Two Special Menus for Providence Restaurant Week

In addition to our Summer Lunch and Dinner Menus

MAKE A RESERVATION

Providence Restaurant Week at Trattoria Zooma

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

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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

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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

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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

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third course

MACEDONIA DI FRUTTA
fresh macerated berries over vanilla gelato

CANNOLI
with our housemade ricotta-mascarpone filling