Menus | Zero Restaurant + Bar

Our Menus

Our menus are changed frequently to reflect Chef Petrillo’s inspiration from the freshest available ingredients. Please call us with dietary restrictions prior to making reservations. We invite you to take a look to get a taste for our innovative dishes, but we promise you, tasting, not reading, is believing.

Dinner
Cocktails + Beer
Wine
Holidays
"Gaillard Menu"
Happy Hour

Chef's Tasting Menu $135 per Person Seasonal Offerings Prepared by Chef Petrillo and Team, Includes Beverage Pairings
Pre-Theater Menu $59 per Person Choice of First, Second, and Dessert

“SNACKS”
LIGHTLY SMOKED SALMON Potato, Shishito, Buttermilk
LIQUID CENTER CORN TORTELLINI Vanilla, Nduja, Apricot, Chevre Fondue
SPANISH OCTOPUS Chorizo, "Mole Verde", Potatoes Cooked in Squid Ink
"BEEF WELLINGTON" Foie Gras, Caramelized Onion, Wild Mushroom, Aerated Potato
TRES LECHES Young Coconut, Honeycomb

- FIRST -
LIGHTLY SMOKED SALMON Potato, Shishito, Buttermilk
LIQUID CENTER CORN TORTELLINI Vanilla, Nduja, Apricot, Chevre Fondue
SPANISH OCTOPUS Chorizo, "Mole Verde", Potatoes Cooked in Squid Ink
- SECOND -
VEAL RIBEYE Honeynut Squash, Mulberry, Spruce
“BEEF WELLINGTON” $15 Supplement Foie Gras, Caramelized Onion, Wild Mushrooms, Aerated Potato
ROASTED SWORDFISH Okra Blossom, Dried Tomato, Butter Bean
- DESSERT -
TRES LECHES Young Coconut, Honeycomb
ARTISANAL CHEESES Seasonal Accoutrement

JUNGLE BOOGIE 13 Pineapple-Infused Rum | Lemon-Hart 151 Rum | Aperol | Rhubarb
SPACE INVADER 15 Tito's Vodka | Passion Fruit Puree | Habanero Simple | Mint | Lime
ALTER EGO 13 Hendrink's Gin | Lavender | Lime | Habanero Citrus Foam (Egg White) | Burlesque Bitters
CORPSE REVIVER NO. 0 13 Gin | Pamplemousse | Campari | Star Anise
BASIC BROAD 14 Tito's Vodka | Hendrick's Gin | Raw Honey & Berries | Brut Cava
MONEYPENNY 13 Plymouth Gin | Elderflower Lemonade | Lillet Blanc | St. Germaine

JIM BONHAM 17 Great King Street Scotch | Madeira | Angostura Amaro | Apricot
THE RED SCARE 13 Agavales Tequila | PAMA | Jack Rudy Grenadine | Habanero Simple Cilantro | Lemon | Lime
ALAN SQUARED 14 Bourbon | Lemon | Lillet Blanc | Curacao
BARREL-AGED BESPOKE MANHATTAN 17 Michter's Rye | Carpano Antica Vermouth | Angostura Bitters
RESERVE OLD FASHIONED 20 Nikka Coffee Grain Whiskey | Angostura Bitters | Demerara Sugar

Thibaut-Janisson | Blanc de Chardonnay Brut | Charlottesville, VA 80
Kiralyudvar | 2012 | Tokaj, Hungary 23 / 92
Col Vetorez | Valdobbiadene Prosecco Superiore | Veneto, Italy 15 / 58

Castellroig | Brut Rosat | Penedes, Spain 12 / 48
Veuve Cliquot | Reims, France 95
Krug Grand Cuvee | Champagne, France 280

Josi Leitz “Eins Zwei Dry” | Riesling 13 / 52 2016 | Rheinhgau, Germany
Schloss Gobelsburg | Gruner Veltliner 18 / 80 2016 | Kamptal, Austria
Aphros | Loureiro 15 / 60 2015 | Vinho Verde, Portugal
Bruna Grimaldi | Arneis 80 2017 | Langhe, Italy

Cloudy Bay 19 / 78 2017 | Marlborough, New Zealand
Matthiasson "Michael Mara Vineyard" | Chardonnay 135 2013 | Napa Valley, California
Avinyo "Vi D' Agulla" (Petillant) | Muscat and Macabeu 12 / 48 2016 | Peñedes, Spain
Thevenet et Fils | Chardonnay 14 / 56 2016 | Burgundy, France
Chateau de Fosse-Seche | Chenin Blanc 88 2014 | Samur, France

Clement & Florian Bethier | Pinot Noir 18 / 75 2016 | Sancerre, France
Nervi | Nebbiolo 14 / 56 2017 | Piedmont, Italy
Scribe | Chardonnay (500 mL) 72 2016 | Carneros, California
Paleokerisio | Dubina 13 / 40 2016 | Ioannina, Greece
Arnot - Roberts | Rose of Touriga Nacional 75 2017 | Sonoma, California

El Coto "Coto de Imaz" | Tempranillo 15 / 64 2011 | Rioja, Spain
Yann Chave | Syrah 17 / 68 2015 | Crozes-Hermitage, France
Ochota Barrels | I Am The Owl | Syrah 108 2017 | Adelaide Hills, Australia
Justin | Isosceles | Cabernet Sauvignon Blend 145 2014 | Paso Robles, California
HALL | Cabernet Sauvignon 22 / 88 2014 | Napa Valley, California
Continuum | Proprietary Blend 325 2014 | Napa Valley, California

Domain Skouras | St. George Nema | Agiorgitiko 12 / 48 2014 | Peloponnese, Greece
Albert Bichot "Vieilles Vignes" | Pinot Noir 14 / 64 2015 | Burgundy, France
Poderi Aldo Conterno | Freisa 19 / 80 2013 | Langhe, Italy
Kivelstadt Cellars | Old Wyves Tale | Carignane 18 / 80 2016 | Sonoma, California
Domaine SEROL | Eclat de Granite | Gamay 12 / 48 2016 | Cote Roannaise, Loire Valley, France

6 Course Prix Fixe $245 per Guest Includes Elevated Beverage Pairings
"SNACKS" Golden Truffle, Vegetable Tart, Warm Eggs and Caviar, Crab Toast
CAVIAR SERVICE FOR TWO
FOIE GRAS, PRESERVED ELDERBERRY, PEANUT

LOBSTER, TURNIP, PERIGORD TRUFFLE
"BEEF WELLINGTON"
"DESSERT SNACKS" Passion Fruit, Chocolate, Rose

Zero George Annual New Year's Eve Party 225 per guest Join Zero Restaurant + Bar at our annual New Year’s Eve party. Champagne, caviar, and heavy hors d’oevours will be provided, courtesy of Executive Chef Vinson Petrillo. The evening will feature live entertainment by the Gatsby Gang Jazz Band. This ticketed event is black tie and masquerade optional.

LIGHTLY SMOKED SALMON Potato, Shishito, Buttermilk
LIQUID CENTER CORN TORTELLINI Vanilla, Nduja, Apricot, Chevre Fondue
SPANISH OCTOPUS Chorizo, "Mole Verde", Potatoes Cooked in Squid Ink

VEAL RIBEYE Honeynut Squash, Mulberry, Spruce
“BEEF WELLINGTON” $15 Supplement Foie Gras, Caramelized Onion, Wild Mushrooms, Aerated Potato
ROASTED SWORDFISH Okra Blossom, Dried Tomato, Butter Beans