Zagara

Grilled local farm eggplant, zucchini, tomato, endive, and radicchio.

Mediterranean style flat bread pizza with tomato sauce and mozzarella.

Fried calamari with zucchini.

Grilled Mediterranean octopus with radicchio and endive salad.

Meatballs in a tomato sauce confit.

Imported buffalo mozzarella cheese with tomato, roasted peppers and basil.

Imported cold cuts with Italian olives.

Imported Italian cheeses with Italian olives.

Baked zucchini souffle in a Parmesan fondue and aged balsamic vinegar.

Baked eggplant layers with mozzarella cheese, tomato sauce, and basil.

Herbed crusted thin sliced veal tenderloin with tuna fish sauce.

Mussels Messina's style with capers in a spicy tomato fumet.

Thin sliced raw organic filet mignon with arugula, cherry tomato, chives and sour cream.

Vegetarian mixed vegetable soup.

Italian spelt, cucumber, zucchine, celery, carrots, peppers and string beans.

Arugula salad with fennel, caramelized walnuts, Gorgonzola cheese in a lemon dressing.

Romaine hearts with rosemary croutons in an anchovies dressing.

Belgium endive with artichokes, toasted almonds, avocado, Parmesan cheese and lemon dressing.

Frisee with marinated red beets topped with warm honey goat cheese.

Fennel with orange segments, Gaeta black olives and shaved Tuscan cheese.

Heirloom tomatoes, red onions, cucumber, Castelvetrano olives and aged ricotta cheese.

Tuscan spaghetti pasta with pistachio pesto sauce, string beans and boiled potatoes.

Green fresh thin pasta in a meat ragu. Served with bread. Homemade.

Gragnano's spaghetti pasta in a fresh chunk tomato basil sauce. Served with bread.

Homemade potato pasta in a creamy white truffle oil sauce. Served with bread.

Large tube pasta with cherry tomato, zucchini, and mussels in garlic oil sauce. Served with bread.

Flat fresh pasta with baby shrimp and mushrooms in tomato sauce. Served with bread. Homemade.

Homemade ravioli stuffed with spinach and ricotta cheese in a Pachino cherry tomato sauce with rucola. Served with bread.

Penne pasta with braised local mixed vegetable in garlic oil sauce. Served with bread.

Homemade porcini mushroom ravioli served with zucchini veloute' and Pecorino cheese. Served with bread.

Flat large pasta with short ribs ragu. Served with bread. Homemade.

Ear shaped pasta with pear, radicchio in a fontina cheese fondue.

Pan-seared free-range chicken breast topped with prosciutto, melted Mozzarella cheese, and served with rosemary potatoes in a lemon sauce.

Grilled organic flank steak with spelt, sauteed vegetables, and green peppercorn sauce.

10 oz. grass-fed grilled filet mignon with crispy potatoes and spinach in a fig sauce.

Braised pork ossobuco in a demi-glaze sauce with mashed potatoes.

Pan-roasted half cornish hen with sauteed spinach in lemon sauce.

Seared organic chicken breast with mozzarella, prosciutto and roast potatoes.

Black Angus sirloin pounded and breaded with arugula, tomato and red onions.

Grilled organic Scottish salmon filet with grilled vegetables in a Sarmoriglio sauce.

Pan-seared monkfish medallions with escarole in a Malvasia sauce.

Grilled Mediterranean sea bass filets with mixed green salad in a fresh tomato chutney.

Norwegian cod served with string beans and tomato salad in a lemon sauce.

Ladyfinger biscuits, mascarpone soft cheese, Kahlua liquor and espresso.

Baked Italian ricotta orange cheesecake with strawberry coulis.

Pate au choux with Nutella, whipped cream and warm chocolate syrup.

Warm chocolate souffle with vanilla ice cream.

Chocolate mousse served with strawberry sauce.

Gluten-free carrot cake with raspberry glaze.

Almond parfait with chocolate sauce served with berries.