Crispy Cornish Hen with Roasted Beef Pierogi, Pearl Onions & Natural Juice
$18.00
Grilled Veal Rib Chop with Chanterelle Mushrooms, Oven Dried Tomatoes & Sweet Potato Fries
$45.00
Monkfish Osso Buco Poached in Lobster-Black Bean Sauce with Scallion - Turnip Cakes
$28.00
Sesame Crusted Chilean Sea Bass with Pan-Fried Rice Noodles & Red Coconut Curry Sauce
$28.00
Roasted Roulade of Salmon with Pear-Kohirabi Savory Tart & Apple Cider Nage
$29.00
Grilled Beef Filet with Exotic Mushrooms, Garlic Mashed Potatoes, Baby Carrots & Red Wine Reduction
$29.00
Roasted Australian Lamb Loin with Braised Shank-Cracked Wheat Stuffed Onions & Fig Puree
$32.00
Seared Sea Scallops with King Crab-Exotic Mushroom Cannelloni & Tomato Emulsion
$33.00
Grilled Pork Chop "Hong Kong Style" with Pineapple - Jasmine Fried Rice
$19.00
House Made Ricotta Spinach Dumplings with Cannellini Bean- Tomato Ragout
$18.00
Black Angus 16 oz. Rib-Eye Chop with Creamed Spinach Gratin and Truffled Potato Croquette
$45.00
CHEESE COURSE
Chef's Cheese Assortment
$12.00
A Selection of Three Cheeses and One Savory Creation
Vegetarian Five-Course Menu (with wine pairings)
Inspired by seasonal ingredients and the jewel of market finds, Zealous brings vegetarian cuisine to the next level. Zealous specializes in vegetarian, vegan, and special dietary needs.
Savory Black Walnut & Maytag Blue Cheese Kolacky with Golden Beet Emulsion Pol Roger Brut, Epernay, Champagne N.V.
French Melon, Breakfast Radish & White Asparagus Salad with Tahitian Vanilla Bean Vinaigrette & Toasted Macadamia Nuts Loimer Gruner Veltliner 'Langenlois', Kamptal 1999
Short Stack of Illinois Sweet Corn Pancakes with Caramelized Spring Onion/Mango Chutney with Savory Vegetable Glaze Hartford Chardonnay, Sonoma Coast 1999
Barley/Chanterelle Risotto with a Chickpea-Battered Squash Blossom Stuffed with Sheep's Milk Ricotta and 25-year old Balsamic Vinegar Reduction Chianti Classico Fattoria Valtellina 1998
Honey-Apricot & Mirabelle Plum Sorbets with Ginger-Pear Soup
Duo of Desserts: Yogurt-Lime Custard with Apricot-Tokay Sauce & Citrus Salsa Fig/Chetsnut Mooncake with Thai Basil Ice Cream Tokaji Aszu 6 puttonyos 'Betsek' Royal Tokaji Company 1993
Five Course Menu (with wine pairings)
Amuse: Lobster Rillette with Cucumber Raita & Cumin Puppadum E. Barnaut Blanc de Noirs Brut, Bouzy, Champagne N.V.
Grilled Walu Atop Ginger Pot and Pineapple Vinaigrette Brauneberger Juffer-Sonnenuhr Riesling Kabinett Fritz Haag, Mosel-Saar-Ruwer 1998
Roasted Duck Breast, Tortellini and Sweet Potato Emulsion with Pistachio Vinaigrette Hartford Pinot Noir, Sonoma Coast 2000
Filet with Celery Root-Parsnip Latke and Cepe Reduction Artadi 'Vi-as de Grain' Crianza, Rioja 1997
Coconut Grains of Paradise and Guava-Sage Sorbet with Oven Roasted Peach-Tamarind Broth
Duo of Desserts: Armagnac Soaked Prune Chocolate Cake with Armagnac Ice Cream Warm Ni-o Doughnut with Chocolate Ginger Ice Cream d'Arenberg Shiraz Port, McLaren Vale 1998
Seven Course Menu (with wine pairings)
Amuse: Napoleon of Truffled Potato Chips & Blue Hawaiian Prawn Salad von Buhl Spätburgunder Brut Blanc deNoir Sekt, Pfalz, Germany 1994
Four Plate of Seafood Selections: Crispy Glass Eels with Moonstone Oyster & Toasted Sesame Emulsion Squid Ink Capellini with Oven Roasted Tomato-Sea Urchin Sauce Carpaccio of Onaga with Tasmanian Abalone Salad Scotch Iranian Osetra Caviar with Sweet & Sour Beet Sauce Chateau d'Orschwihr Pi
Maine Lobster with Cape Scallops in a Masutake Mushroom-Bonito Broth Landmark chardonnay 'Overlook', Sonoma 1999
Foie Gras, Braised Veal Cheek & Squab Pot-au-feu with Grilled Ramps Fiddlehead Ferns & Fingerling Potatoes in a Veal Broth Domaine de la Pousse d' Or 1erCru, Santanay 1999
Venison Loin with Purple Peruvian Potato-Blue Hubbard Squash Dosa, Black Currant/Pistachio Chutney& Fragrant Quince Sauce Grant Burge 'The Holy Trinity' Grenache/Shiraz/Mourvèdre, Barossa Valley 1998
Hickory Nut-Beggar's Purse Stuffed with Roquefort Carles & Preserved Mediar, Petit Basque, Soumaintrain, Bonde de Gatine Hacienda Monasterio Crianza, Ribera del Duero 1996
Blood Orange, Mango & Pineapple, and Black Mint with Lychee Nut Fruit Soup
Quartet of Desserts: Study of Citrus with a Meyer Lemon Tart, Candied Kumquat Pound Cake and Blood Orange Sorbet Mango Cashew Crisp with Rhubarb Sorbet Chocolate Ginger Steam Bun with Tasmanian Honey and Toasted Coconut Free-Form Pumpkin Pie with Mission Fig Nougat Glace Duc de Castellac "Vielles Vignes" Monbazillac 1997
Mignardises
Dessert Course
Dessert selections $9
Free-Form Pumpkin Pie with Mission Fig Nougat Glace
Armagnac Soaked Prune Upside-Down Chestnut Cake
with Goat Cheese Ice Cream
Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust
Brown Butter Apple Tart with Goldschiager Ice Cream
Mango-Spiced Cashew Crisp with Vanilla Yogurt Sorbet
Seasonal Selection of Sorbets with Ever-changing Fruit Soup
Trio of Crème Brûlées
Caramelized Green Tea Flan with Sweet Rice-Lychee Nut
Panko Spheres
Deconstructed Black Forest Cake
Cardamom Beignet with Duo of Dipping Sauces
(Milk Chocolate-Garam Masala, Tamarind Mango)
CHEESE COURSE $ 12
Chef's Cheese Assortment
A selection of three cheeses & one savory creation
MENU DISCLAIMER Menu items and prices are subject to change.
