Fresh hoagie bread toasted with roasted garlic butter and topped with mozzarella and fresh slices of tomato's with julienne basil; roasted and served with sour cream salsa
Fresh eggplant roasted and pureed with garlic yogurt, lemon and my own spices, served with a micro salad and toasted pita points for dipping
Crisp phyllo filled with the flavorful mix of spinach with feta, ricotta and romano cheese with dill, scallions and love or the Tiropita; phyllo fill with Greek cheese and toasted till golden crisp; either are served with a micro salad of mesclun, tomato wedges and pepperocini's and a side of tzatziki
Two medallions of all crab, not filler; pan sauteed to a golden brown and served with a micro salad and louisianan remoulade.
Fresh crisp romaine chopped and tossed in my award winning creamy caesar dressing and garnished with grated romano and toasted pita points. Add grilled or cajun chicken breast $1.99. Add sauteed shrimp $2.99
Shrimp sauteed with bacon and chopped caramelized onion married together in my fusion sauce of ancho lime aioli w/scallions, serve in a plump tomato and dress the plate with lightly dressed baby greens; kalamata olive and pepperocini's
Tender sauteed shrimp, fresh crabmeat, sliced scallions and caramelized onions in a fusion of curry and an ancho-lime Aioli w/ chopped egg; served with a garnish of micro salad and toasted pita points.
Crisp iceberg lettuce, potato salad, scallions, bellpeppers, greek olives, feta cheese, tomato's, cucumbers, artichoke hearts, pepperocini's and our garlic balsamic vinaigrette.
Rich brown broth of caramelized onions, fresh croutons and melted mozzarella served in the traditional french style
Caramelized onions, eggplant and mushrooms tossed with pasta in roasted garlic oil. The top is garnished with crumbled fresh feta and the dish is made unique by surrounding the pasta with a dressed mesclun lettuce salad garnished with artichoke hearts, pepperocini and kalamata olives. A Zante classic and original add chicken $10.99, add shrimp $11.99
Marinated, seared and slowly roasted till they fall off the bone and melt in your mouth; our shank is like no other. Served in a natural sauce with sautéed bell peppers, onions and mushrooms; with vegetables and roasted potatoes.
Tender grouper broiled in my award winning fusion sauce of herbs wine, butter, lobster and lemon. Coat the grouper in a fish pan with our sauce and dust the top with homemade breadcrumbs and paprika then broil till juicy and done, served with rice pilaf and roasted vegetables. The flavors here are unmatched, a zante original and instant favorite
Large filet of grouper sauteed and roasted with a fresh greek salsa of tomato, onions, scallions, oregano, feta, olive oil and lemon juice. Broiled to perfection and served with hot rice pilaf
The traditional preparation of this greek classic. Lamb beef combo sliced thin and seared then served in a toasted pita with sliced onions and tomatoes and choice of starch.
Succulent sauteed chicken with caramelized onions, mushrooms and cheesy Alfred cream tossed with pasta garnished with grated romano and fresh scallions.
Succulent sauteed shrimp with caramelized onions, mushrooms anda cheesy alfred cream tossed with pasta garnished with grated romano and fresh scallions.
Big toasted hoagie loaded with fork tender lamb shank meat topped with sauteed mushrooms and creamy melted mozzarella, dressed with shredded lettuce and fresh tomato slices, served with oven roasted potatoes.
Combined the flavors of the mediterranean with the spice of new orleans. Fresh chicken breast coated with cajun spice mix and broiled, served as a typical gyro with toasted pita bread, tzatziki, sliced tomatoes and onions, with choice of side
All crab- no filler. Two super tasty louisiana crab cakes dusted with japanese breadcrumbs and sauteed to a golden crisp and served with sauteed vegetables, roasted potato wedges and a zesty creole remoulade
Choice of fried shrimp, oysters or catfish served on a toasted hoagie with creole remoulade and dressed with shredded lettuce and sliced tomatoes, servedwith hand cut french fries
Louisiana classic, crawdads smothered in rich seafood etouffee sauce and served with a heaping pile of steaming white rice and scallions.
Piquant or sticker in tongue means that this dish has a bite to it. 6 frogs legs either fried or sauteed and served with rice over sauce piquant
Chicken, shrimp, and ouille sausage, smoked sausage, bell pepper, celery, onion, seafood, Uncle Bens rice and loads of seasonings. Served piping hot and garnished with springs mix.
Tender crawfish tails, sauteed with mushrooms and julienne tasso in a flamed brandy cream thick with grated romano and served over angel hair pasta
Italian sausage roasted with fresh strips of onion, bell peppers and mushrooms tossed in my herb filled marinara and loaded down with mozzarella, roasted and served open faced with choice of starch.
Slowly cooked with smoked ham hocks, herbs, bell peppers, onion and celery served with hot rice pilaf and love, and a load of andouille sausage
Tender breast of chicken broiled in a wine, garlic, herb butter, served juicy on lightly toasted bread with fresh tomato and melted mozzarella and choice of starch.
6oz Sushi grade ahi tuna seared to desired temperature, sliced thin and set atop garlic toasted wheat bread, dress this tasty sandwich with california spring mix, rosemary aioli and grilled onions, served with choice of side dish
2 Tender crepes filled with choice of two hot fillings, topped with melted provolone and served with choice of side dish and garnished with creamy salsa Mushroom, Pineapple, Feta, Mozzarella, Cheddar, Grilled Marinated Chicken, Ham, Sausage, Marinated Artichoke Heart, Tomato, Black olives, Spinach,
Fresh angel hair pan sauteed in garlic roasted olive oil and tossed with own basil and walnut pesto, served hot and surrounded with cool concasse of tomato and mozzarella chunks, garnished with fresh basil flowers and made with love. Add cajun or broiled chicken $9.50
Fresh garden vegetables sauteed with roasted garlic butter and herbs then served over tender angel hair pasta with fresh grated romano cheese. Add sauteed chicken $9.99. Shrimp $10.99
Original steak sandwich that you're going to love. Tender filet seared in our mongolian marinade and sauteed with bell peppers, onions and mushrooms, set it atop a toasted hoagie and melt loads of shredded mozzarella over it, served with greek potatoes
Toasted flour tortillas with choice of two toppings and served open face with melted mozzarella, cool chopped tomato and sliced scallions to garnish with creamy salsa and choice of a side dish. Mushroom, pineapple, Ffeta, mozzarella, cheddar, marinated grilled chicken, ham, sausage, artichoke heart, tomato, black olives
Big thick portobello mushroom dredged in my balsamic rosemary marinade and roasted till tender, served on toasted wheat bread with a rosemary aioli and mesclun, topped with grilled onions, accompanied with choice of a side dish and love
W/assorted vegetables and rice pilaf
W/spinach artichoke mushroom cream
W/roasted potatoes and veg
Andouille, chicken, shrimp, crawfish and more, tossed with pasta
W/crawfish tasso brandy cream
2 Thin homemade crepes filled with warm peach bread pudding and fresh fruit sauteed, fruit garnished the outside along with whipped cream and hard sauce
Light, creamy, heavenly, naughty, served cool with melted chocolate, whipped cream and a chocolate drizzle garnish.
Since the dawn of man the greeks have perfected this tasty pastry of thin layers of phyllo with a sweetness.
A new orleans tradition. Brown sugar caramelized bananas, deglazed with dark rum and banana brandy served hot over vanilla ice cream and whipped cream.
Layers of rich, flakey chocolate with chocolate icing and chocolate syrup, thats a lot of chocolate
With apricot and banana brandy hard sauce. This quickly became a favorite among the tarponites
Hot apple pie, vanilla ice cream, whipped cream
Lovely escargot poached in a court bouillon and placed in ceramic baking dishes made expressly for them. The escargot are joined with fresh herbs, a bit of smoked bacon and smothered in special roasted garlic butter. We roast this classic presentation and serve with a side of toasted garlic bread. Tender, flavorful and sumptuous; a culinary delight.
The chefs own recipe all crab no filler loaded with flavor, cooked with love these golden cakes are sauteed and roasted till crisp, served with my special recipe of creole remoulade and garnished with a micro salad, tomato and sweet potato crisps.
Roasted eggplant, seeded and pureed with roasted garlic oil, cheese, yogurt, garlic and lemon juice. This is a tart, creamy, flavorful treat for the delight of palate. Served with toasted pita points, greek olives, dressed springs mix and crisps
Flash sauteed in zante's own herbed oil, we marry together the flavors of sweet louisiana crawfish, smoked peppery tasso, fresh mushrooms and caramelized onions, flambe this symphony of flavors and finish the sauce with special seasonings in a light cream. Served in puffed pastry shells with a small spring mix for garnish.
Herbed goats cheese roasted on made to order toasted italian baguette, served atop a mound of dressed mesclun spring mix and garnished with pepperocini's, fresh tomato wedges, cucumber, kalamata olives, marinated artichoke heart and sweet potato crisps. Gently kissed with fresh chopped herbs.
Seasoned and sauteed shrimp tossed with crab, egg, onion and mixed with our special rouille and herbs, a little curry, a little scallion and a lot of love. Garnished with lightly tossed salad and toasted pita points.
Shrimp, scallops, crawfish and mussels in roasted garlic oil seasoned and sauteed with fresh garden vegetables in a spicy tomato cream with angel hair pasta aioli and grated romano cheese.
Fresh grouper, seasoned and dressed with fresh crabmeat set in a special dish with my blended fusion of herbs, wine, butter, spices and fish glace- dusted with our own herbed bread crumbs and paprika the fish is broiled to tender perfection and served with fresh sauteed garden vegetables and steaming rice pilaf.
A cajun tradition- tender crawfish tails sautéed with diced onions and slice mushrooms, seasoned with cajun love and smothered in my sloooowly cooked, rich dark brown roux based, spiced and sincerely Louisiana true, thick, tasty etouffee sauce. Marry these flavors together and served them around a mound of steaming rice pilaf, garnished with slice scallions and the chef's deep appreciation
Tender frogs legs lightly sauteed with fresh herbs, deglazed with wine and kissed with lemon juice. We add a little butter for a light emulsion and slowly develop the flavors to please your palate! Served w/rice pilaf and set atop a zesty tomato sauce.
Fresh variety of garden vegetables, pan seared in garlic oil and sauteed with herbs in my garlic-wine butter. Includes broccoli, cauliflower, squash, zucchini, mushroom, bell pepper and love served with angel hair aioli and garnished with tomato concasse and julienne scallion; we finish this beauty with a load of grated Romano cheese and chopped herbs.
Over a pound of black mussels slowly simmered in white wine, bay leaf, oregano, thyme, a little curry, chopped parsley and basil with a pinch of saffron- finished with scallions and tomato in a light cream sauce and accompanied with angel hair pasta tossed in roasted garlic oil with herbs and romano cheese
Cajun spice broiled chicken breast, sauteed with andouille sausage and louisiana tasso- tossed with fresh garden vegetables in a wonderfully creamy, thick alfredo sauce with short pasta, garnished with sliced cajun broiled chicken, diced tomato, chopped scallion
A big, fat seasoned juicy seared ribeye steak is just what you've been waiting for. Seared and cooked to your desired temperature, this steak is set to rest and sliced thin on a bias, placed on a plate loaded with Greek roasted potatoes and sauteed garden vegetables, accompanied with a sauce au poivre made with natural jus and the fond of the pan.
Tender chicken, andouille sausage, smoked sausage, tasso. Cajun ham), shrimp, crawfish, and mussels, loads of onion, celery, bell pepper and tomato all baked in the oven in my own recipe of a slightly spicy tomato sauce with uncle bens rice till it comes out steaming and screaming of joy This is one you gotta try at least once, and it's accompanied with a small mesclun lettuce salad with fresh tomato and marinated artichoke heart.
Ten tender ounces of marinated breast of chicken, slightly pounded, lightly floured; seasoned and seared in roasted garlic oil. We add fresh spinach, chopped dill and scallions, diced onion, a bit of white wine and a creamy alfredo sauce to finish. Served with fresh, hot rice this dish has been a favorite since it was introduced to the menu
Eight ounces of fresh grouper, lightly floured and seasoned, seared in a smoking pan of roasted garlic oil till lightly brown and baked till done. We deglazed the pan with wine, squeeze a little fresh lemon and a cool pat of butter with fresh chopped herbs to make a beautiful emulsion that will coat grouper with the love that it was intended, accompanied with fresh sauteed garden vegetables and choice of starch, this is a great light fish dinner.
Two big, tender marinated fresh pork chops. Lightly floured and browned in smoking oil, we dust them with rosemary, spices and love, a splash of port wine, some gourmet mushrooms, julienne onions and sliced peppers. We add our own demi-glace and let the chops slowly stew to absorb these wonderful flavors. Served tender with roasted potatoes and fresh vegetables, these chops are the real thing, satisfaction guaranteed
With tarragon w/balsamic cabernet reduction or lemon dill cream. Our salmon is pressed with cracked black pepper and seared on smoking cast iron before roasting in our oven. Fresh salmon never got treated as good as we treat it! Served atop a mound of garlic sauteed spinach, accompanied with angel hair pasta aioli and choice of sauce. Either a lemon and dill cream sauce, lightly tart and delicious with fresh chopped dill or our Balsamic cabernet reduction, slightly sweet and a little tart made with cabernet wine and balsamic vinegar.
With crawfish and tasso in brandy cream. Tender farm raised tilapia is breaded and pan sauteed then roasted golden brown, we smother the fish with my own recipe of a crawfish with tasso in a brandy cream sauce, loaded with scallions, onions, mushrooms, crawfish and tasso, flamed with brandy and finished in a thick white cheesy cream sauce this is the fish dish you've been searching for. Served with flash seared vegetables and greek lemon herb roasted potatoes
Two whole butterflied quail simmered in etouffee sauce w/mushrooms, onions and the cajun trinity, w/rice and vegetables
Slow roasted greek lamb shank and louisiana crab cake w/veg and greek potatoes
Light, creamy, heavenly, naughty, served cool with melted chocolate, whipped cream and a fresh fruit garnish.
A new orleans tradition brown sugar caramelized bananas, deglazed with dark rum and Banana brandy served hot over vanilla ice cream and whipped cream.
2 big crepes filled with warmed bread pudding and caramelized fresh fruit rolled tight and served with fresh and sauteed fruit apricot brandy hard sauce and fresh whipped cream
With apricot and banana brandy hard sauce.
Hot apple pie, vanilla ice cream, whipped cream
Menu for Zante Cafe provided by Allmenus.com
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