Zanti Cucina Italiana
$4.49
Fish and Meat
TOMAHAWK ALLE ERBE MEDITERRANEE
40 oz angus beef tomahawk seasoned with kosher salt, butter and ground black pepper, flavored with fresh Italian herbs (rosemary, marjoram, thyme, and sage).
$145.00LAMB CHOPS
Colorado lamb ribs, seasoned with salt and ground black pepper, cooked on the grill, served with a sauce of pureed peas and mint. Finished with sautéed fresh chiodini mushroom, julienned roasted bell pepper and crispy brussels sprout leaves.
$58.00RIBEYE TAGLIATA
14 oz Angus ribeye, seasoned with salt and ground black pepper, grilled and cut into slices. Served on a bed of fresh baby arugula leaves, tossed with baby heirloom tomatoes, extra virgin olive oil, salt, ground black pepper and baby crispy potato with grated parmesan and chopped parsley. Finished with smoked Maldon salt and extra virgin olive oil on top of the meat. Accompanied with mustard demi sauce. THE SAUCE IS MADE IN HOUSE WITH OVEN ROASTED VEAL BONE, BEEF CUTS, WITH VEGETABLES, FRESH ROSEMARY, BAY LEAVES AND THYME. IT IS PLACED IN A PAN AND DEGLAZED WITH RED WINE, TOMATO PASTE AND WATER, LET IT COOK FOR 48 HRS. TO FINISH IT IS ADDED CREOLE MUSTARD AND DIJON.
$61.00BRAISED LAMB OSSOBUCO
Carnaroli quality rice made in the traditional way with butter, minced shallot, deglazed with white wine and cooked al dente with vegetable broth. It is finished with butter and Parmesan cheese. Served with a 14 oz piece of bone-in lamb ossobuco, which is sealed and made according to the traditional recipe with fresh vegetables: carrot, celery, onion, garlic, fresh rosemary, fresh bay leaves, thyme and deglazed with red wine. It is cooked for 8 hours over low heat with demi glass and vegetable stock.
$52.00
BRANZINO & CRAB
Baked branzino fillet filled with crab, baby heirloom tomatoes, sauteed spinach, capers, and red bell peppers in a lemon butter sauce.
$45.00