Zuppa Restaurant & Lounge
Zuppa
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Seasonal Italian with Central Italy Influences
valutazione
Recensioni
fotografia
menù
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
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
