Moscato

Name: Moscato
Address: 874 Scarsdale Ave., 10583, NY, 10583
Telephone: 914-723-5700

874 Scarsdale Ave., Scarsdale, NY 10583, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-11:30PM •Saturday: 11:30AM-11:30PM •Sunday: 11:30AM-10:30PM •

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Details

Cuisine: Italian, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

ANTIPASTI

Fegatini di Pollo al Balsamico

Chicken livers sautéed w/balsamic, onion, mushrooms w/field greens in a parmiggiano basket.

Salsiccia Tartufata

Grilled sausage served over arugula, endive, mushroom, topped with sliced parmiggiano and scented with truffle oil.

Polenta del Contado

Cornmeal with sautéed porcini mushrooms, asparagus, and rosemary.

Fiori di Carciofi

Grilled artichokes with garlic and olive oil.

Zuppa di Cozze

Prince Edward Island mussels in spicy tomato broth.

Crespelle alla Fiorentina

Eggplant rolled with ricotta and spinach, in a pink sauce served with melted fontina cheese.

Vongole Oreganata

Little neck clams baked with seasoned bread crumbs.

Grigliata di Funghi

Grilled portobello topped with marinated artichokes, roasted peppers, fontina cheese, parmiggiano cheese and baby arugula.

ZUPPE

Scafata Estiva

Zucchini, grape tomato, and summer squash in chicken broth.

Pasta e Fagioli

Traditional tuscan bean soup with pasta.

Brodo di Zucca

Butternut squash soup with crispy shitake mushroom.

INSALATE

Insalata di Noci

Endive, watercress, gorgonzola, sliced pear and topped with caramelized walnuts.

Insalata di Granchio

Crab meat salad w/cucumbers, baby spinach, orange pulp, and sun dried tomatoes served in lemon and olive oil dressing.

Insalata di Carciofi

Shavings of baby artichokes, arugola, white mushrooms and parmiggiano, in lemon and olive oil.

Insalata Trecolori

Arugula, endive, radicchio topped with shaved parmiggiano and served in a lemon dressing.

Insalata di Finocchio

Shaved fennel salad with baby arugula, parmiggiano, and roasted pinenuts.

Insalata Cesare

Classic version of Caesar salad, served with crispy parmigian flat and anchovies.

Insalata della Casa

Mixed greens with baked goat cheese, walnuts, diced tomatoes served in olive oil vinegar.

CONTORNI

Patate al Forno

Roast Yukon gold potatoes with rosemary herb

Crema di Spinaci

Traditional cream of spinach w/touch of mascarpone

Zucchini Trifolati

Sliced zucchini sautéed with parmiggiano and a touch of tomato sauce

Rapini Siciliani

Broccoli rabe sautéed with garlic, roast pinenuts and golden raisins.

Broccoli o Spinaci

Broccoli or spinach sautéed in garlic and oil

Verdi del Collare

Collard greens leaves braised in lite marinara sauce and garlic.

PASTE

Cavatelli con Polpette di Vitello

Homemade cavatelli pasta with veal meatballs served in a marinara sauce.

Fettucini di Bosco

Homemade fresh fettucini with mushroom ragu.

Agnolotti alla Moscato

Homemade ravioli filled w/veal and vegetables in 4 cheeses and walnut sauce.

Tagliolini Neri alla Scogliera

Homemade black tagliolini with mixed seafood in a mild tomato sauce.

Paglia e Fieno

Homemade green and white fettucine w/prosciutto, peas, mushrooms, touch of cream.

Rotolo Montanara

Homemade sheets of pasta filled w/spinach, porcini, and ricotta cheese, topped with pink sauce and grated parmiggiano.

Fusilli alla Norcina

Fusilli with sweet bell pepper sauce and roasted sausage, topped with ricotta salata and pangrattato.

Gnocchi al Surriento

Old fashion potato gnocchi in chunky marinara sauce and lite melted smoked mozzarella.

Linguine alle Vongole

Linguine in white clams sauce.

PESCE

Salmone ai Frutti di Cremona

Broiled salmon brushed with Italian mustard fruit over sautéed spinach.

Spadaccino al Limone

Pan roast Mahi Mahi w/marinated artichokes, caperberries and lemon zest in white wine sauce over collard greens.

Orata alla Griglia

Grilled Dorada, boneless w/black olives, tomatoes and capers over grilled zucchini and eggpplant.

Branzino alle Mandorle

Mediterranean seabass in lemon sauce over sautéed french beans topped with almonds.

CARNI

Pollo al Figo

Pan roasted chicken breast in crispy pancetta wrapped w/dry figs and port wine sauce over roasted potatoes.

Pollo Scarpariello

Chicken sautéed with white wine, garlic and sausage served with broccoli. (on the bone)

Galletto alla Pera

Grilled Cornish hen served with pears, radicchio salad, and shaved pecorino cheese.

Pollo Caprese

Chicken scaloppine sautéed w/fresh tomatoes, basil, and fresh diced mozzarella cheese over broccoli.

Fegato Veneziana

Slivers of calf liver sautéed with caramelized onions and aged balsamic served with grilled polenta.

Vitello alla Pugliese

Veal scaloppine sautéed with grape tomato and roasted pumpkin seeds in white wine sauce, served w/broccoli.

Agnello alla Toscana

Grilled lamb chops served w/shaved pecorino cheese and capers complimented with patate al tegame.

Vitello Martini

Sautéed veal, encrusted in parmiggiano, white wine and lemon over french beans.

Costata alla Brace

Grilled veal chop with barolo wine, braised shallots complimented with patate al tegame.

Tagliata di Manzo

Sliced and grilled shell steak served on a bed of baby arugula w/parmiggiano reggiano shredds, rosemary and olive oil.