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:: Appetizers ::    :: Salads ::   :: Entrees ::   :: Sides ::   :: Desserts ::
Appetizers  
  Cauliflower apple soup ~ curry ~ bacon crumble  8
  Poached egg soup ~ wild mushrooms ~ butternut squash  9
  Mediterranean avocado dip ~ zucchini borani ~ crispy lavash  9
  Smoked trout ~ roe ~ cucumber “fettuccini” ~ dill crème fraiche  11
  Slow-cooked lamb tongue ~ cinnamon ~ white asparagus ~ mango chutney  12
  Grilled Italian eggplant ~ sun-dried yogurt ~ walnuts ~ crispy basil  10
  Pistachio meatballs ~ harissa-honey-pomegranate glaze 12
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“Ménage a foie”~ foie gras, grilled peach
~ sheep liver, pickled jalapeño, roasted Roma tomatoes
~ chicken liver, onion marmalade, aged balsamic 
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  Conchiglioni ~ lamb cheek Bolognese   12
  Spice-roasted bone marrow ~ bergamot preserve ~ Persian baby pickles  12
  Carpaccio of red snapper ~ zucchini ~  browned garlic ~ consommé  13
  Grilled sardines ~ Persian cucumber ~ heirloom tomatoes  13
    TOP
Salads  
  Butter lettuce salad ~ crispy Parma prosciutto ~ tarragon mustard vinaigrette 10
  Beet carpaccio ~ Laura Chenel goat cheese ~ pickled red onion ~ walnut vinaigrette  10
  Baby octopus and calamari salad ~ frisee ~ Borlotti beans ~ lemon confit vinaigrette  12
  Zaré Nicoise ~ grilled Ahi tuna ~ quail eggs ~ French beans ~ heirloom tomatoes ~ cured olives 14
    TOP
Entrees  
  Capellini-stuffed bell pepper ~ burrata cheese ~ basil ~ spring garlic broth  17
  Slow-roasted monkfish ~ zucchini blossoms ~ pickled Thompson grapes ~ verjus emulsion 22
  Pan-roasted local sea bass ~ marinated chickpeas ~ eggplant ~ Caspian-style tapenade 24
  Pappadam-crusted wild Alaskan salmon ~ grapefruit reduction ~ cardamom ~ avocado “gnocchi” 21
  Fulton Valley “drunken” half chicken ~ tarragon-artichoke-mushroom cream sauce  19
  Abgusht lamb shank braise ~ flageolet beans ~ potato ~ preserved lemon  24
  Braised single-bone short ribs ~ foie gras-truffle oil bone marrow ~ tomato confit  26
  Grilled flat iron steak ~ blue cheese crust ~ truffled taro root puree  24
  Zaré’s lamb burger ~ sumac ~ Persian pickles ~ French fries 14
    TOP
Sides  
  Marinated chickpeas ~ eggplant  6
  French fries ~ saffron aioli  6
  Green beans ~ tomato confit ~ barrel-aged feta  6
     
Desserts  
  “Greek yogurt & honey” ~ Fage panna cotta ~ white truffle honey ~ red flame grapes ~ clover honey tuile 9
  Goat cheese cheesecake ~ fresh figs ~ lavender blossom syrup ~ toasted pistachios  9
  Lemon semifreddo ~ green olive-Marcona almond toffee ~ white chocolate biscotti ~ Spanish olive oil  9
  Fried milk torrijas ~ cinnamon sugar ~ rose water hot chocolate  9
  “Rocky road” ~ dark chocolate torte ~ homemade Tahitian vanilla marshmallow ~ curried candied peanuts ~ soy salted caramel ~ chocolate ice cream  9
  Duo of seasonal sorbets  6
    TOP
 

 
 
Printable Menu

 
Executive chef
Hoss Zaré
Executive pastry chef
Marisa Churchill
Produce is organically and locally grown whenever possible.
Fish & meat are sustainably raised.
Zaré’s farms:
Niman Ranch, Fulton Valley, Dwelley, County Line Harvest, Scarborough, Full Belly, Riverdog, Knoll, Iacopi, Honey Crisp, Balakian.
 
 

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