Cuisine:

• Contemporary

Zoot Description:
The contemporary seasonal cooking at Zoot may include à la carte dishes such as duck confit with poached pear, garlic broth, celery and almonds, or mushroom ravioli with root vegetables, gremolata and pecorino cream. Sautéed shrimp with cheddar grits, bacon and collard greens may be a selection on the Chef's Tasting menu while a Farmers Menu has featured butternut squash risotto with pearl onions and a flourless chocolate cake with orange curd and hazelnut streusel.


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