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*Choose a three or four course meal
(Samples of our favorites)
Appetizers Choose three of the following:
Zephyr Salmon Cakes Light potato crust with sour cream-chive vinaigrette.
Chicken Fried Calamari Soaked in buttermilk and dredged in our mystic seasoned flour, Crisp fried and served with a buttermilk sage aioli.
Pizza Margherita Whole milk mozzarella, fresh basil and tomato snow on homemade, grilled pizza skins.
Grilled Wild Mushroom Pizza Mushroom cream, fontina cheese, crimini, shitake and portabella mushrooms, finished with a Red Pepper Pesto.
Soups & Salads Choose three of the following:
Yellow Pepper or Butternut Squash Soup Changes with the seasons…Steamy, silky bowl of sweet sensual soup and cashew salsa with a satisfying crunch.
Grilled Pear Salad Spicy, Wild and Creamy! Grilled and spice kissed pears with spicy pecans, wild greens and creamy crumbled bleu cheese. Tossed in a sweet, but vibrant pomegranate vinaigrette.
Wedge O’ Iceberg Cucumber, tomato, egg, toasted hazelnuts and bacon bits. Your choice of Zephyr’s bleu cheese or 1000 island dressing.
Caesar Salad Romaine lettuce, roasted garlic croutons and addictive asiago cheese doodles.
Entrees Choose five of the Following:
Molasses Glazed Meatloaf An individual loaf of house cured ground beef, wrapped in apple smoked bacon and baked with molasses glaze. Served with sweet corn mashed potatoes and blackstrap gravy.
Grilled Roquefort Sirloin 8 ounces of choice Angus beef, lightly dusted with cracked peppercorn and grilled, sliced and served with plenty of rich Roquefort cream sauce and a crispy horseradish potato cake.
Grilled New York Steak Incredible choice beef and a perfect baked potato with ourfaintly famous potato topping. Served with seasoned onion strings.
Cajun Rock Shrimp Penne Sauced with garlic, olive oil, honey, soy sauce, sweet cream butter, roma tomatoes and topped with basil chiffonade. Served with garlic bread crisps. Spicy!
Wild Mushroom Ravioli Semolina pasta pillows stuffed with herbed goat cheese, fresh arugula, roasted red pepper and plenty of wild mushrooms, piled high and finished with a marsala wine sauce.
Potato Wrapped Halibut Served with roasted red potatoes, braised spinach, lemon butter sauce and drizzled with a balsamic reduction.
Parmesan Lemon Sole Fresh coastal sole breaded in asiago, panko and lemon. Served with sweet corn mashed potatoes; finished with lemon butter and fried capers.
Seasonal Poultry Dish Ask you server about our current poultry selection.
Side Dishes to Compliment Your Meal
(These are served ala Carte)
 Ultimate Macaroni & Cheese This Mac n' Cheese is unlike any you've ever had before. Four cheeses, tomato snow, crunchy topping and a final flourish of even more molten cheese.
Fresh Vegetables Selections change with the seasons.
Cilantro Corn Mashed Potatoes Try our rich Buttermilk Mashed Potatoes spiked with fresh sweet corn and cilantro.
Desserts Choose three of the Following:
Texas Funeral Fudge Cake Seven layer cake from a recipe gifted by Mrs.  Nesselroud of Paris Texas, renowned for her contribution to the post funeral buffet. Served with an ice cold bottle of milk and a frosted glass. To die for!
Crème Brulee With assorted cookies and fresh fruit.
Seasonal Cheesecake Selections Try one of Chef Nick’s newest fruit selections using only the freshest ingredients of the season.
For parties of eight or more, we request one check presented to the table with an 18% gratuity included.
THREE COURSE MEAL: $44.00 PER PERSON + TAX AND 18% GRATUITY
FOUR COURSE MEAL: $49.50 PER PERSON + TAX AND 18% GRATUITY
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