12/18/15

788A Union St.Brooklyn, NY 11215www.scottadito.com

(718) 636-4800fax: (718) 636-4801

info@scottadito.com

EN TR EE (Host choice of three, Guest served three)

UOVA BE N E D E T T E

and pesto

UOVA F IOR E N T I NO

P RO S C I U T T O C O T T O OM E L E T T E Ham and ricotta cheese omelet

F R I T TATA C OM V E G E TA L I Italian-style vegetarian omelet

Above items served with roasted peppers and onions

PA N E D OL C E French toast with seasonal fruit and maple syrup

I N S A L ATA DI B A R B A BI E T OL A Roasted beets with arugula, walnuts and ricotta salata

I N S A L ATA C AT E R I N A Frisee, pears, walnuts and goat cheese with ginger-carrot vinaigrette

GNO C C H E T T I DI SP I N AC H I Homemade ricotta and spinach gnocchi, sage and butter

BUC AT I N I A L ’A M AT R IC I A N A Pancetta, plum tomatoes, and pecorino cheese

Private and semi-private atrium and wine cellar

Banquet&

Event Menus

BRUNCHSATURDAY $29 | SUNDAY $39Unlimited Champagne or Mimosas add $5 per person

† SIDES

A N TIPA STI (both served)

WA R M M E DI T E R R A N E A N OL I V E SRosemary and lemon zest

I N S A L ATA DI C A M P OMesclun salad with cherry tomatoes

PR IMI (Host choice of two, Guest served both)

GNO C C H E T T I DI SP I NAC H IHomemade ricotta and spinach gnocchi, sage and butter

OR E C C H I E T T E A L L E V E R DU R E Homemade pasta with zucchini, eggplant, plum tomatoes and ricotta salata

P E N N E A L L A VODK ATube pasta with a tomato, cream, and vodka sauce

SPAGH E T T I A L P E S T O

R I S O T T O A I P ORC I N IRisotto with pecorino cheese,porcini mushroom and fresh basil

SECONDI (Host choice of two, Guest served both)

P E T T O DI P OL L OHalf chicken with preserved meyer lemon jus, rosemary oil

S A L MON E I N PA DE L L AP

T I L A P I A S C O T TA DI T O

olives, and braised artichokes

E G GP L A N T ROL L AT I N I Lightly breaded eggplant cutlets with ricotta cheese

P OL L O C ON F U NGH I T R I F OL AT I Chicken with mushroom ragout

E G GP L A N T M I L A N E SE Breaded eggplant cutlets with cherry tomatoes, arugula, and fresh basil

A N TIPA STI (both served)

WA R M M E DI T E R R A N E A N OL I V E SRosemary and lemon zest

I N S A L ATA DI C A M P OMesclun salad with cherry tomatoes

PR IMI (Host choice of one, Guest served one)

GNO C C H E T T I DI SP I NAC H IHomemade ricotta and spinach gnocchi, sage and butter

OR E C C H I E T T E A L L E V E R DU R E Homemade pasta with zucchini, eggplant, plum tomatoes and ricotta salata

P E N N E A L L A VODK ATube pasta with a tomato, cream, and vodka sauce

SPAGH E T T I A L P E S T O

R I S O T T O A I P O R C I N IRisotto with pecorino cheese,porcini mushroom and fresh basil

SECONDI (Host choice of one, Guest served one)

P E T T O DI P OL L OHalf chicken with preserved meyer lemon jus, rosemary oil

S A L MON E I N PA DE L L AP

T I L A P I A S C O T TA DI T O

olives, and braised artichokes

E G GP L A N T ROL L AT I N I Lightly breaded eggplant cutlets with ricotta cheese

P OL L O C ON F U NGH I T R I F OL AT I Chicken with mushroom ragout

E G GP L A N T M I L A N E SE Breaded eggplant cutlets with cherry tomatoes, arugula, and fresh basil

S I D E S (Host choice of two, Guest served both)

Haricot Vert, Roasted Potatoes, Mashed Potatoes, Sauteed Broccoli Rabe, Green peas sauteed with shallots and prosciutto, White wine braised artichokes with garlic and Kalamata olives

$49 PER PERSON | LUNCH DINNERIncludes coffee, tea & 2 sides

$59 PER PERSON | L NCH DINNERIncludes coffee, tea & 2 sides

U / / † †

A N TIPA STI (Host choice of three, Guest served three)

I N S A L ATA DI B A R B A BI E T OL ARoasted beets with arugula, walnuts and ricotta salataC A P R E SE Fresh mozzarella, tomatoes & basilC A L A M A R I F R I T T I Fried calamari served, red pepper sauce and roasted garlic aioliI N S A L ATA DI C E S A R I NAClassic caesar salad with romaine lettuce and croutonsE G GP L A N T M I L A N E SEBreaded eggplant cutlets, cherry tomatoes, arugula, fresh basil

PR IMI (Host choice of three, Guest served three)

GNO C C H E T T I DI SP I NAC H IHomemade ricotta and spinach gnocchi, sage and butterFA R FA L L E A L BR I E , A RUGU L A E SP E C K Bowtie pasta, melted brie cheese, arugula and smoked prosciuttoOR E C C H I E T T E A I S A L SIC C I A E R A BE“Little ear” pasta with Italian sausage and broccoli rabeR I S O T T O A I P ORC I N I Risotto with pecorino cheese, porcini mushroom and fresh basilOR E C C H I E T T E A L L E V E R DU R E Homemade pasta with zucchini, eggplant, plum tomatoes and ricotta salataPA P PA R DE L L E A L F U NGI Homemade ribbon pasta,

SECONDI (Host choice of three, Guest served three)

P E T T O DI P OL L OHalf chicken with preserved meyer lemon jus, rosemary oilS A L MON E I N PA DE L L A S A L MON E B OL L I T O leeks in a white wine and saffron reductionS T U F F E D P OR K T E N DE R L OI N

sambuca reduction, and mashed potatoesO S S O BUC O Slow braised lamb shank with gremolata parsley, garlic and lemon zestRO S T IC C I A NASlow braised beef short ribs, gremolata parsley, garlic, lemon zestT I L A P I A S C O T TA DI T O tomato coulis, kalamata olives, and artichoke hearts

A N TIPA STI (Host choice of two, Guest served both)

I N S A L ATA DI B A R B A BI E T OL ARoasted beets with arugula, walnuts and ricotta salataC A P R E SE Fresh mozzarella, tomatoes & basilC A L A M A R I F R I T T I Fried calamari served, red pepper sauce and roasted garlic aioliI N S A L ATA DI C E S A R I NAClassic caesar salad with romaine lettuce and croutonsE G GP L A N T M I L A N E SEBreaded eggplant cutlets, cherry tomatoes, arugula, fresh basil

PR IMI (Host choice of two, Guest served both)

GNO C C H E T T I DI SP I NAC H IHomemade ricotta and spinach gnocchi, sage and butterFA R FA L L E A L BR I E , A RUGU L A E SP E C K Bowtie pasta, melted brie cheese, arugula and smoked prosciuttoOR E C C H I E T T E A I S A L SIC C I A E R A BE“Little ear” pasta with Italian sausage and broccoli rabeR I S O T T O A I P ORC I N I Risotto with pecorino cheese, porcini mushroom and fresh basilOR E C C H I E T T E A L L E V E R DU R E Homemade pasta with zucchini, eggplant, plum tomatoes and ricotta salataPA P PA R DE L L E A L F U NGI Homemade ribbon pasta,

SECONDI (Host choice of two, Guest served both)

P E T T O DI P OL L OHalf chicken with preserved meyer lemon jus, rosemary oilS A L MON E I N PA DE L L A S A L MON E B OL L I T O leeks in a white wine and saffron reductionS T U F F E D P OR K T E N DE R L OI N

sambuca reduction, and mashed potatoesO S S O BUC O Slow braised lamb shank with gremolata parsley, garlic and lemon zestRO S T IC C I A NASlow braised beef short ribs, gremolata parsley, garlic, lemon zestT I L A P I A S C O T T A D I T O tomato coulis, kalamata olives, and artichoke hearts

PA N SE A R E D C H I L E A N SE A B A S S add $7GR I L L E D SH R I M P add $7 SE A F O OD R I S O T T O add $7

PA N SE A R E D C H I L E A N SE A B A S S add $7GR I L L E D SH R I M P add $7 SE A F O OD R I S O T T O add $7

$69 PER PERSON | LUNCH DINNERIncludes coffee, tea & 2 sides

$79 PER PERSON | L NCH DINNERIncludes coffee, tea & 2 sides

U / / † †

* Crostini with white bean puree and anchovies

* Crostini with salt cod brandade & roasted cherrytomatoes

* Crostini with fava bean puree and pecorino toscano

* Prand balsamic reduction

* Smmascarpone, capers, shallots and pesto

* Pizzetta with roasted radicchio, walnuts and gorgonzola

* Pizzetta with house made sausage and broccoli rabe

* Pizzetta Margherita: with tomatoes, basil & freshmozzarella

* Chicken skewers with valencia orange glaze

* Arancini: saffron risotto fritter with mozzarella

* Goat cheese stuffed cremini mushrooms with walnuts

* Caprese: bocconcini mozzarella and tomato onskewers

* Polpettine: meatballs on skewers

* Andivia: endive boats with salmon moose

* Gnocchetti Di Spinachi: homemade ricotta and spinachgnocchi, sage & butter, served in oriental soup spoons

F I L E T M IGNON or SH R I M P add $5

* WINE, BEER & SOFT DRINKS $15 per person

* CHAMPAGNE TOAST $5 per person

* SOFT DRINKS $5 per person

* CHEESE & FRUIT PLATTER $10 per person

* KIDS 2-10 YEARS OLD $25 per person (Including Beverages)

* WEDDING CEREMONY $500

* 8 Hors D’oeuvres (Butlered)

* Wine, Beer, Coffee

* Tiramisu CakeSweet cream cheese with layers of coffee cookies

* Torta al Cioccolato CakeFlourless chocolate torte

* Fresh berries and mascarpone

* Cannoli & Homemade gelato

From Above

$15 per person

$59 per person

ADDITIONAL OPTIONS

DESSERT$5 PER PERSON (HOUSE MADE)

$3 PER PERSON (BROUGHT IN)

2 HOUR COCKTAIL PARTY

HORS D’OEUVRES1 HOUR $25 PER PERSON(choose eight items, butlered)

EXTR AS

BEVER AGES