New Year's Eve Dinner Menu
Indulge in flavor, fashion and fun with a New Year's Eve Dinner Party at Zingari Ristorante. Wine and dine with a three-course menu and champagne upon arrival for $110.00 per person. Please note, gluten free and vegan selections available. Enjoy the sound and swagger of live jazz from 8:00 pm till closing. Dining with music is first come, first served. Grazie e cin, cin!
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 two weeks before the reservation time. No-shows or cancellations within two weeks will result in a charge of $50 per person. For reservations, please book online or call 415 885 8850.
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 two weeks before the reservation time. No-shows or cancellations within two weeks will result in a charge of $50 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
crispy crab cakes with truffle scented couscous, and chipotle lime aioli
Agnolotti
meat agnolotti with pork, veal and beef, mushroom ragout, brown butter sage
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
Tiramisù
delicate ladyfingers with espresso and meyers rum, layered with mascarpone cream, and dusted with cocoa
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
crispy crab cakes with truffle scented couscous, and chipotle lime aioli
Agnolotti
meat agnolotti with pork, veal and beef, mushroom ragout, brown butter sage
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
Tiramisù
delicate ladyfingers with espresso and meyers rum, layered with mascarpone cream, and dusted with cocoa
Bread Pudding
warm bread pudding with vanilla gelato
Zingari’s Biscotti
homemade biscotti with delicious Vin Santo
Gelato and Sorbet
selection of the day
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A jolly time by Banjara. #banjaralife
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