MOTHER'S DAY

MENU

GRILLED OCTOPUS: Arugula, Mango. Mediterranean Citronette. 21

CLAMS ZUPPETTA : Little Necks. ( Lite Tomato, White Wine-Garlic or Spicy Marinara). EVOO, Herbs. 18

FRIED CALAMARI: Lightly Dusted, Flash Fried. 20

CRAB BISQUE: House Recipe. 11

TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy. 21

TOSCANO: Imported Cured Meats, Imported Cheeses. Cured Vegetables. 22

BURRATA: Home Made Cream. Arugula, Figs, Walnuts. Prosciutto Di Parma. EVOO. 20

LUNA CAPRESE: BUFALA, Vine Ripe Tomatoes, Basil. Prosciutto di Parma.EVOO. 20

ROASTED BEETS SALAD: Golden Beets, Rucola, Pistachios, FETA. EVOO/Vinegar. 14

PASTA & CLASSICS

SPAGHETTI, LINGUINE, RIGATONI, PAPPARDELLE.

“AGLIO,OLIO & PEPERONCINO”: A Classic. GARLIC, EV Olive Oil, Peperoncino, Parsley & Bread Crumbs. 18

FUNGHI: Mushroom Medley, Truffle Butter, Truffle Oil Finish. 24

PRIMAVERA : Mushrooms, Zucchine, Peas, Sun-Dried Tomatoes. Roasted Vegetables PESTO. Pappardelle. 22

GNOCCHI SORRENTINA: Potato Gnocchi, TOMATO Sauce. Mozzarella, Pecorino & Basil. 23

TORTELLINI ALLA PANNA: Cheese Tortellini. Prosciutto, Peas & Parmigiano Crema. 23

WILD BOAR BOLOGNESE: Vegetable Trio, Red Wine, Warm Spices. Cocoa, Chestnuts. Pappardelle. 23

BOLOGNESE BIANCA: Veal, Pork, Pancetta & Peas. Vegetable Trio. Pappardelle 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   

SIDES

HOME MADE MEAT BALLS  9.5 SWEET SAUSAGE  9.5 BROCCOLI RABE in GARLIC & EVOO  9

SAUTÈED WILD MUSHROOMS  10 GRILLED ASPARAGI  8

HONEY GLAZED & PANCETTA BRUSSELS SPROUT  10

POULTRY & VEAL 

BOSCAIOLA: Pan Sautèed ScaloppineMushrooms. Truffle Cream Sauce. Spinach & Potatoes. CK 28 VL 30

PAPALINO: Pan Sautèed Scaloppine.Prosciutto, Smoked Mozzarella. Wine Sauce. Over Spinach. CK 28 VL 30

SAPORITO: Egg Battered Cutlets. Vermouth Sauce. Spinach, Mozzarella & CRAB MEAT. CK 32 VL 35

POLLO AGRUMI: Almond Crusted Chicken Cutlets, EV Olive Oil, Citrus Juice, Asparagi & Potatoes. 28

VEAL GORGONZOLA: Veal Scaloppine, Mushrooms & Asparagi. Gorgonzola Dolce. Potatoes. 30

POLLO ( DIRTY) MARTINI: Chicken Thighs, Onions, Garlic, Olives, Vodka, Vermouth. Herbs. Potatoes. 25

STEAKS , CHOPS & SPECIALTY MEATS

          CHIANTI BRAISED SHORT RIBS:Warm Spices. Herbs.                        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 ENTRÉES SERVED WITH POTATOES AND VEGETABLE

OUR MEATS ARE PREPARED EXCLUSIVELY IN CAST IRON PANS

SANGIOVESE REDUCTION TRUFFLE BUTTER BRANDY PEPPERCORN    GORGONZOLA CREAM 

ADD CRAB MEAT 25 ADD 3 COLOSSAL SHRIMP 15

PAN ROASTED CHILEAN BASS: Asparagi & Mashed Potatoes. Lemon Butter Sauce. 40

GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 34

PESCATORE: Shrimp, Scallops, Clams. ( Lite Tomato, White Wine-Garlic or Spicy Marinara). Herbs. EVOO 38

FILET OF BRANZINO ACQUAPAZZA: Cherry Tomatoes, Kalamata Olives, Capers. EVOO. Spinach. 27

POSITANO: Colossal Crab Meat. Garlic & Herbs. ( Lite Tomato, White Wine-Garlic or Spicy Marinara). 40

HONEY -BOURBON SALMON : Glazed FILET OF SCOTTISH SALMON. Mashed Potatoes & Vegetables. 34

BUON APPETITO