our menu
À LA CARTE MENU
APPETIZERS
BRESAOLA 
Cured beef served over arugula with parmesan cheese, balsamic vinegar & cherry tomatoes.
SALMON CAKES
Served with Italian Aioli on a bed of spring mix.
ITALIAN ARTICHOKES 
Served over parmesan cream topped with tempura onion rings.
TUSCANY ROAD TRIP
Medley of the most famous appetizer in Italy: Caprese, Parma ham, seasonal fruit, Parmesan cheese, tomato bruschetta
BRUSCHETTA BOARD
An assortment of seasonal bruschettas.
FRIED CALAMARI
Served with Arrabbiata Sauce & Sea Salt
SHRIMP COCKTAIL
Confit shrimp served with cognac cocktail sauce.
CLASSIC CAPRESE
Sliced tomatoes, mozzarella, chopped basil & basil oil.
COCCOLI TOSCANI
Parma ham, burrata cheese & fried pizza dough balls (Coccoli).
MEATBALLS
Homemade Italian meatballs served with house pomodoro.
ZENO'S FAMOUS
TABLE SIDE
(TABLE SIDE SUBJECT TO AVAILABILITY)
ROSEWOOD TEXAS WAYGU TOMAHAWK OR RIBEYE
Our best selection of beef sliced & flambéed with Ghostwood Bourbon then finished with rosemary. Includes 2 sides.
ZENO’S PASTA WHEEL
Spaghetti tossed in a parmigiano reggiano cheese wheel. Minimum order of 2.
MEDITERRANEAN BRANZINO CHEF STYLE
Sea bass prepared with lemon, garlic, & herbs, encrusted in sea salt then baked & finished table side. Includes 2 sides.
SOUPS AND SALADS
Dressings : Citronette (House), Caesar, Ranch, Balsamic Vinaigrette
PASTA
Protein options: chicken, shrimp, salmon, lobster, meatballs, scallops, beef, truffle, Italian chilies (extra $)
BEEF TENDERLOIN RAVIOLI
Served in truffle demi glaze & black pepper.
SHRIMP GNOCCHI
Homemade potato dumplings served in a creamy bisque with shrimp & confit tomatoes.
CACIO E PEPE
Creamy white sauce with pecorino romano cheese & cracked black pepper.
RAVIOLI AL PESTO
Prepared with ricotta and lemon zest, topped with almonds and served with arugula.
PENNE MIDNIGHT
Spicy Marinara sauce tossed with parmigiano reggiano.
SPAGHETTI AL POMODORO
Classic light tomato sauce & basil.
SCALLOPS ASPARAGUS GNOCCHI
Served in creamy shallots & curry sauce.
LOBSTER FETTUCCINE
Whole lobster tail served over creamy livornese sauce.
SPAGHETTI AL RAGU
Tuscan bolognese meat sauce.
FETTUCCINE ALLO SCOGLIO
Clams, mussels, shrimp & tomatoes sautéed in EVOO, garlic, parsley then deglazed with Chardonnay wine.
SPAGHETTI CARBONARA NUMERO 4
Chef’s Max’s carbonara - bacon, pecorino romano cheese, onions & secret ingredients.
FETTUCCINE ALLA’ VODKA
Traditional pink cream sauce.
TRUFFLE FETTUCCINE
Truffle butter sauce, finished with fresh black truffle.
CHEF MAX RISOTTO
Chef Max's daily inspiration.
ENTRÉES
(ALL ENTRÉES INCLUDE ONE SIDE)
FILETTO CABERNET DEMI GLAZE
8 oz sous-vide & pan-seared tenderloin filet with demi glaze.
PRIME RIBEYE AL PEPE VERDE
12 oz Prime ribeye pan seared with green peppercorn sauce.
TAGLIATA ALLA FIORENTINA
13 oz NY Prime strip with rosemary & garlic sliced & plated on a bed of arugula topped with parmesan flakes, balsamic glaze & fresh tomatoes.
CHICKEN PARMESAN
Topped with arrabbiata sauce, mozzarella & parmigiano reggiano.
CHICKEN LEMON PICCATA
Traditional lemon piccata sauce with capers.
SICILIANA
Mediterranean sea-bass topped with fresh tomatoes, kalamata olives, basil, & oregano.
SALMON PISTACHIO
Atlantic filet crusted with pistachios, served over carrot lime puree, lemon cream & sweet beet mousse.
SCALLOPS CHEF’S WAY
Topped with bacon crumbs, sautéed onions, & parsley served over potato foam.
SALTIMBOCCA ALLA ROMANA
Veal medallions sautéed & topped with parma ham in a butter sage sauce.
TUSCAN LAMB CHOPS ‘SCOTTADITO’
Garnished with mint pesto over potato foam.
SIDES
DESSERTS
