La Zingara & Vesta Rooftop Kitchen

Fortified chicken broth made with a mirepoix, peas, shredded chicken and barley, finished with parmigiano

Prosciutto, salami, sopressata, arugula and tomato sandwich served with salad or French fries

Cheese filled tortellini tossed in a porcini mushroom cream sauce, finished with parmigiano and truffle oil

Seared Kobe beef, finished with a game glace, truffle oil and fried quail egg

Assortment of imported air dried and cured meats paired with parmigiano and candied walnuts

Calamari sautéed in a smoked tomato broth with fresh arugula, finished with white truffle oil

Lightly breaded and fried calamari served with a tomato and basil sauce

Prince Edward Island mussels steamed in a broth of white wine, leek, fennel, garlic, smoked paprika and cream

Creamy burrata topped with brown butter roasted apples, thyme, and toasted almonds served with crostini

Large head on prawns, wrapped in gorgonzola and prosciutto, served over an herbed polenta cake, drizzled with balsamic

Foie gras pate paired with a brandy plumped golden raisin and black peppercorn caramel, served with brioche

Mixed field greens with tomato and red onion in our house vinaigrette

Baby spinach, roasted winter squash, pickled red onion, shaved caciocavallo, warm prosciutto sage vinaigrette

Warmed roasted beets and shallots, mustard greens, shaved truffle pecorino, candied walnuts, red wine vinaigrette

Chopped kale, currants, grated pecorino, toasted sunflower seeds, extra virgin olive oil

Heart of romaine, classically dressed, shaved parmigiano, croutons and white anchovies

Chop salad of radicchio, endive and romaine with Bartlett pear, pecans, buttermilk gorgonzola dressing

Broccoli rabe sautéed with garlic and extra virgin olive oil

Fresh escarole sautéed with cannellini beans, garlic and extra virgin olive oil

Za’atar dusted salmon, pan roasted, topped with a shaved fennel, arugula, toasted almond salad, over a cauliflower potato puree

Frenched breast of chicken, porcini veal glace, truffle pate, crispy sage and prosciutto

Sausage, currant, parmigiano and herb stuffed quail, wrapped in pancetta and roasted, finished with a game glace

Calves liver, panseared, covered with caramelized onions, drizzled with a balsamic reduction, served with mashed potatoes and seasonal veggies

Grilled chicken breast, broccoli rapa, caciocavallo cheese, sandwich

Kobe angus burger, gorgonzola dolce, portobello, caramelized onion, brioche roll

Burrata, wilted spinach, roasted apple, balsamic, sandwich

Traditional cannoli shells dipped in chocolate and nuts filled with a sweetened ricotta and chocolate chip filling

Limoncello laced ricotta and cream cheese cheesecake, graham cracker crust, raspberry coulis

Dense Flourless chocolate cake made with bitter sweet chocolate and rum, garnished with a raspberry coulis and fresh whipped cream

Daily selection if gelato or sorbet

A lemon gelato covered with lemon merangues with a limoncello center over a drizzle of raspberry coulis and fresh whipped cream

Ladyfingers soaked in espresso and brandy, layered with a mascarpone mousse and crushed chocolate chips

Whole cream custard laced with vanilla, served with a blackberry caramel and fresh berries

Bittersweet chocolate fondue served with fresh fruit and fried dough