map  |  directions
PHONE: 713.227.7052
FAX: 713.227.7056

LUNCH  |  DINNER  |  DESSERTS/DRINKS
 
Appetizer

CALAMARI cornmeal crusted rings, chipotle aioli
  12.
DIABLO SHRIMP Creole style barbecue sauce, garlicky bread   13.
RAVIOLI artichokes, mascarpone, shaved parmesan, basil   12.
SWEET-CHILI RIBS shoestring potatoes   13.
"PACKED WITH CRAB" CAKE jumbo lump crab, horseradish aioli   16.
BOULEVARD SASHIMI red chili sauce, flying fish roe   13.
RISOTTO du jur   11.
SEAFOOD MARTINI shrimp, crab, redfish, tequila, lime juice, tobasco   14.
   
From the Garden

HOUSE SALAD field greens, grape tomatoes, pecans, goat cheese, sherry vinaigrette
  7.
CAESAR SALAD hearts of romaine, creamy dressing, parmesan   7.
WEDGE iceberg lettuce, crumbled blue cheese dressing, bacon, tomatoes   7.
MOZZARELLA SALAD red ripe tomatoes, fresh basil, balsamic reduction   9.
 
Entrée

SALMON citrus herb marinated, golden potato cake, shrimp, hollandaise
  26.
DOUBLE CUT PORK CHOP chili rubbed, chorizo basmati rice, house made mole   27.
RIVER TROUT lump crab, garden vegetables, brown butter   30.
VEAL CHOP sherry brown sugar encrusted, savory gorgonzola bread pudding, pan jus   34.
FLATTENED CHICKEN sirachi mac-n-cheese, green beans   23.
BLACKENED N.Y. STRIP herb roasted potatoes, mushroom jus   34.
LAMB CHOPS polenta, mint pesto, black olive, cucumber relish   32.
PEPPERED TUNA FILET Japonaise noodles, wasabi, ginger tamarind glaze   30.
FILET MIGNON Roquefort butter, horseradish whipped potatoes, Zula steak sauce   33.
ANGEL HAIR SHRIMP grilled shrimp, mascarpone cream sauce, basil, garlicky toast   19.
TURF AND SURF beef tenderloin, market fish, risotto, garden vegetables   29.
"THE VEG PLATE" ginger tamarind glazed tofu, asparagus, potato cake, mint pesto   20.
PEPITA CRUSTED REDFISH saffron rice, mango butter, garden vegetables   29.
BUTTER ROASTED LOBSTER TAIL caviar, roasted potatoes   40.
     
Side Offerings

MAC N' CHEESE
  5.
MIXED OLIVES   5.
CHORIZO RICE   5.
"ALL THE WAY" MASHERS   5.
TRUFFLED FRIES   5.
GARDEN VEGETABLES   5.
 

EXECUTIVE CHEF JASON KERR

[ Return to Zula Home ]

Copyright 2006-2008 Zula. All rights reserved.