To celebrate the spring season, executive chef Diego Bolanos at Z’Tejas has created a new menu. Asparagus, fresh fennel, fresh raspberries and thyme are a few of the seasonal ingredients that are highlighted in the new menu which includes:
Appetizers
- Diablo Eggs – Deviled eggs turned up. Topped with grilled Z’ sausage, fresh jalapenos, mustard, bacon, and herbs. $10
- Z’Queso Artichoke Dip – Artichoke, spinach, roasted garlic, roasted red peppers, Parmesan cheese, served with chips. $11
- Goat Cheese Fritters – Goat cheese, garlic, chipotle, raspberry mole sauce over a fennel & mint salad. $12
Salad
- Baby arugula with fresh raspberries, grilled asparagus, jalapeno bacon, shaved fennel, mint, goat cheese, roasted red peppers, raspberry chipotle dressing. $12
Entrees
- Cilantro Shrimp Primavera – Grilled asparagus, onion, roasted red and poblano peppers, Parmesan cheese, roasted garlic, angel hair pasta with a lemon, chipotle, wine butter sauce. $18 Pairing: Simi Chardonnay
- Stuffed Artichoke Chicken – Mushrooms, spinach, garlic, artichokes, agave soy mustard cream, served with grilled asparagus and roasted poblano & cheese mashed potatoes. $18 Pairing: Rufflino Lumina Pinot Grigio
- Carne Asada Plate – Z’Tejas Skirt steak, served with rice, choice of black beans or pork boraccho pinto beans, choice of flour or corn tortillas. $15
Dessert
- Lemon Cheesecake Bars – topped with fresh berries. $6
This new menu will be served March 15 through May 24 and both Valley Z’Tejas locations – 7221 W. Ray Rd. in Chandler and 10625 N. Tatum Blvd. in Phoenix.
For more information visit www.ztejas.com
