The Menu

Please select a menu.

Celebrated Northwest chef Tom Douglas, designs our dinner menu for Teatro ZinZanni. Tom is Executive Chef and owner of Dahlia Lounge, Etta’s Seafood, Lola, the Palace Kitchen and, most recently, Serious Pie restaurants.

The menu features the following (subject to change):

Dinner Menu

Appetizer

French Country Pork Paté

French Country Pork Pâté dusted with Pistachio Salt served with coarse Mustard, Castlevetrano Olives, Cornichons, and crispy Toasts

Serve the Soup!

Dreamy creamy Asparagus and Leek Soup dressed with Red Pepper Cream

Salad Samba

Baby Spinach, Frisée, and pickled Red Onions tossed in a lively Mustard Vinaigrette, topped with a disc of creamy Chévre encrusted with toasted Pecans

Main Course

Filet Mignon

Slowly-roasted to medium rare perfection with sultry Syrah Jam, velvety Yukon Gold Mashed Potatoes and crisp Green Beans

~or~

Halibut

Fresh wild Halibut with Cucumber Coriander Yogurt sprinkled with fresh Mint,Sumac roasted Sweet Potatoes, and sassy Snap Peas al denté

~or~

Mushroom Strata

Medley of Mushrooms, Cauliflower, Chard, and Beecher’s Flagship Cheese in a savory Custard, with a side of Garlic-fried Chick Peas and crisp Green Beans, garnished with Tomato Confit

Dessert

Luscious Lemon Bars

Buttery, crisp and crumbly shortbread topped with a tangy lemon filling and coated with snowy white confectioners sugar, then finished with freshly-sliced strawberries

Menu Enhancements

Additional ways to enliven your entrée

A Sizzling Side of Sautéed Shitake Mushrooms

$6.50

Why not have it all - the Steak AND the Fish

Add a 6oz. portion of Filet Mignon to the Halibut Entrée
$9.95

Artisan Cheese Sampler

Port Townsend ‘Cirrus’ (Washington),
Rogue River Blue Cheese (Oregon),
Beecher’s Flagship (Pike Place Market
$6

Artisan Cheese Sampler paired with
Château d'Orignac Pineau des Charentes
$12

Additional Information

  • Menu and beverage selections are subject to change without notice.
  • Each course is served at your table and service is completely intertwined with the show. The vegetarian entrée is available upon request—please indicate that request to your server as you are seated.
  • A full selection of cocktails, fine wine, domestic and imported beer, champagne, cognac and after-dinner drinks is available in the lounge and at your table. The Lounge is open one hour before show time.
  • If you have a special bottle of wine you would like to bring with you to the show and it is not on our wine list, you are welcome to do so, limited to four 750 ml bottles or two magnums per party. There is a $20 per 750ml bottle and $40 per magnum corkage fee.
  • There is a $10 per person dining room service charge. Your ticket purchase includes dinner and the show—gratuity and beverages are not included in the ticket price.
  • For parties of 6 or more, beverage purchases will be presented on one check with 18% gratuities included.

Celebrated Northwest chef Tom Douglas, designs our brunch menu for Teatro ZinZanni. Tom is Executive Chef and owner of Dahlia Lounge, Etta’s Seafood, Lola, the Palace Kitchen and, most recently, Serious Pie restaurants.

The lobby opens at 11:00 a.m. Brunch performances are from 11:30 a.m. to 2:00 p.m.

The brunch menu features the following (subject to change):

Brunch Menu

Appetizer

Seasonal Fruit Pastry Sampler from the Dahlia Bakery

First Course

Salad Samba

Baby spinach and frisée and pickled red onions, tossed in a lively mustard vinaigrette and topped with a disc of creamy chèvre encrusted with toasted pecans

Second Course

Wild Mushroom Strata

Mushroom medley of Cauliflower, Chard and Beecher's Flagship Cheese in savory Custard, with a side of Garlic-fried Chickpeas and crisp Green Beans

~or~

Steak & Eggs TZ

Lightly Scrambled Eggs with fresh Chives served with a petite grilled Tenderloin Steak and oven-roasted Potatoes

~or~

Halibut

Fresh wild halibut with cucumber coriander yogurt sprinkled with fresh mint, sumac roasted sweet potatoes, and sassy snap peas al dente

Dessert

Luscious Lemon Bars

Buttery, crisp and crumbly shortbread topped with a tangy lemon filling and coated with snowy white confectioners sugar, then finished with freshly-sliced strawberries

Additional Information

  • Menu and beverage selections are subject to change without notice.
  • Each course is served at your table and service is completely intertwined with the show. The vegetarian entrée is available upon request—please indicate that request to your server as you are seated.
  • A full selection of espresso drinks, brunch cocktails, fine wine, domestic and imported beer, and champagne is available in the lounge and at your table. The Lounge is open thirty minutes before show time for brunch.
  • If you have a special bottle of wine you would like to bring with you to the show and it is not on our wine list, you are welcome to do so, limited to four 750 ml bottles or two magnums per party. There is a $20 per 750ml bottle and $40 per magnum corkage fee.
  • There is a $7 per person dining room service charge. Your ticket purchase includes dinner and the show—gratuity and beverages are not included in the ticket price.
  • For parties of 6 or more, beverage purchases will be presented on one check with 18% gratuities included.

Teatro ZinZanni's Wine Flights are a fantastic way to sample our Sommelier's selections. You may also download a printable copy of our complete menu and beverage list (PDF format).

Wine Flights

The ZinZanni Sommeliers have chosen the following wines to be paired with tonight’s menu. 2.5 OUNCE TASTING PORTIONS, $39.

Appetizer

Punkt ‘Genau’ Rose

A delicate violet shimmer and fine cherry flavors wake up the palate with this balanced sparkling wine.
$12 glass | $45 bottle

Soup

DeLille Cellars Chaleur Estate Blanc
Washington 2008

Grapefruit, gooseberry, orange blossom and a hint of straw combine with notes of grilled brioche and toasted almonds to satisfy a rich palate.
$13.50 glass | $54 bottle

Salad

O’Reilly Pinot Noir
Oregon 2008

With its deep ruby color and subtle cinnamon accents, this aromatic fresh and juicy fruit balanced wine glows in its glass.
$9 glass | $44 bottle

Main Course

Walnut City Wineworks Viognier
Columbia Valley 2006

Flavors of apricot, pear and guava with crisp dried pineapple, kiwi and lemon grass make this wine as mouth-watering as our entrée.
$12 glass | $44 bottle

Corvidae ‘Lenore’ Syrah
Columbia Valley 2007

Great spice, bright fruit, deep purple hues and gorgeous texture makes this crowd pleaser a perfect pairing with our signature entrée.
$9 glass | $40 bottle

Dessert

Muscat de Beaumes de Venise,
Domaine des Bernardins 2007

A full-bodied wine with silk textures and flavors of orange custard, toffee and orange peel.
$12 glass | $44 bottle