Jescee Bigham

Danny Barton- choose your flavor of frappe! 16oz only chocolate Mocha, carmel toffee, vanilla, SEASONAL CLASSIC FRAPPE 4.50 Choose your flavor of frappe that is also made with a shot of espresso, milk & ice. We blend to frozen perfection & top with real whipped cream. COFFEE-FREE FRAPPE 12oz Daily Brew (3 varieties including decaf) 16oz 20oz Choose your flavor of frappe that is also made with milk & ice. We blend to frozen perfection and top with real whipped cream. 3.50 - Cafe Au Lait 3.00 3.50 (Coffee with steamed milk) Nitro Cold-Brew Nitro Cold-Brew Latte Decaf on request 12oz 12oz only 4.50 5.00 16oz 12oz 16oz Latte 4.00 4.50 Mocha 4.50 5.00 Chai Latte3.50 4.50 Americano 3.00 Hot Tea2.50 2.50 Cappuccino 3.00 Hot Chocolate 3.00 3.50 Espresso 2.00 (2 oz shot) Bottled Water 1.50 (2 oz shot with steamed milk) (2 oz shot combined w/hot water-12 oz cup) (served in 8 oz cup) Extra shot of espresso (in any beverage) 1.00 Flavor Shots 0.50 Coffee & espresso drinks: chocolate, vanilla, hazelnut, seasonal Milk Alternatives Almond/Coconut 1.00 H T E P P H M S X M F V C L A P A G B R E L U A I E H O U A S O T N C P A T T F E T T T N P F A T N E A E A E E F T E O H M L T L R E O R I C O Y I A S Y P U N H T A O V T A O G O W S H N E K C I H C WORD SEARCH TOMATO PEPPER POTATO CHEESE GOAT CHICKEN LETTUCE HAY PLANTATION MAHAFFEY VALENCIA ONION BUTTER FARM Mini Cheeseburger with Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$$$ Gril ed Cheese with Fries.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $$$ Pasta and Parmesan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $$$ Chicken Tenders with Fries.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $$$ Pepperoni Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $$$ Doodley Dee Farms Find the 2 chickens that Match! Copyright © 2016 JGB Service, http://www.mazegenerator.net/ CHOW DOWN LUNCH Half Turkey Club or Hot Ham & Cheese, and a choice of cup of soup, side cobb salad, or Caesar salad ................. 11 APPETIZERS Deviled Eggs.....................................................6.50 Chips & Salsa – fresh house made salsa served with tortilla chips.................................. 5 Seared Tuna App – pan seared ahi tuna served on a crispy wonton chip with Asian tangy slaw and topped with Sesame ginger glaze...........................................9 Spicy Meat Pies.................................................... 11 Steak Au Poivre..................................................10 Smoked Salmon Spread................................. 12 Pulled Pork Nachos.....................................12.50 Gator Bites............................................................. 12 Zocolo Hummus...................................................9 Spinach & Artichoke Dip.......................... 8.50 Soup of the Day or Signature Corn and Crawfish Chowder ................... cup 5, bowl 7 SALADS Summer Berry and Shrimp Salad – grilled gulf shrimp, mixed greens, fresh summer berries, feta cheese, sliced almonds, and raspberry vinaigrette............17 Grilled Salmon – 4oz salmon, mixed greens, candied pecans, dried cranberries, feta, and balsamic vinaigrette........................................................... 16 Sesame Ginger Ahi – mixed greens, avocado, crushed peanuts, sesame ginger dressing................................................................ 16 South by Southwest – blackened chicken breast, romaine, black bean & corn salsa, avocado, pepper jack, tortilla strips, cilantro-lime dressing & fire roasted salsa....................................................................... 14 Wedge – iceberg, grape tomatoes, red onion, bacon, egg, bleu cheese crumbles.....8 Cobb Salad – romaine, grape tomatoes, red onion, bacon, egg, bleu cheese crumbles.................................................4.50/9.50 Caesar – romaine, grape tomatoes, parmesan, croutons, tangy Caesar dressing..................................................4.50/9.50 Additions–Chicken $5 Salmon $9 Shrimp $6 BURGERS We proudly serve burgers made with beef sourced locally from Smith Family Farms in Doyline, Louisiana. Burgers served on a toasted bun with fries. The Classic – lettuce, tomato, onion, choice of cheese............................................ 11.50 The Red River – fried onions and jalapenos, pepper jack, BBQ bourbon sauce...................................................................... 12 Chef Jason’s Signature – a caramelized onion & bacon jam, pepper aioli, zucchini dills, arugula, provolone................ 12 Black & Blue Burger – blackened patty, smoky bleu cheese, grilled onion, bacon, arugula, and a bacon bleu cheese aioli.......13 Patty Melt – pepper jack cheese, caramelized onions, house made chipotle aioli on seared jalapano bread..... 12 Black Bean Burger – (Vegan!) house made bun, black bean and corn patty, avocado, tomato and a cilantro & lime flaxseed aioli....................................................... 12 MAIN PLATES Statler Chicken – roasted chicken, creamy polenta, roasted squash and zucchini, pan jus................................................ 16 Chicken & Andouille Jambalaya topped with green onion.................................13 Blackened Shrimp & Crawfish Pasta penne, alfredo..................................................... 16 Salmon Risotto – seared salmon with lemon grass, ginger, roasted red bell pepper, and spinach risotto........................... 23 Spicy Shrimp & Grits – gulf shrimp, creamy polenta, beer based Louisiana BBQ sauce with toasted crostini................... 18 Paneed pork – pan seared pork over butter whipped potatoes, green beans, and topped with blackberry chipotle sauce...................................................................... 14 SANDWICHES Hot Ham and Cheese – black forest ham, Swiss, provolone, pepper jack & smoked tomato-bacon dressing on toasted jalapeno bread..................................................... 11 French Dip – roasted beef, caramelized onions, provolone, horseradish cream on French bread with a side of au jus............... 12 Flatbread Turkey – bacon, lettuce, tomato, Swiss, mayo................................... 10.50 Cuban – mojo pork, black forest ham, Swiss, pickles, mustard on toasted French bread....................................................... 12 Eggplant Club – crispy fried eggplant, sliced chicken, bacon, cheddar, lettuce, tomato and creamy basil dressing............... 11 Grilled Bacon and Cheese – cheddar, provolone, and bacon jam on pan seared wheat bread.................................................... 8.50 Southern Fried Chicken – crispy fried chicken breast, creamy buttermilk, coleslaw, dill pickle chips on a toasted bun......................................................................... 12 PIZZA 8II or 12II Zocolo’s brick oven specialties. Margherita – roma tomatoes, mozzarella, Four Cheese – parmesan, mozzarella, feta, Hipster – arugula, spinach, artichoke Italian Meats – genoa salami, pepperoni, pesto.......................................................9.50/12.50 hearts, capers, roasted bell pepper, red onion, mozzarella, herb-garlic puree.....12/16 provolone, marinara.....................................11/13 calabrese, mozzarella cheese.....................11/13 Bohemian Pork – pulled pork, ham, bacon, pineapple, mozzarella, marinara.........................................................14/17 EST. 2008 APPETIZERS SNACKS Deviled Eggs .....................................................6.50 Chips & Salsa – fresh house made salsa Zocolo Hummus served with tortilla chips.................................. 5 Seared Tuna App – pan seared Ahi tuna Spicy Meat Pies served on a crispy wonton chip with Asian tangy slaw and topped with sesame ginger glaze...........................................9 Steak Au Poivre Spicy Meat Pies .................................................... 11 Smoked Salmon Spread Steak Au Poivre ..................................................10 Smoked Salmon Spread ................................. 12 Pulled Pork Nachos .....................................12.50 Gator Bites ............................................................. 12 Zocolo Hummus ...................................................9 Spinach & Artichoke Dip .......................... 8.50 9 11 10 Caprese 9.50 BURGERS Deviled Eggs 6.50 Gator Bites 12 We proudly serve burgers made with beef sourced locally from Smith Family Farms in Doyline, Louisiana. The Classic – lettuce, tomato, onion, choice of cheese............................................ 11.50 Black & Blue Burger – blackened patty, smoky bleu cheese, grilled onion, bacon, and a bacon bleu cheese7aioli.......13 Pimento Cheese &arugula, Soda Crackers 12 The Red River – fried onions and jalapenos, pepper jack, BBQ bourbon sauce...................................................................... 12 Southwest Black Bean Burger – Spinach & Artichoke(Vegan!) Dip house made bun, black bean 8.50 Chef Jason’s Signature – a caramelized and corn patty, avocado, tomato and a cilantro & lime flaxseed aioli........................ 12 Patty Melt – pepper jack cheese & bacon jam, pepper aioli, Souponion of the Day or Signature Corn & Crawfish Chowder cup 5 | bowl 7 caramelized onions, house made zucchini dills, arugula, provolone................ 12 chipotle aioli on seared jalapeno bread...................................................................... 12 ld rice, green ‘Cowboy’ Pork Chop double bone-in chop, bread crumb mac n’ cheese, granny Soup of thebeans Day or20 Signature Corn and Crawfish Chowder ......... cup 5, bowl 7 -style green beans, topped with an apple butter cream sauce 28 olenta, beer based Louisiana BBQ MAIN PLATES filet mignon, potatoes, grilled– seared zucchini & with Statler8oz Chicken – roastedroasted chicken, Red Bliss Salmon Risotto salmon SALADS 436 Filet lemon grass, ginger, roasted red bell creamy polenta, roasted squash and Summer Berry & Shrimp Salad – squash,zucchini, toppedpanwith a bleu cheese compound butter pepper, 30 and spinach risotto........................... 23 jus................................................ 16 alfredogrilled 16 gulf shrimp, mixed greens, fresh Panned Pork – pan seared pork over summer berries, feta cheese, sliced & Andouille Jambalaya butter whipped potatoes, green beans, NewChicken York Strip 10oz New York strip, garlic mashed potatoes, grilled almonds, and raspberry vinaigrette............17 topped with green onion.................................13 and topped with a blackberry chipotle Louisiana classic! 20 Grilled Salmon – 6oz salmon, sauce...................................................................... 14 asparagus, sauce bordelaise 26 Pasta – Blackened Shrimp & Crawfish mixed greens, candied pecans, dried cranberries, feta, and balsamic vinaigrette........................................................... 18 penne, alfredo..................................................... 16 Cast Iron Seared Ribeye – seared ribeye with skillet potatoes, asparagus, Surf Spicy ’n Turf 4oz &petite butter-poached Gulf shrimp, Creole grilled smashed Shrimp Gritsfilet, – gulf shrimp, topped herb and smoked gouda creamy polenta, beer based Louisiana Ginger Ahi – mixed greens, compound butter. .............................................. 35 potatoes, spinach au gratin, topped with herb-compound butter 25 nta, Sesame ratatouille, pan jus 14 BBQ sauce with toasted crostini................... 18 avocado, crushed peanuts, sesame ginger dressing................................................................ 16 South by Southwest – blackened chicken Filet – 8 oz. filet, haricot verts, potatoes au Grilled Short Rib – grilled short rib with braised black beans, cilantro lime rice and topped with chimichurri....................... 20 BRICK OVEN SPECIALTIES PIZZA 8II or 12II breast, romaine, black bean & corn salsa, avocado, pepper jack, tortilla strips, cilantro-lime dressing & fire roasted salsa....................................................................... 14 gratin, demi-glace.............................................30 Fresh grape Bakedtomatoes, Mozzarella marinara, basil 8 Wedge – iceberg, red ette 16 onion, bacon, egg, bleu cheese crumbles.....8 PIZZA Zocolo’s brick oven specialties. Four Choose from 8” or 12”Cheese – parmesan, mozzarella, feta, Margherita – roma tomatoes, mozzarella, Shrimp Rockefeller gulf shrimp, spinach, red onion, bacon, egg, bleu cheese provolone, marinara.....................................11/13 Hipster – arugula, spinach, artichoke drizzled with herb saint 12 parmesan, crumbles. ................................................4.50/9.50 hearts, capers, roasted bell pepper, red onion, mozzarella, herb-garlic puree.....12/16 Caesar – romaine, grape tomatoes, Margherita roma Italian tomatoes, mozzarella, pesto Meats – genoa salami, pepperoni, Pulled Porktangy Nachos bean corn parmesan, croutons, Caesar queso, black Bohemian Pork – pulled pork, ham, 9.50 | 12.50 dressing..................................................4.50/9.50 bacon, pineapple, salsa and mozzarella, salsa, cheddar & mozzarella with marinara.........................................................14/17 calabrese, mozzarella cheese.....................11/13 Additions – Chicken $5 Salmon $9 Shrimp $6 cilantro-lime sauce 12.50 The Hipster arugula, spinach, artichoke hearts, Drunken Chicken beer-roasted half chicken, capers, roasted bell peppers, red onion, aine, seasoned with rosemary and thyme, roasted mozzarella, herb garlic puree 12 | 16 ck, red bliss potatoes, sautéed broccoli, topped BBQ Chicken roasted chicken, mozzarella, ade with ale jus 18 parmesan, scallions & BBQ sauce 13 | 16 es, red EST. 2008 Southwest of Arklatex blackened chicken, pico egg 8 d mic Cobb Salad – romaine, grape tomatoes, pesto.......................................................9.50/12.50