Zucca Ristorante Menu and Prices

beef carpaccio with baby arugula, pecorino romano and truffle vinaigrette

fried calamari with salsa picante and mustard aioli

wood burning oven-roasted polenta with forest mushrooms and fontina

prosciutto with radicchio, pears and aged balsamic vinegar

wood burning oven roasted mussels with garlic, shallots, white wine, parsley and grilled bread

butternut squash soup

endive, arugula and candied walnut with gala apples, taleggio and white balsamic vinaigrette

simple salad of tender greens, vine-ripened tomatoes, extra virgin olive oil and red wine vinegar

roasted squash salad with wild mushrooms, cipollini onions, toasted hazelnuts, field greens and balsamic vinaigrette

house cured albacore, arugula, cannellini beans, red onion in a light red wine vinaigrette

baby beet salad with watercress, ricotta salata, and champagne vinaigrette

mozzarella, tomato sauce and basil

rosemary ham and smoked mozzarella

roasted forest mushrooms, fontina and thyme

roasted pumpkin, goat cheese, caramelized onion and speck ham

italian sausage, red onion, mozzarella, tomato sauce and chili flakes

handmade roasted pumpkin tortelloni, butter, sage and parmigiano-reggiano

thin homemade sheet pasta layered with meat ragu, bechamel and parmigiano

hollow macaroni noodle with guanciale, onions and toamto

linguini pasta tossed with cockle clams, garlic, parsley, white wine and diced tomatoes,

ricotta ravioli with broccolini and pulled chicken

angel hair pasta with fresh tomato, shaved garlic and basil

risotto with calamari, bay scallops, shrimp and cooked in squid ink

rotisserie chicken halved on a bed of rapini, roasted potatoes and garlic jus

braised lamb shank with autumm vegetables and natural jus

rib-eye steak with olive oil whipped potatoes and portobello mushrooms, roasted tomatoes and balsamic jus

rottiserie pork rib-eye with borlotti bean stew and tuscan black cabbage

veal "Milanese" with marinated tomatoes and arugula salad

grilled salmon with braised trevisio, fennel, potato and caper-olive sauce.

pan roasted striped bass with lentill regout, arugula and ligurian extra virgin olive oil