Dinner Menu

Chef de Cuisine: JASON DILTS | Chef/ Owner CHRIS ZINNA. Modifications are not guaranteed. If you have an allergy or dietary restriction please notify your server and we will gladly try to accommodate. 20% Gratuity will be added to parties of 6 or more. We are limited in our ability to split checks multiple ways.

PRIMI
PEI MUSSELS-GF

sambuca cream, thyme, fennel, crostini – 12

ARANCINI

panko breaded fried risotto, pancetta, onion, parmesan cream – 11

CRANBURY SALAD-GF

romaine, kale, apples, candied walnuts, dried cranberries, ricotta salata, honey white balsamic vinaigrette – 13

HOUSE SALAD – GF

mixed greens, fennel, shaved red onion, grape tomato, crostini, balsamic vinaigrette – 7

CAESAR SALAD

romaine heart, pecorino romano, roasted tomato, crostini, white anchovy – 9

FARRO

arugula, feta, olives, tomato, shaved red onion, beets, garlic red wine vinaigrette – 12

ZUPPA DI GIORNO

ask for today’s soup selection

SEAFOOD RISOTTO

4oz. lobster tail, clams, jumbo lump crab meat, saffron, chives – 17

FERMENTED GARLIC GEMELLI

zinna’s black garlic mac and cheese, toasted breadcrumbs – 12

BEEF MEATBALLS

escarole, garlic parmesan broth, cranberry, pine nuts – 13

CHERRY PEPPER CALAMARI

fried calamari, cherry pepper glaze – 12

SALSICCIA E PEPE

sweet fennel sausage, roasted italian long hots, aged provolone, balsamic glaze – 12

JUMBO LUMP CRAB

avocado, basil aioli, toasted sesame seeds, lemon wedge – 16

BASTOCINI DI MOZZARELLA

panko breaded fried mozzarella, pomodoro – 9


CARNE
PORK SHANK OSSO BUCCO

pomodoro red wine reduction, mire poix, demi glaze, creamy parmesan polenta – 28

VEAL CHOP PARMESAN

panko breaded veal rib chop, pecorino romano, pomodoro, mozzarella, ricotta gnocchi – 32

BACON MARMALADE BEEF SHORT RIB – GF

pomodoro demi glaze reduction, smoked bacon jam, mire poix, creamy parmesan risotto – 29

CACCIATORE BLANCO – GF

roasted italian chicken, olives, capers, mushrooms, onions, rosemary,
garlic, white wine, au jus, potatoes – 26

POLLO VERT

italian seasoned chicken, roasted truffle potatoes, vegetable medley – 25

CHEF’S CUT OF THE EVENING

ask for tonight’s special cut – market


HOME MADE PASTAS
LOBSTER RAVIOLI

roasted red pepper cream, jumbo lump crab, bruschetta salad – 26

PAPPAREDELLE

slow braised veal, herbs, pomodoro, demi glaze, mire poix.

LINGUINE

aglio e olio, touch of meat sauce, whipped ricotta – 18

PENNE

slow braised italian meat sauce, meatballs, sweet fennel sausage – 22

BUCATINI

fermented black garlic, pancetta, onion, egg yolk, pecorino romano – 19

GEMELLI

mushrooms, sweet fennel sausage, cream, pecorino romano, truffle balsamic glaze, arugula – 23

RIGATONI

vodka sauce, prosciutto di parma, peas, pecorino romano – 17

EGGPLANT PARMESAN

fried eggplant, pecorino romano, pomodoro, mozzarella, linguine – 17


PESCE
BARRAMUNDI – GF

saffron risotto, roasted red pepper, asparagus – 28

WILD SALMON – GF

lobster tail, spaghetti squash, pancetta, onion, puttanesca salad – 32

JUMBO SHRIMP

creamy parmesan risotto, vegetable medley, scampi sauce, lemon wedges – 27

CIOPPINO

bronzini, mussels, clams, fennel, onion, garlic, citrus tomato basil broth, spinach, crostini – 28


ÁLA CARTE
ROASTED ASPARAGUS

roasted red peppers – 6

SAUTÉED SPINACH

garlic, sea salt – 5

ROASTED POTATOES

truffle oil, herbs – 5

MEATBALLS POMODORO

pecorino romano – 6

CREAMY POLENTA

pecorino romano, chives – 5

LINGUINE

aglio e oilio or pomodoro – 8

JUMBO SHRIMP

add three to any entrée – 8