About Chez Zee
If you're looking for American (new) restaurants in Austin look no further. Chez Zee is known for having some of the best American (new) in Austin. Located at 5406 Balcones Dr, Chez Zee is a grea...show more
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Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Sauteed chicken breast in marsala cream sauce with mushrooms, artichoke hearts, and capers. Served with wild rice pilaf and sauteed vegetables.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Southwestern seasoned crabmeat, Monterey Jack cheese, roasted red peppers with red raspberry cilantro salsa.
Basil pesto cream cheese, sundried tomatoes, roasted red bell peppers and toasted pine nuts layered with provolone cheese. Served with crostini.
Old bay seasoned crab meat with roasted corn and bell peppers with lemon tarragon sauce and fiery tomato apple chutney.
Sauteed shrimp in a light garlic cream sauce on crostini.
Breaded and fried marinated chicken strips with honey dijon dipping sauce.
Prince Edward Island mussels steamed with almonds, lemons, and white wine. Served with grilled peasant bread.
Hummus. Served with grilled pita bread.
Spinach and artichoke dip. Served with fresh corn chips.
Pecan crusted brie. Served with herb crostini and cranberry chutney.
Sweet and spicy Asian BBQ sauce, toasted peanuts, and scallions.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Crisp Romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with basil herb vinaigrette.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob. Served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Popcorn shrimp, kernel corn, fresh vegetables and blend of Tex-Western spices in a rich tomato chicken broth. Served with crisp and corn tortilla strips.
Seasonal.
Sauteed chicken breast in marsala cream sauce with mushrooms, artichoke hearts, and capers. Served with wild rice pilaf and sauteed vegetables.
Chile dusted chicken breast with jalapeno cornbread stuffing and sauteed vegetables. Topped with new Mexico red chile cream sauce.
Crunchy pecan breaded chicken breast with wild rice pilaf, sauteed vegetables, and a bourbon pecan sauce.
Breaded sirloin steak. Served with roasted garlic mashed potatoes, cream gravy, and sauteed vegetables.
Smoked pork tenderloin. Served with macaroni and cheese, sauteed vegetables, and signature black cherry sauce.
6 oz pecan crusted salmon. Served with sauteed spinach and mushrooms.
Pan seared rainbow trout with rosemary and lemon compound butter. Served with mashed potatoes and asparagus.
Double cut pork chop. Topped with a braised, sweet potato pudding, and haricot verts.
Grilled beef tenderloin with roasted garlic mashed potatoes, asparagus and walnut gorgonzola cheese with a red wine demi sauce.
Grilled New York strip with roasted garlic mashed potatoes and asparagus. Topped with a cognac tarragon reduction.
Ancho chile and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Ancho chille and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Grilled salmon with a cherry tomato relish with gluten free Incan quinoa, sauteed snap peas, and baby carrots.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Angel hair pasta tossed in a garlic cream sauce.
A chez zee signature sauce made with a combination of jalapenos, shallots, spinach, gorgonzola, and cream tossed with linguini.
Sauteed kalamata olives, mushrooms, garlic, and white wine tossed with fettuccine. Topped with feta cheese and fresh basil.
Fettuccine tossed with parmesan, cream, and garlic.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Sauteed garden fresh vegetables and your choice of burgundy marinara and linguine, fettuccine alfredo or white wine sauce and angel hair pasta.
Smoked salmon, goat cheese, red onions, and capers. Topped with smokey olive oil and arugula.
Gorgonzola cheese sauce. Topped with chicken breast, sun dried tomatoes, red onion rings, and provolone cheese.
Roma tomatoes, fresh basil, garlic, and provolone cheese.
Basil pesto and tomato sauce, fresh mozzarella, roasted red bell peppers, and artichokes. Served with a side of olive tapenade.
Freshly ground burger. Served with smoked bacon, sauteed mushrooms, lettuce, tomato, onion, pickle, and smoked gouda on a bistro bun with fries.
Signature burger topped with toasted walnut gorgonzola cheese and caramelized onions on limpa rye bread. Served with sharon's coleslaw.
With broccoli and mashed potatoes.
With alfredo or marinara sauce.
Thick cut pork chop. Topped with a braised fig reduction, sweet potato pudding, and green beans.
Dry aged strip steak grilled and served with roasted garlic mashed potatoes, asparagus, and brandy green peppercorn sauce.
Grilled sliced mushroom, rosemary roasted tomatoes, caramelized onions, grilled asparagus, sauteed spinach and balsamic reduction.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Mixed greens with grilled sliced hanger steak, bleu cheese, cherry tomatoes, cucumbers, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kebab over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Baby field greens with candied walnuts, blueberries, bleu cheese, diced tomatoes, oranges, edamame, and red onions tossed with blueberry vinaigrette.
Arugula and baby field greens with jicama, edamame, walnuts, blueberries, and feta cheese tossed with lemon vinaigrette.
Baby field greens, dried cranberries, red onions, diced tomatoes, and a Texas pecan crusted local goat cheese round tossed with raspberry balsamic vinaigrette.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Steamed vegetable primavera with garlic white wine sauce, Kalamata olives, fresh basil, and gluten-free brown rice pasta.
Pecan crusted salmon served on a bed of sauteed spinach and mushrooms.
Grilled, marinated chicken breast, sun-dried tomatoes, red onions, and our very own gorgonzola cheese sauce made with jalapenos, shallots, and fresh spinach, topped with provolone cheese.
The traditional Italian pizza, sliced Roma tomatoes, fresh chopped basil, roasted garlic, smokey-roasted red bell pepper olive oil, and provolone cheese.
Grilled marinated chicken breast with wild rice pilaf, sauteed vegetables, and tequila lime sauce.
Grilled chicken, traditional hummus, and mixed greens tossed with lemon vinaigrette and grilled pita bread.
A mound of crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Old bay seasoning, roasted corn, bell peppers, and lump Maryland crab meat. Lightly breaded and oven-baked. Served with bearnaise sauce and a side of fiery tomato-apple chutney.
Basil pesto cream cheese, sundried tomatoes, roasted red peppers, and toasted pine nuts layered with provolone cheese. Served with crostini.
Layers of provolone cheese, basil pesto cream cheese, sun-dried tomatoes, roasted red peppers, and toasted pine nuts. Served with toasted baguette rounds.
Soft flour tortillas stuffed with Monterey Jack cheese, roasted red bell peppers, southwestern seasonings, and crab meat and grilled. Served with raspberry-cilantro salsa.
Popcorn shrimp, roasted corn, fresh vegetables, and our blend of tex-western spices in a rich tomato-chicken broth. Served with crisp corn tortilla strips.
Honey-kissed ham, heated on the griddle and served on a French baguette. Topped with sliced tomatoes, lettuce,, and creole mayonnaise.
Grilled, marinated chicken breast topped with melted Monterey Jack cheese on a toasted bistro bun with crisp leaf lettuce, sliced tomato, pickles and onion
Baked ham, smoked turkey, bacon, and Swiss cheese with crisp leaf lettuce, tomato, and onion on toasted sourdough bread.
Served on sesame seed bun topped with tartar sauce and coleslaw. Fiery apple chutney on the side.
Balsamic herb marinated, grilled portabella mushroom with warm goat cheese, sun dried tomato jam, and caramelized onions on toasted sourdough.
Corned beef, sauerkraut, and melted Swiss on grilled fresh baked limpa rye bread. Our own spicy Caribbean dressing served on the side.
Our signature burger topped with bacon, sauteed mushrooms, and smoked gouda. Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion.
Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion.
Crisp romaine lettuce with grated parmesan cheese, herb croutons, and our unique Caesar dressing.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with our blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in the lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with our chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Crisp romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with our basil-herb vinaigrette.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and Kalamata olives. Served with lemon vinaigrette and caper remoulade.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of homemade whipped cream.
Gooey chocolate cake with a mixture of El Rey chocolate, cream cheese, and pecans. Served with vanilla bean ice cream.
Classic New York cheesecake. Pure and simple.
Sweet shortbread pastry crust, filled with a creamy vanilla cheesecake and topped with seasonal fruit and cinnamon walnut streusel.
Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with sweet whipped cream swirls and toasted coconut.
Four layers of lemon cake infused with rosemary picked fresh from our garden. With fresh lemon curd filling and topped with cream cheese frosting.
Four layers of dense chocolate cake brushed with seedless raspberry preserves, filled with mocha mousse, then covered with a chocolate ganache.
Sweet shortbread pastry crust, filled with a creamy vanilla cheesecake and topped with seasonal fruit and cinnamon walnut streusel.
Vanilla cheesecake, filled with raspberry chocolate polka dots, topped with a layer of chocolate ganache, crowned with a hard rolled chocolate truffle, and drizzled with white chocolate.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Classic New York cheesecake. Pure and simple.
Four fabulous layers of traditional Italian cream cake, lightly flavored with amaretto, filled and topped with rich cream cheese frosting and sprinkled with flaked coconut.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of homemade whipped cream.
Gooey chocolate cake with a mixture of El Rey chocolate, cream cheese, and pecans. Served with vanilla bean ice cream.
A chez zee specialty. Four layer spice cake with fresh carrots, walnuts, and pineapple chunks for a moist finish. Topped with butter cream cheese frosting.
Vanilla cake made with fresh orange juice, orange and lemon jest, iced with orange fluff frosting and topped with an orange glaze.
A four-layer coconut cake steeped in coconut milk with buttercream frosting, shredded coconut on top and toasted coconut on the sides.
Authentic key west lime filling in a buttery graham cracker crust. Topped with a lime candy and whipped cream swirls.
Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with sweet whipped cream swirls and toasted coconut.
Kahlua flavored chocolate silk pie, in a chocolate walnut crust, garnished with sweet whipped cream, walnuts and chocolate chips.
Coco leches cake, mocha fudge torte, and lemon rosemary cake.
Hand peeled granny smith apples with a hint of cinnamon and nutmeg in a flaky crust topped with a crunchy walnut streusel. Served in a pool of our caramel sauce with a scoop of vanilla bean ice cream.
Creamy, smooth, traditional and caramelized.
Challah bread soaked in creme brulee custard, baked, and cut into slices, served warm with rum sauce and whipped cream.
Four bite-size pieces of our rich chocolate and walnut fudge brownies drizzled with the meyer's rum sauce and sprinkled with powdered sugar.
Our fabulous coco Leches cake topped with white chocolate and chocolate godiva liqueur.
Pecan pie served warm with cardamom ice cream.
Chocolate mousse served in a martini glass with fresh whipped cream and a chocolate swirl.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with fleur de Sel and whipped cream.
Available in chocolate chip, peanut butter, and oatmeal raisin.
Rich chocolate and walnut fudge brownies.
A bite-size piece of chocolate and walnut fudge brownie dipped in chocolate and served on a stick.
Chocolate, hazelnut, vanilla, caramel, irish creme, amaretto, and raspberry.
Irish mist, coffee, and whipped cream.
Hot chocolate with chambord and whipped cream.
Grand marnier, amaretto, coffee, and whipped cream.
Myers dark rum, tia maria, coffee, and whipped cream.
Kahlua, brandy, creme de cacao, coffee, and whipped cream.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of whipped cream.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with fleur de Sel and whipped cream.
Creamy, smooth, traditional and caramelized.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Old bay seasoned crab meat with roasted corn and bell peppers with lemon tarragon sauce and fiery tomato apple chutney.
Basil pesto cream cheese, sundried tomatoes, roasted red peppers, and toasted pine nuts layered with provolone cheese. Served with crostini.
Breaded and fried marinated chicken strips with honey dijon dipping sauce.
Southwestern seasoned crab meat, Monterey Jack cheese, and roasted red peppers with red raspberry salsa.
A Tex-Mex classic with zesty cheese, tomatoes, and spices. Served with roasted salsa and tortilla chips.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Crisp Romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with basil herb vinaigrette.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob. Served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Popcorn shrimp, kernel corn, fresh vegetables and blend of Tex-Western spices in a rich tomato chicken broth. Served with crisp and corn tortilla strips.
Seasonal.
Cup of soup and a medium garden salad.
Served with choice of side salad, cup of soup or fresh fruit.
Served with choice of side salad, cup of soup, or fresh fruit
Grilled chicken, traditional hummus, mixed greens with lemon vinaigrette, and grilled pita bread.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and gluten free brown rice pasta.
A bed of sauteed vegetables. Topped with wild rice pilaf and black beans. Served with small kale salad and herb toast points.
Angel hair pasta with lightly sauteed vegetables and grated parmesan cheese.
Crunchy pecan breaded chicken breast with wild rice pilaf, sauteed vegetables, and bourbon pecan sauce.
Grilled marinated chicken breast with wild rice pilaf, sauteed vegetables, and tequila lime sauce.
Breaded sirloin steak. Served with roasted garlic mashed potatoes, cream gravy, and sauteed vegetables.
Grilled and served atop mashed potatoes with sauteed spinach and compound butter.
Pecan crusted salmon. Served with sauteed spinach and mushrooms.
Pan seared rainbow trout with rosemary and lemon compound butter. Served with mashed potatoes and sauteed mixed vegetables.
Signature burger topped with bacon, sauteed mushrooms, and smoked gouda on a toasted bistro bun with lettuce, tomato, pickle, and red onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Chopped spicy, marinated chicken breast mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise on grilled sourdough bread with lettuce and tomato. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Hot honey glazed ham on a baguette with lettuce, tomato, and spicy creole mayonnaise. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Grilled, marinated chicken breast with Monterey Jack cheese, lettuce, and tomato on a toasted bistro bun. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Baked ham, smoked turkey, bacon, and Swiss cheese with crisp leaf lettuce, tomato, and onion on grilled sourdough bread. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Southern Maryland crab cake in a sandwich. With Caribbean sauce, coleslaw, and fiery apple chutney on the side. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Balsamic herb marinated, grilled portabella mushroom with warm goat cheese and sun dried tomato jam on a toasted bistro bun with lettuce and tomato. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Smoked turkey and Swiss cheese on a fresh baked croissant with lettuce, tomato, and onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Cooked, shaved corned beef piled high on grilled lymph rye with Swiss cheese, sauerkraut, and a side of Caribbean sauce. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans
Sauteed salmon medallions with mushrooms, sundried tomatoes, and artichokes in a basil cream sauce. Topped with roasted red bell peppers, pine nuts, and parmesan cheese.
Jalapeno, shallots, fresh spinach, and gorgonzola cream sauce.
Garlic parmesan cream sauce. Topped with grated parmesan.
Sauteed kalamata olives and mushrooms in a garlic white wine sauce tossed with fettuccine, feta cheese, and fresh basil.
Sauteed vegetables with marinara or alfredo sauce. Served over linguine.
Angel hair pasta in a light garlic cream sauce.
With broccoli and mashed potatoes.
With alfredo or marinara sauce.
With alfredo or marinara sauce.
Goat cheese, smoked salmon, capers, and red onion with smoky olive oil.
A Cheese signature. Gorgonzola cheese sauce topped with chicken breast, sun dried tomatoes, red onion rings, and provolone cheese.
Fresh basil leaves, red Roma tomatoes, toasted garlic, and provolone cheese.
Basil pesto and tomato sauce, fresh mozzarella, roasted red bell peppers, and artichokes. Served with a side of olive tapenade.
Angel hair pasta with lightly sauteed vegetables and grated parmesan cheese.
Crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Old bay seasoned crab meat with roasted corn and bell peppers with lemon tarragon sauce and fiery tomato apple chutney.
Basil pesto cream cheese, sundried tomatoes, roasted red peppers, and toasted pine nuts layered with provolone cheese. Served with crostini.
Breaded and fried marinated chicken strips with honey dijon dipping sauce.
Southwestern seasoned crab meat, Monterey Jack cheese, and roasted red peppers with red raspberry salsa.
A Tex-Mex classic with zesty cheese, tomatoes, and spices. Served with roasted salsa and tortilla chips.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Crisp Romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with basil herb vinaigrette.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob. Served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Popcorn shrimp, kernel corn, fresh vegetables and blend of Tex-Western spices in a rich tomato chicken broth. Served with crisp and corn tortilla strips.
Seasonal.
Cup of soup and a medium garden salad.
Served with choice of side salad, cup of soup or fresh fruit.
Served with choice of side salad, cup of soup, or fresh fruit
Grilled chicken, traditional hummus, mixed greens with lemon vinaigrette, and grilled pita bread.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and gluten free brown rice pasta.
A bed of sauteed vegetables. Topped with wild rice pilaf and black beans. Served with small kale salad and herb toast points.
Angel hair pasta with lightly sauteed vegetables and grated parmesan cheese.
Crunchy pecan breaded chicken breast with wild rice pilaf, sauteed vegetables, and bourbon pecan sauce.
Grilled marinated chicken breast with wild rice pilaf, sauteed vegetables, and tequila lime sauce.
Breaded sirloin steak. Served with roasted garlic mashed potatoes, cream gravy, and sauteed vegetables.
Grilled and served atop mashed potatoes with sauteed spinach and compound butter.
Pecan crusted salmon. Served with sauteed spinach and mushrooms.
Pan seared rainbow trout with rosemary and lemon compound butter. Served with mashed potatoes and sauteed mixed vegetables.
Signature burger topped with bacon, sauteed mushrooms, and smoked gouda on a toasted bistro bun with lettuce, tomato, pickle, and red onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Chopped spicy, marinated chicken breast mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise on grilled sourdough bread with lettuce and tomato. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Hot honey glazed ham on a baguette with lettuce, tomato, and spicy creole mayonnaise. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Grilled, marinated chicken breast with Monterey Jack cheese, lettuce, and tomato on a toasted bistro bun. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Baked ham, smoked turkey, bacon, and Swiss cheese with crisp leaf lettuce, tomato, and onion on grilled sourdough bread. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Southern Maryland crab cake in a sandwich. With Caribbean sauce, coleslaw, and fiery apple chutney on the side. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Balsamic herb marinated, grilled portabella mushroom with warm goat cheese and sun dried tomato jam on a toasted bistro bun with lettuce and tomato. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Smoked turkey and Swiss cheese on a fresh baked croissant with lettuce, tomato, and onion. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans.
Cooked, shaved corned beef piled high on grilled lymph rye with Swiss cheese, sauerkraut, and a side of Caribbean sauce. Served with your choice of French fries, potato chips, new potato salad, cole slaw, fruit cup or black beans
Sauteed salmon medallions with mushrooms, sundried tomatoes, and artichokes in a basil cream sauce. Topped with roasted red bell peppers, pine nuts, and parmesan cheese.
Jalapeno, shallots, fresh spinach, and gorgonzola cream sauce.
Garlic parmesan cream sauce. Topped with grated parmesan.
Sauteed kalamata olives and mushrooms in a garlic white wine sauce tossed with fettuccine, feta cheese, and fresh basil.
Sauteed vegetables with marinara or alfredo sauce. Served over linguine.
Angel hair pasta in a light garlic cream sauce.
With broccoli and mashed potatoes.
With alfredo or marinara sauce.
With alfredo or marinara sauce.
Goat cheese, smoked salmon, capers, and red onion with smoky olive oil.
A Cheese signature. Gorgonzola cheese sauce topped with chicken breast, sun dried tomatoes, red onion rings, and provolone cheese.
Fresh basil leaves, red Roma tomatoes, toasted garlic, and provolone cheese.
Basil pesto and tomato sauce, fresh mozzarella, roasted red bell peppers, and artichokes. Served with a side of olive tapenade.
Crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Southwestern seasoned crabmeat, Monterey Jack cheese, roasted red peppers with red raspberry cilantro salsa.
Basil pesto cream cheese, sundried tomatoes, roasted red bell peppers and toasted pine nuts layered with provolone cheese. Served with crostini.
Old bay seasoned crab meat with roasted corn and bell peppers with lemon tarragon sauce and fiery tomato apple chutney.
Sauteed shrimp in a light garlic cream sauce on crostini.
Breaded and fried marinated chicken strips with honey dijon dipping sauce.
Prince Edward Island mussels steamed with almonds, lemons, and white wine. Served with grilled peasant bread.
Hummus. Served with grilled pita bread.
Spinach and artichoke dip. Served with fresh corn chips.
Pecan crusted brie. Served with herb crostini and cranberry chutney.
Sweet and spicy Asian BBQ sauce, toasted peanuts, and scallions.
Crisp Romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Crisp Romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with basil herb vinaigrette.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob. Served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Popcorn shrimp, kernel corn, fresh vegetables and blend of Tex-Western spices in a rich tomato chicken broth. Served with crisp and corn tortilla strips.
Seasonal.
Sauteed chicken breast in marsala cream sauce with mushrooms, artichoke hearts, and capers. Served with wild rice pilaf and sauteed vegetables.
Chile dusted chicken breast with jalapeno cornbread stuffing and sauteed vegetables. Topped with new Mexico red chile cream sauce.
Crunchy pecan breaded chicken breast with wild rice pilaf, sauteed vegetables, and a bourbon pecan sauce.
Breaded sirloin steak. Served with roasted garlic mashed potatoes, cream gravy, and sauteed vegetables.
Smoked pork tenderloin. Served with macaroni and cheese, sauteed vegetables, and signature black cherry sauce.
6 oz pecan crusted salmon. Served with sauteed spinach and mushrooms.
Pan seared rainbow trout with rosemary and lemon compound butter. Served with mashed potatoes and asparagus.
Double cut pork chop. Topped with a braised, sweet potato pudding, and haricot verts.
Grilled beef tenderloin with roasted garlic mashed potatoes, asparagus and walnut gorgonzola cheese with a red wine demi sauce.
Grilled New York strip with roasted garlic mashed potatoes and asparagus. Topped with a cognac tarragon reduction.
Ancho chile and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Ancho chille and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Grilled salmon with a cherry tomato relish with gluten free Incan quinoa, sauteed snap peas, and baby carrots.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Angel hair pasta tossed in a garlic cream sauce.
A chez zee signature sauce made with a combination of jalapenos, shallots, spinach, gorgonzola, and cream tossed with linguini.
Sauteed kalamata olives, mushrooms, garlic, and white wine tossed with fettuccine. Topped with feta cheese and fresh basil.
Fettuccine tossed with parmesan, cream, and garlic.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Sauteed garden fresh vegetables and your choice of burgundy marinara and linguine, fettuccine alfredo or white wine sauce and angel hair pasta.
Smoked salmon, goat cheese, red onions, and capers. Topped with smokey olive oil and arugula.
Gorgonzola cheese sauce. Topped with chicken breast, sun dried tomatoes, red onion rings, and provolone cheese.
Roma tomatoes, fresh basil, garlic, and provolone cheese.
Basil pesto and tomato sauce, fresh mozzarella, roasted red bell peppers, and artichokes. Served with a side of olive tapenade.
Freshly ground burger. Served with smoked bacon, sauteed mushrooms, lettuce, tomato, onion, pickle, and smoked gouda on a bistro bun with fries.
Signature burger topped with toasted walnut gorgonzola cheese and caramelized onions on limpa rye bread. Served with sharon's coleslaw.
With broccoli and mashed potatoes.
With alfredo or marinara sauce.
Thick cut pork chop. Topped with a braised fig reduction, sweet potato pudding, and green beans.
Dry aged strip steak grilled and served with roasted garlic mashed potatoes, asparagus, and brandy green peppercorn sauce.
Grilled sliced mushroom, rosemary roasted tomatoes, caramelized onions, grilled asparagus, sauteed spinach and balsamic reduction.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Mixed greens with grilled sliced hanger steak, bleu cheese, cherry tomatoes, cucumbers, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kebab over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Baby field greens with candied walnuts, blueberries, bleu cheese, diced tomatoes, oranges, edamame, and red onions tossed with blueberry vinaigrette.
Arugula and baby field greens with jicama, edamame, walnuts, blueberries, and feta cheese tossed with lemon vinaigrette.
Baby field greens, dried cranberries, red onions, diced tomatoes, and a Texas pecan crusted local goat cheese round tossed with raspberry balsamic vinaigrette.
Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with sweet whipped cream swirls and toasted coconut.
Four layers of lemon cake infused with rosemary picked fresh from our garden. With fresh lemon curd filling and topped with cream cheese frosting.
Four layers of dense chocolate cake brushed with seedless raspberry preserves, filled with mocha mousse, then covered with a chocolate ganache.
Sweet shortbread pastry crust, filled with a creamy vanilla cheesecake and topped with seasonal fruit and cinnamon walnut streusel.
Vanilla cheesecake, filled with raspberry chocolate polka dots, topped with a layer of chocolate ganache, crowned with a hard rolled chocolate truffle, and drizzled with white chocolate.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Classic New York cheesecake. Pure and simple.
Four fabulous layers of traditional Italian cream cake, lightly flavored with amaretto, filled and topped with rich cream cheese frosting and sprinkled with flaked coconut.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of homemade whipped cream.
Gooey chocolate cake with a mixture of El Rey chocolate, cream cheese, and pecans. Served with vanilla bean ice cream.
A chez zee specialty. Four layer spice cake with fresh carrots, walnuts, and pineapple chunks for a moist finish. Topped with butter cream cheese frosting.
Vanilla cake made with fresh orange juice, orange and lemon jest, iced with orange fluff frosting and topped with an orange glaze.
A four-layer coconut cake steeped in coconut milk with buttercream frosting, shredded coconut on top and toasted coconut on the sides.
Authentic key west lime filling in a buttery graham cracker crust. Topped with a lime candy and whipped cream swirls.
Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with sweet whipped cream swirls and toasted coconut.
Kahlua flavored chocolate silk pie, in a chocolate walnut crust, garnished with sweet whipped cream, walnuts and chocolate chips.
Coco leches cake, mocha fudge torte, and lemon rosemary cake.
Hand peeled granny smith apples with a hint of cinnamon and nutmeg in a flaky crust topped with a crunchy walnut streusel. Served in a pool of our caramel sauce with a scoop of vanilla bean ice cream.
Creamy, smooth, traditional and caramelized.
Challah bread soaked in creme brulee custard, baked, and cut into slices, served warm with rum sauce and whipped cream.
Four bite-size pieces of our rich chocolate and walnut fudge brownies drizzled with the meyer's rum sauce and sprinkled with powdered sugar.
Our fabulous coco Leches cake topped with white chocolate and chocolate godiva liqueur.
Pecan pie served warm with cardamom ice cream.
Chocolate mousse served in a martini glass with fresh whipped cream and a chocolate swirl.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with fleur de Sel and whipped cream.
Available in chocolate chip, peanut butter, and oatmeal raisin.
Rich chocolate and walnut fudge brownies.
A bite-size piece of chocolate and walnut fudge brownie dipped in chocolate and served on a stick.
Chocolate, hazelnut, vanilla, caramel, irish creme, amaretto, and raspberry.
Irish mist, coffee, and whipped cream.
Hot chocolate with chambord and whipped cream.
Grand marnier, amaretto, coffee, and whipped cream.
Myers dark rum, tia maria, coffee, and whipped cream.
Kahlua, brandy, creme de cacao, coffee, and whipped cream.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of whipped cream.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with fleur de Sel and whipped cream.
Creamy, smooth, traditional and caramelized.
Steamed vegetable primavera with garlic white wine sauce, Kalamata olives, fresh basil, and gluten-free brown rice pasta.
Pecan crusted salmon served on a bed of sauteed spinach and mushrooms.
Grilled, marinated chicken breast, sun-dried tomatoes, red onions, and our very own gorgonzola cheese sauce made with jalapenos, shallots, and fresh spinach, topped with provolone cheese.
The traditional Italian pizza, sliced Roma tomatoes, fresh chopped basil, roasted garlic, smokey-roasted red bell pepper olive oil, and provolone cheese.
Grilled marinated chicken breast with wild rice pilaf, sauteed vegetables, and tequila lime sauce.
Grilled chicken, traditional hummus, and mixed greens tossed with lemon vinaigrette and grilled pita bread.
A mound of crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Old bay seasoning, roasted corn, bell peppers, and lump Maryland crab meat. Lightly breaded and oven-baked. Served with bearnaise sauce and a side of fiery tomato-apple chutney.
Basil pesto cream cheese, sundried tomatoes, roasted red peppers, and toasted pine nuts layered with provolone cheese. Served with crostini.
Layers of provolone cheese, basil pesto cream cheese, sun-dried tomatoes, roasted red peppers, and toasted pine nuts. Served with toasted baguette rounds.
Soft flour tortillas stuffed with Monterey Jack cheese, roasted red bell peppers, southwestern seasonings, and crab meat and grilled. Served with raspberry-cilantro salsa.
Popcorn shrimp, roasted corn, fresh vegetables, and our blend of tex-western spices in a rich tomato-chicken broth. Served with crisp corn tortilla strips.
Honey-kissed ham, heated on the griddle and served on a French baguette. Topped with sliced tomatoes, lettuce,, and creole mayonnaise.
Grilled, marinated chicken breast topped with melted Monterey Jack cheese on a toasted bistro bun with crisp leaf lettuce, sliced tomato, pickles and onion
Baked ham, smoked turkey, bacon, and Swiss cheese with crisp leaf lettuce, tomato, and onion on toasted sourdough bread.
Served on sesame seed bun topped with tartar sauce and coleslaw. Fiery apple chutney on the side.
Balsamic herb marinated, grilled portabella mushroom with warm goat cheese, sun dried tomato jam, and caramelized onions on toasted sourdough.
Corned beef, sauerkraut, and melted Swiss on grilled fresh baked limpa rye bread. Our own spicy Caribbean dressing served on the side.
Our signature burger topped with bacon, sauteed mushrooms, and smoked gouda. Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion.
Served on a toasted bistro bun with lettuce, tomato, pickle, and red onion.
Crisp romaine lettuce with grated parmesan cheese, herb croutons, and our unique Caesar dressing.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Baby field greens with candied walnuts, blueberries, maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with our blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in the lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with our chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Crisp romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with our basil-herb vinaigrette.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and Kalamata olives. Served with lemon vinaigrette and caper remoulade.
Crunchy fried dill pickle slices. Served with ranch and chipotle ranch.
Southwestern seasoned crabmeat, Monterey jack cheese, roasted red peppers with red raspberry cilantro salsa.
Basil pesto cream cheese, sundried tomatoes, roasted red bell peppers and toasted pine nuts layered with provolone cheese. Served with crostini.
Old bay seasoned crab meat with roasted corn and bell peppers with lemon tarragon sauce and fiery tomato apple chutney.
Sauteed shrimp in a light garlic cream sauce on crostini.
Breaded and fried marinated chicken strips with honey dijon dipping sauce.
Prince Edward island mussels steamed with almonds, lemons, and white wine. Served with grilled peasant bread.
Hummus. Served with grilled pita bread.
Spinach and artichoke dip. Served with fresh corn chips.
Pecan crusted brie. Served with herb crostini and cranberry chutney.
Sweet and spicy Asian Bbq sauce, toasted peanuts, and scallions.
Chocolate, hazelnut, vanilla, caramel, Irish creme, amaretto, and raspberry.
Irish mist, coffee, and whipped cream.
Hot chocolate with chambord and whipped cream.
Grand marnier, amaretto, coffee, and whipped cream.
Myers dark rum, Tia Maria, coffee, and whipped cream.
Kahlua, brandy, creme de cacao, coffee, and whipped cream.
Crisp romaine lettuce with grated parmesan cheese, herb croutons, and Caesar dressing.
Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, seedless cucumbers, red onion rings, feta cheese, candied walnuts, and toasted herb croutons. Served with warm bacon dressing on the side.
Baby field greens with candied walnuts, blueberries, Maytag bleu cheese, mandarin oranges, edamame beans, and purple onions tossed with blueberry vinaigrette.
Baby field greens, dried cherries, purple onions, diced tomatoes, and pecan crusted goat cheese. Tossed with raspberry balsamic vinaigrette.
Kale and quinoa marinated in lemon vinaigrette dressing with dried cranberries, red onion rings, almonds, and parmesan cheese. Surrounded by hummus and grilled pita bread.
Romaine lettuce, carrots, purple cabbage, tomato, red onions, and herb croutons. Served with chipped chicken salad mixed with crunchy jicama, celery, chopped dates, onions, toasted pecans, and mayonnaise.
Crisp romaine, julienne carrots, purple cabbage, cherry tomatoes, and red onions tossed with basil herb vinaigrette.
Grilled sliced steak mixed greens, cherry tomatoes, cucumbers, bleu cheese, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kabob. Served over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Popcorn shrimp, kernel corn, fresh vegetables and blend of tex-western spices in a rich tomato chicken broth. Served with crisp and corn tortilla strips.
Seasonal.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of whipped cream.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with Fleur de sel and whipped cream.
Creamy, smooth, traditional and caramelized.
Sauteed chicken breast in marsala cream sauce with mushrooms, artichoke hearts, and capers. Served with wild rice pilaf and sauteed vegetables.
Chile dusted chicken breast with jalapeno cornbread stuffing and sauteed vegetables. Topped with new Mexico red chile cream sauce.
Crunchy pecan breaded chicken breast with wild rice pilaf, sauteed vegetables, and a bourbon pecan sauce.
Breaded sirloin steak. Served with roasted garlic mashed potatoes, cream gravy, and sauteed vegetables.
Smoked pork tenderloin. Served with macaroni and cheese, sauteed vegetables, and signature black cherry sauce.
Six oz pecan crusted salmon. Served with sauteed spinach and mushrooms.
Pan seared rainbow trout with rosemary and lemon compound butter. Served with mashed potatoes and asparagus.
Double cut pork chop. Topped with a braised, sweet potato pudding, and haricot verts.
Grilled beef tenderloin with roasted garlic mashed potatoes, asparagus and walnut gorgonzola cheese with a red wine Demi sauce.
Grilled new York strip with roasted garlic mashed potatoes and asparagus. Topped with a cognac tarragon reduction.
Ancho chile and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Ancho chille and brown sugar rubbed steak. Served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.
Grilled salmon with a cherry tomato relish with gluten free Incan quinoa, sauteed snap peas, and baby carrots.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Grilled lime marinated chicken breast with wild rice pilaf. Sauteed vegetables and a side of tequila lime sauce.
Angel hair pasta tossed in a garlic cream sauce.
A chez Zee signature sauce made with a combination of jalapenos, shallots, spinach, gorgonzola, and cream tossed with linguini.
Sauteed kalamata olives, mushrooms, garlic, and white wine tossed with fettuccine. Topped with feta cheese and fresh basil.
Fettuccine tossed with parmesan, cream, and garlic.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Sauteed garden fresh vegetables and your choice of burgundy marinara and linguine, fettuccine alfredo or white wine sauce and angel hair pasta.
Smoked salmon, goat cheese, red onions, and capers. Topped with smokey olive oil and arugula.
Gorgonzola cheese sauce. Topped with chicken breast, sun dried tomatoes, red onion rings, and provolone cheese.
Roma tomatoes, fresh basil, garlic, and provolone cheese.
Basil pesto and tomato sauce, fresh mozzarella, roasted red bell peppers, and artichokes. Served with a side of olive tapenade.
Freshly ground burger. Served with smoked bacon, sauteed mushrooms, lettuce, tomato, onion, pickle, and smoked gouda on a bistro bun with fries.
Signature burger topped with toasted walnut gorgonzola cheese and caramelized onions on limpa rye bread. Served with Sharon's coleslaw.
With broccoli and mashed potatoes.
With alfredo or marinara sauce.
Thick cut pork chop. Topped with a braised fig reduction, sweet potato pudding, and green beans.
Dry aged strip steak grilled and served with roasted garlic mashed potatoes, asparagus, and brandy green peppercorn sauce.
Grilled sliced mushroom, rosemary roasted tomatoes, caramelized onions, grilled asparagus, sauteed spinach and balsamic reduction.
Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil, and brown rice pasta.
Mixed greens with grilled sliced hanger steak, bleu cheese, cherry tomatoes, cucumbers, dried cherries, and balsamic vinaigrette.
Grilled ahi tuna kebab over baby spinach, mixed greens with hard boiled eggs, red bliss potatoes, green beans, cherry tomatoes, and kalamata olives. Served with lemon vinaigrette and caper remoulade.
Baby field greens with candied walnuts, blueberries, bleu cheese, diced tomatoes, oranges, edamame, and red onions tossed with blueberry vinaigrette.
Arugula and baby field greens with jicama, edamame, walnuts, blueberries, and feta cheese tossed with lemon vinaigrette.
Baby field greens, dried cranberries, red onions, diced tomatoes, and a Texas pecan crusted local goat cheese round tossed with raspberry balsamic vinaigrette.
Four layers of lemon cake infused with rosemary picked fresh from our garden. With fresh lemon curd filling and topped with cream cheese frosting.
Four layers of dense chocolate cake brushed with seedless raspberry preserves, filled with mocha mousse, then covered with a chocolate ganache.
Sweet shortbread pastry crust, filled with a creamy vanilla cheesecake and topped with seasonal fruit and cinnamon walnut streusel.
Vanilla cheesecake, filled with raspberry chocolate polka dots, topped with a layer of chocolate ganache, crowned with a hard rolled chocolate truffle, and drizzled with white chocolate.
Light, flourless chocolate cake filled with sweet vanilla cream and generously frosted with a fluffy mocha mousse.
Classic new York cheesecake. Pure and simple.
Four fabulous layers of traditional Italian cream cake, lightly flavored with amaretto, filled and topped with rich cream cheese frosting and sprinkled with flaked coconut.
Dense, flourless chocolate torte made with a touch of espresso. Served with raspberry puree and a heaping dollop of homemade whipped cream.
Gooey chocolate cake with a mixture of el rey chocolate, cream cheese, and pecans. Served with vanilla bean ice cream.
A chez Zee specialty. Four layer spice cake with fresh carrots, walnuts, and pineapple chunks for a moist finish. Topped with butter cream cheese frosting.
Vanilla cake made with fresh orange juice, orange and lemon jest, iced with orange fluff frosting and topped with an orange glaze.
A four-layer coconut cake steeped in coconut milk with buttercream frosting, shredded coconut on top and toasted coconut on the sides.
Authentic key west lime filling in a buttery graham cracker crust. Topped with a lime candy and whipped cream swirls.
Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with sweet whipped cream swirls and toasted coconut.
Kahlua flavored chocolate silk pie, in a chocolate walnut crust, garnished with sweet whipped cream, walnuts and chocolate chips.
Coco leches cake, mocha fudge torte, and lemon rosemary cake.
Hand peeled granny smith apples with a hint of cinnamon and nutmeg in a flaky crust topped with a crunchy walnut streusel. Served in a pool of our caramel sauce with a scoop of vanilla bean ice cream.
Creamy, smooth, traditional and caramelized.
Challah bread soaked in creme brulee custard, baked, and cut into slices, served warm with rum sauce and whipped cream.
Four bite-size pieces of our rich chocolate and walnut fudge brownies drizzled with the Meyer's rum sauce and sprinkled with powdered sugar.
Our fabulous coco leches cake topped with white chocolate and chocolate Godiva liqueur.
Pecan pie served warm with cardamom ice cream.
Chocolate mousse served in a martini glass with fresh whipped cream and a chocolate swirl.
Creamy cool butterscotch pudding. Topped with rich and thick caramel finished with Fleur de sel and whipped cream.
Available in chocolate chip, peanut butter, and oatmeal raisin.
Rich chocolate and walnut fudge brownies.
A bite-size piece of chocolate and walnut fudge brownie dipped in chocolate and served on a stick.
Online Ordering Options
(See pickup options)Last updated May 14, 2020