Zebra Restaurant

Served with wild mushrooms drunken videlia onions, gruyere, garlic aioli

Served with maille grain mustard, cornichons, pickled red cabbage and costini

Served with becure noisette, cherry wood smoked bacon, roasted brussel sprouts & portobello mushrooms

Garnished with brioche croutons

Served tableside with a lobster garnish

Romaine and frisee blend, brioche croutons, shaved parmesan

Zebra house salad of organic baby lettuce, nicoise olives, capers, chevre, toasted pine nuts, lemon and cold pressed olive oil

Balsamic marinated grilled chicken, organic baby lettuces, blueberries, dried cherries, candid pecans, gorgonzola, balsamic vinaigrette

Served with wild mushrooms, sauteed spinach, roasted peppers and tarragon bechmol

Braised chicken breast, tri-color fingerlings, portobello mushrooms, smoked bacon, baby carrots with a rich burgundy wine sauce

Served with cognac- dill creme fraiche melted swiss chard and celeriac potato puree with a lemon nicoise olive tapenade

Meuniere, gribiche sauce, roasted cauliflower, yellow lentil "risotto" and garlic wilted spinach

Fennel, oyster mushrooms, caramalized onions, roasted carrots and purple potato fourchette with beef jus

Filet mignon, white truffle pomme frites, caramalized onions, wild mushroom red wine reduction

Gruyere, sauerkraut and thousand island dressing on toasted marbled rye

Served on a fresh croissant, garnished with red grapes & toasted pine nuts

Burger or marinated griddled chicken breast with gruyere, candid pepper bacon, tomato jam, arugula, garlic ailoli on toasted brioche

Drunken vidalia onions, gruyere, fried shallots and horseradish dressing, served with reggiano parmesan truffled pomme frites

On toasted brioche roll with pickled red cabbage & reggiano parmesan truffled pommes frites

Served with lobster garnish, smoked creme fraiche &tomato confiture

Garnished with sauteed morels and brioche croutons

Served with seasonal wild mushrooms, asparagus and shaved truffles with local beet micro greens

Served with lime infused smoked creme fraiche, harissa aioli & frisee with dijon dressing

Served with shrimp, lemongrass and spinach, braised in a coconut saffron broth

Champagne mignotte sauce and a lumpfish caviar garnish

Served with house marinated olives, maille grain mustard, cornichos, pickled red cabbage and brioche toast

Served with sheep's milk roquefort, praline walnuts, local tega hills micro greens

Nicoise olives, capers, chevre, toasted pine nuts, meyer lemon vinaigrette

Served with a tega hills organic greens, citrus, raspberries and a duo of raspberry & dijon chive dressings

Served with gribiche sauce, roasted cauliflower, yellow lentil risotto and garlic wilted spinach

Served with citrus- caper beurre blanc, pommes tournees and haricots verts

Served with cognac- dill creme fraiche melted swiss chard and celeriac potato puree with a lemon nicoise olive tapenade

Served with wild harvested scallop green lop mussels, shrimp, fish of the day, drizzled with persillade and served with pearl cous cous

Served with duck fat regianno parmesano pommes frites, drunken cabernet videlia onion, sauce bearnaise

Slow cooked pork belly, spaetzle sauce de veau, briased red cabbage, ragout of wild mushrooms and puree de pommes de terre

Served with prosciutto roasted asparagus, sauce ivoire and puree de pommes de terre

Served with chevres swiss chard, celeriac potato puree, glace d agneu

Braised leg quarter and cinq epices pan fried duck breast with roasted fingerling potaotes, sesame haricot verts, sauce a lorange

Sauce Chasseur with roasted seasonal wild mushrooms, sauteed swiss chard, roasted cauliflower, puree de pommes de terre

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