ZINC New Haven

Chickpeas, tahini, garlic, lemon, olives, sumac, extra virgin olive oil, toasted cumin, mint, and homemade pita bread.

Avocados, green onions, serrano peppers, lime juice, cilantro, salsa ranchero, spiced pumpkin seeds, white corn tortilla tostada + heirloom corn chips.

Fried rock shrimp with ginger wasabi mayonnaise, togarashi, lime, and seaweed.

Wellstone Farm summer squash, rose vinaigrette, stracciatella, basil, and toasted pine nuts.

Moroccan chermoula sauce, house-made potato salad, and lemon.

Crispy warm tortilla chips, duck carnitas, refried beans, serrano chili, queso chihuahua, queso fresco, cilantro, crema.

Oyster mushrooms, huitlacoche, serrano chiles, red onion, epazote, Oaxaca cheese, fresh blue corn tortilla, guajillo salsa, and salsa verde.

Roasted vegetables, queso fresco, guajillo chile aioli, roasted sweet potatoes, fried tostones, sliced radish, cilantro, and lime.

Pan seared crispy skin chicken breast & thigh, mole verde, crispy potatoes, spinach, lime, cilantro, pepitas, and sesame seeds.

Pan seared teres major filet, toum, shoug, grilled vegetables, and fried yuca.

Guanaja 70% chocolate and coffee hazelnut ganache tart.

Brûléed coconut sugar, whipped sour cream, dulce de leche, and fresh strawberries. (Optional add Planteray Coconut Rum +$2).