Zarra's Restaurant

Fresh Italian bread sliced thick is topped with spinach, mushrooms, and roasted red peppers.

Fresh Calamari steamed and served chilled, mixed with balsamic vinaigrette, artichoke hearts, roasted red peppers, kalamata olives, diced almonds, and dried cranberries.

New Zealand mussels on the half shell in a delightful garlic & butter sauce.

New Zealand mussels on the half shell in spicy tomato and garlic sauce.

Eggplant cut to length is lightly breaded and browned in virgin olive oil. Then rolled with a specially mixed ricotta cheese and baked with marinara sauce and a sprinkle of grated romano cheese.

Spicy Peppers combined with Judy's special sausage filling, and baked with her famous tomato sauce.

Fresh mushrooms filled with specially seasoned bread crumbs & baked golden brown.

Amaretto, Almond Liquor, Godiva, Creme

Serves Two to Four.

Prepared Tableside.

Prepared Tableside.

Spumoni, Vanilla, Chocolate.

Light and Creamy with Chambord Sauce.

Red pepper seed, sliced garlic, and ground black pepper sautéed in extra virgin olive oil over spaghetti topped with grated romano cheese. Accompaniment of imported anchovy, Italian tuna, or sautéed sausage recommended.

Fresh garlic and extra virgin olive oil sautéed together, then artichoke hearts, roasted red peppers and kalamata olives tossed with spaghetti. Can add Italian tuna salad, imported anchovies, or sautéed sausage.

Thick and rich Northern Italian creamy Alfredo sauce served over linguine. Can add chicken, mushrooms, artichoke hearts, roasted red peppers, sautéed spinach, jumbo shrimp and/or scallops.

Whole calamari cooked to tender perfection in a delicious red sauce over a bed of capellini.

Cavatelli and greens prepared in Basilicata fashion. Spinach steamed and sautéed with virgin olive oil and garlic, mixed with cavatelli, topped with grated romano cheese. Can order as "Cavatelli di Anna" with jumbo broiled shrimp and scallops.

Rack of lamb prepared with a Southern Italian marinade then cooked on a grill pan. Served with sautéed mushrooms, and polenta.

Generously cut filet mignon braised with Chianti wine. Served with sautéed mushrooms, and red skin garlic and parsley potatoes.

Pasta made with flour, ricotta cheese, and special ingredients creating a thick, light, fluffy noodle. Topped with tomato sauce and served with choice of sausage, meatball or eggplant romano.

Meatless Southern Italian lasagna layered with special ricotta filling and meatless tomato sauce. Served with side of meatball, sausage, or eggplant romano.

Jumbo shrimp, New Zealand mussels, and plump sea scallops prepared in special white wine sauce with garlic, butter and herbs over linguine. Can also be prepared in spicy palmieri tomato and garlic sauce or mild marinara.

Homemade crepes filled with Judy's special ricotta filling, topped with tomato sauce, grated romano and baked. Served with choice of meatball, sausage, or eggplant romano.

Fresh eggplant lightly battered and browned in olive oil, layered with marinara sauce and grated romano cheese, then baked. Includes sautéed mushrooms and sautéed spinach.

Father's homemade sausage sautéed in light olive oil with onions, green peppers, and mushrooms served over spaghetti with tomato sauce.

Authentic Southern Italian peasant dish. Pasta with beans in light and zesty tomato sauce prepared with virgin olive oil, ground black pepper and garlic. Johnny's sautéed sausage recommended.

Choice of spaghetti or penne topped with Judy's famous tomato sauce. Choose meatball, sausage, eggplant romano, sautéed mushrooms or spinach.

Polenta topped with thick chunks of Johnny's homemade sausage, imported olives, and a delicious tomato sauce.

Tender chicken breast lightly breaded and browned in virgin olive oil, topped with tomato sauce, grated romano cheese, and baked. Includes sautéed mushrooms, penne with marinara, and sautéed spinach.

Handmade ravioli filled with ricotta, ground angus, chopped spinach, grated romano and topped with house tomato sauce. Served with choice of meatball, sausage, or eggplant romano.

Very hot, spicy tomato sauce with mushrooms, bell peppers, onions, and zesty spices over spaghetti. Served with sausage, meatball, or eggplant.

Fresh filet of tilapia lightly floured and pan seared with apricot demiglace, topped with toasted almonds and dried cranberries. Served with roasted red peppers, sautéed spinach, and red skin garlic and parsley potatoes.

Aglie e Olio with all delicious ingredients topped with jumbo shrimp, scallops, and sautéed sausage.

Prepared in traditional Southern Italian fashion with virgin olive oil and garlic. Combination of white beans and spinach. Can order with Johnny's homemade sausage sautéed on top.

Taste of Southern Italy's finest cuisine. Lasagna, eggplant romano, sautéed spinach, meatball and sausage.

Made with fresh romaine leaf lettuce, sliced hard boiled eggs, artichoke hearts, roasted red peppers, crumbled bleu cheese, sliced beets, kalamata olives, pepperoncini and topped with Judy's balsamic vinaigrette dressing. Can be topped with sliced chicken, imported anchovies, or imported Italian tuna with olive oil, diced onion, cracked black pepper, and grated romano cheese.

An old Italian soup passed down from my Great Grandmother, Filomina Contosta. Chicken broth filled with spinach, carrots, and a ricotta dumpling made with: ricotta cheese, grated romano cheese, bread crumbs and diced onion.