APPETIZERS 

CRAB BISQUE: House Recipe. 11

CLAMS CASINO: Middle Necks, Pancetta, Bell Peppers, Bread Crumbs. Tomato-Clam broth.   18

TUNA TARTARE: Sushi Grade AHI Tuna. House Recipe. Mild or Spicy. 21

TOSCANO: Imported Cured Meats, Imported Cheeses. Cured Vegetables. 22

LUNA CAPRESE; Bufala, Vine Ripe Tomatoes, Prosciutto di Parma     20

BURRATA: Home Made Cream. Arugula, Figs, Walnuts. Prosciutto Di Parma. EVOO. 20

INSALATA DI MARE: MUSSELS, CALAMARI & SHRIMP. Celery, Lemon, Garlic. EVOO.    23

SAUSAGE & BROCCOLI RABE: PARMIGIANO CREMA.     16

PIZZA MARGHERITA CON BUFALA: Plum Tomatoes, Basil. Mozzarella di BUFALA. EVOO. 18

   PASTA & CLASSICS

SPAGHETTI, LINGUINE, RIGATONI, PAPPARDELLE

“AGLIO,OLIO & PEPERONCINO”: A Classic. GARLIC, EV Olive Oil, Peperoncino, Parsley & Bread Crumbs. 18

PAPPARDELLE Ai FUNGHI: Mushroom Medley, Truffle Butter, Truffle Oil Finish. 24

GNOCCHI SORRENTINA: Potato Gnocchi, TOMATO Sauce. Mozzarella, Pecorino & Basil. 23

TORTELLINI ALLA PANNA: Cheese Tortellini. Prosciutto, Peas & Parmigiano Crema. 23

PRIMAVERA : Mushrooms, Zucchine, Peas, Sun-Dried Tomatoes. Roasted Vegetables Pesto 22

BOLOGNESE BIANCA: Veal, Pork, Pancetta & Peas. Vegetable Trio. 23

BOLOGNESE CLASSICA: Ground Chuck & Sirloin. Vegetable Trito. TOMATO Sauce. 23

RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 24

ZIA’S FLORENTINE (GF): Grilled Eggplant. Spinach, Ricotta & Mozzarella Stuffing. Pomodoro. Basil. Burrata 22

ADD GLUTEN FREE PASTA   3          ADD GLUTEN FREE GNOCCHI  3       ADD WHOLE WHEAT PASTA    3       

MAIN

POLLO AGRUMI: Almond Crusted Chicken Cutlets, EV Olive Oil, Citrus Juice, Asparagi & Potatoes. 28

VILLANELLA:  Fried Chicken Cutlet, Cheese Ravioli. Bruschetta-Tomatoes. Parmigiano Shavings. 28

BOSCAIOLA: CHICKEN or VEAL. Mushrooms. Truffle Cream Sauce. Spinach & Potatoes.       CK 28  VL 30

SAPORITO: Battered CHICKEN or VEAL. CRABMEAT.Spinach & Mozzarella. Sweet Wine Sauce. CK 30 VL 35

AMALFI: Battered CHICKEN or VEAL. SHRIMP. Mozzarella. Light POMODORO Sauce. CK 30 VL 35

VEAL GORGONZOLA: Veal Scaloppine, Mushrooms & Asparagi. Gorgonzola Dolce. Potatoes. 30

 POLPETTE: WILD BOAR MEAT BALLS. TOMATO Sauce. Parmigiano. Broccoli Rabe Potatoes. 25            

          CHIANTI BRAISED SHORT RIBS:Warm Spices. Herbs.                        34

8 oz TRUIST FARMVILLE PRIME FILET MIGNON: 48 

10 oz New Zealand Grass Fed RIB EYE: 34

        18 oz NZ RACK OF LAMB: Burgundy Reduction. Rosemary.        42

       10 oz COLORADO BISON RIB EYE:        42

12 oz TRUIST FARMVILLE PRIME NEW YORK STRIP: Grilled & Sliced. Arugula, heirloomTomatoes & Parmigiano. EVOO 42

Meat Entrees served with Potatoes & Vegetable

PESCATORE: Shrimp, Scallops, Clams. (White Garlic Sauce EVOO, Spicy Marinara or Blush with Lite Pomodoro Herbs.) 38

RAMPS, CLAMS & GUANCIALE: Foraged RAMPS, Clams, Pork Jowl. EVOO. 30

SOFT SHELL CRABS: Pan Sautéed Or FRANCAISE. Vegetable Or Linguine With Garlic & Oil. 40

GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 34

GAMBERI: Colossal Shrimp, EVOO. (WHITE- EVOO, CLASSIC MARINARA or BLUSH) 34

PAN SEARED SCALLOPS: New Bedford Scallops. Saffron AGRETTO. Potatoes & Vegetable. 34

POSITANO: Colossal Crab Meat. Garlic & Herbs. (WHITE- EVOO, CLASSIC MARINARA or BLUSH) 40

HONEY -BOURBON SALMON : Glazed FILET OF SCOTTISH SALMON. Mashed Potatoes & Vegetables. 32

SIDES

 HOME MADE MEAT BALLS  9.5 SWEET SAUSAGE  9.5 BROCCOLI RABE in GARLIC & EVOO  9

SAUTÈED WILD MUSHROOMS  10 GRILLED ASPARAGI  8

BUON APPETITO