Chef-owner Michael Cetrulo opened Scalini Fedeli in Chatham in December 1995, in a house built in 1740, with Tuscan-style vaulted ceilings, Venetian plaster and European antiques; the setting is slightly formal. Dinner is a four-course prix fixe of modern Italian cooking: the signature soft egg yolk raviolo with spinach, ricotta and truffle butter, pappardelle in a braised veal shank and marrow sauce, branzino, duck breast with port and truffle, and desserts such as ricotta doughnuts and chocolate soufflé.
The Cetrulo family also runs Scalini Fedeli in Tribeca and is opening a Montville location. The menu names no local farms.
What’s here
- Served here
- Four-course dinner prix fixe, $72; supplements for the veal chop Milanese ($10) and short ribs ($8) · Soft egg yolk raviolo with spinach, ricotta, parmigiano and truffle butter · Pappardelle in a braised veal shank and marrow sauce · Thinly sliced duck breast in a port and truffle reduction · Desserts such as crispy banana tart, chocolate soufflé and ricotta doughnuts · Lunch Tuesday to Friday
What sets it apart
- Soft egg yolk raviolo with spinach, ricotta and truffle butter (four-course prix fixe, $72)
- Pappardelle in a braised veal shank and marrow sauce
- Lime sorbet intermezzo as the third course
- Crispy banana tart with hazelnut praline and caramel gelato
- Ricotta doughnuts
From the menu posted October 28, 2026. Menus change. See the current menu →
Where the food comes from
The menu and site name no farms or producers
Details checked against Scalini Fedeli’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.