UMBRIA
Sunday nights the chef prepares a special menu through which you have the opportunity to discover a particular region of Italy. This month we are celebrating the region of Umbria.

ANTIPASTI
Brodetto di Porto Reconati dungeness crab and clam bisque

Insalata di Farro arugula, farro, cherry tomatoes, pecorino

Tortina de Pancetta wood oven baked flatbread with pancetta

PRIMI
Capaletti in Brodo house made pasta stuffed with ground chicken in chicken consome

Tagliarini con Pancetta long delicate pasta, pancetta, olive oil, garlic

Papardelle con Maiale long wide pasta, braised pork, garlic and chili sauce

SECONDI
Pollo all Griglia con Cipolla grilled all natural half chicken, onions baked in béchamel sauce

Costoletta di Maiale alla Griglia bone in pork chop, farro, sea salt

Involtini di Manzo thin, rolled beef brisket in tomato and caper pizzaiola sauce

DOLCE
Buttermilk Panna Cotta blood orange granite, pizzelle wafer

Tiramisu strawberries and mascarpone

Bluberry Pear Crostata vanilla gelato, blueberry spice sauce

Dark Chocolate Tort salty caramel sauce , chocolate gelato

Joseph Manzare, executive chef

Liam M. Bonner, Chef de Cuisine

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