Dinner
Antipasti
BUTTERNUT SQUASH ARANCINI 10
basil pesto, grana padano, toasted pepita
FRIED CALAMARI 14
pepperoncini, cherry tomato, white balsamic
ZUCCA FRITTA 10
battered zucchini, lemon aioli
BAKED SCAMPI 13
shrimp, garlic, Calabrian chili, white wine, focaccia toast
MEATBALLS 9
pomodoro
CHARCUTERIE 16
chef’s selection of cured meats, cheeses & accoutrements
GARLIC BREAD 7
CAPRESE 12
fresh mozzarella, tomato, basil, extra virgin olive oil, balsamic
BRUSSELS FONDUTTO 10
pancetta, caramelized onions, Calabrian chiles, fontina fonduta
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CONTORNI (sides) 6
grana padano risotto | creamy polenta |
sauteed greens | broccolini
Insalata e Zuppa
add chicken 4, shrimp 6, steak 8
Soup of the Day 6 / 8
Antipasti Salad 10/ 14
Tuscan greens, olives, salami, cheese, pepperoncini
Mista 8 / 12
Tuscan greens, grape tomato, pickled radish, carrots, balsamic vinaigrette
Caesar 8 / 12.5
chopped romaine, white anchovy, croutons, grana Padano, creamy house Caesar dressing
Arugula 9.5 / 13.5
pears, gorgonzola, radicchio, hazelnut, golden balsamic vinaigrette
Gribiche Kale Salad 8 / 12.5
rainbow radish, beets, pickled turnips,
parmesan
Pizza
Margherita Napolitana
fresh mozzarella, pomodoro, basil 16
Spicy Pepperoni
caramelized onions, pomodoro, mozzarella, olives, Calabrian chilis 18
Autumn Pizza
rainbow chard, summer squash, sausage, brown butter cream sauce 18
Funghi
roasted mushroom, rosemary, garlic, brown butter cream, fontina, truffle oil, arugula 18
Creamy Pesto Chicken
creamy basil pesto, mozzarella, roasted chicken, roma tomatoes 18
Pasta
* pasta made fresh daily
SPAGHETTI PUTTANESCA 18.75
tomatoes, capers, olives, pepperoncini, olive oil, pangrattato, shaved parmesan Add chicken 21
FETTUCCINE QUATTRO FORMAGGIO* 18
asiago, parmesan, grana padano, fontina
-add chicken 20 -add grilled shrimp 22 –add broccolini 20
SPAGHETTI 18.25
pomodoro, grana padano, house meatball or Italian sausage
CAVATELLI VODKA RUSTICA* 20
Italian sausage, pancetta, vodka sauce, pecorino
RIGATONI PESTO 18.25
arugula pesto, brown butter cream, marinated tomato, burrata
RIGATONI BOLOGNESE 19.5
grana padano fonduta
THREE LEAF FARM BUTTERNUT RAVIOLI* 20
walnut cream sauce, shaved fennel-radicchio slaw, pickled cranberries, candied walnuts
FETTUCCINE FUNGHI * 18.75
forest mushrooms, cream sauce, fresh rosemary, pecorino
SEAFOOD FRA DIAVOLO 23
shrimp, salmon, calamari, spicy tomato sauce, linguine, grana padano
FETTUCCINE SALSICCA* 18.75
Italian sausage, broccolini, chili flake, shaved asiago, white-wine butter reduction
GNOCCHI MAELLE* 21
slow roasted rosemary pork, mushrooms, peas, garlic cream
Entrees
LASAGNE BOLOGNESE OR VEGETARIANO 19.5
ricotta, herbs, mozzarella, garlic toast
POLENTA PARMESAN 20
fried zucchini, sautéed greens, fresh tomato picante, fontina fonduta, balsamic
-add chicken 23 -add grilled shrimp 24
CAST IRON NEW YORK STEAK 27
herb butter, truffle roasted Yukon gold potatoes, arugula, olive oil roasted tomatoes
OSSO BUCCO 24
braised pork shank, smoked turnip puree, broccolini, gremolata
ROCK FISH PUTTANESCA 23
herb capellini, sugo alla puttanesca, grilled asparagus
TUSCAN LEMON-ROSEMARY CHICKEN 22
grilled airline chicken breast, butternut squash-pancetta hash, pepperoncini, lemon beurre blanc
BRAISED BEEF BAVETTE 25
creamy polenta, gorgonzola, broccolini, crispy onion, chianti-demi
CHICKEN PARMESAN 21
spaghetti, pomodoro, mozzarella
GRILLED SALMON 24
spaghetti squash noodles, sundried tomatoes, sauteed greens, beurre blanc
THREE LEAF FARM BEET RISOTTO & SHRIMP 23
slow roasted carrots, gremolata
Not all ingredients are listed on the menu. Please inform your server of any dietary restrictions.
A gratuity of 18% may be added to parties of 6 or more. Split plate fee $3.
Gluten free pizza & pasta available for a $4 supplemental charge.
†Consuming raw or undercooked meats, poultry, seafood, eggs, or shellfish may increase your risk of foodborne Illness.
At Zucca, there is a 4% Kitchen & Farmer Living Wage Surcharge added to each Guest check to address the growing wage disparity among restaurant team members. This fee goes directly to our hardworking and creative kitchen staff. We ask for your support in this new sustainable practice.