Tutti Santi By Nina Scottsdale

Fresh roma tomatoes, prosciutto di parma 18 months, fior di latte mozzarella, fresh basil, evoo

Fresh beef steak tomatoes, sliced fior di latte mozzarella, fresh basil, evoo

Fresh cherry tomatoes, basil, and evoo

Thinly sliced prosciutto served with shaved parmigiano reggiano

Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, parmigiano, evoo

Jumbo shrimp served with cocktail sauce

Please ask your server for details

Sautéed in a delicate white wine, lemon butter and garlic sauce

Fresh ricotta cheese and spinach filled eggplant in a marinara sauce topped with mozzarella

Fresh baby rucola and shaved fennel, evoo

Grilled calamari served in a bed of baby arugula, lemon juice, and evoo

Sautéed calamari in your choice of white or red sauce

Baby squid, lightly floured and deep-fried served with our marinara sauce

Warm seafood salad with marinated mussels, calamari, shrimp, and diced potatoes in olive oil and lemon juice

Sautéed mussels and clams in your choice of white or red sauce

Mushrooms lightly breaded

Stuffed mushroom caps with sausage, ricotta cheese, parmigiano, and diced onions, served in a garlic, lemon juice

Escargot served in a spinach and garlic butter sauce

Ravioli di Nina — spinach gnocchi in a gorgonzola sauce — tortellini in a creamy walnut sauce

Filled with ground beef Sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham

"Tutti Santi" signature pasta

Layers of fresh pasta with besciamella, bolognese sauce, and mozzarella

Fresh pasta with bolognese meat sauce, parmigiano

Light white sauce with imported porcini mushrooms, shrimp, and cherry tomatoes

Baked homemade cannelloni pasta filled with ground veal, cheeses and vegetables

Fresh cherry tomatoes and onions sauce, fresh basil and evoo

Spaghetti pasta sautéed with asparagus and mushrooms in a creamy vodka sauce topped with smoked salmon

Mussels and calamari sautéed in spicy tomato sauce served on a bed of spaghetti

With fresh clams and your choice of white wine or red tomato sauce

Pasta in a creamy tomato vodka sauce with ground sirloin

Veal scaloppine sautéed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo

Veal scaloppine sautéed in a lemon butter white wine sauce with mushrooms, capers and artichoke hearts, served with a side of penne pasta

Veal medallions pan-seared in a Port wine served with oven-baked scalloped potatoes and seasonal vegetables

Tenderized 10 oz pork chop lightly breaded, topped with diced tomatoes, red onion and capers, in an evoo dressing

Chicken breast parmigiana in a tomato sauce served with a side of spaghetti pasta

Chicken breast sautéed in a garlic tomato sauce topped with sliced fresh mozzarella and tomato served with side of spaghetti pasta

Chicken breast topped with fontina cheese and prosciutto sautéed in a brandy cream sauce with asparagus and porcini mushrooms served with penne panna rosa

Chicken breast topped with spinach and mozzarella, sautéed in a creamy cognac sauce, served with penne panna rosa

Layers of eggplant in a tomato sauce, basil and parmigiano served with a side of spaghetti marinara

Fresh filet of red snapper in a tangy marinara sauce, garlic, leeks, and capers served with linguine garnished with mussels and clams

Grilled salmon on a bed of creamy risotto parmigiano

Egg washed fresh filet of orange roughy sautéed in a lemon butter white wine sauce with capers and artichoke hearts served with a side of penne aglio e olio

Medley of seafood (mussels, clams, calamari, shrimp, catch of the day) in a white wine sauce