Oysters and Shellfish

Fruits de Mer Platters                                                 Fresh Oysters

A Selection of Oysters, Clams and Prawns              

Antipasti

  A selection of three of the following     14.95

Cuvée of Olives

Hummus with Tahini and House Made Pita Bread

Roasted Baby Beets with Fresh Goat Cheese

Eggplant Caponata with Currants and Mint

Marinated Mussels with Feta, Garlic and Chilies

Salt Cod and Potato Croquette with Aioli

Pork Pate with Grain Mustard and Cornichons

Roasted Mushroom Salad with Sherry and Garlic

Albóndigas with Spanish Tomato Sauce

Small Plates of the Mediterranean

Minestra of Early Summer Vegetables with Basil Pesto and Parmesan Crostini      7.95

Baby Mixed Greens with Herb Goat Cheese Crouton and Mustard Vinaigrette     7.95

Little Gems Salad with Toasted Walnuts, Blue Cheese and Fines Herbes Vinaigrette     12.95

“Israeli Cigars”: Crispy Phyllo filled with Potatoes, Caramelized Onion and Chives     9.95

Grilled Chicken Skewers with Feta Cheese and Pickled Red Onion     9.95

Duck Confit Salad with Frisee, Apricots and Walnut Vinaigrette     13.50

Grilled Goat Cheese wrapped in Grape Leaves with Black Olive Bread    12.95

Iron Skillet Roasted Mussels with Lemon-Herb Butter     12.95

Oven Roasted Moroccan Spiced Prawns with Scallions and Lemon     13.95

Pasta and Pizza

Goat Cheese Ravioli with First of the Season Heirloom Tomato Pomodoro and Basil     16.95

House made Linguine with Mussels, Baby Shrimp and Basil Pesto      18.95

Yukon Gold Potato Gnocchi with Pancetta, Arugula and Garlic Sauce     17.95

House Made Pepperoni Pizza with Mozzarella, Oregano and Parmesan     16.95

Wild Mushroom Pizza with Fresh Thyme and Black Truffle Oil      17.95

Goat Cheese Pizza with Pesto and House Cured Pancetta     16.95

Classic Margarita Pizza with Heirloom Tomatoes, Fresh Mozzarella and Basil     15.95

Nightly Rotisserie Specials

Monday

Suckling Pig with Watercress Salad, Cracklings and Citrus-Pepper Vinaigrette      24.95

Tuesday

Roasted Rabbit with Baby Turnips, Fingerling Potatoes and Dandelion Greens      24.95

Wednesday

Herb Roasted Top Sirloin with Polenta, Red Onions, Tomatoes and Basil      24.95

Thursday

Roasted Leg of Lamb “Moroccan Style” with Cous Cous, Olives, Cilantro and Apricots      28.95

Friday

Rack of Veal with Sautéed Prosciutto, Sage and Polenta     29.95

Saturday

Air Dried Roasted Duck with Grilled Stonefruit and Cherry Gastrique      28.95

Sunday

Pepper Crusted Prime Rib with Heirloom Potatoes, Garlic and Red Wine Sauce     32.95

Oak Fired Rotisserie

Rosemary and Lemon Marinated Chicken with Warm Potato and Baby Greens Salad       16.95

Pomegranate Molasses Glazed Pork Loin with Olive Oil Mashed Potatoes      17.50

Wood Grills and Sautés

Spicy Grilled Game Hen with Warm Grilled Potato, Caper and Red Onion Salad     24.95

Grilled Atlantic Salmon with Preserved Lemon Cous Cous and Moroccan Barbeque Sauce     25.95

Pan Roasted Halibut with Wild Mushrooms, Pearl Onions and Creamy Corn Sauce      29.95

Grilled Pepper Crusted Skirt Steak with Summer Squash, Cippolini Onions and Salsa Agresto      29.95

Grilled Rib Eye Steak for Two with Summer Vegetable Gratin (Please allow 45 minutes preparation)      62.95 

Oak Fired Oven  

Valencia Style Paella with Chicken, Chorizo, Prawns, Mussels and Green Beans     26.95

Whole Roasted Mediterranean Sea Bass with Peppers, Olives, Capers and Mint      28.95

Vegetables and Sides

Olive Oil Mashed Potatoes     4.50

Soft Polenta with Parmesan Reggiano     4.50

Roasted Summer Squash with Fennel and Spices    5.00

Sautéed Pole Beans with Fried Almonds and Lemon     5.00

Roasted Corn on the Cob with Rosemary Harissa Butter     5.00

Sautéed Baby Spinach with Currants and Toasted Pine Nuts     5.00

Platter of Seasonal Vegetables     16.95

Zibibbo is not responsible for lost or stolen articles

For all parties of 8 or more, a Service Charge of 18% will be included on the check