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Seared Kobe beef, finished with a game glace, truffle oil and fried quail egg
Creamy burrata topped with brown butter roasted apples, thyme, and toasted almonds served with crostini
Foie gras pate paired with a brandy plumped golden raisin and black peppercorn caramel, served with brioche
Butcher block of imported air dried and cured meats, paired with parmigiano and candied walnuts
Large head on prawns, wrapped in gorgonzola and prosciutto, served over an herbed polenta cake, drizzled with balsamic
Calamari sautéed in a house smoked tomato broth with fresh arugula, finished with white truffle oil (Fried calamari available on request)
Prince Edward Island mussels in a broth of white wine, leek, fennel, garlic, smoked paprika and cream
Mixed field greens with tomato and red onion in our house vinaigrette
Baby spinach, roasted winter squash, pickled red onion, shaved caciocavallo, warm prosciutto sage vinaigrette
Warmed roasted beets and shallots, mustard greens, shaved truffle pecorino, candied walnuts, red wine vinaigrette
Chopped kale, currant, grated pecorino and toasted sunflower seed salad, extra virgin olive oil
Heart of romaine, classically dressed, with shaved parmigiano, croutons and white anchovies
Chop salad of radicchio, endive and romaine with Bartlett pear and pecans in a buttermilk gorgonzola dressing
Broccoli rabe sautéed with garlic and extra virgin olive oil
Fresh escarole sautéed with cannellini beans, garlic and extra virgin olive oil
Gluten free pasta available on request.
Ricotta cavatelli tossed in a butternut crema, with caciocavallo cheese and topped with crisped kale
“Priestchoker” pasta tossed in a slow cooked boar ragu, made with a mirepoix, tomato, red wine and rosemary, finished with a pecorino
Spaghetti tossed in butter and cracked pepper with pancetta, topped with egg yolk and finished with pecorino
“Little Ear” shaped pasta tossed in a garlic and oil with shrimp, speck, wilted mustard greens, sundried peppers, finished with a truffled pecorino
Ribbons of egg pasta with mussels, littlenecks, calamari, shrimp and scallops in a saffron tomato sauce
Pappardelle tossed in pulled duck ragu with fresh grapes, tarragon finished with white truffle oil
Deconstructed ground “meatballs” tossed in a tomato sauce with fresh mozzarella, basil, ricotta, baked
Rigatoni tossed with hot and sweet crumbled sausage and sweet green peas in a tomato sauce, finished with a touch of cream and parmigiano
Pancetta wrapped filet mignon, gorgonzola dolce, portobello, red wine veal glace
Grilled center cut pork chop, fennel dusted, amarena cherry glace, fresh tarragon, served with a fingerling smash and broccoli rapa
Sausage, currant, parmigiano and herb stuffed quail, wrapped in pancetta and roasted, finished with a game glace
Frenched breast of chicken, porcini veal glace, truffle pate, crispy sage and prosciutto
Za’atar dusted salmon, pan roasted, topped with a shaved fennel, arugula salad, over a cauliflower potato puree
Calves’ liver, sautéed with caramelized onions and drizzled with a balsamic reduction
Please ask for our available drafts:
* Thoroughly cooking meats, poultry, seafood, shellfish, or egg reduces the risk of foodborne illness.
* Gluten free pasta available on request.
Wed - Sat
Lunch: 12:00 PM to 3:00 PM
Dinner: 3:00 PM to 9:00 PM
Sun Brunch
11:00 AM to 3:00 PM
Sun Dinner
3:00 PM to 8:00 PM
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