Zest Kitchen and Bar Menu

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

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

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

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

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

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

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

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

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

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

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

Vanilla custard, mixed berries, caramelized sugar.