La Zingara Restaurant Menu

butcher block of imported air dried and cured meats, paired with parmigiano and candied walnuts

warm octopus, fresh mint and potato salad tossed in a pancetta vinaigrette

semi boneless grilled quail, topped with a mostarda, with a toasted corn, grilled radicchio and shaved parmigiano salad

house grappa cured salmon layered with fine crisps, fresh tomato, avocado and caviar, drizzled with a horseradish aioli

grilled ground beef, currant and caramelized onion polpette skewered with crostini and smoked mozzarella, finished with a salsa verde

calamari sauteed in a smoked tomato broth with fresh arugula, finished with white truffle oil fried calamari available on request

prince edward island mussels steamed in a broth of virgin olive oil, garlic, sherry and fresh tomato

chop salad of radicchio, endive and romaine with bartlett pear and pecans in a buttermilk gorgonzola dressing

chopped kale, currant, grated pecorino and toasted sunflower seed salad with extra virgin olive oil

hearts of romaine, classically dressed, with shaved parmigiano, croutons and white anchovies

fresh lobster and arugula salad finished with shaved parmigiano in a lemon vinaigrette

sauteed broccoli rabe with extra virgin olive oil, garlic and a touch of hot pepper

fresh escarole sauteed with cannellini beans, garlic and extra virgin olive oil

whole wheat penne in a garlic & oil with caramelized onions, sweet green peas, zucchini, roasted peppers and feta

fettuccine in a garlic and oil with mussels, clams, calamari, lobster and scallop with fresh tomato, white wine basil and parsley

rigatoni tossed with hot and sweet crumbled sausage and sweet green peas in a tomato sauce, finished with a touch of cream and parmigiano

hearty hollowed spaghetti tossed in a tomato and fresh basil sauce with oven roasted tomatoes and topped with a dollop of porcini ricotta

wide ribbons of pasta tossed with pulled duck, fresh grapes and tarragon finished with white truffle oil

linguine tossed in a genovese basil pesto with potatoes and green beans, finished with shaved caciocavallo

small cheese filled ravioli tossed in a tomato fresh basil sauce with chopped clams and cockles

center cut pork chop filled with a rock shrimp and sage stuffing, drizzled with a molasses reduction

pounded breast of chicken, bread crumb and parmigiano encrusted, pan fried, with an arugula, fresh tomato, mozzarella and red onion salad

pan roasted veal chop with a sun dried pepper, raisin and fresh thyme saute, topped with toasted pine nuts over a chick pea puree

bone in ribeye, topped with cracked pink and black peppercorns and roasted garlic, served with roasted bone marrow, shoestring fries and spinach

calves liver, sauteed with caramelized onions and drizzled with a balsamic reduction

smoked paprika rubbed salmon, grilled, topped with avocado over a summer vegetable and golden quinoa salad

warm croissant filled with a fresh berries and gran marnier compote and vanilla gelato

peanut butter cheesecake with a graham cracker and toasted peanut crust, finished with a chocolate ganache

homemade sesame and caramel cone filled with fresh whipped cream garnished with fresh strawberries finished with a chocolate and raspberry drizzle

whole milk cooked cream laced with espresso finished with a caramel

classic dessert of brandy & espresso soaked ladyfingers layered with a rich mascarpone mousse &crushed chocolate

bittersweet chocolate fondue served with fresh fruit and fried dough

a dense flourless chocolate cake made with bittersweet chocolate and rum, garnished with raspberry coulis and whipped cream

a light lemon & vanilla gelato center dusted with a limoncello merangue

our daily selection of imported sorbet & gelato