APPETIZERS
CRAB BISQUE: House Recipe. 11
CLAMS CASINO: Middle Necks, Pancetta, Bell Peppers, Bread Crumbs. Tomato-Clam broth. 18
TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy. 21
TOSCANO: Imported Cured Meats, Imported Cheeses. Cured Vegetables. 22
LUNA CAPRESE; Bufala, Vine Ripe Tomatoes, Prosciutto di Parma 20
BURRATA: Home Made Cream. Arugula, Figs, Walnuts. Prosciutto Di Parma. EVOO. 20
INSALATA DI MARE: MUSSELS, CALAMARI & SHRIMP. Celery, Lemon, Garlic. EVOO. 23
SAUSAGE & BROCCOLI RABE: PARMIGIANO CREMA. 16
PIZZA MARGHERITA CON BUFALA: Plum Tomatoes, Basil. Mozzarella di BUFALA. EVOO. 18
PASTA & CLASSICS
SPAGHETTI, LINGUINE, RIGATONI, PAPPARDELLE
“AGLIO,OLIO & PEPERONCINO”: A Classic. GARLIC, EV Olive Oil, Peperoncino, Parsley & Bread Crumbs. 18
PAPPARDELLE Ai FUNGHI: Mushroom Medley, Truffle Butter, Truffle Oil Finish. 24
GNOCCHI SORRENTINA: Potato Gnocchi, TOMATO Sauce. Mozzarella, Pecorino & Basil. 23
TORTELLINI ALLA PANNA: Cheese Tortellini. Prosciutto, Peas & Parmigiano Crema. 23
PRIMAVERA : Mushrooms, Zucchine, Peas, Sun-Dried Tomatoes. Roasted Vegetables Pesto 22
BOLOGNESE BIANCA: Veal, Pork, Pancetta & Peas. Vegetable Trio. 23
BOLOGNESE CLASSICA: Ground Chuck & Sirloin. Vegetable Trito. TOMATO Sauce. 23
RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 24
ZIA’S FLORENTINE (GF): Grilled Eggplant. Spinach, Ricotta & Mozzarella Stuffing. Pomodoro. Basil. Burrata 22
ADD GLUTEN FREE PASTA 3 ADD GLUTEN FREE GNOCCHI 3 ADD WHOLE WHEAT PASTA 3
MAIN
POLLO AGRUMI: Almond Crusted Chicken Cutlets, EV Olive Oil, Citrus Juice, Asparagi & Potatoes. 28
VILLANELLA: Fried Chicken Cutlet, Cheese Ravioli. Bruschetta-Tomatoes. Parmigiano Shavings. 28
BOSCAIOLA: CHICKEN or VEAL. Mushrooms. Truffle Cream Sauce. Spinach & Potatoes. CK 28 VL 30
SAPORITO: Battered CHICKEN or VEAL. CRABMEAT.Spinach & Mozzarella. Sweet Wine Sauce. CK 30 VL 35
AMALFI: Battered CHICKEN or VEAL. SHRIMP. Mozzarella. Light POMODORO Sauce. CK 30 VL 35
VEAL GORGONZOLA: Veal Scaloppine, Mushrooms & Asparagi. Gorgonzola Dolce. Potatoes. 30
POLPETTE: WILD BOAR MEAT BALLS. TOMATO Sauce. Parmigiano. Broccoli Rabe Potatoes. 25
CHIANTI BRAISED SHORT RIBS:Warm Spices. Herbs. 34
8 oz TRUIST FARMVILLE PRIME FILET MIGNON: 48
10 oz New Zealand Grass Fed RIB EYE: 34
18 oz NZ RACK OF LAMB: Burgundy Reduction. Rosemary. 42
10 oz COLORADO BISON RIB EYE: 42
12 oz TRUIST FARMVILLE PRIME NEW YORK STRIP: Grilled & Sliced. Arugula, heirloomTomatoes & Parmigiano. EVOO 42
Meat Entrees served with Potatoes & Vegetable
PESCATORE: Shrimp, Scallops, Clams. (White Garlic Sauce EVOO, Spicy Marinara or Blush with Lite Pomodoro Herbs.) 38
RAMPS, CLAMS & GUANCIALE: Foraged RAMPS, Clams, Pork Jowl. EVOO. 30
SOFT SHELL CRABS: Pan Sautéed Or FRANCAISE. Vegetable Or Linguine With Garlic & Oil. 40
GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 34
GAMBERI: Colossal Shrimp, EVOO. (WHITE- EVOO, CLASSIC MARINARA or BLUSH) 34
PAN SEARED SCALLOPS: New Bedford Scallops. Saffron AGRETTO. Potatoes & Vegetable. 34
POSITANO: Colossal Crab Meat. Garlic & Herbs. (WHITE- EVOO, CLASSIC MARINARA or BLUSH) 40
HONEY -BOURBON SALMON : Glazed FILET OF SCOTTISH SALMON. Mashed Potatoes & Vegetables. 32
SIDES
HOME MADE MEAT BALLS 9.5 SWEET SAUSAGE 9.5 BROCCOLI RABE in GARLIC & EVOO 9
SAUTÈED WILD MUSHROOMS 10 GRILLED ASPARAGI 8
BUON APPETITO
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