The loaf of warm bread packaged with our dishes was perfect for dipping in olive oil at home.
Serving lunch and dinner, Za'Za' changes the seasonal menu every three or four weeks, and the dishes we only recently enjoyed are already a happy memory.
Just updated, the menu now includes such salads as the insalata rustica, with mixed greens, port wine-infused pears, mandarin oranges and caramelized walnuts in its own raspberry vinaigrette dressing topped with Danish bleu cheese. Another salad combines roasted peppers with sliced fresh mozzarella, topped with extra virgin olive oil and Kalamata olives. One can opt to top salads with chicken, shrimp, calamari, salmon or filet.
A newly added appetizer is pan-seared sea scallops over caramelized fennel and leeks with freshly diced tomatoes in a lemon butter sauce topped with a balsamic glaze.
Za'Za' entrees range from steak and lamb chops to pan-roasted chicken breasts served with roasted artichoke hearts in a tomato basil sauce topped with fresh mozzarella and paired with a side of fire-roasted spinach.