APPETIZERS

COCONUT SHRIMP:
Home Made. Colossal Shrimp. Dipping Sauce. — 24

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

GOLDEN CALAMARI:
Lightly Floured. Flash Fried. Rustic Marinara. — 20

ZUPPA DI COZZE:
PEI Mussels, Spicy Marinara or EVO & Garlic. — 20

CRAB BISQUE:
House Recipe. — 15

LUNA ROSSA:
Burrata, Vine Ripe Tomatoes and Prosciutto. EVO & Basil — 20

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

SPIRITOSA:
Spring Mix, Pecans, Cranberries, Apple, Goat Cheese. — 16

ETRUSCA:
Arugula, Walnuts, Figs, Cranberries, Parmigiano Shavings. EVO & Balsamic. — 16

PASTA & TRADITIONAL DISHES

TAGLIOLINI AL TARTUFO:
Double Butter, Shaved Black Summer Truffle. Homemade Pasta. — 45

PAPPARDELLE AI PORCINI:
Imported Porcini, Truffle Oil Finish. — 30

BOLOGNESE BIANCA:
Veal, Pork, Pancetta, Peas, Vegetables, Herbs. — 25

WILD BOAR BOLOGNESE:
Classic Tuscan Recipe. Hints of Warm Spices and Cocoa. Chestnuts. Pappardelle — 27

NONNA’S RAGÙ:
Pork Ribs Ragu, Meatball & Sausage. Pecorino. — 28

RICOTTA RAVIOLI:
Truffle Parmigiano Sauce. Shaved Parmigiano. — 25

GNOCCHI ALLA SORRENTINA:
Potato Gnocchi, Tomato Sauce, Pecorino, Mozzarella, Basil — 24

RISOTTO AGLI ASPARAGI:
Carnaroli Rice, Cream of Parmigiano. — 25

ZIA’S FLORENTINE:
Grilled Eggplant, Spinach, Ricotta & Mozzarella Stuffing. Pomodoro, Basil, Burrata. — 27

CHICKEN & POULTRY

SAN PETRONIO:
Breaded Veal Cutlet, Prosciutto, Parmigiano, Truffle Butter. Mashed Potatoes. — 30

BOSCAIOLA:
Sautéed Scaloppine, Mushrooms, Spinach, Truffle Cream Sauce. Mashed Potatoes. — CK 28 / VL 30

SAPORITO:
Battered Scaloppine, Crab Meat, Spinach & Mozzarella, Sweet Wine Sauce. — CK 36 / VL 39

POLLO ALL’ARANCIA:
(GF) Almond Floured, EVO, Orange, Asparagi, Potatoes. — 28

POLLO IN PORCHETTA:
Chicken Braciola, Parma Cotto, Asiago and Speck. Sage-Wine. Asparagi & Potatoes. — 28

STEAKS, CHOPS, AND SPECIALTY MEATS

8 oz BLACK ROCK PRIME FILET:
Grass Fed. Superbly Lean and Tender. — 56

12 oz GRASS FED NZ RIB EYE:
Exceptional Marbling and Flavor. — 46

ROBERSPIERRE:
Grilled & Sliced Grass Fed NZ Strip, Arugula, Tomato & Parmigiano Salad. — 38

PEKIN DUCK BREAST:
Crispy Skin, Cherries, Port Reduction. Asparagi & Potatoes. — 34

1/2 RACK OF LAMB:
Rosemary Cabernet, Mashed Potatoes & Spinach. — 34

BERKSHIRE PORK SHANK:
Beer Braised, Apricots, Potatoes & Asparagi. — 27

SEAFOOD

SOFT SHELL CRABS:
Pan Sautéed with Garlic & Oil or Francaise. Pasta in Garlic & Oil or Vegetable. — 48

LOBSTER RAVIOLI:
Maine Lobster Filling, Crab Meat, Pink Brandy Sauce. — 34

BRANZINO ACQUAPAZZA:
Pan Seared Filet. Olives, Capers, Cherry Tomatoes. Vegetables. — 28

GEN’S CRAB CAKE:
Pure Lump. Beurre Blanc. Asparagi & Mashed Potatoes. — 36

RISOTTO DI MARE:
Scallops, Shrimp, Clams, Calamari. EVO, Garlic, Herbs. Carnaroli Rice. — 38

DEL GOLFO:
Shrimp, Scallops, Clams & Mussels. EVO & Garlic or Blush Spicy Marinara. — 38

SCALLOPS BUCINTORO:
Pan Seared Scallops, Butter Sauce and Saffron Balsamic. Potatoes & Asparagi. — 36

HONEY BOURBON SALMON:
Filet of Scottish Salmon. Mashed Potatoes & Asparagi. Honey Bourbon Glaze. — 36