Dinner Menu
APPETIZERS
Pan Seared A+ Foie Gras 28
pan seared, red currant California figs aged balsamic reduction
Filet Mignon Egg Roll 19
filet mignon and boursin cheese egg roll, Thai chili sauce, mango salsa
Escargot a la Bourguignonne 19
classic baked French style large snails
Black Angus Fillet Meatballs 17
vodka tomato sauce,touch of pesto
SALADS
Imported Italian Buffalo Buratta Mozzarella 19
grilled tri color baby carrots, cold roasted tomato, touch of pesto
Roasted Butternut Squash and Goat Watercress Organic Salad 17
dry cranberries, toasted pecans, crumbled goat cheese, poppyseed dressing
Grilled Caesar Salad 17
artisan romaine, balsamic reduction, cuiZine caesar, white anchovies, herbed toasted crumbs
Cuizine Hydroponic Wedge Salad 18
butter bibb organic lettuce, Valdeon blue cheese, hard boiled eggs, cherry tomato, crumbled bacon, caramelized walnuts, house made blue cheese dressing
Grilled Salmon & Organic Spring Mix Salad 30
organic spring mix salad, fresh berries, shaved parmesan, candied walnuts, cherry tomato, raspberry balsamic vinaigrette
SOUP
Amazing Crab Chowder 9
Baked Onion Soup 9
Z’s MAIN CREATIONS
Tandoori Spiced Center-Cut Salmon 38
garam masala, forbidden rice with organic peas, cucumber raita
Miso Glazed Sea Bass 53
pan seared , lump crab meat Basmati rice, grilled baby bok choy
Broiled Super Lumb Crab Cakes 45
coleslaw, Florida bay shoestring fries, Maryland aioli sauce
Prosciutto Lobster Pappardelle Black Truffles Pasta 48
homemade pasta, gorgonzola walnut sauce, lobster tail, shaved black truffles
Crispy Duck Breast and Confit 42
crispy skin, blackberry Bordelaise, potato latke, grilled organic baby carrots.
Pittsburgh Souse Vide 14oz. Pork Chop 38
crispy smashed rosemary baby bakers, roasted cipolini onions, blue oyster mushroom, dijonnaise sauce
Pork Schnitzel 30
lightly breaded pork schnitzel, homemade German spaetzle pasta, lemon-dill sauce
Cuizine Burger Slate Board 19
grilled Brasstown Beef dry aged 8oz. burger, brioche bun, cherry wood smoked bacon, baby bella mushrooms, swiss cheese, homemade coleslaw, truffle parm french fries, root beer float
CuiZine Steaks and Chops:
16oz. Boneless Rib Eye Steak 48
14oz. N.Y. Strip Steak 45
8oz. Filet Mignon 53
Cast Iron 14oz. Parmesan Crusted Veal Chop 53
porcini mushroom risotto, veal demi-glace, parmesan crust
Grilled Double-Cut Lamb Chop 51
grilled Australian lamb chop, potato latkes, goat cheese demi-glace
Additional sides available with entrees only:
No exceptions
Shoestring Truffle Oil Parmesan Fries 12
Grilled Asparagus 14
Oyster Mushroom 14
Creamed Spinach 14
Lobster Mac and Cheese 25
Porcini Mushroom Risotto 17
Roasted Brussel Sprouts 17
Macadamia nuts, Valdeon blue, bacon
CuiZine Steak Prep Suggestions:
Porcini Mushroom Crusted, Chef’s Compound Butter 5
Oscar Topping 10
lump crab, asparagus, hollandaise
Remy Martin Peppercorn Sauce 5
peppercorn, dijon mustard, Remy Martin cognac sauce
Pittsburgh Black and Blue 4
cast iron skillet charred on outside
Choice of Steak Sauces:
bordelaise, béarnaise, gorgonzola