Zachary's

Fried and tossed with fresh garlic, olive oil, and pepper flakes served with lemon aioli.

Two fresh jumbo lump crab cakes served over tangy remoulade.

Served over a bed of fresh arugula.

Seared rare with drizzled with wasabi aioli and served with spicy carrot slaw.

Choice of ginger chili, coconut encrusted, sauteed Mediterranean.

A dozen petite back ribs, dry-rubbed and glazed with our homemade BBQ sauce.

Served on a roasted carrot gastrique with crispy carrot threads and toasted pistachio.

Seasoned tenderloin bites topped with bleu cheese and served with crostini.

Steamed bar harbor mussels in a white wine chorizo tomato broth.

Grilled to perfection and served on a potato cake with cabernet-mint demi.

Warm, creamy dip with asiago served with toasted flatbread chips.

Mixed greens tossed in a champagne vinaigrette.

The classic with homemade Caesar dressing, Parmesan crisp, and homemade croutons.

Mixed greens, dried cranberries, apples, candied walnuts, and panko-crusted fried goat cheese medallions tossed in a champagne vinaigrette.

Arugula, radicchio, poached pear, roasted Brussel sprouts, dried cranberry, and toasted almonds tossed in white balsamic-maple vinaigrette topped with bleu cheese.

Sherry vinaigrette marinated roasted beets atop fresh arugula with crumbled feta.

Thinly pounded breast of chicken encrusted with panko and Parmesan sauteed in olive oil and served beneath a salad of fresh arugula, tomato, red onion, and Parmesan cheese tossed with lemon vinaigrette and drizzled with reduced balsamic.

New York strip on garlic toasted bread with hand-cut fries served with lettuce, tomato, and onion.

A 10 oz house-ground prime beef patty topped with cheese and served on a brioche bun or garlic toasted French bread with hand-cut fries.

All our beef is USDA prime and hand-cut on-premise by our butcher.

Chef favorite. All our beef is USDA prime and hand-cut on-premise by our butcher.

All our beef is USDA prime and hand-cut on-premise by our butcher.

Grilled with caramelized shallot jus and served with house mashed. All our beef is USDA prime and hand-cut on-premise by our butcher.

Three double bone chops served with a cabernet-mint demi. All our beef is USDA prime and hand-cut on-premise by our butcher.

Prime 7 oz filet sliced and served over pappardelle pasta topped with classic stroganoff sauce. All our beef is USDA prime and hand-cut on-premise by our butcher.

Tender back ribs rubbed in our house seasoning, basted in our homemade sauce served with mashed sweet potatoes. Served with your choice of soup or salad.

Tender back ribs rubbed in our house seasoning, basted in our homemade sauce served with mashed sweet potatoes. Served with your choice of soup or salad.

Pork tenderloin medallions pounded thin, dipped in light egg batter and sauteed in lemon butter served with braised red cabbage and our house mashed. Served with your choice of soup or salad.

Andouille sausage, shrimp and grilled chicken sauteed and tossed with fusilli pasta in our homemade cajun style cream sauce. Served with your choice of soup or salad.

Sautéed with olive oil, fresh tomato, Kalamata olives, garlic, peppers, and feta served over pasta. Served with your choice of soup or salad.

Sauteed with baby spinach and finished with lemon butter served with rice pilaf. Served with your choice of soup or salad.

Served with mashed sweet potatoes and mango and sweet chili dipping sauces. Served with your choice of soup or salad.

Fresh filet brushed with our chef's signature honey mustard glaze served with rice pilaf. Served with your choice of soup or salad.

Tender boneless chicken breast stuffed with roasted peppers, artichoke hearts, prosciutto and provolone cheese topped with vodka sauce served over linguine. Served with your choice of soup or salad.

Creamy champagne risotto topped with pan-seared shrimp and scallops. Served with your choice of soup or salad.

Fresh herb coated lake trout drizzled with olive oil roasted on a cedar plank served with roasted red skin potatoes. Served with your choice of soup or salad.

Thin medallion sauteed and topped with mushrooms, crispy prosciutto and shaved fontinella cheese with Marsala wine pan jus and served with roasted red skin potatoes. Served with your choice of soup or salad.

Tossed with crimini mushrooms, roasted tomato, asparagus, and arugula with white wine, garlic and olive oil topped with shaved fontinella cheese. Served with your choice of soup or salad.

Merlot braised with tomato and herbs served over our house mashed. Served with your choice of soup or salad.

Chunks of prime beef braised in ale with root vegetables served over pappardelle. Served with your choice of soup or salad.

Bucatini pasta with clams, mussels, shrimp, and scallops in white wine clam sauce. Served with your choice of soup or salad.

Tossed in sage brown butter with grilled chicken, sun-dried tomatoes, prosciutto and granny smith apples topped with shaved fontinella. Served with your choice of soup or salad.

Fried and tossed with fresh garlic, olive oil and pepper flakes served with lemon aioli.

Two fresh jumbo lump crab cakes served over tangy remoulade.

Served over a bed of fresh arugula.

Seared rare with drizzled with wasabi aioli and served with spicy carrot slaw.

Choice of: ginger chili, coconut encrusted, sautéed Mediterranean.

Our house specialty - chicken liver pate served with crostini.

A dozen petite back ribs, dry rubbed and glazed with our homemade BBQ sauce.

Tossed with caramelized onion on spicy carrot slaw and served with mini flatbread.

Tenderloin bites topped with bleu cheese and served with crostini.

Mixed greens tossed in champagne vinaigrette.

Mixed greens, dried cranberries, apples, candied walnuts, and panko crusted fried goat cheese medallions tossed in champagne vinaigrette.

Sherry vinaigrette marinated roasted beets atop fresh arugula with crumbled feta.

The classic with homemade caesar dressing, Parmesan crisp and homemade croutons.

Baby arugula, tomato, beets, red onion, hard boiled egg, rare sirloin strips and grilled shrimp topped with shredded Asiago and tossed in a roasted tomato vinaigrette.

Thinly pounded breast of chicken encrusted with panko and Parmesan sautéed in olive oil and served beneath a salad of fresh arugula, tomato, red onion, and Parmesan cheese tossed with lemon vinaigrette and drizzled with reduced balsamic.

NY strip on garlic toasted bread with hand-cut fries served with lettuce, tomato and onion.

10 oz. house ground prime beef patty topped with your choice of cheese served on a brioche bun or garlic toasted French bread with hand-cut fries.

Chef favorite.

Two 8 oz. chops served with braised red cabbage and apple confit.

Three double bone chops served with a basil-orange gastrique.

Grilled strip steak cut in strips and topped with green peppercorn sauce and matchstick fried potatoes.

Tender back ribs rubbed in our house seasoning, basted in our homemade sauce served with mashed sweet potatoes.

Pork tenderloin medallions pounded thin, dipped in light egg batter and sautéed in lemon butter served with braised red cabbage and our house mashed potatoes.

Andouille sausage, shrimp and grilled chicken sautéed and tossed with fusilli pasta in our homemade Cajun style cream sauce.

Sautéed with olive oil, fresh tomato, kalamata olives, garlic, peppers and feta served over pasta.

Sautéed with baby spinach and finished with lemon butter served with rice pilaf.

Served with mashed sweet potatoes and mango and sweet chili dipping sauces.

Fresh filet brushed with our chef's signature honey mustard glaze served with rice pilaf.

Tender boneless chicken breast stuffed with roasted peppers, artichoke hearts, prosciutto, and provolone cheese topped with vodka sauce served over linguine.

16 oz. shank braised in cabernet with San Marzano tomato, root vegetables and fresh herbs served over house mashed.

Creamy champagne risotto topped with pan seared shrimp and scallops.

Boneless chicken breast sautéed in a rich mixed mushroom and marsala wine sauce served with house mashed.

Pinot braised oxtail with tomato and root vegetables pulled from the bone and tossed with butternut squash ravioli.

Tender veal medallions topped with spinach, roasted tomatoes and lump crab with buerre blanc.