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Executive Chef Charles Davidson and Chef de
Cuisine Cliff Kilb are continuously in the process of creating unique and original recipes to please your palate. Drawing from a number of sources including Mediterranean and European styles, time honored gourmet favorites and traditional American foods,they have of what you can find on your table. The menu does change with some frequency but here is a sampling of what you can find on the table at Café Zeus. Prices Range from 7 to 15 for small plates 23-34 for large plates |
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Overture Appetizers
Chicken Saté
Lightly marinated chicken breast skewers char grilled, served with a smoky saté sauce and Asian slaw
Smoked Gouda in Phyllo Purses
Aged imported smoked gouda in delicate phyllo pastry purses and served with a honey chipotle glassé
Escargot
Sautéed with white wine and garlic butter, served on a bed of puff pastry
Seared Foie Gras
Hudson Grade “A” raised under California humane standards, served with a fig confiture and crustini
Sweet and Russet Potato Straws
Served with remoulade sauce
Spinach and Goat Cheese Ravioli
Fried ravioli served with a roasted red pepper parmesan dipping sauce
Shrimp Cocktail
Chilled shrimp served with watermelon, avocado & cocktail sauce
Mediterranean Platter
A Café Zeus Favorite! Hummus dolmas and falafel served with cucumber yogurt sauce
Eggplant Tapanade
Flaky phyllo turnovers stuffed with eggplant, oven roasted tomatoes, red onions and olives
Jumbo Scallops with Sesame Crisps
Pan seared and deglazed with cognac, served with sesame crisps and cucumber
Cheese Platter
Hand selected by our executive chef, an international selection of aged artisan cheeses
First Act Soup Lobster Bisque
Our own private recipe which involves a 3 hours process that yields a mellow flavor and velvet texture
Gazpacho
Fresh zesty flavor made with organic vegetables and served with a dollop of tomato sorbet
Soup du Jour
Inquire with your server about today’s selection
Salads Tomato & Basil Caprese
A different take on the traditional tomato basil salad, chopped bitter greens with oven roasted tomatoes, Kalamata olives atop toasted Lavash bread with organically grown plum tomatoes, mini fresh mozzarella ovalines and fresh basil finished with a balsamic vinegarette glaze
Marinated Asparagus with English Peas and Poached Cherry Tomatoes
This unique salad is a particular favorite of our executive chef and includes ruby grapefruit wedges andis finished with a pureed dressing of peas orange infused olive oil and a hint of rice vinegar
Mixed Organic Field Greens
An organic mix of seasonal greens with Shropshire bleu cheese, apple slices, seasoned almonds, mushrooms, tomaotes and finished with a raspberry vinaigrette
Second Act Entrée Salads Steak au jus with spinach and red leaf lettuce
This dish include strips of beef tenderloin that have been lightly grilled then marinated in a sesame au jus sauce, organic plum tomatoes, ruby grapefruit sections, scallions, toasted sesame seeds, fresh sweet peppers and finished with a toasted sesame dressing
Avocado and Baked Brie
Baked triple crème brie cheese serves with avocado slices, apricots, spinach pine nuts and finished with a balsamic glaze
Haricot Vert with Roasted Duck
This earthy delight includes blanched haricot verts, slow roasted pulled duck, shaved Reggianno cheese seasonal organic greens and oven roasted tomatoes finished with a creamy dressing of basil, garlic, olive oil and red wine vinegar Vegetarian
Girasole Gigante with Sautéed Organic Vegetables
Two extra large ravioli filled with bleu cheese and portabella atop seasonal vegetables sautéed in garlic infused olive oil and drizzled with a portabella cream sauce
Baked Eggplant, Portabella, Tomato and Penne Pasta Bowl
Marinated vegetables include chopped garlic and red onion loaded mixed with Penne and a three cheese mix then baked and topped with grilled red peppers
Napoleon of Eggplant Tomato and Red Pepper
This beautiful dish is a treat for the eyes as well as the palate. Thick slices of eggplant and tomatoes pared with carrots and fresh sweet red pepper are pan seared, seasoned with fresh basil, capers and drizzled with extra virgin olive oil and balsamic glaze
Fish & Fowl Crab Cakes Zeus
One of our most popular dishes. This all jumbo lump crab meat dish is Not a Maryland style crab cake! Our executive chefs own recipe seasons the crab with paprika, cumin and mustard which is then sautéed in clarified butter served with asparagus and saffron rice
Shrimp Pierre
A new twist on an old classic. Large Tiger Shrimp are lightly marinated and then pan seared served with a wasabi cream sauce and ginger scallion rice
Lemon Pepper Chicken
Boneless breast of free range chicken is hammered and pan grilled served with a lemon and cracked pepper glaze, wilted baby spinach and tomato concasé
Grilled Sesame and Pepper Encrusted Ahi Tuna
Sushi grade Ahi tuna steaks are encrusted with a mix of hard ground pepper and sesame seeds then quick grilled and served rare. Accompanied with a trio beet, aioli and wasabi sauces
Salmon Steak with Pistachio Butter
Wild caught salmon is lightly seasoned with dill and grilled, served with pistachio butter and grilled marinated pineapple
Grilled Thresher Shark
This Ecuadorian delicacy has a texture and taste much like Mahi Mahi. This dense mild white fish is long line caught in a dolphin safe manner and is grilled and served with pesto and couscous
Meat Grilled Rack of Lamb
Australian grain fed lamb racks are seasoned with a dry rub of aromatic spices, including cardamom, cinnamon and paprika served with couscous, mushrooms and seasonal vegetables
New York Strip Steak
Grilled and served with garlic mashed potatoes mushrooms and Maitre d‘ butter
Filet Mignon with Bordeaux Sauce
Hand dressed center cut filet grilled and served with garlic mashed potatoes, seasonal vegetables and a Bordeux reduction sauce.
Veal and Asparagus Nancy
Tender veal cutlets are wrapped around asparagus speared, panko breaded and pan cooked with a hint of olive oil and served with a lemon butter “Nancy” sauce paired with ginger scallion rice and accented with capers.
Bistro!
Boneless Center Cut Pork Chop
Bacon wrapped center cut pork chop with onion marmalade,
wild mushroom polenta and Asian slaw Buffalo Chicken Salad
With bow tie pasta, blue cheese, celery, carrots and sweet red peppers
Mrs. Davidson’s Arizona Beef Sandwich
With western spices and artisan bread. Served
with potato wedges and Asian slaw Shrimp Deviled Eggs
Shrimp and deviled egg salad served with organic greens
Vegetarian Chili
Served with corn bread, and shredded cheese upon request
Dessert Cappuccino Mocha Cheesecake
Winner Rehoboth Beach Chocolate Festival 2005 & 2006
Apple Baklava Layers of phyllo, granny smith apples, spiced walnuts, brown sugar, honey and lemon
Dark Chocolate Mousse Truffles With raspberry glassé
Winner Rehoboth Beach Chocolate 2006
Profiteroles Cream puffs, whipped cream and chocolate sauce
Sorbet A trio of flavorful natural sorbets hand created by our executive chef
Inquire with your server for today’s selections
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Copyright © Cafe Zeus, EatsGuide, 2005