Two Special Menus for Providence Restaurant Week
In addition to our Summer Lunch and Dinner Menus
LUNCH
first course
ZUPPA DEL GIORNO
housemade fresh soup of the day
PASTA E FAGIOLI
traditional pasta and bean soup
CESARONA
romaine hearts, Grana Padano, house made Caesar dressing and croutons
INSALATA MISTA
green field salad with grape tomatoes, red onions, shaved carrots and Grana Padano cheese with red wine vinaigrette
FIOR DI LATTE ALLA CAPRESE
fresh Fior di Latte mozzarella with sliced tomatoes and basil, drizzled with balsamic glaze and extra virgin olive oil
LA MELENZANELLA
fried eggplant with house marinated tomatoes and shaved Grana Padano, balsamic glaze
second course
L’ ITALIANO
ham, salami, pepperoni and provolone cheese topped with lettuce, tomato, onion and banana peppers, dressed with a housemade zesty Italian dressing served on a grinder roll
PANINO ALLA PARMIGIANA
fried chicken breast with mozzarella and house marinara, served pressed on our handcrafted bread
PANINO CON MELANZANE
fried eggplant with melted mozzarella and marinara, served pressed our handcrafted bread
ZOOMA BURGER
grilled 8 oz. burger topped with bacon, gorgonzola and caramelized onions on a warm pretzel roll
FARFALLE ROSA CON POLLO
housemade bowtie pasta in a pink sauce with pulled chicken
PENNE SALSICCIA E POMODORO
penne pasta sautéed with crumbled spicy sausage, caramelized shallots and grape tomatoes in white wine reduction
PENNE CON POLPETTE
our famous meatballs with house marinara and hand dipped ricotta
TAGLIATELLE ALLA BOLOGNESE
handcrafted tagliatelle tossed with our housemade Bolognese
GNOCCHI POMODORO E BASILICO
handcrafted potato dumplings in a roasted garlic, tomato basil sauce with shaved pecorino romano
POLLO ALLA PARMIGIANA, PICCATA OR MARSALA
with local chicken breast over spaghetti
SALMONE ALLA SENAPE
Atlantic grilled salmon served over baby arugula and caramelized pearl onions in a garlic-mustard sauce
third course
CANNOLI
with our housemade ricotta-mascarpone filling
GELATO
ask your server about our current flavors
DINNER
first course
ZUPPA DEL GIORNO
housemade fresh soup of the day
RUCOLA E MELE
arugula salad with apples, pickled onion, sesame seed, artichoke hearts, lemon citronette and shaved Pecorino
FRISELLA CON INSALATA DI MARE
classic “Neopolitan” frisella bread with our chilled Italian-style mixed seafood salad
FIG PIADINA
flatbread topped with figs, prosciutto, ricotta salata, arugula and EVOO
SALSICCIA E POLENTA
grilled local sweet Italian sausage, creamy polenta and roasted red peppers
second course
POLLASTRE
grilled Antonelli’s chicken breast, grilled zucchini and eggplant, red bell pepper, spicy olive oil and balsamic glaze
ZUCCHINI “PASTA”
julienne zucchini with cherry tomato and eggplant caponata (eggplant, green cerrignola olives, capers, basil) topped with shaved parmesan
PENNE PRIMAVERA
penne pasta with sautéed mixed seasonal vegetables, nut-free pesto and shaved Pecorino
SUBSTITUTE HOUSEMADE PASTA – $5
LINGUINE ALLA BOSCAIOLA
linguine pasta with mushrooms and Italian ham in a light cream sauce with shaved parmesan
CAPRESE PIZZA
fresh basil pesto, sliced heirloom tomatoes, fresh mozzarella arugula, balsamic glaze and DOP EVOO
SUBSTITUE IMPORTED BUFFALO MOZZARELLA OR SMOKED BUFFALO MOZZARELA – $5
PESCE DEL GIORNO
our select seafood preparation and accompaniments for today
COSTATELLA DI VITELLO (ADD $8)
grilled bone-in veal chop with a Vecchia Romagna brandy reduction, served with seasonal mashed potatoes and vegetables
BISTECCA AL FORNO (ADD $8)
20 oz. wood fired Black Angus boneless ribeye with lemon, sea salt, shaved green onions and Zooma fries
third course
MACEDONIA DI FRUTTA
fresh macerated berries over vanilla gelato
CANNOLI
with our housemade ricotta-mascarpone filling