Zanti River Oaks To-Go Menu
Imported selection of cheeses and meats, served with rustic Pugliese grilled bread, honeycomb, Marcona almonds, Cerignola olives and truffle stracciatella spread.
Meat: Prosciutto di Parma, Golfetta Salame, Sopressata Calabrese Piccante, Coppa or Speck Affumicato.
Cheese: Parmigiano Reggiano, Fior d'Arancio, Pantaleo, Sapore del Piave or Trillium.
crispy risotto balls, filled with Parmigiano Reggiano cheese, provolone cheese, and mushrooms, served with arrabbiata sauce
eggplant, melted mozzarella cheese, Parmigiano Reggiano, basil and pomodoro
crispy calamari, shrimp and artichokes, served with arrabbiata sauce, garlic aioli and grilled lemon
chickpea spread, Kalamata and Cerignola olives, mint, extra virgin olive oil, served with homemade flatbread
artichoke hearts, pancetta, sundried tomatoes, basil, white wine and stracciatella cheese
baby gem lettuce, 25-year-old Italian balsamic vinegar, Parmigianno Reggiano topped with a Cacio cheese & pepper dressing
baby kale, baby arugula, coriander, pickled onion, fennel, cherry tomato, Parmesan cheese
mozzarella, heirloom tomatoes, basil, aged balsamic vinaigrette
mozzarella, spicy Italian sausage, pepperoni, salami, dried oregano and fresh basil
braised beef ravioli, sage, red wine and Parmigiano Reggiano
stuffed with roasted butternut squash, sage, and mascarpone, finished with crispy guanciale, Parmesan, and baby kale
roasted mixed mushrooms, cream, garlic and parsley
shredded braised veal ossobuco, saffron, pomodoro and Parmigiano Reggiano
12 hour homemade Bolognese sauce
squid ink black tagliolini, shrimp, calamari, scallops, mussels, clams, garlic, peperoncino, white wine, basil and pomodoro sauce
white wine, lobster meat in a rich lobster sauce
fontina, Taleggio and Parmigiano Reggiano, homemade cheese ravioli in a truffle Parmesan creamy sauce
served with Parmigiano Reggiano risotto
sliced 14 oz rib eye, arugula, baby cherry heirloom tomatoes, crispy potatoes, Parmesan cheese and mustard demi-glace
fried brussels sprouts with Italian saba balsamic vinegar
cheddar and Parmesan sauce with crispy prosciutto
served with Parmesan cheese
mix of wild mushrooms, sautéed with olive oil, whole roasted garlic, rosemary and parsley
lemon tart with merenghe
served with fresh berries sauce and fresh mint
mascarpone cheese, espresso coffee, savoiardi biscuit and cocoa powder