Appetizers

• Creole-fried Calamari // With spicy lime aioli. 12

• Wild Mushrooms and Brioche // Seasonal wild mushrooms (including locally foraged
Hen of the Woods and Oyster Mushrooms) sautéed with garlic, butter and herbs.
Served on brioche toast and topped with Mascarpone cheese.
A homage to the French. It’s part of their daily diet. 12
• Maryland Crab and Sweet Corn Cakes // With black bean salad and spicy smoked
chipotle sauce. Very American, very East Coast. 15
DINNER • Szechuan Pepper-crusted and Grill-seared Yellowfin Tuna* // Served with an
Asian cabbage and shitake mushroom slaw with a teriyaki dipping sauce.
Originating in the Szechuan province of China and known for its bold flavors. 13
• Brie Wedge topped with Creamed Spinach and Artichoke Pesto baked in a
puff pastry // Served with crispy root vegetable chips and a red onion and beet jam. 10
•Y
 ukon gold potato, Vidalia onion, green apple and English cheddar latkes
America is a melting pot of (potato pancakes) // Served with chive sour cream. Most commonly associated
cultures and backgrounds. with Jewish Hanukkah and enjoyed widely across Eastern Europe. 7

We’ve taken many of the “everyday”

foods that our ancestors brought Soups & Salads
here, and we’ve given them an
upscale twist. We call it an eclectic • Three-onion Soup with Vermont White Cheddar // Vidalia, yellow and red onions
mix of international comfort foods. topped with a crouton and Vermont white cheddar. This dish underwent a resurgence
of popularity in the 1960s due to the growth of French cooking in the United States. 6
• Creamy Tomato and Asiago Bisque // Served with breadsticks. An American standard
prepared in a French style. 6
• Spanish Roasted Garlic and Almond Bread Soup // Pureed with cream, drizzled with
olive oil, and garnished with red grapes and parmesan. Bread soup is a staple worldwide
but most common in Eastern and Western Europe. 6
• Moroccan Lamb Chili // Lamb, chickpeas, French green lentils, black-eyed peas
and middle-eastern spices. Chili is usually associated with Latin cuisine, but ours is
a Mediterranean delight. 9
• Autumn Baby Spinach and Goat Cheese Salad // With roasted Gala apples and beets,
cinnamon-spiced pecans and a sweet onion cider vinaigrette.
You’ll feel like you’re touring backroads in New England. 8
• Roasted Butternut Squash Salad // With roasted shallots, feta cheese, toasted
walnuts, arugula and candied orange peel, dressed in a walnut vinaigrette.
Squash is native to Mexico and Central America. 10
• Half Romaine Heart // With crumbled Gorgonzola, crispy pancetta and
sweet balsamic vinaigrette. 5
• Traditional Caesar // Chopped romaine lettuce, parmesan cheese and croutons
in a garlic, anchovy, lemon and parmesan dressing. You know this started in
Tijuana, Mexico, right? 8 Add chicken 12 Add shrimp 14

Pastas
• Housemade Potato Gnocchi with Wild Boar Ragu // Topped with shaved
Pecorino Romano. Gnocchi is an Italian dumpling dating to Roman times. 19
• Truffle Gouda Mac ’n‘ Cheese // Penne baked with smoked Gouda, country ham
and peas, and drizzled with white truffle oil. Its popularity has been attributed
AWARD OF EXCELLENCE Wine Spectator
to Thomas Jefferson serving it at a White House dinner in 1802. 16
Follow us • Orzato ‘Paella’ // With shrimp, lobster, mussels and clams, tomatoes, pancetta,
on Facebook and Twitter at ZestKC
roasted peppers, English peas and saffron. Paella is considered by many to be the
national dish of Spain. 24
Kitchen open: • Roasted ‘Primavera’ // Linguini tossed with a medley of roasted vegetables,
Monday–Saturday 11 a.m.–10 p.m. including sweet yellow peppers, baby portabella mushrooms, grape tomatoes and
Sunday Noon–8 p.m. smoked mozzarella in a roasted lily and porcini sauce. Truly Italian-American.
Free Wi-Fi
Primavera means the season of spring in many romance languages. 17
Private party rooms available. Add chicken 21 Add shrimp 23

Mission Farms . 10681 Mission Road

Leawood . Kansas . 66206
Ph: (913) 381.5678
ZestKC.com

Locally owned.
Proprietors: Joe DiGiovanni & Mike Schreiber
Executive Chef: Linda Duerr
 Entrées**
• Zest Meatloaf // Ground sirloin, veal and pork topped with sautéed wild
mushrooms and a veal demi-glace. Served with roasted garlic mashed
potatoes and herb roasted roma tomatoes. 17
• Grilled DiGiovanni Italian Sausages // Served with potato, apple and
cheddar latkes, braised red cabbage and a Dijon ale mustard sauce.
In the pot every day in the DiGiovanni house in Sicily. 17

DINNER • Veal Liver* & Onions // Pan-seared and caramelized, served with braised
red cabbage and radicchio, roasted new potatoes and a balsamic glaze topped
with crispy apple smoked bacon. A daily favorite in the UK and Germany. 18
• Porcini-rubbed Eight-ounce Tenderloin of Beef* // With roasted garlic
mashed potato, grilled asparagus and a veal demi-glace. 28
• Four-peppercorn Rubbed Twelve-ounce Kansas City strip steak* //
America is a melting pot of Grilled and served with lemon roasted potato wedges and a Caesar
cultures and backgrounds. compound butter (garlic, anchovy, lemon zest and parmesan). 26
• Lamb Shank* // Braised in red burgundy with dried apricots and cinnamon
We’ve taken many of the “everyday”
stick, served with roasted acorn squash. A mainstay of several cuisines of the
foods that our ancestors brought Mediterranean, New Zealand and throughout the world. 22
here, and we’ve given them an • Panko-crusted Chicken Fontina // Pan-fried breast, topped with Fontina
upscale twist. We call it an eclectic and served over Italian braising greens, roasted wild mushrooms, tomatoes
mix of international comfort foods. and finished with lemon butter sauce. Japanese bread crumbs, American
chicken and Italian cheese. 17
• Fish & chips // Beer-battered George’s Bank Cod, jumbo shrimp and diver
sea scallops, served with sweet potato fries and a caper-cornichon tartar
sauce. Direct from ‘across the pond.’ 23
• Grilled Atlantic Salmon* // Served over braised red cabbage, red onion and
radicchio, sauced with Dijon mustard cream sauce and topped with crispy
onion rings. Several strands of Celtic mythology say salmon will grant the power
of knowledge to whomever eats it. 22
** Add a side salad to any entrée // 3

Pizzas
• Quattro Formaggio // With mozzarella, Fontina, provolone, Gorgonzola,
sugo and fresh herbs. 8 Add chicken 12 Add shrimp 14
• Italian Sausage // With roasted red peppers and artichokes, tomatoes,
provolone and mozzarella topped with prosciutto. 10
• Pizza of the Day

HOUSE RULES (Don’t break ‘em.)

Desserts
• Split plate charge: 3
• Autumn Bread Pudding // Studded with dried cranberries, raisins and pears,
• 1 8% gratuity may be added for parties
baked with a caramel glaze and drizzled with vanilla bourbon anglais.
of 6 or more.
Popular in British, Puerto Rican, Mexican, French, Belgian and Argentinan cuisine,
• Carry-out available and encouraged.
and also in Louisiana Creole and part of the American South. Whew! 7
•A
 ll water coming into the restaurant
is double filtered. • Caramel Apple Pie // A la mode or with a slice of Vermont cheddar. 7
• Reservations suggested. Go to ZestKC.com • Crème Brulée // 6
• Corkage fee: 20 • Cheesecake // Our own family recipe. 8
• C ustom wine bottle etching available for
special occasions like anniversaries, • Ice cream // Vanilla. 6
kiss-and-make-up dates, etc. • Chocolate cake // With raspberry sauce. 6
* C onsuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness, Drinks
especially if you have certain medical
conditions. (Sorry, the lawyers make us
say that.) Coke, Diet Coke, Sprite, Mr. Pibb, cranberry juice, Barq’s Red Cream Soda, Barq’s Root
Beer, fresh-squeezed lemonade, iced tea 2
Come back soon, often Coffee (Our own Zest custom blend from Parisi Artisan Coffee Co.) 3 12oz bag to go 10
and always invite friends.
THANK YOU!
Red Bull 4
Republic of Tea (Ginger Peach Decaf or Blackberry Sage) 500ml 4
Hot tea 3
S. Pellegrino Mineral Water 750ml 4
Locally owned.
Proprietors: Joe DiGiovanni & Mike Schreiber
Executive Chef: Linda Duerr