{"id":9025,"date":"2012-12-26T13:13:21","date_gmt":"2012-12-26T20:13:21","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=9025"},"modified":"2012-12-26T13:13:21","modified_gmt":"2012-12-26T20:13:21","slug":"ztejas-debuts-winter-menu","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/ztejas-debuts-winter-menu","title":{"rendered":"Z’Tejas Debuts Winter Menu"},"content":{"rendered":"

\"ztejas<\/a>
\nThough the weather is cooling down, the menu at Z’Tejas is warming up–thanks to a slew of new winter additions, including some seasonal cocktails. The following items are available at all four Valley Z’Tejas restaurants.
\nLunch<\/strong>
\nBlackened Turkey Relleno – Roasted Anaheim chiles stuffed with blackened turkey breast, andouille sausage, chile cornbread and Jack cheese, topped with jalape\u00f1o-cranberry sauce, served over a bed of mashed potato and country gravy, with seasonal vegetables.
\nSweet Habanero Braised Pork Enchiladas – Blue corn tortillas stuffed with Jack cheese and pork braised in habanero-infused coconut milk, topped with orange-cranberry mojo sauce and crispy julienne beets, served with black beans and seasonal rice.
\nMeatloaf Sandwich – A blend of beef and pork served open-faced on grilled brioche bread, topped with Asadero cheese, ancho onion gravy and crispy onion rings, served with choice of fries, cup of soup or small side salad.
\nMandarin Turkey Salad – Blackened shredded turkey breast, baby spinach, mandarin oranges, grape tomatoes, dried cranberries, red onion and honey and lime-balsamic vinaigrette, topped with crumbled goat cheese and candied pecans.
\nDinner<\/strong>
\nFlat Iron Half Chicken – Jalape\u00f1o citrus-brined and cast-iron seared chicken, served with guajillo chile sauce, mashed potatoes, herb butter roasted beets, topped with crispy spaghetti squash strings.
\nSouthwestern Seafood Skillet – Lobster, scallops, shrimp and crab meat, served in a cast-iron skillet with chipotle cream sauce and seasonal rice, topped with Cheddar and Jack cheeses, bacon gratin and chipotle puree, served with herb-baked crostini.
\nSouthwestern Meatloaf – A blend of beef and pork served with mashed potatoes, caramelized Brussels sprouts, ancho-onion gravy, topped with crispy onion rings.
\nPork Osso Buco – Slow braised pork shank served atop a bed of roasted spaghetti squash, topped with au jus reduction and crispy onion rings.
\nSpecialty Cocktails<\/strong>
\nApple Milagro Spicer – Grand Marnier, Milagro Reposado Tequila, apple cider, slices of orange and apple with a cinnamon stick.
\nMuddy Winter – Milagro Silver Tequila, Creme de Cocoa White, Frangelico and half & half in a chocolate swirled glass.
\nRed \u2018Rita – Milagro Reposado Tequila, pomegranate and lime juices, triple sec, grenadine and mint with a candy cane.
\nSpecialty Dessert<\/strong>
\nWarm Pumpkin Bread Pudding – Baked with chopped walnuts, dried cranberries and brown sugar, served with a butter rum sauce and whipped cream.
\nFor a complete menu, visit www.ztejas.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Though the weather is cooling down, the menu at Z’Tejas is warming up–thanks to a slew of 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