Vesta Rooftop Kitchen @ La Zingara Menu

Prosciutto, burrata, tomato and arugula, drizzled with a balsamic reduction on a baguette, served with French fries or salad

Rigatoni tossed in a garlic and oil with broccoli rabe and crumbled sausage finished with parmigiano

Assortment of imported air dried and cured meats paired with parmigiano and candied walnuts

Calamari sautéed in a smoked tomato broth with fresh arugula, finished with white truffle oil

Lightly breaded and fried calamari served with a tomato and basil sauce

Prince Edward Island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream

Creamy burrata topped with brown butter roasted apples, thyme, and toasted almonds served with crostini

Large head on prawns, wrapped in gorgonzola and prosciutto, served over an herbed polenta cake, drizzled with balsamic

Foie gras pate paired with a brandy plumped golden raisin and black peppercorn caramel, served with brioche

Baby spinach, roasted winter squash, pickled red onion, shaved caciocavallo, warm prosciutto sage vinaigrette

Warmed roasted beets and shallots, mustard greens, shaved truffle pecorino, candied walnuts, red wine vinaigrette

Chopped kale, currants, grated pecorino, toasted sunflower seeds, extra virgin olive oil

Heart of romaine, classically dressed, shaved parmigiano, croutons and white anchovies

Chop salad of radicchio, endive and romaine with Bartlett pear, pecans, buttermilk gorgonzola dressing

Broccoli rabe sautéed with garlic and extra virgin olive oil

Fresh escarole sautéed with cannellini beans, garlic and extra virgin olive oil

Priestchoker” pasta tossed in a slow cooked boar ragu, made with a mirepoix, tomato, red wine and rosemary, finished with a pecorino

Ribbons of egg pasta with mussels, littlenecks, calamari, shrimp and scallops in a saffron tomato sauce

Spaghetti tossed in butter and cracked pepper with pancetta, topped with egg yolk and finished with pecorino

“Little Ear” shaped pasta tossed in a garlic and oil with shrimp, speck, wilted mustard greens, sundried peppers, finished with a truffled pecorino

Pappardelle tossed in pulled duck ragu with fresh grapes, tarragon finished with white truffle oil

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

Deconstructed ground “meatballs” tossed in a tomato sauce with fresh mozzarella, basil, ricotta, baked

Frenched breast of chicken, porcini veal glace, truffle pate, crispy sage and prosciutto

Sausage, currant, parmigiano and herb stuffed quail, wrapped in pancetta and roasted, finished with a game glace

Calves liver, panseared, covered with caramelized onions, drizzled with a balsamic reduction, served with mashed potatoes and seasonal veggies

Kobe angus burger, gorgonzola dolce, portobello, caramelized onion, brioche roll

Burrata, wilted spinach, roasted apple, balsamic, sandwich

Limoncello laced ricotta and cream cheese cheesecake, graham cracker crust, raspberry coulis

Dense Flourless chocolate cake made with bitter sweet chocolate and rum, garnished with a raspberry coulis and fresh whipped cream

Daily selection if gelato or sorbet

A lemon gelato covered with lemon merangues with a limoncello center over a drizzle of raspberry coulis and fresh whipped cream

Ladyfingers soaked in espresso and brandy, layered with a mascarpone mousse and crushed chocolate chips

Whole cream custard laced with vanilla, served with a blackberry caramel and fresh berries

Bittersweet chocolate fondue served with fresh fruit and fried dough

Tender octopus, tempura, fried, served with a currant, olive and summer vegetable ratatouille, drizzled with pesto

Wild mushroom ravioli tossed in a browned butter and sage, finished with parmigiano

Pan roasted Chilean seabass, topped with a house made bacon jam, served over a roasted red pepper coulis and wilted spinach

Pan roasted breast of duck, topped with a kumquat marmelata, served with mashed potatoes and a sweet pea, caramelized onion and prosciutto sautee

A mascarpone and nutella mousse, topped with whipped cream and fresh strawberries

Assortment of imported air dried and cured meats paired with parmigiano and candied walnuts

Calamari sautéed in a smoked tomato broth with fresh arugula, finished with white truffle oil

Lightly breaded and fried calamari served with a tomato and basil sauce

Prince Edward Island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream

Creamy burrata topped with brown butter roasted apples, thyme, and toasted almonds served with crostini

Large head on prawns, wrapped in gorgonzola and prosciutto, served over an herbed polenta cake, drizzled with balsamic

Foie gras pate paired with a brandy plumped golden raisin and black peppercorn caramel, served with brioche

Baby spinach, roasted winter squash, pickled red onion, shaved caciocavallo, warm prosciutto sage vinaigrette

Warmed roasted beets and shallots, mustard greens, shaved truffle pecorino, candied walnuts, red wine vinaigrette

Chopped kale, currants, grated pecorino, toasted sunflower seeds, extra virgin olive oil

Heart of romaine, classically dressed, shaved parmigiano, croutons and white anchovies

Chop salad of radicchio, endive and romaine with Bartlett pear, pecans, buttermilk gorgonzola dressing

Broccoli rabe sautéed with garlic and extra virgin olive oil

Fresh escarole sautéed with cannellini beans, garlic and extra virgin olive oil

Priestchoker” pasta tossed in a slow cooked boar ragu, made with a mirepoix, tomato, red wine and rosemary, finished with a pecorino

Ribbons of egg pasta with mussels, littlenecks, calamari, shrimp and scallops in a saffron tomato sauce

Spaghetti tossed in butter and cracked pepper with pancetta, topped with egg yolk and finished with pecorino

“Little Ear” shaped pasta tossed in a garlic and oil with shrimp, speck, wilted mustard greens, sundried peppers, finished with a truffled pecorino

Pappardelle tossed in pulled duck ragu with fresh grapes, tarragon finished with white truffle oil

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

Deconstructed ground “meatballs” tossed in a tomato sauce with fresh mozzarella, basil, ricotta, baked

Grilled center cut pork chop, fennel dusted, amarena cherry glace, fresh tarragon, served with a fingerling smash and broccoli rapa

Frenched breast of chicken, porcini veal glace, truffle pate, crispy sage and prosciutto

Sausage, currant, parmigiano and herb stuffed quail, wrapped in pancetta and roasted, finished with a game glace

Pancetta wrapped filet mignon, gorgonzola dolce, portobello, red wine veal glace

Calves liver, panseared, covered with caramelized onions, drizzled with a balsamic reduction, served with mashed potatoes and seasonal veggies

Limoncello laced ricotta and cream cheese cheesecake, graham cracker crust, raspberry coulis

Dense Flourless chocolate cake made with bitter sweet chocolate and rum, garnished with a raspberry coulis and fresh whipped cream

Ladyfingers soaked in espresso and brandy, layered with a mascarpone mousse and crushed chocolate chips

Daily selection if gelato or sorbet

A lemon gelato covered with lemon merangues with a limoncello center over a drizzle of raspberry coulis and fresh whipped cream

Whole cream custard laced with vanilla, served with a blackberry caramel and fresh berries

Bittersweet chocolate fondue served with fresh fruit and fried dough

House made roasted garlic hummus – roasted red peppers – pita

Fried pizza dough – tomato sauce - parmigiano

Hand cut fries - garlic aioli

hand cut fries- truffle- parmigiano

sweet potato fries

Poutine- handcut fries – veal glace- cheese curd

House made pork – veal – beef meatballs – tomato sauce – stracciatella – basil pesto

Fried calamari – smoked mozzarella arancine – fried zucchini – roasted garlic aioli

Local burrata- charred cherry tomato- basil pesto - crostini

Wood roasted bubbly brie – roasted red peppers- pine nuts - crusty bread

Woodfired zucchini - eggplant - roasted pepper - red onion- balsamic- sourdough

three cured meats - grapes - cornichon - focaccia

best of all worlds - veggie - brie - charcuterie

greens - cucumber - carrot - tomato balsamic vinaigrette

Romaine – charred radish and red onion - crouton – shaved parm- Cesare dressing

Greens – chickpea – mint – ricotta salata – roasted red pepper – red onion – cucumber – honey vinaigrette

Wood roasted asparagus – butter lettuce - radish– sweet peas – mint – parmigiano – lemon vinaigrette

Kobe Angus blend- bacon jam- fried egg- mozzarella

Kobe angus – avocado smash – pepperjack - peppadew- ranch – red onion - lettuce – housemade brioche

Lemon ricotta – wood roasted peppers – - eggplant -zucchini- red onion- butter lettuce– parmigiano- basil pesto – e.v.o.o. -panuozzo

Sweet Italian sausage – broccoli rapa – parmigiano – extra virgin olive oil – panuozzo

Mortadella- burrata – lemon zest – arugula – pistachio - parmigiano– extra virgin olive oil - panuozzo

Cornflake buttermilk fried chicken – hot honey- relish mayo – shredded cabbage- housemade brioche

Italian sausage – roasted peppers – caramelized onion– tomato – mozzarella – parmigiano - sesame

Tomato-basil-mozzarella

Pulled chicken- ricotta- mozzarella – peppadew - honey

Prosciutto cotto – asparagus -gruyere – ricotta - maple

Fresh shrimp – sweet corn – roasted garlic – red potatoes – nduja- mozzarella – browned butter- scallion

Prosciutto- parmigiano- arugula- tomato- mozzarella

Eggplant -basil- mozzarella – tomato- ricotta salata

Ricotta – mozzarella – mortadella – arugula – hot honey drizzle

Meatballs- sopressata- bacon jam- mozzarella- tomato- cherry peppers- parmigiano

Caramel - raspberry

Cannoli cream- crushed cannoli shell- shaved chocolate

Rose/ Giffards Papmlemousse/ strawberry/ cucumber