Zante Dinner Appetizers

Escargot a la Bourginon     $9
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.
 
Louisiana Crab cakes:        $9
The Chefs own recipe-All crab- no filler-Loaded with flavor, cooked with love these golden cakes are sautéed and roasted till crisp, served with my special recipe of Creole Remoulade and garnished with a micro salad, tomato and sweet potato crisps.  A tradition here at Zante, You WILL LOVE these.  I GUAR-ON-TEE!.

Babaganouj    $8
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 your palate.  Served with toasted pita points,  Greek olives, dressed  springs mix and crisps.                                                                                               

Crawfish Vol Au Vent   $9
Flash sautéed in Zante's own herbed oil, we  marry together  the flavors of sweet Louisiana crawfish, smoked peppery tasso, fresh mushrooms and caramelized  onions- we flambé this symphony of  flavors and finish the sauce with our special seasonings in a light cream. Served in puffed pastry shells with a small  spring mix  for garnish.  This is the one you'll tell your friends about!                                                                        

Warm Goats Cheese Salad  $8
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.  A favorite among our regular guests.

 Shrimp n Crab Salad w/ Toasted Pita    $9
Seasoned and sautéed 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.  This is the salad you have been looking for your whole life! 

Dinner Entrees
Seafood Fra Diablo    $22
Shrimp, scallops, crawfish and mussels in roasted garlic oil; seasoned and sautéed with fresh garden vegetables in a spicy tomato cream with angel hair pasta aioli and grated Romano cheese.  (Please specify level of heat for this dish from 1-5!) 

Grouper Elizabet   $21
Fresh grouper, seasoned and dressed with fresh crabmeat- set in a special dish with my own 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 sautéed garden vegetables and steaming rice pilaf.  Named after my wife, This is the BEST grouper presentation in town!                                                                    

Crawfish Etouffee  $19
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.  We marry these flavors together and served them around  a mound of steaming rice pilaf; garnished with slice scallions and the chef's deep appreciation.  Can be made HOT, HOTTER AND  HOOOOOOOWWWWEEEEEEEEEE!!   You say when!

Frogs Legs Sauce Piquant    $19
 Tender frogs legs lightly sautéed 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.  Piquant means "like a sticker in your tongue" so expect little bite when you take a bite!  (Frog legs may be deep fried  instead of meuniere)   Pasta Prima Vera   $15
Fresh variety of garden vegetables, pan seared in garlic oil and sautéed 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.     Steamed Mussels in a Light Curry w/ Angel Hair  $19
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 Chicken Pasta Alfredo  $19
Cajun spice broiled  chicken breast, sautéed 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   This dish will make you an honorary Acadian!

 Ribeye w/ Sauce Au Poivre  $23
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 sautéed garden vegetables,  accompanied with a sauce au poivre made with natural jus and the fond of the pan.  If you came out with a steak on your mind- look no further!  We give it the respect it deserves!!!   

Creole Jambalaya      $20
A Tradition in the Big Easy!!! (That's New Orleans for you who don't know!)  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.

Chicken Florentine    $17
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.  The flavors are extraordinary!       

Grouper Meuniere   $16
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 your grouper with the love that it was intended,  accompanied with fresh sauté ed garden vegetables and your choice of starch, this is a great "light" fish dinner.

 Pork Chops Zante    $21
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

Tournedo of Salmon w/Tarragon w/ Balsamic Cabernet Reduction or Lemon Dill Cream   $19
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 sautéed spinach , accompanied with angel hair pasta aioli and your 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.  Garnish with sweet potato crisp, fresh chopped herbs and love!!

 Paneed Tilapia w/ Crawfish and Tasso in Brandy Cream    $22
Tender farm raised Tilapia is breaded and pan  sautéed 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    

Zante Dinner Dessert Menu
Tiramisu  $4.50
Light, creamy, Heavenly, naughty, servedcool with melted chocolate, whipped cream and a fresh fruit garnish.  If you've never had it , you don't know what you're missing!  Order it...now.  Then smile,  with guilt free satisfaction.                      
Bananas Foster   $8
A New Orleans Tradition! Brown sugar caramelized bananas, deglazed with dark rum and Banana brandy  served hot over vanilla  ice cream and  whipped cream.                          Dessert Crepes    $10
2 big crepes filled with warmed bread pudding and caramelized fresh fruit; rolled tight and served with fresh and sautéed fruit  Apricot brandy hard sauce and fresh whipped cream.  Your tummy will love you after this culinary beauty!           New Orleans Style Peach Bread Pudding    $4.50
with apricot and banana brandy hard sauce.  This quickly became a favorite among the Tarponites!!                        
Apple Pie A la Mode     $5.50 
Hot apple pie, vanilla ice cream, whipped cream and  love, MMMMMMM-mmmmm!!!