Zabaglione Restaurant MenuItalian | Ipswich Dinner Menu
house antipasto. an assortment of specialties that varies daily.
grilled portobello mushroom with smoked mozzarella cheese in a tomato basil sauce.
fresh mussels sauteed in extra virgin olive oil, seasoned with garlic and fresh rosemary or alla marinara. served with toasted cristini.
fried calamari tossed with garlic, white wine, peperoncini and capers.
an assortment of mushrooms sauteed and served over soft white cornmeal polenta and a veal demi glaze sauce.
fresh mozzarella wrapped in proscuitto with roasted red peppers.
traditional italian homemade macaroni and bean soup.
homemade cheese filled tortellini in a fresh chicken broth with vegetables.
traditional italian vegetable soup.
traditional italian vegetable soup.
romaine lettuce served with our homemade caesar salad dressing and croutons
baby mixed greens tossed in mustard shallot dressing with tomatoes and shaved cucumber.
sliced fresh mozzarella, tomatoes off the vine, olive oil and fresh basil.
mushroom ravioli served with julienne zucchini, summer squash and diced tomatoes in a four cheese sauce.
hot italian sausages with mushrooms and peas sauteed in a spicy tomato sauce, served over fresh fusilli.
black pepper fettuccine served with proscuitto and mushrooms in a cognac creamed tomato sauce.
lobster ravioli served with baby gulf shrimp, crab meat, scallops, asparagus tops, roasted peppers and scallions. tossed with herb butter and flamed with sambuca.
linguini with fresh selected baby clams sauteed in a garlic and oil sauce.
fresh potato pasta with a light tomato and basil sauce and smoked mozzarella cheese.
grilled salmon in a rosemary and caper dijon mustard sauce. served with grilled fennel and endive.
u-10 white shrimp and scallops grilled with mixed vegetables. served with a fresh herb sauce and garnished with sauteed broccoli rabe.
yellow fin tune loin with sauce, to change daily.
ala mediterranean when available (market price) grilled swordfish with scallions, basil, capers and extra virgin oil vinaigrette. served with baby carrots, zucchini and summer squash.
salmon, swordfish, tuna, shrimp and scallops grilled and served with a herb sauce and garnished with fried leeks
boneless chicken breast layered with proscuitto and fontina cheese. baked in a dry wine and lemon sauce with mushrooms and asparagus tops.
two chicken breast stuffed and rolled with proscuitto, spinach and mozzarella cheese. sauteed in a dry white wine and lemon butter sauce. sprinkled with mushrooms.
two chicken breasts sauteed with artichoke hearts, mushrooms, vinegar peppers and broccoli. served in a butter and orvieto wine sauce.
medallions of chicken and veal sauteed with shrimp, mushrooms, artichoke hearts, asparagus and cherry tomatoes.
sauteed veal scaloppini topped with proscuitto, fresh mozzarella and mushrooms. baked with fresh sage, lemon and white wine.
veal rolled and stuffed with proscuitto and mozzarella cheese. served in a light tomato sauce with peppers, onions and mushrooms.
one double cut pork chop, quickly pan seared then baked, served with dried cherries, dates, plums, apples, sweet onions and madeira wine. served with garlic mashed potatoes.
16 ounce black angus sirloin steak grilled with portobello mushrooms and mixed vegetable served with a nest of golden fried potatoes and drizzled with a veal demi glaze.
a variety of mushrooms, lightly sauteed with fresh rosemary and pine nuts.
spears of asparagus, steamed then baked with parmigiano cheese
served with tomato and basil or fresh garlic and olive oil.
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