ZOZO’S SUNSET DINING EXPERIENCE
ZoZo's offers a gourmet, four-course meal in a relaxed, waterfront setting.
Dinner is served al fresco on the terrace. Seatings are Wednesday through Sunday
at 6:00, 6:30, 7:00 and 7:30 p.m. The bar and lounge open at 5:30 p.m.
ZoZo's invites you to enjoy the beauty and ambiance at a leisurely pace.
Please be advised the average dining time is two-and-a-half to three hours.
Regardless of your reservation time, the table is yours for the evening.
The dining experience consists of an antipasti followed by appetizer, entree and dessert courses. Selections are available for each course. The menu will have slight alterations weekly. Alternative options for severe food allergies are available.
ZOZO'S DOES NOT OFFER VEGAN OPTIONS.
ZoZo's offers an à la carte menu in the bar and lounge
with selections from the evening's four-course dinner menu.
Lounge and bar reservations are accepted for groups of two only.
Reservations for the sunset dining experience are taken up to 30 days in advance.
The cost is $130 per person.
CHILDREN UNDER FIVE ARE NOT PERMITTED
CHILDREN WILL BE CHARGED IN FULL
ZOZO'S DOES NOT OFFER A CHILDREN'S MENU
ALL DINNER RESERVATIONS ARE MADE ON LINE
PLEASE CLICK OUR RESERVATIONS LINK
ZOZO'S DOES NOT PERMIT GUESTS TO BRING THEIR OWN WINE
SMOKING / VAPING ARE NOT PERMITTED ON THE PREMISES
M E N U
ANTIPASTI
cured meats, artisanal cheeses, sicilian olives, grilled vegetables, house made crostini
PRIMO
ENDIVE SALAD
frisée, grapefruit, orange, cambozola, hazelnuts, hibiscus vinaigrette
IMPORTED BURRATA
fried sweet plantains, marcona almonds, orange rum glaze, chili oil
HOUSE MADE TORTELLINI
romano, ZoZo's garden basil, wild mushroom creme, white truffle oil
RICOTTA TORTELLINI
wild mushroom cream, white truffle oil, pecorino
WILD BOAR CACCIATORE
roasted bone marrow, apricot chutney, parmigiano bread crumbs
PESCE & CARNE
RED SNAPPER
anson mills farro, wilted spinach, chimichurri
LOCAL MAHI MAHI
sweet corn risotto, poblanos, hot italian sausage, kale, gigante beans
RACK OF LAMB
yukon gold potato puree, broccoli, smoked marrow port demi-glace
VEAL SALTIMBOCCA
anson mills polenta, prosciutto, haricot vert, chianti reduction
DOLCE
AMARETTO ZABAGLIONE
chilled Italian custard, orange zest, amarena cherries
UNCLE ALBERT'S RUM CAKE
ZoZo's five tries rum, pineapple compote, honey cinnamon whipped hibiscus coulis
CHEESECAKE
housemade ricotta, tahitian vanilla, blueberry compote
CHOCOLATE TORTA
housemade vanilla ice cream, caramel, chocolate gravel