| Soup of the Day |
$7.00 |
Changes Daily |
| Roasted Garlic and Parsnip Soup |
$7.00 |
A Puree of Garlic and Parsnip Drizzled with a Piquillo Pepper Oil |
| Chicken, Sausage and Crawfish Gumbo |
$7.00 |
Tastes of New Orleans with a Cleveland Twist |
| Calamari Fritti |
$10.00 |
Served with Sweet and Sour Pepper Relish |
| Steamed Mussels |
$10.00 |
Served in a South American Pepper Sauce with Fresh Cilantro and Chive Toasts Points |
| Proscuitto with Dried Figs |
$9.00 |
Thinly Sliced Proscuitto Topped with Parmesan, Lemon Oil and Balsamic syrup |
| Shrimp Cocktail |
$14.00 |
3 Jumbo Shrimp on Shaved Ice with Spicy Aji Panca Sauce |
| Tempura Oysters |
$12.00 |
Lightly Battered and Fried Oysters accompanied with 4 Regional Salsas |
| Indian Spiced Pork Belly |
$10.00 |
Tender Slices of Pork Marinated in a Blend of Indian Spices with Cinnamon, Garlic and Red Wine Vinegar atop a Bed of Cumin Basmati Rice and Accompanied by a Piquillo and Red Pepper Sauce |
| Roasted Portobello Mushroom |
$8.00 |
Wrapped in Shredded Phyllo with Lemon Grass-Black Pepper Gastrique |
| Shrimp Pot Stickers |
$9.00 |
Pan Seared Shrimp Dumplings with Shiitake Mushrooms Served in a Thai-Citrus Broth |
| Naan Pizza |
$12.00 |
Tandoori Roasted Chicken Breast, Pickled Lime Aioli, Plain Yogurt, Mozzarella Cheese, and Ricotta Cheese Baked on Homemade Tandoori Naan |
| Steak Tartare with Brioche |
$12.00 |
Finely Diced Beef Tenderloin Mixed with Diced Shallots, Tarragon, Capers and Fresh Crushed Pepper. Served with Whole Grain Mustard, Sliced Brioche and Cornichons. |
| Home Made Tandoori Naan |
$7.00 |
Indian Flatbread Served with a Kalamata Olive & Sun-Dried Tomato Tapenade; Lebanese Goat Cheese Hummus; and an Indian Pickled Lime Aioli |
| Mixed Greens |
$7.00 |
Mixed Baby Greens Tossed in a Balsamic Vinaigrette |
| Zacks Warm Wild Mushroom Salad |
$10.00 |
Mesclun Mix Tossed with Caramelized Pistachios and Wild Mushrooms Seared in Walnut Oil, Shallots, EVOO, Double Blanched Garlic and Blended Herbs, all Deglazed with Raspberry Vinegar |
| Roasted Beet Salad with Marcona Almonds and Shaved Aged Goat Cheese |
$10.00 |
Slow Roasted Yellow and Red Beets tossed with Basil Chiffonade served with Toasted Marcona Almonds, Thyme Balsamic Vinaigrette and Goat Cheese Crottin |
| Grilled Japanese Shrimp |
$15.00 |
Grilled Shrimp Tossed in a Spicy Blend of Togarashi, Lemon Grass, Paprika, Ginger and Garlic; Served with Daikon Slaw and an Orange-Rice Wine Gastrique |
| Latin Style Wedge Salad |
$14.00 |
Two-Quarted Wedges of Iceberg Lettuce Paired with Avocado & Crab on a Tostado, with a Roasted Corn and Black Bean Salad, Topped with Chipolte Sour Cream Dressing |
| Sea Scallop Salad |
$16.00 |
Seared Sea Scallops with Shaved Fennel, Marcona Almonds and Piquillo Pepper and a Sherry Vinaigrette |
| Asparagus Salad |
$8.00 |
Steamed Asparagus with Bleu Cheese, Arugula,Tomatoes and a Roasted Shallot Vinagrette |
| Bangkok Style Caesar Salad |
$7.00 |
Chopped Hearts of Romaine Tossed with Cilantro and Lemon Dressing, Scented Thai Fish Sauce, Shallots, and Jalapeno. Topped with Fried Rice Vermicelli, Cucumber, Tomato, Cumin and Cilantro Croutons |
| Endive Salad |
$10.00 |
Mixed Greens and Endives with Sliced Green Apples, Candied Walnuts, Bleu Cheese and Crispy Shallots with a Sherry Vinaigrette |
| Zack's Signature Grilled Chicken Breast, Watercress, Pommes Frites and Beurre Blanc |
$21.00 |
Grilled Chicken Breast, Served on a Bed of Hydroponic Watercress accompanied by Mandolin Cut Skin on Idaho Potatoes Tossed with Fresh Rosemary, with Beurre Blanc |
| 5 Spiced Braised Short Ribs |
$25.00 |
Braised Beef Short Ribs Dusted with Chinese 5 Spice, Served with Stir-Fry Vegetables and a Cilantro-Ginger Potato Cake |
| Venison |
$32.00 |
Maple Glazed Venison Loin Wrapped with Applewood Smoked Bacon, Pumpkin Spatzle and a Rosemary Maple Demi |
| Tandoori Oven Roasted Chicken |
$23.00 |
Tandoor Roasted Chicken Served with Creamy White Truffle Polenta, Grilled Fennel and Rosemary Butter |
| Duck Breast |
$25.00 |
Peking Style Duck Breast Tandoor Roasted and Served with a Cilantro Crepe, Orange Braised Endives and a Drizzle of Hoisin Sauce |
| Grilled Strip Steak |
$29.00 |
12 oz Grilled New York Strip Steak served with Truffle Potato Wedges and Slow Roasted Grape Tomatoes |
| Roasted Rack of Lamb |
$29.00 |
Rack of Lamb Seasoned with Cumin, Coriander and Fennel, Served with an Indian Mint Sauce, Mashed Yellow Lentils and a Cucumber-Tomato Salad |
| Cider Brined Heir Loom Pork Chop |
$23.00 |
Seared Pork Chop Accompanied with Roasted Apple Mashed Potatoes, Braised Escarole and an Apple Cider Reduction |
| Veal Blanquette |
$23.00 |
A Rich, Creamy Stew Consisting of Veal, Rutabaga, Fennel, Pearl Onions, Parsnips, Celery Root, Shallots, Garlic, Tarragon, Thyme and Sun-Dried Tomatoes Accompanied with Slices of Rustico Bread |
| Thai Seafood Fricassee |
$25.00 |
A Blend of Shrimp, Scallops, Mussels and Shiitake Mushrooms, Served in a Coconut Milk Broth, Topped with Fried Vermicelli and Bias Cut Green Onions |
| Tuna Au Poivre |
$26.00 |
Pan Seared Tuna Served with Bleu Cheese Mashed Potatoes, Spring Baby Carrots and Bok Choy in a Port Wine Demi |
| Striped Bass |
$24.00 |
Indian Spiced Striped Bass Served with Spaghetti Squash, Tossed with Toasted Marcona Almonds in a Lime-Chardonnay Cream Sauce and Garnished with Tomato Jam |
| Seared Sea Scallops |
$22.00 |
Seared Sea Scallops with a Smoked Paprika Sauce, Served with Oven Roasted Fingerling Potatoes and Sauteed Spinach |
| Golden Trout |
$22.00 |
Tandoor Roasted Golden Trout Served with Roasted Fingerling Potatoes, Grilled Asparagus, Grilled Lemon and Topped with a Tomato-Caper Gemolata |
| Grilled Salmon |
$21.00 |
Grilled Salmon with Spanish Style Yukon Gold Mashed Potatoes, Baby Artichoke Salad and Hollandaise Sauce |
| Lobster Tail |
$48.00 |
Oven Roasted Lobster Tail with Herb Butter and Roasted Fingerling Potatoes |
| Chicken Fettuccini |
$17.00 |
Grilled Chicken Breast Tossed with Fettuccini Pasta, Radicchio, Spinach, Wild Mushrooms and a Parmesan Cream Sauce |
| Rigatoni |
$17.00 |
Rigatoni with Ragout of Veal and Pork, Caramelized Bacon Lardon and Fennel |
| Shrimp Fusilli |
$19.00 |
Fusilli Pasta with Seared Shrimp, Yellow and Red Grape Tomatoes, Feta Cheese and Pine Nuts Tossed in a Sun-Dried Olive Pesto Sauce |
| Udon |
$15.00 |
Udon Noodles Tossed with Stir-Fried Juilienne Shiitake Mushrooms, Red and Yellow Grape Tomatoes, Chopped Bok Choy and Juiliene Shallots in a Miso Sauce |
| Roasted Eggplant |
$12.00 |
Roasted Eggplant and Tomato Napoleon with Feta and Mozzarella Cheese, Lebanese Style Yogurt Sauce, Pomegranate Syrup and Toasted Pine Nuts |
| Bostock |
$8.00 |
Served with Warm Anglaise, Mascarpone, Chevre and Berry Verrine |
| Cremeux |
|
Chocolate Tea Cremeux with Earl Grey Tea Ice Cream and Lemon Curd |
| Crostata |
|
Granny Smith and Quince Crostata with Hard Cider Granite and Financier |
| Flourless Chocolate Cake |
|
Made with Cabernet Gelee and Topped with Peanut Butter Mousse |
| Sticky Toffee Pudding |
|
Topped with Warm Caramel Sauce and Creme Fraiche Ice Cream |
| Chocolate Raspberry Cake |
|
Served with Chocolate Diamants and Raspberry Coulis |
| Assorted Cookies and Seasonal Confections |
|
Selection Changes Daily |
| Trio of House Made Sorbets and Ice Creams |
|
Selection Changes Daily |
