Zest - Bistro & Bar > Zest - Bistro & Bar MenuAmerican | Southwest Main Menu
choice black angus new york strip cut thin and wrapped around grilled asparagus and provolone with basil and sun-dried tomatoes. dressed with a marsala mushroom sauce
french bread with tomato, garlic & pesto and topped with mozzarella cheese
asparagus with lime and pepper, grilled.
shrimp, flour dusted, perfectly fried. served with made-fresh-to-order fra diavolo sauce
tender calamari lightly dredged in seasoned flour and fried. joined with our made-fresh-to-order fra diavolo sauce
shrimp in a sauce of butter, garlic, lemon, white wine and herbs
big chicken wings massaged with chef als secret dry rub, allowed to leisurely season, slow-baked and then grilled to finish
prawns dressed with a dash of cream cheese, wrapped with crispy bacon and accompanied by a thai-inspired sweet and spicy chili sauce
green lip new zealand mussels powdered with oregano-seasoned japanese panko crumbs and baked in the oven. served with cherry pepper beurre blanc sauce
crab meat seasoned with herbs and lemon, lightly breaded with panko crumbs, sauteed for a light and crispy crust and finished in the oven. topped with a shrimp beurre blanc sauce
tender filet of pork rolled with duxelles of mushroom, roasted peppers, parmesan and mozzarella cheeses and herbs. served on a bed of spinach with a lightly spicy marsala wine and pepper sauce
st. louis ribs roasted over the course of hours at low heat, drizzled with chef als sauce and caramelized on the grill
fresh mozzarella, roma tomatoes, basil, olive oil, and balsamic vinegar, simply seasoned with salt & pepper
fresh mixed greens tossed in our balsamic vinaigrette
romaine lettuce with our caesar dressing and tossed with parmesan cheese
mixed greens, salami, provolone cheese, shrimp, capers, hearts of palm, cherry peppers, and mushrooms in our balsamic vinaigrette accompanied by a big mound of bleu cheese crumbles
ravioli stuffed with lobster dressed with mushrooms and asparagus in a sauce of red ripe tomatoes, cream and shallots infused with vodka
spaghetti squash with fresh roma tomatoes, garlic, onions, basil and parmesan cheese on spaghetti
cherry peppers, garlic, squash, onions, basil and parmesan cheese over rigatoni. topped with a crispy fried zucchini garnish
linguine tossed with garlic and shelled white clams.
pasta sauced in a marinara made with plum tomatoes and herbs
our spaghetti marinara with a softball meatball and a classic new york italian-style sausage
rigatoni in a vodka sauce of sauce of red ripe tomatoes, cream and shallots
rigatoni tossed in a meat sauce hit with a bit of cream. add a softball meatball and/or an italian sausage to your order for 5 for either
cream, garlic, butter and parmesan cheese make up this favorite, served over fettuccine pasta.
chicken breast marinated in balsamic vinegar. lightly grilled and then stuffed with shrimp scampi. served over angel hair pasta accompanied by a balsamic vodka sauce
simply grilled and then completed in the oven with a pat of rosemary-pimento butter. served over basmati rice
eggplant with marinara sauce and parmesan cheese served over spaghetti
chicken lightly sauteed in white wine, roasted garlic, shallots, and herbs. served with diced tomatoes in a white wine and lemon sauce. joined by chef als delicious potato pie and fresh vegetables
sauteed chicken breast layered with prosciutto in a marsala wine and mushroom sauce. served over a bed of spinach with a helping of potato pie.
chicken breast basted with marinara and covered in parmesan over spaghetti
shrimp prepared in a sauce of butter, garlic, lemon, white wine and herbs and served over angel hair pasta
a breast of chicken stuffed with grilled vegetables and mozzarella cheese upon penne aglio olio con broccoli
the comfiest of comfort foods. accompanied by potato pie and fresh vegetables
orange roughy lightly floured and pan fried with white wine and shallots. presented with lemon butter sauce over angel hair pasta
an opulent classic. filet of beef with duxelles of mushroom and bordelaise sauce baked in puff pastry
pork chops marinated in papaya extract, dredged in panko breading with a touch of soy sauce and baked to fork-tender perfection. topped with bell peppers, mushrooms, potatoes and red onions
all-natural new zealand lamb grilled to order
a half-pound hunk of choice black angus. (if you want an even larger cut, just ask. we cut our beef to order.)
root beer and vanilla ice cream. mmmm.
traditional rice pudding made with cream and golden raisins and topped with a dash of cinnamon
decadent chocolate mousse with cream topping.
chef als own new york-style cheesecake. made for you by hand daily aided only by a giant bowl and a big ol whisk. plated with a strawberry reduction and a caramel drizzle
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