NON SOLO PASTA

CUCINA NAPOLETANA & VINI 

Dal 1996

CRAB BISQUE: House Recipe. 14

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

SHRIMP COCKTAIL:  COLOSSAL Shrimp. HomeMade Cocktail Sauce. 23

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

GOLDEN CALAMARI: Lightly Dusted. Fried to Golden. 20

MARZIA: Arugula, Pears, Pecans, Cranberries, Blueberry STILTON. Berry Vinaigrette. 16

ARUGULA: Arugula, Pecans & Parmigiano. EVOO & Lemon. 16    

PASTA & CLASSICS

WILD BOAR BOLOGNESE: Hints of Warm Spices. Vegetable Trito. Red Wine. Chestnuts. Pappardelle. 25

GENOVESE: Braised, Pulled Short Ribs. Onions, Wine, Herbs. Pappardelle. Parmigiano. 25

BOLOGNESE BIANCA: Pork, Veal, Pancetta, Peas. Trito. Herbs. Pappardelle. 24

RICOTTA RAVIOLI: Cheese Ravioli. Truffle Cream Sauce. Parmigiano Shavings. 25

FUNGHI: Assorted Mushrooms, Herbs. Truffle Oil Finish. Pappardelle. 25

ZIA’S FLORENTINE (GF): Grilled Eggplant. Spinach, Ricotta Stuffing. Pomodoro. Basil. Burrata 24

POULTRY & VEAL

CLASSIC STYLES

PARMIGIANA ~ PICCATA ~ MARSALA      CK 25  VL 30

FRANCESE: Egg Battered Scaloppine. Lemon-Butter Sauce. Mushrooms      CK 28 VL 30

BOSCAIOLA: Pan Sautéed Scaloppine. TRUFFLE Cream Sauce. Mushrooms. Spinach & Potatoes.          CK 28  VL 30

SAPORITO:  Egg Battered Scaloppine.Vermouth Sauce. Spinach, Mozzarella & CRAB MEAT.            CK 32 VL 35

PAPALINO: Pan Sautéed Scaloppine. Prosciutto & SMOKED Mozzarella. Wine Sauce.             CK 28 VL 30

GORGONZOLA: Pan Sautéed Scaloppine, Mushrooms & Asparagus. Gorgonzola Dolce-Cream.              CK 28 VL 30

AMALFI: Battered Scaloppine. SHRIMP. Mozzarella. Light POMODORO Sauce. CK 32 VL 35

PAPALINO: Pan Sautéed Scaloppine. Prosciutto & SMOKED Mozzarella. Wine Sauce.  CK 28 VL 30

SPECIALTY MEATS STEAKS and CHOPS

PRIME 14 OZ RIB EYE: House Seasoning. Potatoes & Vegetable. 54      

New Zealand RACK OF LAMB:  Burgundy Reduction. Potatoes & Vegetable. 42

NZ LAMB SHANK: Warm Spices, Red Wine. Herbs. Potatoes & Vegetable. 28

SEAFOOD



BRANZINO ACQUA PAZZA: Filet. Kalamata, Capers & Cherry Tomatoes. EVOO, Garlic. Spinach. 28

PAN ROASTED CHILEAN BASS: Asparagi & Mashed Potatoes. Citrus Beurre Blanc. 44

RISOTTO SIRENETTE: Langostino Meat, Scallops. Bisque. Hints of Citrus. Carnaroli Rice. 40

GEN’S CRAB CAKE: Pure Lump. House Recipe. Beurre Blanc. Vegetables & Mashed Potatoes. 36

SCALLOPS AGRETTO: Pan Seared SCALLOPS. Balsamic Glaze. Butter Sauce. Potatoes & Asparagi. 36

GLAZED SALMON:  Honey- Bourbon Glazed Filet Of Scottish Salmon. Potatoes & Vegetables 36                  

POSITANO: Sautéed Colossal Crab Meat. White Garlic - Butter Sauce Or Pomodoro. Herbs. Spaghetti. 40