To celebrate spring, Executive Chef Diego Bolanos at Z’Tejas Southwestern Grill has created a menu that features the season’s delicious bounty. Asparagus, fresh fennel, ripe raspberries and thyme are few of the seasonal ingredients highlighted in the new menu.
Available at both Z’Tejas Southwestern Grill locations in Chandler and Phoenix, the spring menu is available through May 24.
For starters, the Diablo Eggs have quickly become a delightful favorite, with grilled Z’sausage, jalapenos, mustard, jalapeno bacon, egg mix and herbs. The hearty Z’sausage and the heat from the jalapenos complement the fresh herbs in the egg mix, making you crave another bite.
As for an established offering, the Z’Queso is updated with a springy twist. With the addition of large artichoke hearts, roasted garlic, roasted red peppers and parmesan cheese, this creamy and gooey starter is served with chips.
Looking for a lighter option? The baby arugula salad is light, refreshing and has a hint of spice from the raspberry-chipotle dressing that makes for a unique flavor in each memorable bite. Featuring juicy raspberries, jalapeno bacon, shaved fennel, mint, goat cheese and topped with earthy asparagus, the bold flavors exude freshness.
For a more traditional dish, the carne asada plate is a hearty skirt steak sided with rice, your choice of black or pinto borracho beans, and flour or corn tortillas. This full-flavored dish has become a guest favorite and can be made gluten-free upon request.
To top off the spring menu, the lemon cheesecake bar is not only a guest favorite but a staff favorite as well. This decadent vegan dessert is garnished with fresh raspberries, blackberries and whipped cream.
For more information on Z’Tejas Southwestern Grill and its seasonal menu, visit www.ztejas.com.