zaynerz-parkway-table-and-tavern Menu and Prices

100% real alaskan snow crab meat with dill, parsley and a touch of curry paste

served over chiffonade romaine and blue cheese

portobello cap stuffed with mushrooms, rock crab meat and a touch of cheese

fresh spinach and strawberries tossed in a strawberry vinaigrette

steamed in a basil, cilantro and coconut milk broth

five fried duck drummettes served with a blackberry and strawberry bbq sauce

deep fried breaded calamari with cajun spices, served with cocktail sauce

with gruyere and parmesan cheese

with madagascar vanilla beans, grand marnier, and amaretto.

daily creation from our kitchen.

hot german apple strudel with vanilla ice cream.

a little different from the classic.

the chef’s secret.

fresh made carrot cake with ginger, lemon, and our exclusive frosting.

rich 100% dark chocolate with chantilly cream and fresh seasonal berries.

chicken breast stuffed with prosciutto, spinach and swiss cheese, finished with sauce mornay

half a chicken stuffed with garlic and herbs then slow roasted

slowly braised in its own juices with garlic, thyme and bayleaves, a french classic

portobello, shitake and button mushrooms seared with shallots, grape tomatoes and artichokes, tossed with fresh fettuccine and finished with a white wine naked sauce

marinated and grilled chicken tossed with fresh basil and fettuccine and house made alfredo. make it a jumbo prawn alfredo for $ 4.99

choice angus prime rib, tomatoes, garlic, mushrooms, and blue cheese married in our fresh house made pasta

seared to rose and served with a spicy wasabi sauce

grilled to medium and served on a bourbon soaked plank then finished with a fresh dill and stone ground mustard sauce

served on cilantro lime risotto with sauteed cherry tomatoes and shitake mushrooms and finished with a burre blanc sauce

stuffed with an herbed chevre cheese, wrapped in prosciutto then sauteed, served on a bed of pesto risotto

a slow cooked peel off the bone tradition, brined for twenty four hours then cooked slowly for six more hours and served with bbq sauce

an inch thick frenched pork chop brined and seared then cooked to perfection, served with seasonal chutney

usda choice grade colorado lamb, herb and oil marinated then pan seared and drizzled with rosemary demi glace

our house favorite, this black angus is slow cooked and served with scratch made au jus petite cut 10oz (wednesday only: $19.99) large cut 14oz wednesday only: 23.99)

7 oz usda choice grade beef tenderloin aged twenty one days served with caramelized onions and marinated grilled portobello’s, finished with a garlic herb olive oil make it an oscar with 100% alaska

angus beef crusted with blue cheese, caramelized onions and balsamic reduction

10 oz choice grade beef, with caramelized onions, marinated grilled portobello’s

our burger with a portobello mushroom, bleu cheese and caramelized onions on a grilled bun.

yup, its got avocado, also threw some tomatoes, onions and sprouts on there, all fresh of course. this burger features honackers green goddess dressing, made fresh with no preservatives. ever.

grilled with our house bbq sauce and served with some more bbq sauce and onion rings right on the burger with a slice of real cheddar cheese (no fake cheese is allowed in the kitchen).

prime Rib that’s been cooked then we mark it off on the grill, served between two slices of toasted rye bread topped with caramelized onions and honackers horseradish mustard, accompanied by our hous

fried with our seasonings and basted with Honackers wing sauce these are slightly sweet but with a lot of kick

french brie roasted in our overhead broiler is served with queen olives and our house made crostini. you’d be surprised how well this goes with red wines and martinis.

a lot of onion rings, oh, and they’re big. big.

5 chicken strips and a pile of fries or onion rings, i think its safe to say this is an american classic. we serve this with brew fries or onion rings and honackers asian mustard