3 Full Weeks, Only at Zooma
January 10 through 31
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 fi 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 & caramelized pearl onions in a garlic-mustard sauce
THIRD COURSE
CANNOLI fried Italian pastry shells with our housemade cinnamon-ricotta filing
GELATO ask your server about our current flavors
Dinner Available All Day
FIRST COURSE
ZUPPA DEL GIORNO housemade fresh soup of the day
SCAROLE AND BEATOLE escarole salad with sliced golden beets, granny smith apples, almonds and ricotta salata, dressed with an apple cider vinaigrette
TORTELLONE ALLA PANNA large braised beef tortellone in a heavy cream sauce with proscuitto cotto
PIEDINA DI FUNGHI flatbread with crema di funghi, mozzarella, grilled portobello & marinated artichokes, topped with shaved pecorino romano and truffle oil
POLPETTE E POLENTA two housemade meatballs served over creamy polenta topped with marinara and pecorino
SECOND COURSE
SPAGHETTI PESTO, POMODORO E BUFALA chitarra-style spaghetti tossed with a housemade basil pesto, cherry tomatoes and imported buffalo mozzarella
GAMBERETTI E SALAME squid ink chitarra pasta, sautéed rock shrimp, julienne diavoletti salami and arugula with garlic-thyme butter
SASSICCIA ALL’UVA roasted spicy Italian sausage topped with grapes in a red wine butter sauce over seasonal mashed potatoes
PASTA AL FORNO penne pasta baked in our 800 degree wood oven in an asiago and fontina bechamel sauce with spinach and artichokes, topped with breadcrumbs
PIZZA FRITTA fried calzone stuffed with ricotta, braised escarole, black olives and capers
CARNE ALLA PIZZAIOLA pan seared skirt steak in our housemade tomato sauce with black olives, garlic and oregano served with penne
PESCE DEL GIORNO Chef Ricardo’s select seafood preparation and accompaniments for today
PESCE SPADA (ADD $8) grilled local swordfish, fresh lemon, capers and butter with gigante white beans
COSTATELLA DI VITELLO (ADD $10) grilled bone-in veal chop with a Vecchia Romagna brandy reduction, served with seasonal mashed potatoes and vegetables
THIRD COURSE
CIOCCOLATINO housemade chocolate mousse layered with imported Italian ladyfi
MACEDONIA DI FRUTTA fresh macerated berries, vanilla gelato & zabaglione topped with a dollop of whipped cream