100% real alaskan snow crab meat with dill, parsley and a touch of curry paste
served over chiffonade romaine and blue cheese
portobello cap stuffed with mushrooms, rock crab meat and a touch of cheese
fresh spinach and strawberries tossed in a strawberry vinaigrette
steamed in a basil, cilantro and coconut milk broth
five fried duck drummettes served with a blackberry and strawberry bbq sauce
deep fried breaded calamari with cajun spices, served with cocktail sauce
with gruyere and parmesan cheese
with madagascar vanilla beans, grand marnier, and amaretto.
daily creation from our kitchen.
hot german apple strudel with vanilla ice cream.
a little different from the classic.
the chef's secret.
fresh made carrot cake with ginger, lemon, and our exclusive frosting.
rich 100% dark chocolate with chantilly cream and fresh seasonal berries.
chicken breast stuffed with prosciutto, spinach and swiss cheese, finished with sauce mornay
half a chicken stuffed with garlic and herbs then slow roasted
slowly braised in its own juices with garlic, thyme and bayleaves, a french classic
portobello, shitake and button mushrooms seared with shallots, grape tomatoes and artichokes, tossed with fresh fettuccine and finished with a white wine naked sauce
marinated and grilled chicken tossed with fresh basil and fettuccine and house made alfredo. make it a jumbo prawn alfredo for $ 4.99
choice angus prime rib, tomatoes, garlic, mushrooms, and blue cheese married in our fresh house made pasta
seared to rose and served with a spicy wasabi sauce
grilled to medium and served on a bourbon soaked plank then finished with a fresh dill and stone ground mustard sauce
served on cilantro lime risotto with sauteed cherry tomatoes and shitake mushrooms and finished with a burre blanc sauce
stuffed with an herbed chevre cheese, wrapped in prosciutto then sauteed, served on a bed of pesto risotto
a slow cooked peel off the bone tradition, brined for twenty four hours then cooked slowly for six more hours and served with bbq sauce
an inch thick frenched pork chop brined and seared then cooked to perfection, served with seasonal chutney
usda choice grade colorado lamb, herb and oil marinated then pan seared and drizzled with rosemary demi glace
our house favorite, this black angus is slow cooked and served with scratch made au jus petite cut 10oz (wednesday only: $19.99) large cut 14oz wednesday only: 23.99)
7 oz usda choice grade beef tenderloin aged twenty one days served with caramelized onions and marinated grilled portobello's, finished with a garlic herb olive oil make it an oscar with 100% alaskan snow crab, asparagus and hollandaise for $3.99, make it a wellington with puff pastry, mushroom & ham duxelle, and madeira sauce for $2.99
angus beef crusted with blue cheese, caramelized onions and balsamic reduction
10 oz choice grade beef, with caramelized onions, marinated grilled portobello's
our burger with a portobello mushroom, bleu cheese and caramelized onions on a grilled bun.
yup, its got avocado, also threw some tomatoes, onions and sprouts on there, all fresh of course. this burger features honackers green goddess dressing, made fresh with no preservatives. ever.
grilled with our house bbq sauce and served with some more bbq sauce and onion rings right on the burger with a slice of real cheddar cheese (no fake cheese is allowed in the kitchen).
prime Rib that's been cooked then we mark it off on the grill, served between two slices of toasted rye bread topped with caramelized onions and honackers horseradish mustard, accompanied by our house made french onion soup.
fried with our seasonings and basted with Honackers wing sauce these are slightly sweet but with a lot of kick
french brie roasted in our overhead broiler is served with queen olives and our house made crostini. you'd be surprised how well this goes with red wines and martinis.
a lot of onion rings, oh, and they're big. big.
5 chicken strips and a pile of fries or onion rings, i think its safe to say this is an american classic. we serve this with brew fries or onion rings and honackers asian mustard
a portobello cap stuffed with a mixture of real alaskan crab parmesan and mozzarella cheese and fresh basil. coated in a soy glaze and baked to golden.
a classic of caramelized onions in a port wine reduction and veal broth with swiss and parmesan cheese crusted on a crostini on the top.
goat cheese and chive stuffed into prawns and wrapped in prosciutto then pan seared in butter and finished with a white wine butter sauce.
spinach and strawberries with dry roasted almonds and chevre goat cheese with a strawberry vinaigrette.
a spring mix of greens with cucumber and carrots with house made croutons and a side of your favorite dressing (ranch, french, thousand island, bleu cheese or balsamic vinegar).
8oz chicken breast stuffed with mozzarella cheese, prosciutto and spinach and finished with a mornay sauce.
7oz tenderloin seasoned, barded in bacon then grilled, topped with caramelized onions and grilled portabellas.
grilled then crusted with bleu cheese and slow caramelized onions and finished with a balsamic reduction.
7oz salmon fillet grilled on top of a bourbon soaked plank then served with our mustard dill sauce.
on a bed of cilantro lime risotto and finished with a burre blanc sauce.
shitake and button mushrooms seared with shallots, grape tomatoes and tossed in fresh fettuccine.
slow cooked to perfection. 10oz slab.
and oil marinated then pan seared and drizzled with rosemary demi glace.
half a chicken marinated in herbs, garlic and olive oil then roasted to perfection.
with Chantilly cream.
(we take requests for flavors).
Menu for Zaynerz Parkway Table & Tavern provided by Allmenus.com
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