ZaZa’s Menu

Mixed field greens, romaine, red leaf, and endive with fresh vegetables, red onions, kalamata olives, artichoke hearts, olive oil, lemon balsamic, and Danish blue.

Tomato, fresh mozzarella, and basil.

Blue cheese, lemon, olive oil, and tomatoes.

Mixed field greens, romaine, red leaf, and endive with fresh vegetables, red onions, kalamata olives, artichoke hearts, olive oil, lemon balsamic, and Danish blue.

Insalata. Tomato, fresh mozzarella, and basil.

Blue cheese, lemon, olive oil, and tomatoes.

Two lump crab cakes roasted in garlic, olive oil, topped with a lemon balsamic and white wine sauce served over mixed field greens.

Scallops roasted with garlic and olive oil served with caramelized fennel and melted leeks topped with lemon and white wine sauce.

Call about our daily homemade soup.

Creamy Italian rice with garlic, olive oil, roasted chicken breast, tomatoes, and Fontinella cheese topped with parmesan and herbs.

Toasted bread, diced tomatoes, basil, and parmesan topped with fresh mozzarella, roasted spinach, and olive oil.

Eggplant lightly seasoned and breaded, baked in a light tomato basil sauce, and topped with mozzarella and fresh herbs.

Lightly breaded and fried, served with spicy marinara.

Fresh mussels steamed with garlic, olive oil, and white wine, topped with spicy tomato basil sauce and herbs. Option - white wine sauce.\n

Marinated and char-broiled, served over mixed greens, and topped with balsamic vinaigrette.

Mediterranean clams baked with a seasoned bread crumbs, topped with a light lemon and white wine sauce.\n

Whole artichoke baked with breading, garlic, parmesan cheese, and fresh herbs, drizzled with a light lemon and white wine sauce.

Italian sausage char-broiled and roasted with tri-colored peppers, mushrooms, and olive oil in a light balsamic sauce.

Whole crimini mushrooms stuffed and roasted with seasoned bread crumbs and homemade Italian sausage, topped with a light white wine sauce.

Scampi roasted with olive oil, artichoke hearts, diced tomatoes, mushrooms, and spinach in a light brandy sauce lemon and white wine sauce.

Grilled scampi, scallops, and calamari with roasted peppers and diced tomatoes topped with a light balsamic dressing.

Thinly sliced raw sirloin, diced tomatoes, mushrooms, capers, and basil topped with parmesan and avocado, drizzled with olive oil.

Half dozen Virginia oysters sauteed with spinach, shallots, garlic, white wine, and fresh anise herbs in a light cream sauce.

Baked goat cheese in a tomato basil sauce served with a toasted bruschetta, topped with parmesan, olives, and fresh herbs.

Rock shrimp lightly breaded and flash-fried, served with a roasted garlic aioli sauce and a spicy chili sauce topped with herbs.

Jumbo scampi dipped in egg wash, dusted with flour, and baked with capers in an olive oil, butter, lemon, and white wine sauce.

2 lump crab cakes roasted in garlic, olive oil, topped with a lemon balsamic and white wine sauce served over mixed field greens.

Scallops roasted with garlic and olive oil served with caramelized fennel and melted leeks topped with lemon and white wine sauce.

Call about our daily homemade soup.

Creamy Italian rice with garlic, olive oil, roasted chicken breast, tomatoes, and Fontinella cheese topped with parmesan and herbs.

Toasted bread, diced tomatoes, basil, and parmesan topped with fresh mozzarella, roasted spinach, and olive oil.

Lightly breaded and fried, served with spicy marinara.

Eggplant lightly seasoned and breaded, baked in a light tomato basil sauce, and topped with mozzarella and fresh herbs.

Fresh mussels steamed with garlic, olive oil, and white wine, topped with spicy tomato basil sauce and herbs. Option - white wine sauce.\n

Marinated and char-broiled, served over mixed greens, and topped with balsamic vinaigrette.

Mediterranean clams baked with a seasoned bread crumbs, topped with a light lemon and white wine sauce.\n

Whole artichoke baked with breading, garlic, parmesan cheese, and fresh herbs, drizzled with a light lemon and white wine sauce.

Italian sausage char-broiled and roasted with tri-colored peppers, mushrooms, and olive oil in a light balsamic sauce.

Whole crimini mushrooms stuffed and roasted with seasoned bread crumbs and homemade Italian sausage, topped with a light white wine sauce.

Scampi roasted with olive oil, artichoke hearts, diced tomatoes, mushrooms, and spinach in a light brandy sauce lemon and white wine sauce.

Grilled scampi, scallops, and calamari with roasted peppers and diced tomatoes topped with a light balsamic dressing.

Thinly sliced raw sirloin, diced tomatoes, mushrooms, capers, and basil topped with parmesan and avocado, drizzled with olive oil.

Half dozen Virginia oysters sauteed with spinach, shallots, garlic, white wine, and fresh anise herbs in a light cream sauce.

Baked goat cheese in a tomato basil sauce served with a toasted bruschetta, topped with parmesan, olives, and fresh herbs.

Rock shrimp lightly breaded and flash-fried, served with a roasted garlic aioli sauce and a spicy chili sauce topped with herbs.

Jumbo scampi dipped in egg wash, dusted with flour, and baked with capers in an olive oil, butter, lemon, and white wine sauce.

Fresh mozzarella, plum tomatoes, and fresh basil.

Sliced beefsteak tomatoes, Fontinella cheese, and fresh basil.

Plum tomato sauce, Swiss, mascarpone, mozzarella, and bleu.

Plum tomato sauce, fresh mozzarella, fresh goat cheese, and fresh basil.

Tomato sauce, mozzarella, prosciutto, olives, artichoke hearts, and mushrooms.

Tomato sauce, mozzarella, and roasted spinach.

Fresh mozzarella, plum tomatoes, and fresh basil.

Sliced beefsteak tomatoes, Fontinella cheese, and fresh basil.

Plum tomato sauce, Swiss, mascarpone, mozzarella, and bleu.

Plum tomato sauce, fresh mozzarella, fresh goat cheese, and fresh basil.

Tomato sauce, mozzarella, prosciutto, olives, artichoke hearts, and mushrooms.

Tomato sauce, mozzarella, and roasted spinach.

Bow tie pasta with chicken breast, wild mushrooms, spinach, garlic, olive oil, and pine nuts in a light brandy cream sauce.

Cheese tortellini with olive oil, pancetta, ground Italian sausage, and mascarpone cheese in a light white wine cream sauce.

Housemade lasagna with our seasoned ground beef and ricotta cheese with a sweet tomato basil sauce, baked and topped with mozzarella cheese.

Homemade fettucini pasta in a vermouth cream sauce with sautéed chicken breasts, mushrooms, garlic, and a touch of tomato sauce.

Pork neck bones slow-cooked in a tomato basil red wine and meat sauce served over a bed of pinwheel pasta.

Penne pasta with olive oil, Italian sausage, and pancetta in a lightly spicy plum tomato sauce topped with fresh parmesan.

Homemade ricotta cheese-filled or meat-filled ravioli in a light tomato basil sauce topped with fresh mozzarella.

Homemade fettucini pasta with garlic, olive oil, roasted salmon, wild mushrooms, and spinach in a brandy cream sauce.

Linguine with jumbo shrimp, garlic, extra virgin olive oil, broccoli, and cherry tomatoes in a light white wine sauce with fresh herbs.

Homemade lobster-filled ravioli with garlic and extra virgin olive oil in a light roasted red pepper white wine cream sauce topped with fresh herbs.

Capellini with garlic and olive oil in a light tomato basil sauce topped with parmesan and a homemade meatball.

Linguine with garlic, olive oil, scampi, sea scallops, calamari, mussels, and clams in a spicy marinara.

Rigatoni with mushrooms, veal, filet tenderloin tips, and roasted peppers in a veal tomato sauce topped with fresh mozzarella.

Bow tie pasta with chicken breast, wild mushrooms, spinach, garlic, olive oil, and pine nuts in a light brandy cream sauce.

Cheese tortellini with olive oil, pancetta, ground Italian sausage, and mascarpone cheese in a light white wine cream sauce.

Housemade lasagna with our seasoned ground beef and ricotta cheese with a sweet tomato basil sauce, baked and topped with mozzarella cheese.

Homemade fettucini pasta in a vermouth cream sauce with sautéed chicken breasts, mushrooms, garlic, and a touch of tomato sauce.

Pork neck bones slow-cooked in a tomato basil red wine and meat sauce served over a bed of pinwheel pasta.

Penne pasta with olive oil, Italian sausage, and pancetta in a lightly spicy plum tomato sauce topped with fresh parmesan.

Homemade ricotta cheese-filled or meat-filled ravioli in a light tomato basil sauce topped with fresh mozzarella.

Homemade fettucini pasta with garlic, olive oil, roasted salmon, wild mushrooms, and spinach in a brandy cream sauce.

Linguine with jumbo shrimp, garlic, extra virgin olive oil, broccoli, and cherry tomatoes in a light white wine sauce with fresh herbs.

Homemade lobster-filled ravioli with garlic and extra virgin olive oil in a light roasted red pepper white wine cream sauce topped with fresh herbs.

Capellini with garlic and olive oil in a light tomato basil sauce topped with parmesan and a homemade meatball.

Linguine with garlic, olive oil, scampi, sea scallops, calamari, mussels, and clams in a spicy marinara.

Rigatoni with mushrooms, veal, filet tenderloin tips, and roasted peppers in a veal tomato sauce topped with fresh mozzarella.

Lightly seasoned and breaded baked in a light tomato basil sauce topped with mozzarella and fresh herbs served with a side of liguine.

Boneless chicken roasted with garlic, extra virgin olive oil, and capers in a lemon white wine sauce served with fire roasted spinach.

Crispy romano-crusted cutlets; white wine lemon sauce topped with shaved parmesano and fresh herbs served with a side of roasted potatoes.

Sea bass roasted with olive oil, jumbo scampi, sea scallop, red and yellow peppers, spinach, and white wine with side of linguine.

Grouper roasted with garlic, olive oil, sun-dried tomatoes, wild mushrooms, and asparagus topped with a light brandy.

Four cheese filled ravioli with garlic, olive oil, spinach, and diced tomatoes in a homemade truffle creme sauce.

Roasted with tomatoes, spinach, mushrooms, and French beans topped with a light mustard cream sauce with side of linguine.

Walleye roasted with garlic, extra virgin olive oil, and capers in a lemon white wine sauce with fire roasted spinach.

Linguine with garlic, extra virgin olive oil, cherrystone clams in a light tomato or white wine sauce

French cut pork chops roasted with olive oil, red onions, and sweet peas in a rosemary white wine sauce with side of potatoes.

Eggplant lightly seasoned and breaded baked in a light tomato basil sauce topped with mozzarella and fresh herbs served with a side of fries.

Soft shell crabs roasted with garlic, extra virgin olive oil, diced tomatoes and baby capers topped with lemon and white wine served over roasted spinach.

Italian beef slow roasted in Italian seasoned au jus, served on toasted garlic bread, with fries.

Ribeye seasoned and charbroiled topped with lettuce tomato and red onion served on toasted garlic bread served with a side of sweet potato or regular fries

Whitefish roasted with extra virgin olive oil, capers, lemon, and white wine, served with a side of fire roasted spinach.

Veal tenderloin scaloppine dipped in egg roasted with garlic, capers, and lemon white wine sauce served with roasted spinach.

Char-broiled Italian sausage with garlic, olive oil, olives, capers, and chilies in a spicy tomato basil served with linguine.

Bone-in chicken roasted with garlic, olive oil, rosemary, basil, and white wine with roasted potatoes.

Sirloin rolled and stuffed with Italian sausage, bread crumbs, hard-boiled eggs, and provolone cheese in a light tomato basil sauce with linguine.

Veal tenderloin roasted with olive oil, crimini, and portabella mushrooms in a sweet marsala wine sauce with side of potatoes.

Rover sole roasted with garlic, olive oil, baby capers, spinach and tomatoes topped with a light lemon balsamic and white wine sauce served with roasted spinach.

4oz lobster tail, jumbo shrimp over a bed of spicy linguine with garlic, olive oil, Italian cherry tomatoes and fresh herbs.

Chicken breast lightly breaded served on toasted bread topped with a light tomato basil sauce and mozzarella served with fries.

Boneless chicken breasts roasted with garlic, extra virgin olive oil and capers in a lemon white wine sauce served with fire roasted spinach.

Pork tenderloin with wild mushrooms in a brandy sage sauce topped with fresh mozzarella and prosciutto with side of potatoes.

Filet tenderloin roasted with garlic, olive oil, in a fresh oregano white whine sauce, two grilled jumbo shrimp & vegetables with potato del giorno.

Crispy romano-crusted cutlets: white wine lemon sauce topped with shaved parmesano and fresh herbs served with a side of roasted potatoes.

Lightly seasoned and breaded baked in a light tomato basil sauce topped with mozzarella and fresh herbs served with a side of liguine.

Boneless chicken roasted with garlic, extra virgin olive oil, and capers in a lemon white wine sauce served with fire roasted spinach.

Crispy romano-crusted cutlets; white wine lemon sauce topped with shaved parmesano and fresh herbs served with a side of roasted potatoes.

Sea bass roasted with olive oil, jumbo scampi, sea scallop, red and yellow peppers, spinach, and white wine with side of linguine.

Grouper roasted with garlic, olive oil, sun-dried tomatoes, wild mushrooms, and asparagus topped with a light brandy.

Four cheese filled ravioli with garlic, olive oil, spinach, and diced tomatoes in a homemade truffle creme sauce.

Roasted with tomatoes, spinach, mushrooms, and French beans topped with a light mustard cream sauce with side of linguine.

Walleye roasted with garlic, extra virgin olive oil, and capers in a lemon white wine sauce with fire roasted spinach.

Linguine with garlic, extra virgin olive oil, cherrystone clams in a light tomato or white wine sauce

French cut pork chops roasted with olive oil, red onions, and sweet peas in a rosemary white wine sauce with side of potatoes.

Eggplant lightly seasoned and breaded baked in a light tomato basil sauce topped with mozzarella and fresh herbs served with a side of fries.

Soft shell crabs roasted with garlic, extra virgin olive oil, diced tomatoes and baby capers topped with lemon and white wine served over roasted spinach.

Italian beef slow roasted in Italian seasoned au jus, served on toasted garlic bread, with fries.

Ribeye seasoned and charbroiled topped with lettuce tomato and red onion served on toasted garlic bread served with a side of sweet potato or regular fries

Whitefish roasted with extra virgin olive oil, capers, lemon, and white wine, served with a side of fire roasted spinach.

Veal tenderloin scaloppine dipped in egg roasted with garlic, capers, and lemon white wine sauce served with roasted spinach.

Char-broiled Italian sausage with garlic, olive oil, olives, capers, and chilies in a spicy tomato basil served with linguine.

Bone-in chicken roasted with garlic, olive oil, rosemary, basil, and white wine with roasted potatoes.

Sirloin rolled and stuffed with Italian sausage, bread crumbs, hard-boiled eggs, and provolone cheese in a light tomato basil sauce with linguine.

Veal tenderloin roasted with olive oil, crimini, and portabella mushrooms in a sweet marsala wine sauce with side of potatoes.

Rover sole roasted with garlic, olive oil, baby capers, spinach and tomatoes topped with a light lemon balsamic and white wine sauce served with roasted spinach.

4oz lobster tail, jumbo shrimp over a bed of spicy linguine with garlic, olive oil, Italian cherry tomatoes and fresh herbs.

Chicken breast lightly breaded served on toasted bread topped with a light tomato basil sauce and mozzarella served with fries.

Boneless chicken breasts roasted with garlic, extra virgin olive oil and capers in a lemon white wine sauce served with fire roasted spinach.

Pork tenderloin with wild mushrooms in a brandy sage sauce topped with fresh mozzarella and prosciutto with side of potatoes.

Filet tenderloin roasted with garlic, olive oil, in a fresh oregano white whine sauce, two grilled jumbo shrimp & vegetables with potato del giorno.

Crispy romano-crusted cutlets: white wine lemon sauce topped with shaved parmesano and fresh herbs served with a side of roasted potatoes.