Zuppa Restaurant & Lounge

Olives marinated with rosemary lemon and hot peppers

Brown butter blistered shishitos tossed with parmigiano & citrus zest

Baked flat bread with olive oil rosemary and sea salt

Tempura batter fried cauliflower long hot aglio olio

Crispy risotto balls with quattro formaggi and peas

Selection of artisanal cheese and cured meats

Fresh mozzarella & san marzano pomodoro with fresh basil

Fig jam, mascarpone gorgonzola and speck

Tomato sauce & mozzarella hot sweet soppressata honey

Our signature veal Bolognese with fontina and shaved long hots

Thin sliced asparagus with grape tomatoes & goat cheese

Wild mushroom and truffle fontina cheese

Served cold thin sliced veal tenderloin served with tuna caper crema

Buffalo milk creamy mozzarella served with cherry tomato basil chiffonade

Eggplant meatless meatballs with tomato sugo

Grilled herb crusted calamari skewers with charred lemon

Seared shrimp with roasted corn diced pepper and garlic vino bianco

Mussels steamed with garlic white wine and toast

Grilled lamb sausage over moroccan cous cous mint pesto

Tomato cucumbers and red onion with fetta olive oil lemon drizzle

Organic mixed greens with cherry tomatoes and grana padana citrus oil

Baby rocket leaves with shaved parmigiano and lemon citronette

Grilled & chilled radicchio and endive served with honey balsamic

Zuppa signature veal bolognese with mint chiffonade

Hand rolled cavatelli with sweet sausage & radicchio and truffled ricotta dollops

00 flour & ricotta fluffy pillows with tomato sauce and burrata topping

Rolled pasta sheet with ricotta spinach and mozzarella in basil pesto

Sweet corn and ricotta filling with liquefied butter grilled corn spicy pangrattato

Triangle shaped ravioli stuffed with crab meat & mascarpone in the spicy pink

Tight twist pasta with beef shank ragout and ricotta salata

Rolled edge pasta with shrimp in grappa tomato rosato

Guitar strings with bresaola egg yolks and parmigiano reggiano

Squid ink dough with shrimp and calamari and mussels spicy tomato sugo

Mediterranean sea bass with yukon golds & shaved fennel and dill crema

Atlantic salmon over eggplant caponata with natural juices and vino bianco

Panko & parmigiano crusted organic breast potato mash haricots verts lemon sugo

Organic french cut amish chicken with quinoa grilled asparagus and pan juices

New Zealand rack of lamb with idoho potatoes baby carrots and natural juices

Tenderloin of veal with parmigiano whipped potato cipollini onions & saba reduction

Creekstone black angus sirloin with whipped potatoes and broccoli rabe

Nutella braised off the bone short ribs with fried zucchini medals & braised juices

Sautéed with garlic oil chili flakes

Red quinoa with diced vegetables

Grilled with sea salt olive

Roasted idoho potato wheels with thyme and sea salt

Whipped potatoes made with clarified butter

Selection of cheese and cured meats

Olives marinated with rosemary lemon and hot peppers

Baked flat bread with olive oil rosemary and sea salt

Tempura batter fried cauliflower long hot crema

Crispy risotto balls with quattro formaggi and peas

Eggplant meatless meatballs with tomato sugo

Buffalo milk creamy mozzarella fresh tomato basil olive oil

Lightly floured calamari rings with grilled lemon and tomato sauce

Seared shrimp with roasted corn diced pepper and garlic vino bianco

Grilled lamb sausage over Moroccan cous cous mint pesto

Organic mixed greens with sliced apples citrus oil

Baby rocket leaves with shaved parmigiano and lemon citronette

Tomato cucumbers and red onion with fetta olive oil lemon drizzle

Romaine with boiled egg bacon and blue cheese dressing

Fresh mozzarella san marzano pomodoro with fresh basil

Fig jam, mascarpone gorgonzola and speck

Tomato sauce mozzarella hot sweet soppressata honey

Our signature Bolognese sauce with fontina and long hots

Tomato mozzarella topped with arugula and prosciutto

Wild mushroom and truffle fontina cheese

Grilled chicken breast with bacon zucchini and cheddar cheese

Prosciutto and fresh mozzarella with basil

Slices black angus steak with peperonatta and gorgonzola

Grilled vegetables with fresh mozzarella and pesto

La Frieda black angus 70/30 blend with crispy bacon and brioche bun

Zuppa signature veal bolognese with mint chiffonade

Cavatelli with sweet sausage radicchio and truffled ricotta dollops

Sweet corn and ricotta filling with liquefied butter grilled corn spicy pangrattato

Tight twist pasta with beef shank ragout and ricotta salata

00 flour ricotta fluffy pillows with tomato sauce and burrata topping

Rolled edge pasta with shrimp in grappa tomato rosato

Atlantic salmon over eggplant caponata with natural juices and vino bianco

Organic chicken breast with mushrooms thyme madeira wine over roasted potatoes and string beans

Scaloppini of veal served with roasted potatoes grilled zucchini pesto ridotto

Creekstone black angus sirloin with whipped potatoes and broccoli rabe

Olives marinated with rosemary lemon and hot peppers

Brown butter blistered shishitos tossed with parmigiano citrus zest

Baked flat bread with olive oil rosemary and sea salt

Tempura batter fried cauliflower long hot aglio olio

Crispy risotto balls with quattro formaggi and peas

Selection of artisanal cheese and cured meats

Fresh mozzarella san marzano pomodoro with fresh basil

Fig jam, mascarpone gorgonzola and speck

Tomato sauce mozzarella hot sweet soppressata honey

Our signature veal Bolognese with fontina and shaved long hots

Thin sliced asparagus with grape tomatoes goat cheese

Wild mushroom and truffle fontina cheese

Served cold thin sliced veal tenderloin served with tuna caper crema

Buffalo milk creamy mozzarella served with cherry tomato basil chiffonade

Eggplant meatless meatballs with tomato sugo

Grilled herb crusted calamari skewers with charred lemon

Seared shrimp with roasted corn diced pepper and garlic vino bianco

Mussels steamed with garlic white wine and toast

Grilled lamb sausage over moroccan cous cous mint pesto

Tomato cucumbers and red onion with fetta olive oil lemon drizzle

Organic mixed greens with cherry tomatoes and grana padana citrus oil

Baby rocket leaves with shaved parmigiano and lemon citronette

Grilled chilled radicchio and endive served with honey balsamic

Zuppa signature veal bolognese with mint chiffonade

Hand rolled cavatelli with sweet sausage radicchio and truffled ricotta dollops

00 flour ricotta fluffy pillows with tomato sauce and burrata topping

Rolled pasta sheet with ricotta spinach and mozzarella in basil pesto

Sweet corn and ricotta filling with liquefied butter grilled corn spicy pangrattato

Triangle shaped ravioli stuffed with crab meat mascarpone in the spicy pink

Tight twist pasta with beef shank ragout and ricotta salata

Rolled edge pasta with shrimp in grappa tomato rosato

Guitar strings with bresaola egg yolks and parmigiano reggiano

Squid ink dough with shrimp and calamari and mussels spicy tomato sugo

Mediterranean sea bass with yukon golds shaved fennel and dill crema

Atlantic salmon over eggplant caponata with natural juices and vino bianco

Panko parmigiano crusted organic breast potato mash haricots verts lemon sugo

Organic french cut amish chicken with quinoa grilled asparagus and pan juices

New Zealand rack of lamb with idoho potatoes baby carrots and natural juices

Tenderloin of veal with parmigiano whipped potato cipollini onions saba reduction

Creekstone black angus sirloin with whipped potatoes and broccoli rabe

Nutella braised off the bone short ribs with fried zucchini medals braised juices

Sautéed with garlic oil chili flakes

Red quinoa with diced vegetables

Grilled with sea salt olive

Roasted idoho potato wheels with thyme and sea salt

Whipped potatoes made with clarified butter

Selection of cheese and cured meats

Olives marinated with rosemary lemon and hot peppers

Baked flat bread with olive oil rosemary and sea salt

Tempura batter fried cauliflower long hot crema

Crispy risotto balls with quattro formaggi and peas

Eggplant meatless meatballs with tomato sugo

Buffalo milk creamy mozzarella fresh tomato basil olive oil

Lightly floured calamari rings with grilled lemon and tomato sauce

Seared shrimp with roasted corn diced pepper and garlic vino bianco

Grilled lamb sausage over Moroccan cous cous mint pesto

Organic mixed greens with sliced apples citrus oil

Baby rocket leaves with shaved parmigiano and lemon citronette

Tomato cucumbers and red onion with fetta olive oil lemon drizzle

Romaine with boiled egg bacon and blue cheese dressing

Fresh mozzarella & san marzano pomodoro with fresh basil

Fig jam, mascarpone gorgonzola and speck

Tomato sauce & mozzarella hot sweet soppressata honey

Our signature Bolognese sauce with fontina and long hots

Tomato & mozzarella topped with arugula and prosciutto

Wild mushroom and truffle fontina cheese

Grilled chicken breast with bacon zucchini and cheddar cheese

Prosciutto and fresh mozzarella with basil

Slices black angus steak with peperonatta and gorgonzola

Grilled vegetables with fresh mozzarella and pesto

La Frieda black angus 70/30 blend with crispy bacon and brioche bun

Zuppa signature veal bolognese with mint chiffonade

Cavatelli with sweet sausage & radicchio and truffled ricotta dollops

Sweet corn and ricotta filling with liquefied butter grilled corn spicy pangrattato

Tight twist pasta with beef shank ragout and ricotta salata

00 flour & ricotta fluffy pillows with tomato sauce and burrata topping

Rolled edge pasta with shrimp in grappa tomato rosato

Atlantic salmon over eggplant caponata with natural juices and vino bianco

Organic chicken breast with mushrooms thyme madeira wine over roasted potatoes and string beans

Scaloppini of veal served with roasted potatoes grilled zucchini pesto ridotto

Creekstone black angus sirloin with whipped potatoes and broccoli rabe

Olives marinated with rosemary lemon and hot peppers

Brown butter blistered shishitos tossed with parmigiano & citrus zest

Baked flat bread with olive oil rosemary and sea salt

Tempura batter fried cauliflower long hot aglio olio

Crispy risotto balls with quattro formaggi and peas

Selection of artisanal cheese and cured meats

Fresh mozzarella & san marzano pomodoro with fresh basil

Fig jam, mascarpone gorgonzola and speck

Tomato sauce & mozzarella hot sweet soppressata honey

Our signature veal Bolognese with fontina and shaved long hots

Thin sliced asparagus with grape tomatoes & goat cheese

Wild mushroom and truffle fontina cheese

Served cold thin sliced veal tenderloin served with tuna caper crema

Buffalo milk creamy mozzarella served with cherry tomato basil chiffonade

Eggplant meatless meatballs with tomato sugo

Grilled herb crusted calamari skewers with charred lemon

Seared shrimp with roasted corn diced pepper and garlic vino bianco

Mussels steamed with garlic white wine and toast

Grilled lamb sausage over moroccan cous cous mint pesto

Tomato cucumbers and red onion with fetta olive oil lemon drizzle

Organic mixed greens with cherry tomatoes and grana padana citrus oil

Baby rocket leaves with shaved parmigiano and lemon citronette

Grilled & chilled radicchio and endive served with honey balsamic

Zuppa signature veal bolognese with mint chiffonade

Hand rolled cavatelli with sweet sausage & radicchio and truffled ricotta dollops

00 flour & ricotta fluffy pillows with tomato sauce and burrata topping

Rolled pasta sheet with ricotta spinach and mozzarella in basil pesto

Sweet corn and ricotta filling with liquefied butter grilled corn spicy pangrattato

Triangle shaped ravioli stuffed with crab meat & mascarpone in the spicy pink

Tight twist pasta with beef shank ragout and ricotta salata

Rolled edge pasta with shrimp in grappa tomato rosato

Guitar strings with bresaola egg yolks and parmigiano reggiano

Squid ink dough with shrimp and calamari and mussels spicy tomato sugo

Mediterranean sea bass with yukon golds & shaved fennel and dill crema

Atlantic salmon over eggplant caponata with natural juices and vino bianco

Panko & parmigiano crusted organic breast potato mash haricots verts lemon sugo

Organic french cut amish chicken with quinoa grilled asparagus and pan juices

New Zealand rack of lamb with idoho potatoes baby carrots and natural juices

Tenderloin of veal with parmigiano whipped potato cipollini onions & saba reduction

Creekstone black angus sirloin with whipped potatoes and broccoli rabe

Nutella braised off the bone short ribs with fried zucchini medals & braised juices

Sautéed with garlic oil chili flakes

Red quinoa with diced vegetables

Grilled with sea salt olive

Roasted idoho potato wheels with thyme and sea salt

Whipped potatoes made with clarified butter