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Zamparelli's

First Course

Crispy Fried Risotto Ball

Second Course

Roasted Butternut Squash Soup - balsamic glaze, candied walnuts and spiced cream
Poached Pear Pizzetta - caramelized onions, creamy gorgonzola, poached pears and arugula
Roasted Beet Salad -mixed baby greens, oranges, green beans, goat’s cheese & citrus vinaigrette

Third Course

Brick Oven Lemon Chicken - parmesan French fries and baby greens  
Fall Squash Ravioli - creamy parmesan mushroom sauce and sautéed spinach 
Sugo all'Amatriciano - guanciale, San Marzano tomatoes, chilis and pecorino romano over perciatelli pasta

Fourth Course

Panna Cotta - figs and red wine sauce 
Nutella Arancine - crispy fried risotto balls filled with a molten Nutella filling