THE CHEF'S EXPERIENCE @ ZACHARY'S |
| AMUSE BOUCHE |
*** ETHIOPIAN KITFO marinated ostrich, grilled flat bread & organic sprout salad
2006 HAUT ESPOIR VIOGNER
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*** SEARED SEA SCALLOPS with roast butternut puree, shitake mushrooms & pinot noir reduction 2005 FLAGSTONE FIONA PINOT NOIR
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*** BERRY & BLACK PEPPER SORBET |
*** ROAST FREE RANGE QUAIL with roast young root vegetables & organic pork sausage & quinoa stuffing 2004 THELEMA SHIRAZ
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*** CANDIED CHERRY TOMATOES & ALMOND NOUGATINE with 72% chocolate cremeaux & chickpea sable’ 2005 RUDERA CHENIN BLANC NLH
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