Z’Tejas Southwestern Grill New Spring Seasonal Menu

To celebrate the spring season, executive chef Diego Bolanos at Z’Tejas has created a new menu. Asparagus, fresh fennel, fresh raspberries and thyme are a few of the seasonal ingredients that are highlighted in the new menu which includes:


  • Diablo Eggs – Deviled eggs turned up. Topped with grilled Z’ sausage, fresh jalapenos, mustard, bacon, and herbs. $10
  • Z’Queso Artichoke Dip – Artichoke, spinach, roasted garlic, roasted red peppers, Parmesan cheese, served with chips. $11
  • Goat Cheese Fritters – Goat cheese, garlic, chipotle, raspberry mole sauce over a fennel & mint salad. $12


  • Baby arugula with fresh raspberries,  grilled asparagus, jalapeno bacon, shaved fennel, mint, goat cheese, roasted red peppers, raspberry chipotle dressing. $12


  • Cilantro Shrimp Primavera – Grilled asparagus, onion, roasted red and poblano peppers, Parmesan cheese, roasted garlic, angel hair pasta with a lemon, chipotle, wine butter sauce. $18 Pairing: Simi Chardonnay
  • Stuffed Artichoke Chicken – Mushrooms, spinach, garlic, artichokes, agave soy mustard cream, served with grilled asparagus and roasted poblano & cheese mashed potatoes. $18 Pairing: Rufflino Lumina Pinot Grigio
  • Carne Asada Plate –  Z’Tejas Skirt steak, served with rice, choice of black beans or pork boraccho pinto beans, choice of flour or corn tortillas. $15


  • Lemon Cheesecake Bars – topped with fresh berries. $6

This new menu will be served March 15 through May 24 and both Valley Z’Tejas locations – 7221 W. Ray Rd. in Chandler and 10625 N. Tatum Blvd. in Phoenix.

For more information visit www.ztejas.com

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