Zereoue' Restaurant & Bar

Soupe of the day

Classic French onion soup

Chef's fresh market ingredients of the day

Sauteed escargot with a red sauce

With a sesame seed sauce

With our house sauce and salad

Sauteed with an lvory Cosat sauce

Mixed greens salad

Flash fried chevre goat cheese, mixed greens, tomato, and a balsamic vinaigrette

Tomatoes, onions, and black olives in a citrus vinaigrette

Classic Caesar salad with sliced grilled chicken

Sliced chicken breast simmered in curry seasoning served on a bed of lettuce with onions and tomatoes

Seared tuna on a bed of greens with haricot verts, tomatoes, hardboiled egg, and anchoves

Served in a white wine and shallot sauce with frites

Served with rice and mixed vegetables

Braised fish smothered with diced onions and tomatoes This is the lvory Coast's claim to culinary fame which started in a small, open air restaurant called a "Maquis"

Eggplant stew with our fish du jour This recipe comes from the central region of the lvory Coast which is still debated by the people from the South normally served with attieke or rice

Chichen stew traditionally prepared in a "canan" (earthenware pot) This is a very popular dish in the lvory coast created by the Baoule people in the central area Kedjenou, which means "a mixture" in the Baoule dialect is normally served with attieke or rice

Slices of chicken marinated in Cajun spises with a Beurre Blanc sauce served with salad and frites

Slow roasted chicken with salad and frites

The poultry cousin of the poisson Braise

Farm-raised roasted duck with a rice cranberry sauce served with gratin dauphinois

New york strip with a black peppercorn sarved with salad and frites

Diced pieces of lamb slowly char-grilled mixed with sauteed onions