Zanti Cucina Italiana - River Oaks Menu

Combination of meats and cheeses imported from Italy, chosen by our chef. Selected to guide you on a tour through Italy. Served with rustic grilled bread, Marcona almonds, Cerignola Olives, fresh raw honeycomb, and truffle infused stracciatella cheese.

Combination of meats and cheeses imported from Italy, chosen by our chef. Selected to guide you on a tour through Italy. Served with rustic grilled bread, Marcona almonds, Cerignola Olives, fresh raw honeycomb, and truffle infused stracciatella cheese.

Lightly breaded eggplant between layers of mozzarella and Parmigiano Reggiano cheeses with fresh basil.\r\nAll baked and served on a hot plate with San Marzano tomato pomodoro sauce, decorated with parsley-scented extra virgin olive oil and a fresh basil leaf.\r\nWith Parmigiano Reggiano shaved fresh, tableside.

4 Whole heart and stem artichokes grilled, sautéed with butter, dehydrated tomato, diced crispy Pancetta, and laminated basil, glazed with white wine. Finished with fresh stracciatella cheese.

1 LB Fresh mussels sautéed with extra virgin olive oil, garlic, and Italian pepperoncino, deglazed with white wine.\r\nthe dish is finished with homemade pomodoro sauce and fresh basil laminate. They are served in a hot deep dish and accompanied by a rustic Pugliese bread.

5 oz of thinly sliced octopus carpaccio seasoned with salt, pink peppercorn, lemon dressing, extra virgin olive oil, squid ink salt, and served with mixed green salad including thinly sliced fennel, heirloom cherry tomato, and tossed in lemon vinaigrette, salt, and pepper.

Combination of 8oz of squid rings and heads, 2 oz headless shrimp 26/30, 2 oz whole artichoke and slices of Mediterranean yellow lemon all breaded with OO pizza flour and fried. This dish is accompanied by garlic aioli and classic arabbiata sauce (spicy) and half a yellow lemon.

4 oz of knife cut angus filet, marinated with lemon vinaigrette, Dijon mustard dressing, extra virgin olive oil, salt, ground black pepper, truffle infused oil, dehydrated tomato, chopped celery, Parmigiano Reggiano slices, chopped capers, chopped parsle .\r\n\r\nServed on a bed of arugula baby and grilled Tuscan bread\r\n\r\nIn front of the client the Chef is going to laminate 3 gr of fresh seasonal black truffle are laminated ,our truffle is fresh, and we have it according to the season. Brought from

Peeled shrimp marinated with blended cilantro, lime juice, extra virgin olive oil, red onion, cucumber, and serrano pepper. Served with homemade plantain chips.

Hand stretched Neapolitan pizzetta made with 00 Italian semolina flour with San Marzano pomodoro sauce, topped with baby heirloom tomatoes, fresh arugula, and Golfetta Salami. A whole burrata ball is placed, cold, in the center of the pizza which should be cut immediately prior to enjoying.

Grilled artichoke hearts and roasted beets cubes, with Italian herbs, marinated with oregano vinaigrette. Served with a base of natural goat cheese foam and finished with fried crispy quinoa, and micro celery.

Fresh artisanal burrata cheese, served with baby arugula tossed with extra virgin olive oil , rustic cut heirloom tomato, homemade rustic pesto, roasted pistachio and Maldon salt flakes. Accompanied by a grilled rustic Pugliese bread.

Fresh artisanal burrata cheese, served with baby arugula tossed with extra virgin olive oil , rustic cut heirloom tomato, homemade rustic pesto, roasted pistachio and Maldon salt flakes. Accompanied by a grilled rustic Pugliese bread. With imported Italian prosciutto.

Fresh artisanal burrata cheese, served with baby arugula tossed with extra virgin olive oil , rustic cut heirloom tomato, homemade rustic pesto, roasted pistachio and Maldon salt flakes. Accompanied by a grilled rustic Pugliese bread. With imported Italian cured speck.

A mix of mussel, clam, baby scallop, shrimp, and squid, in pomodoro sauce, with pepperoncini, garlic, white wine, and grilled Pugliese bread

4 oz yellowfin ahi tuna seared and sliced. Served with baby kale, baby arugula, parsley, shaved Parmigiano Reggiano, fresh thinly sliced red onion, and fennel prongs. Tossed with lemon vinaigrette. Finished with Maldon flake salt and extra virgin olive oil.

Neapolitan pizza dough fermented for 24 hours made with imported Italian 00 semolina, and hand stretched. Topped with a San Marzano pomodoro sauce, crispy old world pepperonis and fresh mozzarella cheese.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with San Marzano pomodoro sauce, fresh mozzarella cheese, grated parmesan cheese, spicy Italian sausage crumbles, old world pepperoni, and Golfetta salami. Finished with a little dried oregano and fresh Italian basil leaf.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with San Marzano pomodoro sauce, fresh mozzarella cheese, and grated Parmesan cheese. It is served with fresh basil leaves and extra virgin olive oil.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with San Marzano pomodoro sauce, fresh mozzarella cheese, and grated Parmesan cheese. Finished with fresh baby arugula leaves, thin slices of prosciutto and shaved Parmigiano Reggiano cheese

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with white parmesan sauce, fresh mozzarella cheese, 4 ounces of lobster knuckle and claw previously marinated with butter, fresh chopped garlic, salt, and ground white pepper. Finished with extra virgin olive oil, chives sticks and fresh Italian basil leaf.

Hand stretched Neapolitan pizzetta made with 00 Italian semolina flour with San Marzano pomodoro sauce, topped with baby heirloom tomatoes, fresh arugula, and Golfetta Salami. A whole burrata ball is placed, cold, in the center of the pizza which should be cut immediately prior to enjoying.

Combination of house-made, fresh, natural and spinach Tagliatelle, sautéed in classic Bolognese sauce simmered for 8 hours over low heat with fine herbs. Made with 100% beef and Parmigiano Reggiano cheese.

Raviolis freshly made with imported Italian 00 semolina flour. Our ravioli is braised with braised beef stew recipe with roasted vegetables, demi glaze, flavored with fresh rosemary and fresh bay leaves. Deglazed with red wine and cooked for 8 hours over low heat. Half of the total filling is divided into two parts; one part is used for the ravioli filling which is mixed with Parmigiano Reggiano cheese, and the other is reserved for the sauce. \r\nThe ravioli is served in a sauce made from braised

Pappardelle pasta freshly house-made with an imported Italian 00 semolina flour with veal ossobuco braised for 8 hours and shredded, pomodoro sauce from simmered San Marzano tomatoes and Parmesan cheese.

Homemade with a traditional northern Italian recipe based on potatoes and semolina, served with roasted wild forest mushrooms. Sautéed with garlic, extra virgin olive oil, ground black pepper and fresh chopped parsley.

Tagliolini freshly made with imported Italian 00 semolina flour. Made with 4 ounces of fresh lobster, imported from Canada, cooked with fresh brunoises carrot, celery and shallot. Deglazed with white wine, flavored with saffron and unsalted butter. Finished with Basil.

Home made fresh black tagliolini pasta made with squid ink and imported Italian 00 semolina. Accompanied by a sauce based on a combination of peeled shrimp, squid rings, baby scallop, mussels, and 2 oz of clams, sautéed with extra virgin olive oil, garlic, and pepperoncino. All glazed with white wine and finished with pomodoro sauce and fresh basil

Tagliolini house-made with imported 00 semolina flour with a medley of fresh seasonal vegetables tossed in a slow simmered San Marzano tomato Pomodoro sauce.

Fresh 8oz Halibut fish imported from Alaska, served with a light broth on fregola sarda, with Italian zucchini cubes, fresh bell pepper and deglazed with prosciutto stock. \r\nFinished with gremolata made with fresh parsley, crispy prosciutto, lemon juice, minced garlic, minced shallot, extra virgin olive oil, and micro celery garnish.

8 oz of fresh salmon cooked to temp, with Kalamata olives, fresh baby heirloom tomatoes, fresh Italian basil leaves, white wine, capers, and extra virgin olive oil.

Carnaroli quality rice made in the traditional way with butter, minced shallot, deglazed with white wine and cooked al dente with vegetable broth. It is finished with butter and Parmesan cheese.\r\nServed with a 14 oz piece of bone-in lamb ossobuco, which is sealed and made according to the traditional recipe with fresh vegetables: carrot, celery, onion, garlic, fresh rosemary, fresh bay leaves, thyme and deglazed with red wine. It is cooked for 8 hours over low heat with demi glass and vegetable

8 oz angus beef filet, seasoned with salt and ground black pepper, cooked on the grill to temp. Accompanied by charred onion petals, beef jus and sautéed Chiodini mushrooms. \r\n\r\nTHE SAUCE IS MADE IN HOUSE WITH OVEN ROASTED VEAL BONE, BEEF CUTS, WITH VEGETABLES, FRESH ROSEMARY, BAY LEAVES AND THYME. IT IS PLACED IN A PAN AND DEGLAZED WITH RED WINE, TOMATO PASTE AND WATER, LET IT COOK FOR 48 HRS.

8 oz chicken breast seasoned with salt and sprinkled with Caputo 00 semolina flour. Pan fried and served on a bed of sauteed spinach. Finished with a lemon butter and garnished with fresh and fried capers and chopped parsley. Served with a creamy polenta.

40 oz angus beef tomahawk seasoned with kosher salt, butter and ground black pepper, flavored with fresh Italian herbs (rosemary, marjoram, thyme, and sage).

Colorado lamb ribs, seasoned with salt and ground black pepper, cooked on the grill, served with a sauce of pureed peas and mint. Finished with sautéed fresh chiodini mushroom, julienned roasted bell pepper and crispy brussels sprout leaves.

Carnaroli quality rice made in the traditional way with butter, minced shallot, saffron pistils, and deglazed with white wine. Cooked al dente with vegetable broth. It is finished with butter and grated parmesan cheese, which is known by the Italian term "mantecato".\r\nFresh U10 scallops, 7 oz (3ea), are seasoned with salt and cracked black pepper, then seared perfectly on both sides, and finished with prosciutto salt.

GARLIC, ROSEMARY, THYME, OLIVE OIL

ROASTED WITH OLIVE OIL, SALT, AND PEPPER TOSSED WITH AN ITLALIAN SABA BALSAMIC VINEGAR

Classic recipe with typical Italian ingredients, mascarpone cheese, espresso coffee and savoiardi biscuit. Finished with grated semi bitter chocolate

recipe made with gianduja (toasted hazelnuts crumbles and chocolate), nutella and heavy cream. Accompanied with turron ice cream on chocolate land.

Typical recipe from Piedmont, made from heavy cream, imported fresh vanilla pod and sugar. Served with fresh berries, coulis sauce and fresh mint leaves.