- American (New)
Zealous - CLOSED
Menu for Zealous
- Ever-Changing Soup $10.00
baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.
Polynesian Chopped Salad Of Romaine
hearts of palm, panko crusted tiger shrimp, macadamia nuts.
Gravlax Of Loch Duart
$14.00 - $13.00
beets, garam masala fried brussel sprouts & crispy pappadam.
Szechuan Blue Crab Cakes
grilled bok choy, soy mayo & hoisin glaze.
Flatbread Of Spring Lamb Meatballs
zaatar ,local ramps, french feta & mint yogurt.
'Taco-Dosa' Of Blue Goat Cheese
roasted cipollini onions, fragrant tomato curry.
Short Stack Of Mango Pancakes
with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce.
Chefs Cheese Assortment
a selection of three cheeses and one savory creation.
Potato Roll Of Braised Kurobuta Pork Belly
kimchee & charred octopus.
Compressed Salad Of Frisee
confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette.
Sesame Crusted Chilean Sea Bass
with pan-fried rice noodles and red coconut curry sauce.
with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion.
Seared Sea Scallops
smoked freekeh, date puree & marcona almonds.
Grilled Loch Duart Salmon
with pear-kohlrabi savory tart & apple cider nage.
Grilled Beef Filet
braised short rib with exotic mushroom-potato lasagne & truffle reduction.
Prime 16 Oz. Rib-Eye
with creamed spinach gratin and truffle potato croquettes.
Braised Kurabuta Pork Cheeks
chimichurri broth, special chickpeas & spring vegetables.
Korean Style Fried Miller Farm Chicken
sticky rice cake & fuji apple-pickled daikon salad.
trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini.
with greek style green beans, petite tomato and feta cheese salad.
with havarti cheese, tomato remoulade on house made dill roll.
- Truffled Mashed Potatoes $7.00
- Garlic-Romano Cheese Fries $7.00
- Szechuan Green Beans $7.00
with pancetta and balsamic glaze.
Signature Specialties - Vegetarian Five-Course Menu
Inspired by seasonal ingredients and the jewel of market finds, zealous brings vegetarian cuisine to the next level. Zealous specializesin vegetarian, vegan, and special dietary needs. Menu changes daily.
Savory Black Walnut & Maytag Blue
cheese kolacky with golden beet emulsion.
breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts.
Short Stack Of Illinois Sweet Corn Pancakes
with caramelized spring onion/mango chutney with savory vegetable glaze.
Barley/ Chanterelle Risotto
with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction.
Honey-Apricot & Mirabelle Plum Sorbets
with ginger-pear soup.
with apricot-tokay sauce & citrus salsa, (duo of desserts).
Fig/ Chestnut Mooncake
with thai basil ice cream.
Signature Specialties - Five Course Menu
Menu changes daily, (Amuse).
with cucumber raita & cumin puppadum.
Grilled Walu Atop Ginger Poi
pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag.
Roasted Duck Breast
tortellini and sweet potato emulsion with pistachio vinaigrette.
with celery root-parsnip latke and cepe reduction.
paradise and guava-sage sorbet with oven roasted peach-tamarind broth.
Armagnac Soaked Prune Chocolate Cake
with armagnac ice cream. (duo of desserts).
Warm Ni-O Doughnut
with chocolate ginger ice cream.
Signature Specialties - Seven Course Menu
Menu changes daily, (Amuse).
truffled potato chips & blue hawaiian prawn salad.
Crispy Glass Eels
with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections).
Squid Ink Capellini
with oven roasted tomato-sea urchin sauce, (four plate of seafood selections).
Carpaccio Of Onaga
with tasmanian abalone salad, (four plate of seafood selections).
with cape scallops in a masutake mushroom-bonito broth.
braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.
with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.
Hickory Nut-Beggar's Purse Stuffed
with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.
mango & pineapple, and black mint with lychee nut fruit soup.
Study Of Citrus
with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts).
Mango Cashew Crisp With Rhubarb Sorbet
(quartet of desserts).
Chocolate Ginger Steam Bun
with tasmanian honey and toasted coconut, (quartet of desserts).
Free-Form Pumpkin Pie
with mission fig nougat glace, (quartet of desserts).
Signature Specialties - Cheese Course
Chefs Cheese Assortment
a selection of three cheeses & one savory creation.
Signature Specialties - Dessert Course
Bruleed Key-Lime Tart
with creme chantilly and mixed berries.
Caramelized Banana Tiramisu
with macadamia nut brittle crust and chocolate biscotti.
Madagascar Vanilla Bean Creme Brulee
with house-made cookies.
cheesecake and raspberry-almond financiere purse.
Seasonal Selection Of Sorbets
with ever-changing fruit soup.
Cranberry-White Chocolate Brioche Bread Pudding
with tahitian vanilla ice cream.
Granny Smith Apple Brown Butter Custard Tart
with goldschlager ice cream.
Valrhona Chocolate-Almond 'Opera" Cake
with espresso ice cream and chocolate brittle.
Ginger-Spiced Poached Pear
fromage blanc layer cake with pecan granola crisp.
Menu for Zealous provided by Allmenus.com
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Dining options for Zealous
Ratings and Reviews for Zealous
Jan 10 2013
Amanda G. via Yelp
Holy food orgasm! My gal pal and I went here for a weeknight dinner date, and could not stop the "eating madness". We decided to start with the...read more
Feb 24 2012
Jenny H. via Yelp
Came here for a Restaurant Week dinner on a weekday. We were promptly seated nearby the indoor bamboo garden while we looked over the menu. We started...read more
Sep 14 2012
Gina F. via Yelp
My husband brought me here to celebrate my birthday. Fine dining restaurants that cater to vegetarians are few and far between, so trying to plan something...read more