Basilicata
Tonight the kitchen prepares a special menu through which you have the opportunity to discover a particular region of Italy. This month we are celebrating the food of Basilicata, a humble region, whose cuisine makes use of products of the land, meat and dairy products of sheep, and various pork products.

Insalata alla Greca
lettuce, bell peppers, green olives, feta, fresh oregano vinaigrette

Acqua e Sale al Pomodoro
sliced tomato, red onion and basil salad, olive oil vinaigrette

Alici Arrosto
roasted anchovies, pickled onions, carrots

PRIMI

Orecchiette all Potentina
little ear pasta with pork meatballs and oregano

Cavatelli con Cime di Rape e Pan Grattato
ricotta dumplings with broccoli raab sauce

Tagliarini con Fagiolo Bianco
long delicate pasta, white beans, chili, pecorino cheese

SECONDI

Castole Mobili di Vitello
milk braised veal short ribs, wheat berries, saute greens

Lucanica con Patate
smoky fennel sausage with potato and arugula pie

Baccala Fresco
freshly salted cod fritters, lemon pesto, green peppers, wild arugula

DOLCE

Panna Cotta
vanilla panna cotta, fresh organic cherries, balsamic

Amaretto Chocolate Tort
caramel gelato, sicilian almond toffee

Tiramisu
chocolate cream, espresso gelato

Joseph Manzare, executive chef

Liam M. Bonner, Chef de Cuisine

ZUPPA supports local organic farms, natural meats, sustainable fishing practices