Zizi Dinner Menu

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• DINNER MENU • JOIN US FOR SERVED DAILY • HAPPY HOUR • 4pm - 9pm 4pm-6pm Daily ANTIPASTI FLATBREADS ANTIPASTO 12 ZIZI WINGS 12 ZIZI 14 MARGHERITA 14 salami, prosciutto, mild, hot, or garlic basil pesto, grilled chicken, roma tomatoes, basil, capicola, crostini, roasted parmesan served with goat cheese, mozzarella fresh mozzarella garlic, marinated olives, celery sticks and blue parmigiano reggiano cheese or ranch dressing PIZZA 14 MEATBALL 14 marinara, pepperoni, marinara, sliced meatballs, MUSSELS 12 CRAB CAKES 13 onions, mushrooms, italian mozzarella white wine, toast points, spicy aioli, fresh lemon sausage, mozzarella garlic MEATBALL SLIDERS 10 BRUSCHETTA 9 PASTA homemade meatballs, italian baguette, seasoned marinara, parmigiano tomatoes, basil, fresh PASTA PRIMAVERA 16 SPAGHETTI AND 19 reggiano mozzarella, balsamic glaze fresh vegetables with MEATBALLS garlic and herbs, olive homemade meatballs, MOZZARELLA FRITTA 7 CALAMARI FRITTI 12 oil, parmigiano reggiano, marinara, spaghetti breaded whole milk spicy aioli, fresh lemon fettuccini mozzarella, homemade marinara sauce FETTUCCINE ALFREDO 15 SHRIMP SCAMPI 22 creamy garlic alfredo herb white wine butter ZUPPE + SHRIMP 23 + CHICKEN 21 sauce, capellini CHICKEN PICATTA 24 VEAL MARSALA 26 TUSCAN BEAN 5 7 SOUP DU JOUR 5 7 lemon piccata sauce, mushroom marsala wine hearty white beans, soup of the day capellini sauce, fettuccini vegetables MAINS INSALATE Served with roasted fingerling potatoes, vegetables, BELLASERA 10 CAESAR 10 or pasta with Amatriciana sauce mixed greens, shredded romaine hearts, fried capers, carrots, red onions, roma homemade croutons, tomatoes, cucumbers parmigiano reggiano NEW YORK STRIP 32 FILET MIGNON 36 + CHICKEN 16 + SHRIMP 18 + CHICKEN 16 + SHRIMP 18 italian-herb crust goat cheese, balsamic glaze + GROUPER 18 + STEAK 19 + GROUPER 18 + STEAK 19 GRILLED CHICKEN 25 GRILLED PORK CHOP 26 CAPRESE 10 AVAILABLE DRESSINGS: sun-dried tomatoes, goat thick-cut, sautéed mixed greens, roma blue cheese, italian, ranch, french, cheese, artichoke hearts mushrooms balsamic vinaigrette, honey tomatoes, fresh mozzarella, basil vinaigrette mustard, and raspberry vinaigrette $5 split plate fee. A 20% service charge will be added to parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. .

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COCKTAILS SAVORY BITES Piadina Sandwich 10.00 COCKTAILS SAVORYServed with homemade potatoBITES chips Negroni 13.00 Choice of: Gin, Campari, Red Vermouth Piadina Sandwich Wrap 10.00 Negroni 13.00 -Mozzarellachoice of: & Tomato Gin,Sazerac Campari, Red Vermouth 13.00 -Prosciutto Cotto & Provolone Whiskey, Sugar, Absinthe -Mozzarella & Tomato Panino-Prosciutto Cotto con & Provolone la Porchetta 12.00 AP Spritz 13.00 Roasted Pork Sandwich with homemade potato chips St.AP Germain, Spritz Lime, Ginger Beer 13.00 St. Germain, Lime, Ginger Beer PARMIGIANOPanino con la Porchetta 10.0012.00 Manhattan 13.00 PiecesRoasted of pork Parmigiano sandwich Reggiano with homemade DOP potato chips Whiskey,SPIRITED Sweet LEMONADE Vermouth, Angostura Bitters 12.00 Lemon Juice, Sugar & your choice of: Vodka or Rum POTATOPARMIGIANO CHIPS 6.0010.00 HomemadePieces of Parmigiano & Salted Reggiano DOP cheese MARTINIBLOODY MARY 13.0013.00 Vodka, Dry Vermouth Cacio e pepe lollipops 1.00 CLASSIC:Vodka, Tomato Juice, Mild Spices & Herbs POTATO CHIPS 6.00 CrunchyHomemade Pecorino & Salted cheese wafers with Black Pepper SazeracSPICY: Vodka, Tomato Juice, Hot Peppers, Hot Sauce 13.00 Whiskey,A-MARY-TRICIANA: Sugar, AbsintheGin, Amatriciana Sauce, Pecorino Wafer MIXED OLIVES NUTS 5.506.00 6.00 MIXED NUTS OLIVES 5.50 Cacio e pepe lollipops 1.00 BEERSNOW CONES& WINE Crunchy Pecorino cheesePIZZETTE wafers with black pepper $8 ! APERITIVO MARINARA 8.00 BEER 6.00 Fresh Tomato Sauce bySELECT the glass A ﬂAVOR (no cheese) -Cherry -Lime -Strawberry
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You Be the CHEF! (Serves 4)
Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean
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DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und
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Stormy $16 Sazerac $16 Tom Collin
Brut Blanc de Noirs, Fleury $18/72 Dirty Martini $16 Buttero: Old’ Fashioned $17 Pinot Noir (France) Gin/vodka, olive brine, vermouth, olives Guanciale Bourbon washed, Upstate Maple Syrup, bitter drops Blanc de Blancs Brut Nature, Laherte Frères $22/88 Have&Meyer Negroni $16 Chardonnay (France) Gin, Vermouth del Professore Bianco, Varnelli Sibilla Bitter Espresso Martini $17 Vodka, long espresso shot, Amara Rossa, ADN de Meunier, Christophe Mignon $22/88 Orange Spritzer $16 simply syrup, coffee beans Pinot Meunier (France) Meletti bitter, “Croci Campedello” Orange Wine, lemon, bubbles Margarita $17 L’Ouverture, Savart $21/84 Bitter Paloma $16 Blanco Tequila, blood orange liqueur (Sicily), lime juice Pinot Noir (France) Reposado Tequila, Bittermens Citron Sauvage lime & grapefruit juice, Agave Syrup, Club Soda MoMa: Manhattan $17 Latitude, Larmandier - Bernier $26/104 Rye Whiskey Van Brunt Stillhouse, Vermouth Professore Bianco, Chardonnay (France) Dark ‘N’ Stormy $16 Traditional Balsamic Vinegar Aged 12 Years Dark rum, lime juice, bitters, sugar syrup, ginger beer Résonance, Marie Courtin $23/92 (Acetaia San Giacomo, Reggio Emilia) Pinot Noir (France) Sazerac $16 “Standwithimmigrants” Mezcal Negroni $18 Richmond Rye Whiskey, Absinthe Verte, (Aged in small barrel at least 30 days) Les Murgiers, Francis Boulard $26/104 Angosture bitters, simple syrup, lime twist Pinot Meunier, Chardonnay, Pinot Noir (France) Mezcal, Vermouth del Professore Bianco, Tom Collins Mezcal $16 Varnelli Sibilla Bitter, Absinthe Verte, smoked prosciutto Le Mont
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To Read More About Our Pasta Classes
Our 9 Pasta Classes Mama Isa’s Cooking School 1- TAGLIATELLE PASTA CLASS BY A MANUAL PASTA MACHINE (2 hrs) Learn to make egg based pasta dough and stretching the dough with a manual pasta machine. Instead of yellow egg pasta, we can teach you how to make green egg pasta (made with Spinach, nutmeg, 00 flour, egg) from scratch. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce or Duck bolognese sauce ragù) Instead of Tagliatelle & Fettuccine, we can cut the pasta in Pappardelle, or Mafaldine. 2- TAGLIATELLE PASTA CLASS BY HAND (2 - 1/2 hrs) Learn to make egg based pasta dough and stretching the dough with a special long rolling pin like the old traditional authentic way. No pasta machine. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce). On the menu: Or Tagliolini or Tagliatelle & Fettuccine, or Pappardelle, or Mafaldine with a delicious pasta sauce from scratch Second Option: Fettuccine Pasta by hand Second option: Fettuccine Pasta by hand 3- RAVIOLI CLASS (2 - 1/2 hrs) Do you like spinach and ricotta Ravioli? In this special Ravioli class you will learn how to make egg pasta, how to make the Ravioli filling, how to make the ravioli from scratch, and how to make a delicious ravioli sauce: Butter, Sage, and Parmigiano Reggiano cheese.
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Recipes from Lidia's Italy in America by Lidia Matticchio Bastianich And
______________________________________________________________________________________ Recipes from Lidia’s Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright 2011. Published by Alfred A. Knopf, New York, NY. Reprinted with permission of the publisher. All rights reserved. Bucatini with Pancetta, Tomato, and Onion Bucatini all’Amatriciana Serves 6 As the impoverished residents of Amatrice moved to Rome in the eighteenth and nineteenth centuries, this recipe came along with them; today it is as Roman as the Colosseum, but you would never know it. Throughout America, 99 percent of Italian restaurants have this tubular- spaghetti dish on their menus, so it might as well be American now. You can use garlic here instead of onions, as the original recipe calls for. But unless your amatriciana contains guanciale (cured pig jowl), you are not even close to the original. Since pig jowl is not found in every corner store, making the dish with bacon or pancetta will yield delicious results as well. In this recipe I used onions, as in most of the American amatriciana recipes, but the bay leaves are my addition. The precursor to amatriciana sauce is sugo alla gricia, which does not contain tomatoes. The dish seems to have roots before the discovery of the New World; tomatoes came back from there to Italy. The gricia sauce contains guanciale, coarsely ground black pepper, and grated pecorino cheese to dress the pasta. This dish is still made today and is very popular in and around Rome, where it is called pasta alla gricia. 1 teaspoon kosher salt, plus more for pasta pot 1 pound bucatini 1 tablespoon extra-virgin olive oil 4 ounces slab bacon or pancetta, cut into 1/2-inch pieces 1 large onion, sliced 1/4 –inch thick 2 fresh bay leaves 1/4 teaspoon peperoncino flakes 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand 1/2 cup grated Pecorino Romano Bring a large pot of salted water to boil for pasta.
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Profilo Aziendale
Catalogo Prodotti Catalogue I Sughi di Pomodoro Tomato Pasta Sauce Sugo al Basilico Sugo all’Arrabbiata Sugo alla Napoletana Tomato and Basil Sauce Arrabbiata Sauce Napoletana Sauce SU193A – 280GR SU333A – 280GR SU203A – 280GR Sugo alla Contadina Sugo alla Bolognese Sugo all’Ortolana Contadina Sauce Bolognese Sauce Ortolana Sauce SU363A – 290GR SU343A – 280GR SU213A – 290GR I Sughi di Pomodoro Tomato Pasta Sauce Sugo ai Funghi Sugo alla Siciliana Sugo all’Amatriciana Tomato and Mushrooms Sicilian Sauce Amatriciana Sauce SU323A – 280GR SU223A – 280GR SU353A – 280GR Sugo alla Puttanesca Sugo alle Melanzane Puttanesca Sauce Tomato and Eggplant Sauce SU263A – 280GR SU243A – 280GR I Sughi di Pomodoro BIO Organic Tomato Pasta Sauce Sugo al Basilico BIO Sugo all’Arrabbiata BIO Sugo Tradizionale BIO Organic Tomato and Basil Sauce Organic Arrabbiata Sauce Organic Traditional Sauce SU193D – 280GR SU333D – 280GR SU203D – 280GR Sugo alla Bolognese con soia BIO Sugo all’Amatriciana BIO Organic Bolognese Sauce with soy Organic Amatriciana Sauce SU343D – 280GR SU353D – 280GR I Pesti Pestos Pesto alla Genovese PREMIUM Pesto Rosso PREMIUM Pesto alla Siciliana Genovese Pesto PREMIUM Red Pesto PREMIUM Sicilian Pesto SA002B – 180GR SA292B – 180GR PA202B – 180GR Pesto alla Genovese con Tartufo PREMIUM Pesto Rosso con Tartufo PREMIUM Genovese Pesto with Truffle PREMIUM Red Pesto with Truffle PREMIUM SA102B – 180GR SU282B – 180GR I Pesti Pestos Pesto alla Genovese PREMIUM Pesto alla Genovese PREMIUM Genovese Pesto PREMIUM Genovese Pesto PREMIUM SA004A – 500GR
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Solo's Signature Wood Fire Oven Specialities
Solo’s Signature Wood Fire Oven Specialities ARagOSTA (G) Fresh Atlantic Lobster Roasted in The Wood Fire Oven, Choice of Two Side Dishes, Lemon & Our Homemade Signature Sauce MARKET PRICE GAMBERONI (G) 4 Roasted Jumbo Shrimps, Amatriciana Sauce with Veal or Pork (Contains Pork) Ham, Choice of Side Dish AED 225 Lasagna Baked Pasta Sheets with Beef Ragout, Mixed Wild Mushrooms, Brescianella Cheese Gratin AED 88 POTATO GNOCCHI (G) Baked Gluten Free Gnocchi with Four-Cheese Sauce AED 90 POLLO ALLA CACCIATORA Chicken Stew, Rosemary & Parmesan Polenta AED 165 PESCATO DEL GIORNO (G) Fish of The Day Served with Choice of Two Side Dishes & Selected Signature Sauce MARKET PRICE - Vegan, (V) – Vegetarian (may contain eggs), (N) – Contains Nuts, (G) Gluten free, (A) - Contains Alcohol, (P) - Contains Pork All Prices are in UAE Dirhams & Inclusive of 10% Municipality Fees & 10% Service Charge Zuppe - Soups Antipasti - Zuppa DI Pesce 75 Appetizers Calamari, Shrimps, Mussels, Clams, Crab Meat, Fish Fillet LE VERDURE (G) 60 Grilled Zucchini, Eggplants, Onions, Peppers, ZUPPA DI ZUCCA 60 Tomatoes, Rucola & Balsamic Dressing Pumpkin Soup, Burrata Espuma, Croutons, Duck Speck CARpacciO DI ManzO (G) 85 Thinly Sliced Raw Beef, Rucola, Parmesan, Truffle, MinesTRONE (V) 58 Mushroom Espuma, Caramelized Onion, A Classic Perfected with Seasonal Vegetables, Apple Confit Macaroni & Pomarola Soup CARpacciO DI TONNO (G) 75 Thin-sliced Tuna with Herbs & Spices, Lemon Insalate - Salads Dressing, Pomelo, Capers & Mixed Cress Salad CAPRicciOsa (N) 78 Tuscan PROsciuTTO
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Menu Degustazione / Tasting Menus
Menu Degustazione / Tasting Menus Tutti i nostri menu sono guidati da un sommelier professionista Menus are composed of small bites, to understand the wine pairing, and led by professional sommelier Ogni piatto è abbinato ad un assaggio di vino Each small plate comes with a tasting of wine TRE PASTE CON ABBINAMENTI / THREE SAMPLES OF PASTA | 3 VINI Spaghettone ajo, olio, peperoncino e colatura d’alici Spaghettone with garlic, oil, chilli pepper and anchovies colatura Tagliolini cacio e pepe Tagliolini cacio e pepe Mezze maniche “Le Spinose” all’amatriciana Mezze maniche with amatriciana sauce UNIQUE FLAVOURS / HORS LIMITIES / S-CONFINI | 5 VINI Crostino con Stracciatella, alici e colatura d’alici Roasted bread with burrata, anchovies and anchovies colatura Cappellacci ferraresi di zucca con burro e salvia Fresh pasta with pumpkin, butter and sage Baccalà con insalata di pomodori freschi e semi stagionati con cipolla bruciata Codfish with salad of fresh and semidried tomatoes with burned onion Selezione di erborinati Selection of blue cheeses Semifreddo alla burrata, arancia e olio / Burrata’s parfait with oil and orange MENU RIMESSA | 6 VINI Burrata affumicata e capocollo Smoked burrata and capocollo salami Selezione di caprini Goat’ chees’ selection 4 tipologie di salumi / Selection of cured meats Tagliolini cacio e pepe / Tagliolini cacio e pepe Aceto balsamico e Parmigiano Vacche Rosse / Balsamic vinegar and Parmigiano Red Cows Tiramisù / Tiramisù DEGUSTAZIONE DELLO CHEF / CHEF TASTING | 7 VINI Due antipasti, due primi, un secondo
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Roman Cuisine Is a Simple, Healthy, Nutritious, Flavorful and Genuine. All That Represents the Complication of International Cuisine Is Relentlessly Prohibited
‘Roman cuisine is a simple, healthy, nutritious, flavorful and genuine. All that represents the complication of international cuisine is relentlessly prohibited. The roman is a jovial and true gourmand: he wants, at his table, to eat well and drink better, enjoying life with a playful philosophy’. Ada Boni Roman Gastronome Leaving Rome at the age of 17 was an uncompleted journey, returning it was the beginning of a new one A journey into Re-discovering the Roman Culinary tradition that ultimately transformed a life- Philosophy into a daily effort at Eterna. We are committed to share with you an authentic cuisine, focusing on seasonality and a gentle approach on modern interpretations and sustainability. By doing so we aim to reflect the same sense of belonging, love and respect that made the old vendors of ‘Trastevere’ and ‘Testaccio’ neighbourhoods the foundation of Roman Gastronomy. Welcome to Eterna Flavio Tripepi Street Food of Rome A selection of small bites to indulge in everyday flavours Suppli Al Telefono $10 The King of Roman street food Fave & Pecorino $9 ‘Edamame style’ Steamed Fava Beans served with shaved pecorino romano cheese Our gentle Twist on a classic countryside Mid-spring picnic, Perfect as a nibble Polpette all’Amatriciana $ 10 100% Beef Meatballs cooked in house made Amatriciana sauce Antipasti & Share Plates Carpaccio Di Wagyu $26 Thinly Sliced Wagyu carpaccio served with Rocket salad, Parmigiano Reggiano cheese, Pine nuts and lemon-truffle olive oil Polpo alla Griglia $26 Grilled octopus served warm with chickpea
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14 MUST HAVE Ingredients for Amazing Italian Food
A Free eBook Provided By: Rosedale Brick Oven Pizzeria Learn more by visiting www.RosedalePizza.com or by calling (239) 325-9653. Copyright © 2017. Rosedale Brick Oven. Pizzeria. All rights reserved 14 MUST HAVE Ingredients for Amazing Italian Food Table of Contents Lotsaʼ Pasta – Favorite Italian Pastas" 3 Extra-Virgin Olive Oil (EVOO)" 4 Real Balsamic Vinegar" 5 Fresh Mozzarella Cheese" 6 More Favorite Italian Cheeses" 7 Vino! - Cooking with Italian Wine" 8 Glorious Tomatoes" 9 The Freshest Fruits and Vegetables" 10 Getting to the Meat of it - Favorite Italian Meats" 11 Somewhere, Beyond the Sea - Italian Seafood" 12 The Power of Onions" 13 Fresh Garlic" 14 Spice it Up! - Crushed Red Pepper Flakes" 15 Italian Herbs" 16 Learn more by visiting www.RosedalePizza.com or by calling (239) 325-9653. 2 Copyright © 2012. Rosedale Brick Oven Pizzeria. All Rights Reserved. 14 MUST HAVE Ingredients for Amazing Italian Food Lotsa’ Pasta – Favorite Italian Pastas 1 What would Italian food be without pasta? Pasta is the most widely used ingredient in Italian cooking. It comes in different shapes and sizes and can be stuffed with tasty in- gredients, layered in baked dishes, or served with succulent sauces. It can be served as the main dish or as a side dish. Whatever the occasion, great Italian food calls for the perfect pasta! Here are a few of our favorites at Rosedale Pizzeria: Rigatoni – Its short tubular shape is perfect for catching delicious ingredients such as our bolognese sauce and amatriciana sauce. Spaghetti – A classic, and the perfect pasta for twining vegetables in our primavera sauce, as well as delicious clams in our white clam sauce.
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Pizza! Italian Specialties
Appetizers Fried Calamari – Tender Baby Squid fried golden, Fresh Mozzarella – Fresh Mozzarella breaded served with Citrus Aioli and Marinara 12.50 GF with Italian Style Breadcrumbs. Fried and served with Marinara 8.95 GF Stuffed Portabella Mushroom Large sautéed Mushroom Cap stuffed with Sweet Italian Sausage and Spinach, Roasted. Melted Mozzarella, Marinara, and Fresh Basil 9.50 GF Soup and Salad Daily Soup – Homemade stocks and fresh House Garden Salad – Fresh, Crisp Salad ingredients. Inquire for today’s choice 6.25 GF Greens, Vegetables, Ripe Tomato 6.25 GF Pizza!Pizza!Pizza! 10” Rolled by hand, Available in thick or thin crust. Gluten-Free Available Pepperoni, Sausage, Canadian Bacon, Meatball, Green Chile, Mushroom, Onion, Olives Cheese plus any one topping………..............11.75 Four or More Toppings……………………15.75 Additional Toppings…………………………………1.00 Feature Pizza or Calzone of the Day.. 15.75 Italian Specialties Soup or Salad is included with all dinner entrees at no additional cost Caesar Salad substitution 2.75. First price indicates Ala Carte 1/2 order Meat and Cheese Lasagna – Fresh Pasta Sheets Stuffed Shells – Giant Pasta Shells stuffed with a Layered with Beef, Italian Sausage, Ricotta, blend of Spinach and Cheeses, covered in Mozzarella and Parmesan Cheeses. Served with Marinara 10.95/17.50 our Marinara Sauce GF Available 14.50/21.95 Spinach Lasagna – Fresh Spinach Pasta Sheets Chicken Ravioli – Fresh Tomato Pasta Sheets layered with Zucchini, Eggplant, Ricotta, Mozzarella with Roasted Chicken Breast, Toasted Pine Nuts, and Parmesan Cheeses, Marinara 14.50/21.95 Fresh Basil Pesto, Cheeses. Served with Rustic Amatriciana Sauce 14.50/23.50 Eggplant Alla Parmigiana – Sliced Eggplant Seasoned and fried, layered with Mozzarella and Spinach Ravioli – Fresh Spinach Pasta pockets Parmesan.
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