Zest Choice Menu

Hors d’oeuvres-
(G) – Gluten Free

1. Maryland Style Crab Cakes with remoulade
2. Cilantro-Lime Crab Salad on Corn Tortilla Wafers (G)
3. South West Trout Cakes with a Lemon-Cilantro aioli
4. Applewood Smoked Trout with Boursin on Crostini
5. Shrimp Scampi Satay with Chimichurri  (G)
6. BBQ Jalapeno Bacon wrapped Shrimp Skewers
7. Tropical Shrimp Ceviche with Crisp Corn Tortillas (G)
8. Cocktail Prawn with Cocktail Sauce and Lemons (G)
9. Hawaiian Ahi and Mango Poke served on a Wonton Chip
10. Coriander Seared Ahi on Crispy Cucumber with chukka salad and wasabi aioli(G)
11. Smoked Salmon with avocado salad, tangerine, cilantro on crispy gyoza

12. Smoked Salmon Tartare on a Radish slice with Creme Fraiche


1. Rice Spring roll with Carrots, Cucumbers, sweet bell Peppers, Sprouts and Mixed Greens with a Thai Vinaigrette (G)
2. Caprese Skewers (G)
3. Bibb lettuce cups with Asian slaw, Avocado and edamame (G)
4. Arancini- Fried  Risotto and Fontina balls (G)
5. Cucumber Cups with a Quinoa, Kale and a pickled carrot-red onion slaw (G)
6. Crimini Mushrooms stuffed with spinach, feta, roasted garlic and toasted pine nuts (G)
7. Kale Pesto Toasts with Peaches and Shallots
8. Herbed Goat Cheese with a Mediterranean Sun dried Tomato relish on Toasted Pita
9. Roasted Zucchini Cups with a Hatch Chili, Caramelized onion & Parmesan Polenta  (G)
10. Watermelon Lollipops with Feta Cheese, Olives and Fresh Mint (G)

Meat Hors d’oeuvres
1. Grilled Chicken Satay with a Chipotle Aioli (G)
2. Korean Beef Skewers with Wasabi Aioli (G)
3. Pepper Crusted Tenderloin on a Crostini with Horseradish Sauce
4. Warm Crimini Mushrooms Stuffed with Sweet Italian Sausage, Caramelized Onion and Fontina (G)
5. Chili Seared Elk Loin with Peach Chutney on a Tortilla Wafer (G)
6. BBQ Pulled pork with Coleslaw on a Crostini
7. Bruschetta with Tuscan Cassoulet and Prosciutto di Parma
8. Cider Glazed Pork Tenderloin Medallions served with Pear Chutney on a Crostini
9. Mini warm Open-Faced Ham, Gruyere, and Mushroom Sandwiches
10. Braised Bacon, vine tomato, Bib lettuce with Smoked Tomato Aioli on Rye Toast
11. Stone Ground Polenta Cake with Grilled Italian Sausage and Roasted Red Pepper Whipped Boursin (G)
12. Truffle Deviled Eggs with Bacon


Warm Artichoke Spinach Dip
Maryland Crab Dip
Southwest Pork, Green chili and Cheddar Dip
Artichoke, Bacon and Blue Cheese Dip
Dips Come with bread and cracker display.
Grilled Vegetables- Platter with Hummus and Homemade Ranch (G) Antipasto – Prosciutto, Genoa Salami, Pepperoni, Provolone, Fontina, Olives, Marinated roasted Red Peppers, and Marinated Plum Tomatoes (G)
Smoked Seafood Platter – Smoked Salmon Rosettes, Smoked Applewood Trout, and Smoked Oysters served with Capers, Red Onions, and Boiled Eggs (G)
Poached Salmon Platter- Poached Salmon with Roe, Lemon Crème Fraiche (G)
Cheese and Fruit – an assortment of 5 cheeses with grapes, apples, and nuts (G)

Platters come with bread and cracker display.


1. Butternut Squash & Ginger

2. Guinness Beef Chili

3. Mulligatawny

4. Seafood Stew

5. Potato Leek with Black Berry Drizzle

6. Tomato Basil Bisque

Salads (Gluten free except the Caesar)
1. Caesar Salad with Sourdough Croutons and Shaved Asiago Cheese
2. Garden Salad with California Greens and Roasted Vidalia Onion Dressing
3. Baby Spinach, Beets, Green Beans, and Oranges with a Poblano Citrus dressing
4. Baby Spinach, Mixed Greens topped with Grilled Asparagus, Hearts of Palm, Grape Tomatoes, Chèvre and a Citrus-Tarragon Vinaigrette
5. Marinated Vegetable and Quinoa with a Lemon Tarragon Vinaigrette
6. Iceberg Wedge Salad with tomatoes, Bacon, Green Onions and Blue cheese Dressing
7. Green Garden Salad with Cranberries, Oranges and Goat Cheese with An Orange-Fennel Vinaigrette Dressing
8. South Western Waldorf, Apples, Grape Tomatoes, Candied Walnuts and Honey Chili Lime Vinaigrette
9. Baby Spinach, Mixed Greens Sliced Pear , carrots, Candied Walnuts with a Blue Cheese Crumbles and Balsamic Herb Vinaigrette
10. Rock Salt Roasted Beet, Fresh Chevre , Toasted Pistachios and Balsamic Syrup on a bed of Greens

1. Beef Bourguignon-Slow braised beef in burgundy wine with pearl onions, mushrooms, carrots and herbs
2. Seared Grass Fed Herbed Tenderloin with a Port wine Mushroom-Shallot Ragout (G)
3. Aged Black Angus Prime Rib with Horseradish and Au Jus (G)
4. Grilled Ribeye with Herbed Dijon Mustard (G)
5. Seared Steak Strenberg- NY strip crusted with a Dijon, Pepper and Shallots
6. Grilled Marinated Flank Steak with Port Wine Demi Glaze (G)
7. Filet of Beef Tenderloin Served with Gorgonzola and or Chimichurri Sauce(G) 8. Burgundy Braised Short Ribs (G)


1. Seared Marinated Elk Steak with Pomegranate Demi (G)
2. Ancho Seared Elk Tenderloin Short loin with Bourbon Cherry Demi Glaze(G)


1.South West Dried Rub rack of Lamb with Pear Chutney(G)

2.Gremolata Seared rack of lamb with Chimichurri Sauce (G)


1. Pan seared Duck Breast with a Black Berry Pinot Noir Demi (G)
2. Duck Confit and caramelized onion with port wine demi stuffed in a grilled pepper(G)

Chicken & Pork
1. Layered Medallions of Pork Tenderloin with a Marsala Mushroom Ragout (G)
2. Cinnamon Rubbed Pork Loin Carving Station with Apple Cider Reduction (G)
1. Grilled Chicken Saltimbocca with Prosciutto, Shaved Red Onion, and Fontina (G)
2. Roulade of Chicken Florentine with a Chardonnay thyme jus (G)
3. Stuffed Herb Crusted Chicken Breast- Stuffed with roasted red peppers, caramelized sweet onions and smoked Gouda cheese (G)
4. Grilled Chicken Parmesan- Lightly marinated chicken topped with Marinara & Parmesan (G)
1. Seafood Napoleon -Seared Striped Bass, Diver Scallop & Prawn with Chimichurri
2. Cilantro and Lime Seared Salmon with sweet corn salsa (G)
3. Gremolata Crusted Wild Salmon with a Chardonnay Thyme Jus (G)
4. Pan Seared Diver Scallops with Smoked salmon Bacon and Roasted Tomato Vodka Sauce (G)
5. Stuffed Striped Bass- Crab, Roasted Shallots and Shiitake Stuffed Striped Bass, Lemon Thyme Beurre Blanc (G)
6. Futu Kaki Seared Ahi Tuna with Spicy Mango Coulis (G)
7. Seared Mahi with Fruit Salsa (G)
8. Gremolata Seared Stripped Bass with a Shrimp and Mussel Cioppino (G)
9. Coriander-Lemon Seared Halibut (G)
10. Miso Seared Halibut with Asian Slaw (G)
11. Cold water Lobster tail with Butter and Lemon (G)
12. Zest Surf & Turf ( Any Combo of meat and Seafood) (G)

1. Grilled Mixed Vegetable Kabobs- Peppers, onions, mushrooms, tomatoes, squash, zucchini on skewer with roasted tomato ver-jus (G) 2. Green chili polenta stuffed Zucchini boats with Tomato Thyme Jus and wilted spinach
3. Grilled Vegetable Tacos with Avocado salsa Verde & grilled cabbage pineapple slaw
4. Vegan Eggplant Parmesan- Crusted eggplant with Fire Roasted Tomato over Spicy Roasted Garlic Angel Hair Pasta
5. Pan Seared Root Vegetable Cakes with Mushroom Madeira Medley
6. Black bean stir fry with Crusted Tofu & Asian vegetables with Back Mochi Rice
7. Spicy Thai Coconut curry Quinoa- broccoli, cauliflower, edamame with Jasmine rice
8. Portobello cap stuffed with celery root puree and Roasted Red Peppers, Blistered Tomato


Sides (Gluten free except the Pasta)
1. Roasted garlic mashed potatoes
2. Sweet Onion Mashed Yukon Potatoes
3. Yukon Gold Mashed Potatoes
4. Smoked Gouda Yukon Smashed Potato
5. Herb Roasted Tri-colored Marble
6. Rice Pilaf
7. Quinoa, Golden Raisins and Orange Zest Sides continued
8. Spanish rice
9. Smashed Sweet Potatoes with Apples
10. Celery Root Purée
11. Grilled Pine nut Polenta Cakes
12. Mushroom Parmesan Risotto
13. Roasted Butternut Squash
14. Sautéed Seasonal Vegetables
15. Sautéed Snap Peas and Asparagus
16. Spaghetti Squash with Marinara
17. Asparagus and Baby Carrots
18. Haricot vert and baby carrots with lemon and almonds
19. Roasted Root Vegetables
20. Seasonal Grilled Vegetables
21. Pasta any kind

2017 Desserts By Kelly Walker