menu

ANTIPASTI - Appetizers
Bruschetta
Toasted bread covered with marinated tomatoes
Melanzane
Grilled eggplant marinated with olive oil and Italian spices
Peperoni Arrostiti
Roasted peppers
Grilled radicchio
Caprese con Mozzarella Fresca
Fresh mozzarella with tomato
Prosciutto e Parmigiano
Italian ham and cheese
Insalata di Mare
Seafood hors d’ ouevres
Cocktail di Gamberi
Shrimp cocktail
Cozze
Fresh mussels served in a spicy tomato sauce
Acciughe alla Piemontese
Anchovies prepared piemontese style
Bruschetta
Toasted bread covered with marinated tomatoes
Antipasto della Zingara
Prosciutto, Parmigiano, Melanzane, and Caprese con mozarella fresca


INSALATE e MINESTRE
Salad and Soup
Insalata Verde
 
House salad tossed in La Zingara dressing
 
Insalata Mista
 
Mixed field greens
 
Radicchio
 
Radiccio salad tossed in balsamic vinaigrette
 
Caesar
 
Romaine lettuce and croutons tossed in caesar dressing
 
Insalata della Zingara
 

Romaine lettuce, artichokes, olives, mushrooms, onions, and tomatoes,

tossed in La Zingara dressing

 
Zuppa di Pesce
 
Assorted fish soup
 
Minestrone
 
Vegetable soup
 
Pasta e Fagioli
 
Kidney bean soup with pasta inside
 
Minestra della Zingara
 
Soup of the day
 


PRIMA PIATTI - First Course
Penne all Arrabiata
 
Penne in a spicy tomato sauce
 
Spaghetti Aglio Olio e Peperoncino
 
Spaghetti, garlic, olive oil, and chili peppers
 
Spaghetti al Pomodoro
 
Spaghetti in a simple tomato sauce
 
Spaghetti Carbonara
 
Spaghetti, eggs, bacon, and cream
 
Spaghetti Con Polpette
 
Spaghetti with meatballs
 
Rigatoni Matriciana “la zingara style”
 
Rigatoni, bacon, onions, and peppers
 
Tagliatelle Paglia e Fieno
 
Fresh white and green pasta in a blush sauce with Italian Ham
 
Pappardelle al Ragu
 
Thick flat noodles in a sauce cooked with meat
 

Gnocchi al Gorgonzola
Potato dumplings with gorgonzola cheese in a cream sauce
Lasagna al Forno
La Zingara's special traditional lasagna baked in the woodburning oven
Manicotti
Two large homemade noodles stuffed with ricotta cheese & spinach, in a blush sauce
 
Linguine alle Vongole
Linguine in a clam sauce, optional cream or tomato sauce
Penne con Gamberi
Penne with shrimp, olive oil, garlic, and fresh diced tomatoes
Prosciutto e Parmigiano
Penne with shrimp, olive oil, garlic, and fresh diced tomatoes
Papadelle con funghi Portabello
Thick flat noodles in a portabello mushroom cream sauce


SECONDI PIATTI - Second Course
CARNI - Meats
Scallopine alla Crema
 
Veal cutlets in a mushroom cream sauce
 
Scallopine al Limone
 
Veal cutlets in a white wine lemon sauce
 
Scallopine Marsala
 
Veal cutlets smothered with sweet wine
 
Vitello alla Parmigiana
 
Breaded veal covered with sauce and cheese, served with pasta
 
Filetto di Vitello alla “Zaza”
 
Veal tenderloin filets, medium rare
 
Bistecca alla Griglia (Black Angus)
 
8oz. NY Strip
12oz. NY Strip
 
Agnello Arrostito
 
12 oz. Rack of lamb cooked in the wood burning oven
 
Quaglie al Forno
 
Three quail cooked in the wood burning oven
 
Pollo Fuorilegge (Outlaw Chicken)
 
Boneless chicken breast cooked in a white wine mushroom sauce

     

PESCE - Fish
Trota
Broiled trout
Branzino alla Griglia
Grilled Branzino
Gamberoni alla Griglia
Three large jumbo shrimp grilled
Pesce Bianco di Lago ai Ferri
White Lakefish
Calamari Fritti
Pan fried calamari
Frittura Mista
Pan fried shrimp and calamari



PIZZA
Pizza Bianca
Olive oil base with black pepper and rosemary
Margherita
Oregano
Napoletana
Garlic and parsley
Marinara
Garlic, parsley, and fresh sliced tomatoes
Pericolosa
Spicy! Spicy! Banana and chile peppers
Vegetarian
Onions, green peppers, and mushrooms
Zingara
Onions, olives, and banana peppers
Americano
Pepperoni
Quattro Formaggi
Gorgonzola, parmigiana, romano, and mozzarella
 
Salsiccia e Funghi
Italian sausage and mushroom
Due Mari
Tuna, capers, and black olives
Ham, artichokes, and black oilves
Seafood
Assorted seafood
Prosciutto
Italian ham
Amore
Garlic, parsley, and sundried tomatoes
Maremonte
Garlic, parsley, shrimp, and mushrooms

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