecca Gorgonzola
medallions of filets mignon in a dolce gorganzola sauce with broccolli di rapa
Agnello Griglia
grilled lamb chops in a balsamic and lamb jus over seasonal mushrooms