La Zozzona – A Richard Blais Itali-zona Kitchen
Inspired by the hearty and rustic dishes of southern Italy, our concept is a testament to our commitment to providing authentic, flavorful cuisine in an unforgettable setting.





Cicchetti
filled with burrata and ricotta
lemon aioli
house-made with mozzarella and calabrian chili honey
arizona citrus, compressed watermelon, blood orange vinaigrette, chive
calabrian chili aioli, house marinara, grilled lemon
tomato salsa verde, whipped mascarpone, lemon preserve






Burrata
caviar
good olive oil and sicilian sea salt
topped with basil pesto






Insalata
pecorino romano, mint, parmesan crumb, anchovy vinaigrette
pickled red onion, six minute egg, crispy pancetta, gorgonzola dressing
pear, gorgonzola, toasted hazelnut, sorrel and saba
mozzarella, sweet onion, basil and balsamic






Pasta Shapes
lost and found againguanciale, sausage, tomato, chili, and pecorino romano
with pancetta, pecorino romano, egg yolk
with walnut asparagus pesto, whipped mascarpone, crispy prosciutto
with saffron herb butter, shaved parmesan, mint
with porcini pasta and mint ricota





Cuts and Catches
black lemon, garlic and black pepper, oregano, sicilian olives, cherry tomato and capers
finfish, shrimp, scallops and clams, lobster tomato brodo and saffron garlic
semi-boneless, roasted mushrooms, fresh herbs and marsala sauce
shaved parmesan, “bone marrow-nara”
black garlic sherry butter, truffle pecorino
fig & fennel mostarda, pork jus
over one kilo prime beef, brushed with rosemary and sage