Zambistro
November 18, 2008

Six Course Chef’s Tasting Menu
Forty five dollars
6:00 PM
“Upscale Comfort Food”

Shrimp Cocktail
grilled jumbo shrimp, gazpacho shooter, horseradish cream, alfalfa sprouts
Yellow Tail Sparkling White, Australia

Smoked Tomato Bisque
hickory smoked tomatoes, roasted red peppers, cream, mini grilled cheese
S. A. Prum Riesling Essence, Germany

Mac n’ Cheese
pinwheels, broccoli florets, aged vermont cheddar, toasted breadcrumbs
Hob Nob Chardonnay, France

Fried Chicken
boneless chicken breast, gruyere, prosciutto, wild mushroom- white truffle green bean casserole, fried onions, buttermilk whipped potatoes
Pinot Evil Pinot Noir, France

Steak and Eggs
 espresso dusted filet mignon, mini potato pancakes, poached egg, béarnaise sauce
Menage a Trois Red Blend, California

French Toast
egg dipped baguette bread, cornflake crusted goat cheese, local maple syrup, caramelized fig
Blood Orange Mimosa