MENU
Indulge in flavor, fashion, and fun at Zingari for a New Year's Eve Dinner Party in San Francisco. Wine and dine with a three-course menu, champagne toast, party favors, live jazz band, and an excellent time. Live music presented by Justin Rock Music. Click here learn more about Justin Rock's sound. Special menu is $110.00 per person. Please note, we require a credit card number to hold all reservations. Regrettably, our experience dictates this precaution. We ask that all cancellations are made at least 72 hours before the reservation time. No-shows or cancellations within 72 hours will result in a charge of $30 per person. For reservations, please book online or call 415 885 8850.
CIN CIN!
Drusian, Prosecco di Valdobbiadene, Veneto, Italy, NV
ANTIPASTI
Polpette di Granchio con Panzanella
crispy crab cakes with truffle scented couscous, and chipotle lime aioli
Rustici Ravioli
roasted pork, veal, beef, and herbed ricotta stuffed ravioli paired with a smoked tomato and mushroom cream sauce and micro greens
Rucola Caciotta Olive e Pinoli
rasberry and dijon shallot vinaigrette seasoned arugula and fennel paired with burrata, pine nuts, sliced olive tomato crostini
Polenta con Funghi
creamy polenta with mushroom ragout, shaved asiago cheese, and caramelized onions
Fritto Misto
crispy calamari, yellow onions, and fennel paired with pesto and paprika aioli
Zuppa del Giorno
smooth, creamy lobster bisque
SECONDI
Salmone
pan seared day boat salmon, vegetable ragout, white wine rosetta sauce, and basil oil
Ahi Tuna
pan seared ahi tuna, garlic potato puree, braised vegetables, and balsamic reduction.
Capesante in Padella
jumbo scallops over roasted red and golden beets, carrots, squash, zucchini, and lemon thyme sauce
Costolette d’Agnello
herb marinated lamb chops paired with soft polenta, braised greens, and brandied gorgonzola sauce
Filetto ai Gorgonzola
grilled filet mignon, garlic mashed potatoes, red wine demi glace, and gorgonzola butter
Ossobuco di Cinghiale
slow braised wild boar, wild mushroom risotto, barolo demi glaze, and truffle oil
DOLCE
Crème Brûlée
cool and creamy grand marnier custard with a brittle of caramel top
White Chocolate Profiteroles
profiteroles filled with chocolate mousse, white chocolate sauce, and milk chocolate curls
Tiramisù
delicate ladyfingers with espresso and meyers rum, layered with mascarpone cream, and dusted with cocoa
Chocolate Mousse Cake
bittersweet chocolate mousse cake with chocolate wafer crust
Cheese Cake
new york style with berry coulis
Bread Pudding
warm bread pudding with vanilla gelato
Zingari’s Biscotti
homemade biscotti with delicious Vin Santo
Gelato and Sorbet
selection of the day
Drusian, Prosecco di Valdobbiadene, Veneto, Italy, NV
ANTIPASTI
Polpette di Granchio con Panzanella
crispy crab cakes with truffle scented couscous, and chipotle lime aioli
Rustici Ravioli
roasted pork, veal, beef, and herbed ricotta stuffed ravioli paired with a smoked tomato and mushroom cream sauce and micro greens
Rucola Caciotta Olive e Pinoli
rasberry and dijon shallot vinaigrette seasoned arugula and fennel paired with burrata, pine nuts, sliced olive tomato crostini
Polenta con Funghi
creamy polenta with mushroom ragout, shaved asiago cheese, and caramelized onions
Fritto Misto
crispy calamari, yellow onions, and fennel paired with pesto and paprika aioli
Zuppa del Giorno
smooth, creamy lobster bisque
SECONDI
Salmone
pan seared day boat salmon, vegetable ragout, white wine rosetta sauce, and basil oil
Ahi Tuna
pan seared ahi tuna, garlic potato puree, braised vegetables, and balsamic reduction.
Capesante in Padella
jumbo scallops over roasted red and golden beets, carrots, squash, zucchini, and lemon thyme sauce
Costolette d’Agnello
herb marinated lamb chops paired with soft polenta, braised greens, and brandied gorgonzola sauce
Filetto ai Gorgonzola
grilled filet mignon, garlic mashed potatoes, red wine demi glace, and gorgonzola butter
Ossobuco di Cinghiale
slow braised wild boar, wild mushroom risotto, barolo demi glaze, and truffle oil
DOLCE
Crème Brûlée
cool and creamy grand marnier custard with a brittle of caramel top
White Chocolate Profiteroles
profiteroles filled with chocolate mousse, white chocolate sauce, and milk chocolate curls
Tiramisù
delicate ladyfingers with espresso and meyers rum, layered with mascarpone cream, and dusted with cocoa
Chocolate Mousse Cake
bittersweet chocolate mousse cake with chocolate wafer crust
Cheese Cake
new york style with berry coulis
Bread Pudding
warm bread pudding with vanilla gelato
Zingari’s Biscotti
homemade biscotti with delicious Vin Santo
Gelato and Sorbet
selection of the day
|
© 2017 Zingari Ristorante. All Rights Reserved.
|
A jolly time by Banjara. #banjaralife
|
