» Zavino University City

Zavino University City

3200 Chestnut St.
Philadelphia, PA 19104

215.823.6897

Mon - Fri 11:30 am - 9:00 pm
Sat - Sun 12:00 pm - 9:00 pm

We take reservations of parties five or more. For parties of 10 or more please contact Katie Balsamo katie@zavino.com.

View
Gallery

SMALL PLATES, SALAD & SIDES

MEATS + CHEESES

sopressata .................................................................................................... 9

italian | salami, pork, red wine aged
prosciutto di parma .................................................................................................... 9

italian | dry cured pork, aged 10-12 months
drunken goat .................................................................................................... 9

spain | goats milk, semi-soft, mild with a hint of fruit
BRESAOLA .................................................................................................... 10

italian | cured beef tenderloin, aged 60 days
moody blue .................................................................................................... 9

wisconsin | cows milk, smoked, well balanced, crumbly blue
BABY JESUS .................................................................................................... 10

new york | salami, dry aged 90 days, seasoned with red wine
DUMBARTON .................................................................................................... 9

wisconsin | cows milk, english style cheddar, hint of blue
tasting board .................................................................................................... 23

chef’s selection of meats and cheeses

SALADS

roasted beet .................................................................................................... 12

kale, goat cheese, candied pecans red beet and port reduction
zavino caesar .................................................................................................... 12

kale, romaine, sundried tomatoes, pine nuts, croutons pesto caesar dressing
spinach .................................................................................................... 12

cherry tomatoes, pine nuts, goat cheese dressing, honey, balsamic vinaigrette
CHOPPED .................................................................................................... 11

romaine, cherry tomato, potato, cucumber, chickpea, radish, red onion, feta, oregano vinaigrette
AVOCADO .................................................................................................... 12

bibb lettuce, roasted asparagus, avocado, red onion, lemon vinaigrette
PROTEIN ADD .................................................................................................... 3 | 4 | 5

chicken $3, steak $4, or shrimp $5

SMALL PLATES

eggplant parmesan .................................................................................................... 11

ricotta, tomato vodka sauce, parmesan
veal and ricotta meatballs .................................................................................................... 13

crushed tomato, parmesan
oven roasted brussel sprouts .................................................................................................... 9

sherry vinaigrette, shallots
ricotta .................................................................................................... 13

rosemary flatbread
spaghetti squash .................................................................................................... 12

carrots, zucchini, pine nuts, tomato sauce, provolone
wild mushroom & fava bean .................................................................................................... 10

seasonal local mushrooms, roasted fava beans, cipollini onions, truffle oil, lemon
marinated olives .................................................................................................... 6

black beldi, cerignola, nicoise, castelvetrano, picholine
rosemary flatbread .................................................................................................... 5

herbed olive oil
HANGAR STEAK .................................................................................................... 8

6OZ. (2 SKEWERS)
SHRIMP .................................................................................................... 10

4 PIECES 2 SKEWERS
CHICKEN .................................................................................................... 6

6OZ. 2 SKEWERS

PIZZA & PASTA

PIZZA

margherita .................................................................................................... 15

mozzarella, crushed tomato, basil
the joey .................................................................................................... 17

berkshire pork sausage, mozzarella, crushed tomato, spinach, garlic, chili flakes, provolone
polpettini .................................................................................................... 18

ricotta stuffed veal meatballs, mozzarella, crushed tomato, basil, shaved provolone
the stache .................................................................................................... 18

whole wheat crust, pistachio pesto, mozzarella, parmesan, lemon vinaigrette, baby arugula
PROSCUITTO .................................................................................................... 17

mozzarella and fontina cheeses, arugula, thinly sliced prosciutto di parma (18 months aged)

kennett .................................................................................................... 17

oven roasted crimini, shiitake and oyster mushrooms, mozzarella, béchamel, roasted onions, rosemary
diavolo .................................................................................................... 16

italian salami, mozzarella, crushed tomato, chili flakes, oregano, parmesan
rosa .................................................................................................... 13

crushed tomato, oregano, garlic, olive oil
EGGPLANT .................................................................................................... 16

marinara sauce, roasted eggplant, thinly sliced garlic, chili ake, crumbled goat cheese, fresh oregano
CHRIZO .................................................................................................... 17

chorizo, mozzarella and fontina cheeses, green onion, corn, avocado, cilantro, lime

PASTA

gnocchi .................................................................................................... 12

cherry tomato sauce, parmesan
tonarelli .................................................................................................... 13

meatballs, tomato sauce, parmesan
CAVATELLI SARDI .................................................................................................... 15

pork ragu, parmesan
AGNOLOTTI .................................................................................................... 13

ricotta, english peas, spinach, lemon, parmesan broth
SQUID INK SPAGHETTINI .................................................................................................... 15

shrimp, sliced garlic, spicy tomato sauce

WINE

WHITE

PINOT GRIGIO | cielo .................................................................................................... 5 | 10

veneto, italy | crisp, apple, pear
GAVI DI GAVI | villadoria 201 .................................................................................................... 6.5 | 13

piedmonte, italy | peach, lime, white ower
SAUVIGNON BLANC | santa rita 120 2016 .................................................................................................... 6.5 | 13

central valley, chile | grapefruit, passion fruit, lime
WHITE BLEND| domaine guillaman 2016 .................................................................................................... 5 | 10

cotes de gascogne, france | grapefruit, peach, herbal
RIESLING | washington hills 2014 .................................................................................................... 5.5 | 11

washington st | nectarine, lychee, oral
PECORINO| il conte villa prandone 2015 .................................................................................................... 6.5 | 13

marche, italy | citrus, spice, bready
CHARDONNAY | dona sol 2014 .................................................................................................... 5 | 10

california | citrus, pear, vanilla
CHARDONNAY | josh cellars craftsman collection .................................................................................................... 6 | 12

california | white stone fruit, oak, tropical fruit

RED

PINOT NOIR | avia 2015 .................................................................................................... 5 | 10

slovenia | strawberry, raspberry, peppery
BARBERA BLEND | trifula 2015 .................................................................................................... 6.5 | 13

piemonte, italy | oral, tart cherry, blackberry
SANGIOVESE | rocco toscana 2012 .................................................................................................... 6.5 | 13

tuscany, italy | red cherry, oral, sweet spice
RIOJA | navardia 2014 .................................................................................................... 6.5 | 13

navarre, spain | raspberry, currants, black licorice
MALBEC | portillo 2016 .................................................................................................... 5.5 | 11

mendoza, argentina | plum, blackberry, spice
CABERNET SAUVIGNON| dona sol 2014 .................................................................................................... 5 | 10

california | blackberry, red cherry, mocha
CABERNET SAUVIGNON | cartlidge & browne 2015 .................................................................................................... 6 | 12

california | cherry, candied plum, rhubarb
ZINFANDEL | zinzilla 2013 .................................................................................................... 5.5 | 11

california| blackberry, boysenberry, jammy
WINE OF THE MOMENT .................................................................................................... 7 | 14

CHANGES SEASONALLY | see server for details

ROSE

GRENACHE-SYRAH | juliette la sangliere .................................................................................................... 6.5 | 13

provence, france | bone dry, raspberries, crisp
VINHO VERDE | escudo real 2016 .................................................................................................... 5.5 | 11

portugal | strawberry, red currants, eervescent

SPARKLING

prosecco | rocchina doc brut 2014 .................................................................................................... 12 | 48

treviso, italy | crips, candied apple , white perach
rose, segura viudas cava nv .................................................................................................... 10 | 40

cataluna, spain | strawberry, cherry, crisp

BEER & COCKTAIL LIST

BEER

IRON CITY LAGER .................................................................................................... 4

pennsylvania
BUTTERNUTS PORK SLAP PALE ALE .................................................................................................... 5

new york
smuttynose vunderbar pilsner .................................................................................................... 5.5

new hampshire
EINBECKER NON-ALCOHOLIC .................................................................................................... 5.75

germany

BELL’S TWO HEARTED IPA .................................................................................................... 6.50

michigan
SOUTHERN TIER LIVE .................................................................................................... 5.50

new york
ACE APPLE HARD CIDER .................................................................................................... 6.5

california
BEER OF THE MOMENT .................................................................................................... 7

CHANGES SEASONALLY | see server for details

COCKTAILS

Razor .................................................................................................... 10

stateside vodka, lemon, basil, agave
prickly pear margarita .................................................................................................... 10

tequila, prickly pear, jalapeno, ginger beer
SPRING SANGRIA .................................................................................................... 9

pinot noir, ginger brandy, thyme, citrus
RESEARCH ASSISTANT .................................................................................................... 10

cucumber gin, basil simple, elderower, lime
DRAGON PUNCH .................................................................................................... 9

rum, lemon vodka, blueberry

At Zavino, we take pride in the food we serve you. The pizzas have been created to provide ideal flavor pairings and innovative combinations with the highest quality products. They are each made to order, allowing you to invent and alter our ideas as you go. With all this thought and care put into our pizzas, we can assure you we’d never, ever, send you a burnt pie. We’re working with 850+ degrees to assure our oven keeps your crusts crunchy and your cheese melted. During this process, the outer rim of the pizza tends to char. We’re not working on a microwave conveyor belt, here. The color on your crust is your guarantee against soggy middles and lukewarm pies. View your char as our promise: quality pizzas made with quality ingredients, cooked to perfection.