Zarra's

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

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

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

A house specialty. My Great Grandmother Filomena brought the recipe for this delicious handmade ravioli from her home village Melisa, in the province of Catanzara, Calabria over a century ago! Thick noodle filled with ricotta, ground angus, chopped spinach, grated romano and topped with our house tomato sauce. Served with your choice of meatball, sausage, or eggplant romano

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

This traditional dish of calamari will be found in the Italian house on Christmas Eve. Whole calamari cooked to tender perfection in a delicious red sauce covers a bed of capellini

On finally peasant fare, this gourmet dish can now be found in some of the world's most renowned restaurants. Our polenta is simple the way it was meant to be, though our sauce may be a little heartier than that of hard times. Thick chunks of Johnny's homemade sausage, imported olives, and a delicious tomato sauce top this traditional dish

Another house favorite. Each homemade crepe is individually prepared and filled with Judy's special ricotta filling, then topped with tomato sauce, a sprinkle of grated romano and baked in the oven. Served with your choice of meatball, sausage, or eggplant romano

Our generously cut filet mignon is braised with Chianti wine to keep it nice & juicy. Served with sautéed mushrooms, and red skin garlic and parsley potatoes

This thick and rich Northern Italian sauce is a favorite of many. Our creamy Alfredo sauce is made to order and served over a generous bed of linguine. Jumbo shrimp and/or scallops are also available

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

This entree is the "Tuttu Cosa" described above with all of the delicious ingredients. Plus it is topped with jumbo shrimp and scallops, as well as my Dad's sautéed sausage. This dish is spectacular beyond description!

This pasta is made like most others starting with flour, but ricotta cheese, and some other special ingredients are kneaded into the dough to make a thick, light, and fluffy noodle. Topped with tomato sauce and served with your choice of sausage, meatball or eggplant romano

Prepared in the traditional Southern Italian fashion with a touch of virgin olive oil and garlic. This combination of white beans and spinach are simple yet delicious. Order with Johnny's homemade sausage sautéed and set atop

This meatless Southern Italian lasagna is layered with a special ricotta filling and a meatless tomato sauce. Served with a side of your choice: meatball, sausage, or eggplant romano

Your choice of spaghetti or penne topped with Judy's famous tomato sauce. Choose a meatball, sausage, eggplant romano for a side; or top it off with sautéed mushrooms or spinach

Another poor man's dish that is renowned for its delightful simplicity. Red pepper seed, sliced garlic, and ground black pepper sautéed in extra virgin olive oil cover a large plate of al dente spaghetti topped with grated romano cheese. An accompaniment of imported anchovy, Italian tuna, or sautéed sausage is highly recommended

A very hot, spicy tomato sauce with mushrooms, bell peppers and onions, and other zesty spices cooked together and topped over spaghetti. "Not for the faint of heart!" Served with sausage, meatball, or eggplant

My Father's homemade sausage sautéed in a light olive oil with onions, green peppers, and mushrooms is served over a plate of spaghetti with tomato sauce. This dish is as pleasing to the eye as it is to the palate

This flavorful dish of "cavatelli and greens" is prepared in the Basilicata fashion. Spinach steamed and sautéed with virgin olive oil and garlic, is then mixed together with cavatelli, and topped with a sprinkle of grated romano cheese. Ask for "Cavatelli di Anna" — cavatelli and greens with jumbo broiled shrimp and scallops set atop

My Great Uncle Joe, owner of the fabulous Charriot Restaurant, has honored us with his recipe. This delicious dish of jumbo shrimp, New Zealand mussels, and plump sea scallops is prepared in a special white wine sauce with garlic, butter and herbs over linguine. This dish may also be prepared in the spicy "palmieri" tomato and garlic sauce or Judy's mild marinara

A taste of Southern Italy's finest cuisine all on one delicious platter. Just like Sunday dinner at Mama's, this dish has: Lasagna, eggplant romano, sautéed spinach, meatball and sausage

Tender chicken breast lightly breaded and browned in virgin olive oil, is then topped with tomato sauce, a sprinkle of grated romano cheese, and baked to perfection. This well balanced dish includes sautéed mushrooms, penne with marinara, and sautéed spinach

An authentic Southern Italian peasant dish. Pasta with beans in a light and zesty tomato sauce prepared with virgin olive oil, ground black pepper and garlic. Johnny's sautéed sausage is fabulous with this dish

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

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

These salads are 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