Come enjoy lunch or dinner during Providence Restaurant week. We’re offering special menu items, in addition to our July menu and our traditional menu.
We’ve also updated our Cuvee and traditional wine lists with delicious summer selections that pair perfectly with our dishes – a wine flight is the perfect opportunity to find a new favorite!
LUNCH
COURSE ONE
Pasta e Fagioli traditional pasta and bean soup
Cesaron romaine hearts, grana padano, house made Caesar dressing and croutons
Zuppa Del Giorno soup of the day
Insalata Mista green field salad with grape tomatoes, shaved carrots and gran 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 & extra virgin olive oil
La Melenzanella fried eggplant with house marinated tomatoes and shaved grana padano, balsamic glaze
COURSE TWO
L’Italian ham, salami, pepperoni and provolone cheese topped with lettuce and tomato, onion and banana peppers, dressed with a housemade zesty Italian dressing, served on a grinder roll
Il Gambero fresh salad with shrimp, dill, parsley, lemon zest, onions and red peppers 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 on 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 sauteed with crumbled spicy sausage, caramelized shallots and grape tomatoes in a 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 rosted garlic, tomato basil sauce, with shaved pecorino romano
Pollo all Parmigiana, Piccata or Marsala with local chicken breast over spaghetti
Samone alla Senape Atlantic grilled salmon served over baby arugula and caramelized pearl onions in a garlic-mustard sauce
COURSE THREE
Gelato
Cannoli
DINNER
COURSE ONE
Brodi di Vongole made to order local clam chowder with dill, parsley, lemon zest and a splash of tomato broth
Piadina Parmigiana Italian flatbread with eggplant capponata, scamorza and grana padano
Insalata Siciliana local red leaf lettuce with blood orange, fennel, pickled onions, olives, EVOO and dill
Carpaccio di Pesce thin sliced striped bass ceviche, marinated red onions, micro greens, and mint in fresh lemon and lime juice
Panzanella di Mais succotash style panzanella with corn, red peppers, mint, snap peas, red onions, house croutons and red wine vinaigrette
COURSE TWO
Bracciole alla Vegetariana zucchini and squash “spaghetti” topped with oregano and ricotta eggplant rollatini in house marinara
Chitarra e Fagiolini house made chiarra pasta aglio e olio style with peas and cherry tomatoes, fresh srugula and topped with pine nuts
Quarto di Pollo roasted garlic and oregano marinated chicken leg quarter over balsamic bean salad, grilled corn on the cob and chef’s daily herb butter
Spigola e Polenta pan seared striped bass over red pepper polenta and shaved rainbow carrot, microgreen and cucumber salad
Costatella di Vitello grilled bone-in veal chop with Vecchia Romagna brandy reduction, served with a potato ‘gatto’ and seasonal vegetables
Bistecca al Forno 20 oz wood fired blanck angus boneless ribeye with lemon, sea salt, shaved green onions and Zooma fries
COURSE THREE
Torta al Latte Caffee
Lasagnetta
