roasted red pepper, cream of parsnip
and sherried black bean arranged in the same bowl together
Zander Cafe daily soup creations
please ask your server about today's offering
marinated with pecan oil garlic and Aleppo pepper
served with a mango, blood orange, cucumber and red onion salad
Angus striploin of beef marinated and seared very rare served with an assortment of savories
a selection of imported and domestic artisanal cheeses consisting of a bleu, triple crème, chevre and semi soft
a six shooter of hot slugs baked in a red wine garlic butter
organic baby greens tossed with our house red wine vinaigrette
accompanied by jewels of butternut squash and toasted pepitas
fresh roasted beets atop a bed of tender nutty arugula dressed
with a balsamic dressing topped with a creamy blue cheese fondant
Zander Cafe classic Caesar Salad crisp romaine redolent with garlic and parmesan
(actually four meats if you count the apple wood bacon wrapping)
duck and lamb chunks baked in a base of ground bison with traditional
meatloaf ingredients served with horseradish whipped potatoes and porcini mushroom gravy
served with a porcini and parmesan vegetable broth with
seasonal vegetables topped with parmesan crisps
Sweet potato gnocchi and porcini mushroom gnocchi served in a
toasted walnut cream sauce topped with Grana Padano Parmesan cheese
fresh farm raised salmon cooked and served in a parchment paper bag with baby carrots,
Savoy cabbage, fingerling potatoes, shallots and thyme served with a horseradish sour cream sauce
wide semolina egg noodles tossed with fresh basil pesto topped with pan
fried eggplant stuffed with herbed goat cheese and olive and roasted red pepper tapenade
a haunch and loin of tender rabbit stewed in an herbed cream wine sauce with baby
carrots, celery, and mushrooms served over a bed of roasted spaghetti squash
succulent pork tenderloin encrusted with a mélange of peppercorns served with a
red wine mustard sauce accompanied with sweet potato puree
twenty one dollars
one pound Black Angus New York strip steak rubbed with garlic and herbs oven roasted
with hunter style fingerling potatoes blanketed with a tangy Foyot bearnaise sauce
twenty eight dollars
Mediterranean mussels, shrimp, daily changing fin fish, and scallops poached
in a rich saffron and tomato lobster broth with potatoes, fresh fennel bulb, and leeks served with
a redolent rouille sauce and grilled bread
twenty two dollars