Chez Zee

Mound of crunchy fried dill pickle slices served with ranch and chipotle ranch.

Spinach, artichokes, and three-cheese blend served warm with house made corn tortilla chips.

House made hummus served with feta stuffed olives, house smoked olive oil drizzle, and grilled pita bread.

A Tex-Mex classic with zesty cheese, tomatoes and spices, served with roasted tomato salsa and house made corn tortilla chips.

Marinated hand breaded chicken breast, served with chipotle ranch dipping sauce.

A bowl of fries topped with rosemary, parmesan, and sprinkled with truffle oil. Add a side of bearnaise (+$3.95).

Fries with ketchup and chipotle ranch dressing. Add a side of bearnaise (+$3.95).

Old Bay seasoned crabmeat mixed with roasted corn and bell peppers, served with bearnaise sauce and firey apple chutney.

Grilled steak and mushrooms with jack cheese. Served with house-made salsa.

Basil pesto cream cheese, sun-dried tomatoes, roasted red peppers and toasted pine nuts layered with provolone cheese, served with herbed crostini rounds.

Served with smoked oil or herb garlic butter. Tap to modify.

Romaine lettuce, hand grated Parmesan cheese, herbed croutons and Caesar dressing. Option of fat-free lite Caesar dressing upon request.

Baby field greens, bleu cheese, candied walnuts, blueberries, oranges, edamame and red onions tossed with blueberry vinaigrette.

A scoop of housemade southwest chicken salad served over a bed of crisp romaine lettuce, purple cabbage, tomato, red onions and herbed croutons with dressing on the side. Tap to modify.

Baby field greens, Texas pecan crusted local goat cheese, dried cranberries, red onions, and diced tomatoes tossed with raspberry balsamic vinaigrette.

Fresh spinach leaves, cherry tomatoes, diced bacon, sliced mushrooms, cucumbers, red onion, feta cheese, candied walnuts, and herbed croutons served with warm bacon dressing on the side.

Arugula and baby field greens with jicama, edamame, walnuts, blueberries and feta cheese, served with lemon vinaigrette.

Crisp romaine, julienned carrots, purple cabbage and crunchy tortilla strips all tossed in basil herb vinaigrette and fresh cilantro cucumber salsa.

Kale and quinoa marinated in lemon vinaigrette with dried cranberries, red onion rings, almonds, parmesan cheese and surrounded by house-made hummus and grilled pita.

Mixed greens with grilled sliced steak, bleu cheese, cherry tomatoes, cucumbers, onions, dried cranberries, served with balsamic vinaigrette.

Grilled ahi tuna steak served over baby spinach and field greens with hard boiled eggs, fingerling potatoes, blanched green beans, cherry tomatoes and kalamata olives tossed with lemon vinaigrette.

Shrimp and corn simmered in rich Southwestern tomato chicken broth garnished with tortilla strips.

Served only on Friday, Saturday and Sunday. Contact your Runner or the merchant directly for details.

On a toasted bistro bun with lettuce, tomato, pickle and onion.

Freshly ground American beef 8 oz. patty served with bacon, sauteed mushrooms, lettuce, tomato, onion, pickles and smoked gouda on a bistro bun.

Made with blend of jalapeños, shallots, spinach and creamy gorgonzola, tossed with linguini and topped with fresh sliced jalapeño.

Steamed vegetable primavera with garlic white wine sauce, kalamata olives, fresh basil and brown rice penne pasta.

Sauteed vegetables served over linguini topped with parmesan cheese with your choice of marinara or alfredo sauce. Tap to modify.

Tossed with garlic parmesan cream sauce and topped with freshly grated parmesan cheese.

Angel hair pasta in a light garlic cream sauce with grated parmesan.

Sauteed salmon medallions with mushrooms, sun-dried tomatoes & artichokes in a basil pesto cream sauce and topped with roasted bell peppers and parmesan.

Tossed with garlic parmesan cream sauce and topped with freshly grated parmesan cheese.

Sauteed kalamata olives and mushrooms in a garlic white wine sauce tossed with fettuccine, feta cheese and fresh basil.

Fresh basil leaves, roma tomatoes and toasted garlic with fresh mozzarella and provolone cheeses.

Gorgonzola cheese sauce topped with chicken breast, sun-dried tomatoes, red onion, provolone cheese and topped with fresh jalapenos.

Thick cut pork chop topped with a smoked peach glaze and served with sweet potato pudding and green beans.

Filet of salmon with a cherry tomato relish served with red quinoa, sauteed green beans and carrots.

House smoked pork tenderloin served with macaroni and cheese, sauteed vegetables and signature black cherry sauce.

Sauteed gourmet trout covered with rosemary and shallot, topped with lemon compound butter and served with mashed potatoes and sauteed green beans.

Chile dusted chicken breast with jalapeño cornbread stuffing, topped with New Mexico red chili cream sauce and served with sauteed vegetables.

Dry aged strip steak, grilled and served with garlic mashed potatoes and pan sauteed green beans, topped with a roasted peppercorn red wine demi glaze.

Sliced grilled portabella mushroom, rosemary roasted tomatoes, sauteed spinach and mushrooms, sauteed green beans, and a balsamic reduction.

Ancho chile and brown sugar rubbed steak served with truffle parmesan steak fries and roasted broccoli tossed with goat cheese and pecans.

Oven broiled salmon filet topped with toasted pecans and served with sauteed spinach and mushrooms.

Pan fried, pecan crusted chicken breast paired with rice pilaf, sauteed vegetables and served atop bourbon pecan gravy.

Grilled marinated chicken breast served with rice pilaf, sauteed vegetables and tequila lime hollandaise on the side.

Sauteed chicken breast covered in marsala wine sauce with mushrooms, artichoke hearts and capers, served with rice pilaf and sauteed vegetables.

Sushi grade Ahi tuna steak topped with olive tapenade and lemon aioli and served with fingerling potatoes and green beans.

Dry aged tenderloin grilled and served with roasted garlic mashed potatoes, sauteed green beans and a walnut gorgonzola cheese with red wine demi glaze.

Tender sirloin steak hand breaded and fried, topped with country cream gravy, served with roasted garlic mashed potatoes and sauteed vegetables.

Friday and Saturday night only. Smoked prime rib with parmesan truffle fries and sauteed green beans. Served with au jus and horseradish sauce.

Served with choice of dressing on the side. Tap to modify.

Served with choice of dressing on the side. Tap to modify.

With warm bacon dressing on the side.

Grilled or fried, served with broccoli and mashed potatoes. Tap to modify.

Grilled cheese on sourdough bread served with fries.

Linguini pasta with Alfredo sauce.

Linguini pasta with marinara sauce.

Macaroni with cheese sauce.

Two layers of lemon cake lightly infused with rosemary, topped with lemon curd and cream cheese frosting.

Dense flourless chocolate torte made with mocha and a touch of espresso. Served with raspberry puree and a heaping dollop of whipped cream, topped with powdered sugar.

Chocolate cake with a mixture of chocolate, cream cheese and pecans. Served with house made vanilla bean ice cream.

Key lime filling in a buttery graham cracker crust topped with a lime candy and whipped cream swirls.

Kahlua flavored chocolate silk pie, in a chocolate walnut crust, garnished with whipped cream, walnuts and chocolate chips.

Signature tres leches cake steeped in coconut milk with buttercream frosting, shredded coconut on top and toasted coconut on the sides.

Two layers of traditional Italian cream cake with walnuts, lightly flavored with Amaretto, topped with rich cream cheese frosting and sprinkled with flaked coconut.

Two layer spice cake made with fresh peeled carrots, walnuts and pineapple chunks. Topped with buttercream cheese frosting.

Light flour-less chocolate cake filled with sweet vanilla cream and frosted with mocha mousse icing.

Creamy custard filling with sweet flaked coconut in a flaky crust. Topped with whipped cream swirls and toasted coconut.

Peeled Granny Smith apples with a hint of cinnamon and nutmeg in a flaky crust topped with a crunchy walnut streusel. Served with caramel sauce and a scoop of homemade vanilla bean ice cream. For two.

Caramelized cool custard with a warm crunch.

Rich bread pudding studded with dates, smothered in a warm sticky toffee sauce and topped with a scoop of house made vanilla bean ice cream.

Butterscotch pudding with rich caramel sauce, sprinkled with sea salt and topped with fresh whipped cream.

Topped with fresh whipped cream.

Four bite sized pieces of chocolate and walnut fudge brownies drizzled with Meyer's rum sauce, a dollop of whipped cream and fresh strawberries.

9 perfectly cooked strips of bacon, either regular or crispy. Tap to modify.

A classic Austin staple with zesty cheese, tomatoes and spices, served with roasted tomato salsa and tortilla chips.

Four buttermilk biscuits smothered in house made sausage gravy.

Add meyers rum sauce for (+$1.95).

Two slices of challah French toast stuffed with blueberries, strawberries, bananas, pecans, and honey. Tap to modify.

Award winning recipe of challah bread and crème brulee mixture, soaked overnight, baked and toasted. Tap to modify.

Two slices of bakery fresh challah bread dipped in house-made batter of cream, egg, vanilla, and cinnamon. Tap to modify.

Two gluten free pancakes made with ancient grains sorghum, amaranth and teff. Amazingly delicious. Tap to modify.

Tap to modify.

Tap to modify.

Tap to modify.

Add pure maple syrup (+$4.95) or meyer's rum sauce (+$2.95). Tap to modify.

Three eggs any style, country potatoes, bacon, ham, and sausage. Tap to modify.

Two poached eggs over crispy bacon served on top of fresh baked polenta. Topped with gorgonzola cream sauce and baby greens, with sausage and fruit.

Boneless fried chicken breasted served on top of Belgian waffle iwth bourbon pecan syrup.

Toasted bagel served with chilled smoked salmon, lettuce, tomato, onion, capers and cream cheese.

Beef tenderloin served with two eggs any style, sliced tomatoes, and country potatoes.

Two buttermilk biscuits smothered in house made sausage gravy. Served with two eggs and style and country potatoes.

Five gulf shrimp sauteed and served over jalapeno cheese grits. Topped with a spicy Creole sauce and toasted French bread.

Served with country potatoes and fruit.

Served with country potatoes and fruits.

Black angus beef burger grilled and served on a toasted bun with onions, pickles, tomatoes and lettuce. Add bacon for (+$1.50).

Honey glazed ham grilled and dressed with a spicy mixture of shredded lettuce, Creole mayonnaise and diced tomatoes on a toasted French baguette.

Oven broiled salmon filet topped with toasted pecans and served with sauteed spinach and mushrooms.

Corn and shrimp simmered in rich Southwestern tomato chicken broth garnished with corn tortilla strips.

Seasonal favorites prepared fresh daily. Please ask your server for today's selection

Cup of soup and a medium garden salad with your choice of dressing. Tap to modify.

Add blueberries or chocolate chips for (+$1).

Served with a choice of french fries or fruit. Tap to modify.

Two eggs, country potatoes, fruit and your choice of bacon or sausage. Tap to modify.

Choice of grilled Canadian bacon or pork sausage patties atop toasted English muffins with poached eggs and fresh hollandaise sauce. Tap to modify.

Two English muffins with beef tenderloin medallions and poached eggs topped with creamed spinach and bearnaise sauce.

Toasted English muffins topped with Italian breaded fried avocado, poached eggs and green chili cream sauce.

Replaced the English muffins with crab cakes then top them with two poached eggs and bearnaise sauce.

Grilled portabella mushrooms topped with sauteed artichoke hearts, asparagus, bell peppers, mushrooms, two poached eggs and hollandaise sauce.

Two poached eggs and chilled smoked salmon on toasted English muffins topped with hollandaise and capers.

Artichoke bottoms on a bed of creamed spinach with poached eggs and hollandaise sauce.

Two toasted Englishe muffins topped with sauteed lobster, poachedc eggs and bearnaise sauce.

Tomato slices on toasted English muffins with spinach, poached eggs and Hollandaise sauce.

One beef tenderloin with creamed spinach on an English muffin and one Southern crab cake, each topped with a poached egg and bearnaise sauce.

Roasted red peppers, shallots and Old Bay seasoning with fresh crabmeat and monterey jack cheese.

Smoked chicken breast, bell peppers, red onions and monterey jack cheese and a light parmesan cream sauce.

Sauteed spinach and mushrooms, served with salsa on the side.

Fresh tomatoes sauteed with thyme and creamy goat cheese and topped with sliced avocado.

Sauteed lobster, shrimp, broccoli, artichokes and sun-dried tomatoes with basil-pesto and toasted pine nuts.

Sauteed tomatoes, onions and crisp tortilla chips folded into scrambled eggs and topped with spicy queso.

Two eggs over-easy, served over crispy corn tortillas topped with pico de gallo, spicy queso, and fresh avocado.

Sauteed tomatoes, onions and crisp tortilla chips folded into scrambled Egg Beaters.

Two tortillas with eggs, potatoes, cheddar cheese and your choice of: bacon, ham, sausage or black beans. Tap to modify.

Romaine lettuce, hand grated Parmesan cheese, herbed croutons and unique Caesar dressing. Or try it fat-free lite Caesar dressing - no oil or anchovies.

Baby field greens, bleu cheese, candied walnuts, blueberries, oranges, edamame and red onions tossed with blueberry vinaigrette.

Arugula and baby field greens with jicama, edamame, walnuts, blueberries, and feta cheese, served with lemon vinaigrette.

Crisp romaine, julienned carrots, purple cabbage and crunchy tortilla strips tossed in basil herb vinaigrette and fresh cilantro cucumber salsa.