Family-run trattoria serving refined renditions of Italian faves in white-tablecloth surrounds.
4.7 – 575 reviews $$ • Italian restaurant
Menu
| Main Menu | |
| Cold Starters | Cold Appetizers | |
| La Bruschetta di “Tutti Santi” Fresh roma tomatoes, prosciutto di parma 18 months, fior di latte mozzarella, fresh basil, evoo |
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| Mozzarella Caprese Fresh beef steak tomatoes, sliced fior di latte mozzarella, fresh basil, evoo |
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| Burrata Caprese Fresh cherry tomatoes, basil, and evoo |
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| Prosciutto Crudo di Parma Thinly sliced prosciutto served with shaved parmigiano reggiano |
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| Carpaccio di Bue Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, parmigiano, evoo |
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| Shrimp Cocktail Jumbo shrimp served with cocktail sauce |
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| Antipasto Misto x Two Please ask your server for details |
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| Hot Starters | Hot Appetizers | |
| Shrimp Scampi Sautéed in a delicate white wine, lemon butter and garlic sauce |
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| Involtini di Melenzane Fresh ricotta cheese and spinach filled eggplant in a marinara sauce topped with mozzarella |
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| Grilled Spanish Octopus Fresh baby rucola and shaved fennel, evoo |
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| Calamari Grigliati Grilled calamari served in a bed of baby arugula, lemon juice, and evoo |
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| Calamari in Guazzetto Sautéed calamari in your choice of white or red sauce |
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| Calamari Fritti Baby squid, lightly floured and deep-fried served with our marinara sauce |
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| Insalata di Mare Warm seafood salad with marinated mussels, calamari, shrimp, and diced potatoes in olive oil and lemon juice |
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| Cozze & Vongole Sautéed mussels and clams in your choice of white or red sauce |
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| Porcini Impanati Mushrooms lightly breaded |
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| Funghi Ripieni Stuffed mushroom caps with sausage, ricotta cheese, parmigiano, and diced onions, served in a garlic, lemon juice |
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| Escargot Escargot served in a spinach and garlic butter sauce |
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| Fresh Pasta | Fresh Pasta | |
| Homemade Trio di Pasta Ravioli di Nina — spinach gnocchi in a gorgonzola sauce — tortellini in a creamy walnut sauce |
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| Tortellini Panna Rosa Filled with ground beef Sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham |
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| Ravioli or Gnocchi or Lasagna alla Nina “Tutti Santi” signature pasta |
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| Lasagna Bolognese al Forno Layers of fresh pasta with besciamella, bolognese sauce, and mozzarella |
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| Tagliolini Bolognese Fresh pasta with bolognese meat sauce, parmigiano |
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| Pappardelle ai Porcini & Gamberi Light white sauce with imported porcini mushrooms, shrimp, and cherry tomatoes |
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| Veal Cannelloni Baked homemade cannelloni pasta filled with ground veal, cheeses and vegetables |
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| Le Paste “de Cecco” | |
| Spaghetti al Filetto di Pomodoro Fresh cherry tomatoes and onions sauce, fresh basil and evoo |
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| Spaghetti Vesuviani Spaghetti pasta sautéed with asparagus and mushrooms in a creamy vodka sauce topped with smoked salmon |
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| Cozze & Calamari Fra Diavola Mussels and calamari sautéed in spicy tomato sauce served on a bed of spaghetti |
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| Linguine con Vongole With fresh clams and your choice of white wine or red tomato sauce |
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| Rigatoni Pipitone Pasta in a creamy tomato vodka sauce with ground sirloin |
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| Carne | Meats | |
| Vitello Marsala Veal scaloppine sautéed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo |
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| Vitello Francese Veal scaloppine sautéed in a lemon butter white wine sauce with mushrooms, capers and artichoke hearts, served with a side of penne pasta |
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| Medaglioni di Vitello Veal medallions pan-seared in a Port wine served with oven-baked scalloped potatoes and seasonal vegetables |
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| Costata Milanese alla Capricciosa Tenderized 10 oz pork chop lightly breaded, topped with diced tomatoes, red onion and capers, in an evoo dressing |
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| Pollo Parmigiana Chicken breast parmigiana in a tomato sauce served with a side of spaghetti pasta |
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| Pollo Caprese Chicken breast sautéed in a garlic tomato sauce topped with sliced fresh mozzarella and tomato served with side of spaghetti pasta |
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| Pollo della Casa Chicken breast topped with fontina cheese and prosciutto sautéed in a brandy cream sauce with asparagus and porcini mushrooms served with penne panna rosa |
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| Pollo Fiorentina Chicken breast topped with spinach and mozzarella, sautéed in a creamy cognac sauce, served with penne panna rosa |
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| Melenzana alla Parmigiana Layers of eggplant in a tomato sauce, basil and parmigiano served with a side of spaghetti marinara |
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| Fish | Fish | |
| Red Snapper Mare Chiaro Fresh filet of red snapper in a tangy marinara sauce, garlic, leeks, and capers served with linguine garnished with mussels and clams |
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| Salmone Grigliato Grilled salmon on a bed of creamy risotto parmigiano |
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| Orange Roughy Genovese 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 |
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| Zuppa di Pesce Mediterranea Medley of seafood (mussels, clams, calamari, shrimp, catch of the day) in a white wine sauce |
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| Featured Items | |
| Calamari Al Guazzetto | |
| Carpaccio | |
| Ossobuco | |
| Branzino | |
| Funghi Ripieni | |
| Burrata | |
| Broccoli Saltati | |
| Prosciutto di Parma | |
| Mozzarella Caprese | |
| Calamari Fritti | |
| Bruschetta | |
| Zuppa di Pesce | |
| Dolci | Desserts | |
| Cannoli Siciliani | |
| Chocolate Mousse | |
| Cheese Cake | |
| Tiramisu | |
| Wines | |
| Classic Italian Whites | |
| Chardonnay “Il Borro” Lamelle by S. Ferragamo – Toscana | |
| Vermentino “Melacce” Colle Massari – (Montecucco) Toscana | |
| Vermentino, Antinori – (Guado al Tasso) Toscana | |
| Pinot Grigio “San Angelo” Banfi – Toscana | |
| Pinot Grigio “Lumina” Ruffino – Veneto | |
| Classic Italian Reds | |
| Nero d’Avola, Brancioforti – Sicilia | |
| Primitivo, Pinnacoli – (Manduria) Puglia | |
| Sangiovese, Terre de Trinci – Umbria | |
| Montepulciano, Quattromani – Abruzzo | |
| Chianti Classico Riserva, Monsanto – Toscana | |
| Chianti Classico “Peppoli” Antinori – Toscana | |
| Super Tuscan “Il Fauno” Arcanum – Toscana | |
| Rosso di Montalcino “Ciampoleto” San Giorgio – Toscana | |
| Rosso di Montalcino, Castello Banfi – Toscana | |
| Brunello di Montalcino, Castello Banfi – Toscana | |
| Lambrusco “Quercioli Dolce” Ermente Medici – Emilia Romagna | |
| Amarone, Allegrini – Veneto | |
| Amarone, Bolla – Veneto | |
| Valpolicella Ripasso Superiore DOC “Le Poiane” Bolla – Veneto | |
| Baby Amarone “Pallazzo della Torre” Allegrini – Veneto | |
| Nebbiolo “Ochetti” Renato Ratti – (Alba) Piemonte | |
| Barbera, Pietro Rinaldi – (Alba) Piemonte | |
| Barbaresco “San Cristoforo” Pietro Rinaldi – (Alba) Piemonte | |
| Barolo, Borgogno – Piemonte | |
| Italian Red Blends | |
| Primitivo / Negromaro / Cabernet “Tormaresca” Antinori – Puglia | |
| Cabernet / Syrah / Merlot “Poggio ai Ginepri” Argentiera – (Bolgheri) Toscana | |
| Cabernet / Merlot / Syrah “Bruciato” Antinori – (Guado al Tasso) Toscana | |
| Sangiovese / Cabernet / Merlot / Syrah “Cum Laude” Banfi – Toscana | |
| Sangiovese / Merlot “Santa Cristina” Antinori – Toscana | |
| New World Whites | |
| Chardonnay “Robert Young” Chateau St. Jean – (Alexander Valley) California | |
| Chardonnay, Sonoma-Cutrer – (Russian River Ranches) California | |
| Chardonnay, Rombauer – (Carneros) California | |
| Sauvignon Blanc, Matua – (Marlborough) New Zealand | |
| Sauvignon Blanc, Mud House – New Zealand | |
| Riesling, Schloss Vollrads – Germany | |
| New World Reds | |
| Malbec Reserva, Terrazas – Argentina | |
| Zinfandel, Beran – California | |
| Cabernet Sauvignon, Caymus – (Napa) California | |
| Cabernet Sauvignon, Grgich Hills – (Napa) California | |
| Cabernet Sauvignon, Jordan – (Alexander Valley) California | |
| Cabernet Sauvignon, Slingshot – (Napa) California | |
| Cabernet Sauvignon, Bonterra, Organically Farmed – (Mendocino) California | |
| Merlot, Rombauer – (Carneros) California | |
| Merlot, Duckhorn – California | |
| Pinot Noir, Meiomi – California | |
| Pinot Noir “Clark & Telephone” Bell Glos – California | |
| Pinot Noir, Elouan – Oregon | |
| New World Red Blends | |
| Red Blend, Carne Humana – California | |
| Malbec / Bonarda / Syrah “Amado Sur” Trivento – Argentina | |
| Claret “New Diamond” Francis Coppola – California | |
| Sparkling / Champagnes | |
| Prosecco, Ruggeri – Veneto | |
| Prosecco Brut, Maschio – Veneto 187ml | |
| Brut Champagne “Yellow Label” Veuve Clicquot – France | |
| Dessert Wines | |
| Brachetto d’Acqui “Rosa Regale” Banfi – Piemonte 375ml | |
| Moscato, Ruffino – Toscana | |
| Dessert Menu | |
| Dessert List | |
| Cannoli | $7.00 |
| Tiramisu` | $7.00 |
| Sgroppino | $10.00 |
| Cheese Cake | $7.00 |
| Creme Brulee` | $7.00 |
| Vanilla Ice Cream | $7.00 |
| Chocolate Mousse | $7.00 |
| Affogato al Caffe` | $7.00 |
| Tartufo al Cioccolato | $7.00 |
| Espresso Bar | |
| Latte | $4.00 |
| Hot Tea | $3.00 |
| Espresso | $3.00 |
| Decaf. Latte | $4.00 |
| Cappuccino | $4.00 |
| Dbl Espresso | $5.00 |
| Decaf. Espresso | $3.00 |
| Decaf. Cappuccino | $4.00 |
| Decaf. DBL Espresso | $5.00 |
… View more
Order and Reservations
Reservations: opentable.com
Contact Tutti Santi by Nina
Address: 6339 E Greenway Rd, Scottsdale, AZ 85254
Phone: (480) 951-3775
Website: http://www.tuttisantiristorante.com/
Hours
| Wednesday | 5–10PM |
| Thursday | 5–10PM |
| Friday | 5–11PM |
| Saturday | 5–11PM |
| Sunday | 5–10PM |
| Monday | 5–10PM |
| Tuesday | 5–10PM |
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