Hand-stuffed herb focaccia rolls. We fill each 1 with delicious mozzarella and bake to perfection. Served with our homemade marinara sauce.
4 homemade meatballs with local beef. Served with our marinara, Parmesan and mozzarella.
We top polenta triangles with our fresh basil pesto, roasted red pepper and shrimp, pour polenta is made from professor torbert's orange, developed at purdue.
A la scala classic, breaded calamari rings, served with marinara and lemon.
Giant scallops pan seared with fresh herbs and floating in an orange reduction vodka cream sauce. Served with a kiss of basil pesto on top.
Crusty bread topped with our fresh basil pesto, garlic, chopped tomato, mozzarella and Parmesan.
A rich and creamy Parmesan cheese dip with shrimp, crab meat and diced roasted red pepper. Served with our fresh garlic crostini. Perennial favorite.
For 2 or more. Fresh mozzarella, fresh tomato, basil, roasted red bell pepper, prosciutto ham, mixed Italian olives, artichoke hearts and fresh garlic crostini.
Delicate ravioli stuffed with kabocha pumpkin, sweet potato and mascarpone cheese. Finished with shrimp, butternut squash, sun-dried tomatoes, spinach and sliced almonds in a tuaca cream sauce.
Cheese stuffed rigatoni and Thistle Byre Farm sausage prepared with fresh herbs, spinach, and tomato and finished in a light San Marzano tomato and white wine sauce. Topped with fresh mozzarella.
Jumbo cheese ravioli prepared in our creamy tomato meat sauce (local beef) with fresh herbs, garlic and shallots. Topped with mozzarella and baked to perfection.
We layer shrimp, crab, fresh vegetables and mozzarella with pasta sheets in a rich lobster cream sauce. Served with our risotto of the day.
3 tricolor pasta sheets stuffed with local beef, mozzarella, herbs, Parmesan, and white wine. Finished in a roasted red pepper cream sauce and served with a side of our risotto of the day.
Tricolor cheese tortellini in our famous napolitana Sauce (tomato cream) and plenty of Parmesan cheese.
Giant spinach and cheese ravioli finished in a Marsala wine cream sauce with sun-dried tomatoes and fresh spinach. Add shrimp or chicken for an additional charge.
Delicate ravioli stuffed with kabocha pumpkin, sweet potato and mascarpone cheese. Served in a pumpkin sherry cream sauce with dried cherries, walnuts and delicata squash.
Delicate ravioli stuffed with kabocha pumpkin, sweet potato and mascarpone cheese. Finished with shrimp, butternut squash, sun dried tomatoes, spinach and sliced almonds in a tuaca cream sauce.
Smoking Goose pancetta, tons of fresh sage, caramelized onions and spiced pecans swim in our pumpkin cream sauce. Topped with mozzarella and baked.
Prosciutto ham and garden peas in a creamy garlic and Parmesan sauce. Tossed with tri-color cheese tortellini, topped with mozzarella and baked.
Lobster chunks, shrimp, fresh herbs, sun-dried tomatoes and cavatappi pasta tossed in a Grand Marnier cream sauce with bits of fresh orange and baked with melting mozzarella.
Chicken breast strips and chorizo sausage sauteed with fresh herbs, tomato and scallions. Served with cavatappi pasta and topped with Parmesan, cheddar and mozzarella cheeses and bacon, then baked.
Beef filet medallions pounded thin and prepared with fresh herbs and a mix of wild mushrooms. Finished in a port wine cream sauce and served with linguine.
Pork shank slow simmered with carrots, celery and onion with fresh herbs in a red wine and San Marzano tomato stock.
Veal medallions sauteed with mushrooms and capers and finished in a white wine lemon sauce. Served with mostaccioli.
Beef tenderloin scaloppini sauteed with shrimp, clams, mussels, fresh herbs, San Marzano tomatoes and basil. We finish it in a white wine lemon sauce and served over linguine.
Polenta topped with red and green bell pepper, our house-made chorizo, San Marzano Tomatoes and tangy feta cheese.
Breaded eggplant, served over our polenta with an arrabbiata sauce (spicy tomato), shallots, and white wine and topped with a ball of burrata cheese (fresh mozzarella filled with cream and cheese curds).
Strips of chicken and thistle byre farm pastured pork sausage sauteed with green peppers, fresh tomato and oregano. Finished in white wine sauce with a touch of marinara. Served with mostaccioli.
A classic. Fettuccine in our rich Alfredo sauce. Add chicken, shrimp or scallop for an additional charge.
Angel hair prepared with our fresh tomato and basil marinara. Add 4 meatballs (local beef) for an additional charge.
Boneless chicken breast breaded and topped with marinara, baked with mozzarella, Parmesan and herbs. Served with mostaccioli.
Boneless chicken breast breaded and topped with marinara, baked with mozzarella, Parmesan and herbs. Served with mostaccioli.
Boneless chicken breast breaded and topped with marinara, baked with mozzarella, Parmesan and herbs. Served with mostaccioli.
Shrimp and thistle byre farm Italian pastured pork sausage sauteed with herbs, garlic, cherry tomatoes and scallions. Finished in a white wine Cajun cream sauce with linguine.
Fresh asparagus and chicken breast strips sauteed and tossed in a fresh lemon cream sauce and over fettuccine.
Classic meat lasagna with our famous napolitana tomato cream sauce, a giant ravioli filled with spinach and cheese and finished in our basil pesto cream sauce. Served with a side of sauteed fresh vegetables.
Zucchini, yellow squash, tomato, basil and spinach sauteed with garlic and shallots and tossed with angel hair pasta. Add shrimp, scallop or chicken for an additional charge.
Your choice of shrimp or chicken sauteed with fresh herbs and tomatoes with our spicy marinara sauce. Served tossed with fettuccine noodles.
Chicken breast strips, mostaccioli pasta, fresh spinach and mushrooms baked with marinara, mozzarella and cheddar.
Sauteed chicken, thistle byre farm pastured pork sausage, spinach, green peppers and mushrooms tossed in a white wine and light marinara sauce, over cavatappi. Topped with mozzarella and baked.
Chicken breast sauteed with herbs and topped with prosciutto, potato and mozzarella cheese. Finished in a white wine and San marzano tomato sauce and served with linguine.
An 8 oz. wild salmon filet prepared with shrimp, fresh garden peas, tomatoes and basil in a citrusy white wine sauce. Served over linguine. This was featured on the cover of Lafayette magazine and inspired by the produce from our own small wonder farm.
Shrimp, blue crab meat and scallops sauteed with fresh herbs, asparagus and tomato in cream sauce with cavatappi pasta. Topped with breadcrumbs and mozzarella cheese and then baked.
2 calamari stuffed with our shrimp and crab filling and finished with a San marazano tomato and lobster sauce with chucks of tomato, carrot and green onion. Served over our risotto of the day.
Shrimp, calamari rings, clams and mussels sauteed with capers and tons of basil in an exquisite tomato and white wine sauce. Served with linguine.
Shrimp and scallops sauteed with garlic and fresh herbs, then finished in our Paglia fire roasted red pepper cream sauce over fettuccine.
Ceviche inspired the creation of this seafood and lime pasta dish. Shrimp, scallops and crab meat sauteed with flame-roasted red peppers, garlic, shallots, basil and scallions. Finished in a white wine sauce with a touch of fresh lime juice. Tossed with angel hair pasta.
Shrimp, scallops, littleneck clams, mussels and fresh fish chef's choice sauteed with fresh herbs, tomato, garlic and shallots. Served as a stew in an exquisite white wine, tomato and lemon broth. Served with crusty bread for dipping.
Shrimp, langostinos, crab meat, spinach and fresh herbs sauteed with San marzano tomatoes and finished in our sublime lobster cream sauce. Served over fettuccine.
Shrimp, scallops, mussels, clams and fresh fish sauteed with garlic and fresh herbs. Finished in a white wine marinara sauce with fettuccine.
Chicken breast strips sauteed with fresh herbs and stirred into a creamy risotto with fresh tomato, mozzarella, pine nuts and a kiss of basil.
Butternut squash, dried cranberries, Parmesan cheese and sage blended together in this creamy risotto. Finished with sliced almonds.
Our nod to paella. Shrimp, clams, calamari, mussels and thistle byre farm sausage adorn this saffron and San marzano tomato risotto.
Crisp romaine tossed fresh with creamy Caesar dressing, croutons and shaved Parmesan. Add chicken or salmon for an additional charge.
Grilled chicken breast strips, roasted delicata squash, apples, goat cheese, spiced pecans and dried cranberries over fresh greens with our maple rosemary vinaigrette.
Succulent shrimp, butternut squash, avocado, smoking goose pancetta, hard boiled egg and blue cheese all over mixed greens and dressed with our ranch dressing. Substitution chicken for an additional charge.
A creamy ball of burrata cheese (fresh creamy mozzarella), cripsy prosciutto, pear, shaved Parmesan cheese and pine nuts over baby arugula with our Balsamic Vinaigrette.
Shrimp and crab in a creamy Parmesan sauce with roasted red bell pepper and tossed with our gnocchi. Topped with mozzarella and baked.
Our zesty thistle byre farm sausage sauteed with chunks of butternut squash, sundried tomatoes and fresh herbs. Finished in a tuaca liqueur cream sauce, topped with mozzarella then baked.
Our zesty thistle byre farm sausage sauteed with chunks of butternut squash, sundried tomatoes and fresh herbs. Finished in a tuaca liqueur cream sauce, topped with mozzarella then baked.
Local beef sauteed with fresh herbs in our amazing tomato cream sauce tossed with gnocchi and then topped with mozzarella. Baked until golden.
Pieces of slow simmered pork with carrots, celery, onion, rosemary and thyme in a red wine and san marzano tomato stock over our gnocchi.
Hand-stuffed herb focaccia rolls. Served with our homemade marinara sauce.
4 homemade meatballs with local beef. Served with our marinara, Parmesan and mozzarella.
We top polenta triangles with our fresh basil pesto, roasted red pepper and shrimp. Our polenta is made from professor torbert's orange and developed at purdue.
A La Scala classic. Breaded calamari rings, served with marinara and lemon.
Giant scallops pan-seared with fresh herbs and floating in an orange reduction vodka cream sauce. Served with a kiss of basil pesto on top.
Crusty bread topped with our fresh basil pesto, garlic, chopped tomato, mozzarella and Parmesan.
A rich and creamy Parmesan cheese dip with shrimp, crab meat and diced roasted red pepper. Served with our fresh garlic crostini. Perennial favorite.
Fresh mozzarella, fresh tomato, basil, roasted red bell pepper, prosciutto ham, mixed Italian olives, artichoke hearts and fresh garlic crostini. For 2 or more.
Crisp romaine tossed fresh with creamy Caesar dressing, croutons and shaved Parmesan. Add chicken (grilled boneless chicken breast) or salmon (grilled wild salmon filet) for an additional charge.
Grilled chicken breast strips, roasted delicate squash, apples, goat cheese, spiced pecans and dried cranberries over fresh greens with our maple rosemary vinaigrette.
Succulent shrimp, butternut squash, avocado, smoking goose pancetta, hard-boiled egg and blue cheese-all over mixed greens and dressed with our ranch dressing.
Succulent chicken, butternut squash, avocado, smoking goose pancetta, hard-boiled egg and blue cheese-all over mixed greens and dressed with our ranch dressing.
A creamy ball of burrata cheese (fresh creamy mozzarella), crispy prosciutto, pear, shaved Parmesan cheese and pine nuts over baby arugula with our balsamic vinaigrette.
Apple slices with melted brie and spiced pecans-perfectly balanced with prosciutto and baby arugula.
Our handmade beer-battered chicken breast filet dressed in Caesar Buffalo salad and tomato. Sprinkled with Parmesan cheese.
Roasted red bell pepper, artichokes, spinach, eggplant and provolone cheese with our mixed olive spread and celery seed dressing on a semolina roll. Add chicken for an additional charge.
Turkey breast, bacon, brie, tomato and spinach. Served warm.
Chicken breast filet, sliced fontina cheese, roasted red peppers and our own sundried tomato mayo-all pressed and grilled.
Crisp bacon, caramelized onions, fig jam and brie cheese make the perfect grilled cheese sandwich.
A La Scala classic. Grilled chicken breast with tomato, bacon and provolone.
A hardy mix of cannellini beans our marinara sauce, spinach, shallots, fresh herbs and a creamy ball of burrata (fresh mozzarella) over triangles of our polenta (made from professor torbert's orange corn).
Grilled chicken breast strips, Italian heirloom wheat, roasted delicata squash, baby arugula, goat cheese, apples and our maple rosemary dressing.
1/2 of our bacon grilled cheese with a bowl of soup or a salad.
1/2 sandwich with a bowl of soup or a salad.
A bowl of our great homemade soup and your choice of a small house or Caesar salad.
1/2 of our Italian veggie sandwich and a bowl of soup or a salad.
Chicken breast strips sauteed with fresh herbs and stirred into a creamy risotto with fresh tomato, mozzarella, pine nuts and a kiss of basil.
Butternut squash, dried cranberries, Parmesan cheese and sage blend together in this creamy risotto. Finished with sliced almonds.
shrimp and crab in a creamy Parmesan sauce with roasted red bell pepper and tossed with our gnocchi. Topped with mozzarella and baked.
Our zesty thistle byre farm Italian sausage sauteed with chunks of creamy butternut squash, sundried tomatoes and fresh herbs. Finished in a tuaca liqueur cream sauce, topped with mozzarella and then baked.
Our zesty thistle byre farm Italian sausage sauteed with chunks of creamy butternut squash, sundried tomatoes and fresh herbs. Finished in a tuaca liqueur cream sauce, topped with mozzarella and then baked.
Local beef sauteed with fresh herbs in our amazing tomato cream sauce tossed with gnocchi and then topped with mozzarella. Baked until golden.
Shrimp sauteed with garlic and fresh herbs and finished in our Paglia (flame-roasted red pepper cream) sauce and over fettuccine.
Shrimp sauteed with garlic and fresh herbs and finished in our Paglia (flame-roasted red pepper cream) sauce and over fettuccine.
A perennial favorite. Chicken breast strips sauteed with herbs, fresh spinach and mushrooms. Tossed with mostaccioli pasta and baked with marinara, mozzarella and cheddar.
A classic at its best. Fettuccine in our rich Alfredo. Add chicken or shrimp for an additional charge.
Angel hair prepared with fresh tomato and basil marinara. Add 2 meatballs (local beef) or shrimp for an additional charge.
Fresh asparagus and chicken breast strips sauteed and tossed in a fresh lemon cream sauce and over fettuccine.
Shrimp and thistle byre farm Italian pastured pork sausage sauteed with herbs, garlic, cherry tomatoes and scallions. Finished in a white wine Cajun cream sauce with linguine.
Zucchini, yellow squash, tomato, basil and spinach sauteed with garlic and shallots and tossed with angel hair pasta.
Chicken and sausage sauteed with green peppers, tomato and oregano. Finished in a white wine sauce with a touch of marinara and served with mostaccioli.
Polenta triangles topped with red and green bell pepper, our house made chorizo, San marzano tomatoes and tangy feta cheese.
Your choice of shrimp or chicken sauteed with fresh herbs and tomatoes with our spicy marinara sauce. Served tossed with fettuccine noodles.
Our lunch bestseller classic meat and cheese with napolitana sauce.
Jumbo cheese ravioli prepared in our creamy tomato meat sauce with local beef, fresh herbs, garlic and shallots. Topped with mozzarella and baked to perfection.
Giant spinach and cheese ravioli finished in a Marsala wine cream sauce with sundried tomatoes and fresh spinach. Add shrimp or chicken for an additional charge.
Tricolor cheese tortellini in our famous napolitana sauce (tomato cream) and plenty of Parmesan cheese.
Delicate ravioli stuffed with kabocha pumpkin, sweet potato and mascarpone cheese. Served in a pumpkin sherry cream sauce with dried cherries, walnuts and delicata squash.
Cheese stuffed rigatoni and chicken breast strip prepared with fresh herbs, spinach, roasted red bell pepper and our Paglia sauce. Topped with fresh mozzarella.
We layer shrimp, crab, fresh vegetables and mozzarella with pasta sheets in a rich lobster cream sauce.
Smoking Goose pancetta, tons of fresh sage, caramelized onions and spiced pecans swim in our pumpkin cream sauce with cavatappi pasta. Topped with mozzarella and baked.
Chicken breast strips and chorizo sausage sauteed with fresh herbs, tomato and scallions. Served with cavatappi pasta and topped with Parmesan, cheddar and mozzarella cheeses and bacon, then baked.
Prosciutto ham and garden peas in a creamy garlic and Parmesan sauce. Tossed with tri-color cheese tortellini, topped with mozzarella and baked.
A gluten-free alternative for the ultimate chocolate lover. This dense chocolate torte is served with both dark and white chocolate ganache.
Award-winning and artisan-made in Michigan from whole ingredients. This gelato is twice as dense as ice cream with less fat. Ask about flavors.
Perennial customer favorite. Mango, passion fruit, and raspberry sorbets form a snowball-sized truffle. Dipped in white chocolate and imported from Italy.
A crisp pastry shell full of rich ricotta, cinnamon, and chocolate chip filling. Topped with your choice of raspberry or chocolate sauce.
Italian for "pick me up." Rich mascarpone cheese, lady's fingers, and espresso layered with chocolate. Imported from Italy.
San Pellegrino.
Selection of Tazo tea.