Charcuterie- Herb baked Vermont goat cheese, Cambazola triple cream Italian Blue, Aged Provololone, Cappicola ham ,Hot and Sweet Soppresata, House preserved horseradish, Marinated olives, Artisanal whole grain mustard,Tomato Jam
Roasted Acorn Squash Soup with French Vadouvan curry spices, fresh herbs. 8
Arugula and Frisee Salad with crispy guanciale, soft poached egg, pickled shallots, fresh horseradish. 10
Fettuccine with Clams House made fettuccine with steamed clams, chopped clams, fresh parsley and lemon zest.26
Pan roasted Atlantic Halibut Fresh line caught Halibut, Saffron beurre blanc, Chef's vegetable and hand-cut pommes frites or today's contorno. 32
Grilled Hanger Steak with Tuckaway Farm red flint corn polenta, grilled cippolini onions, tomato hollandaise. 30
Seared Duck Breast-Black pepper seared Long Island Duck breast, drunken cherries,chef's vegetable, hand-cut pommes frites or today's contorno. 26
Join us for Easter Sunday Brunch and Supper, April 5, 2015. We will be serving an ala carte Brunch and dinner menu with great holiday specials including Eggs Oscar and Benedict, Rack of Lamb, Roasted Duck, Local Oysters and more. We are now taking reservations between 10am and 4 pm. Call 603-679-8772 for reservations. See you then!
Thank you for your interest in celebrating Valentine’s Day at Zampa. Due to high demand for reservations, Zampa DOES NOT accept email reservation requests. PLease call Zampa directly at 603.679.8772, leave a detailed message as the voicemail requests and we will service you in the order the call was received. A side note – Valentine’s Eve, February 13 is a great day to celebrate too!