Zest Kitchen and Bar Menu

Ceviche

Scallops, lump crab, shrimp, avocado, cucumber, red onion, serrano peppers, wonton chips.

Zest House Salad

Mixed greens, crisp granny smith apples, goat cheese, sun-dried cherries, candied walnuts, champagne vanilla bean vinaigrette.

Caesar Salad

Iceberg lettuce, garlic herb croutons, creamy house-made Caesar dressing.

Arugula Salad

Roasted red peppers, kalamata olives, feta cheese, pine nuts, citrus EVOO.

Chopped Iceberg Salad

Baby heirloom tomatoes, blue cheese crumbles and dressing, Nueske's bacon bits, hard-boiled eggs, crostini.

Shredded Duck

Shredded duck salad over local mixed greens with Humboldt Fog goat cheese, hearts of palm, pine nuts, and cherry vinaigrette.

Grilled Snapper Sandwich

Grilled snapper fillet with lettuce, tomato, and lime vinaigrette on a pretzel bun.

Kobe Beef Sliders

Two Snake River Farms Kobe beef sliders with caramelized onions and cheddar on mini brioche buns.

Grilled T-Bone Lamb Chops

Three oven-roasted T-bone lamb chops nestled in a rich demi-glace.

Chicken Cordon Bleu

Breaded chicken breast stuffed with ham and Swiss cheese, topped with homestyle brown gravy.

Key Lime Pie

Tart key lime pie on a graham cracker crust, finished with whipped cream and a smoked salt caramel drizzle.

Tahitian Vanilla Bean Crème Brûlée

Vanilla custard, mixed berries, caramelized sugar.