Savor Sarasota Prix Fixe Menus
Available through August
Available June 1 through August 31
Make it a summer to savor with thoughtfully curated prix fixe menus highlighting Tzeva’s signature blend of Mediterranean inspiration and global flavor. Available for lunch and dinner, each experience features beautifully composed dishes with optional wine pairings to complement every bite.
Lunch Prix Fixe
$25 per guest | Optional wine pairing $18
Course One: Select One
Tikka Masala Chicken Shashlik
Spiced yogurt marinade, chilies, coconut-cashew rice and yogurt sauce
Wine pairing: Meiomi Pinot Noir, California Coast
Za’atar Fish Tacos
Market fish, sofrito, Napa cabbage slaw, harissa sour cream and avocado served on a flour tortilla
Wine pairing: Melorosa Sauvignon Blanc, California
Moroccan Chicken Club Wrap
Spiced chicken, candied bacon, smoked tomato chutney, halloumi cheese, fire-roasted red pepper aioli and romaine lettuce served in a flour tortilla wrap with fries
Wine pairing: Melorosa Sauvignon Blanc, California
Course Two: Select One
Baklava Cheesecake
Pistachio, ricotta, date-honey glaze and Chantilly cream
Wine pairing: Michele Chiarlo Nivole Moscato d’Asti, Piedmont
Olive Oil Cake
Fresh strawberries
Wine pairing: Martini & Rossi Sparkling Rosé, Torino
Dinner Prix Fixe
$45 per guest | Optional wine pairing $27
Course One: Select One
Labneh Dip
Nori za’atar, olive tapenade, Tzeva chili crisp and grilled pita
Wine pairing: Pighin Pinot Grigio, Friuli
Falafel
House-made chickpea fritters, pickles, turmeric raita and smoked tomato chutney
Wine pairing: Pighin Pinot Grigio, Friuli
Israeli Salad
Tomato, cucumber, red onion, bell pepper, lemon vinaigrette, feta, olive oil and flatbread
Wine pairing: Melorosa Sauvignon Blanc, California
Course Two: Select One
Chicken Thigh Shashlik
Ras el hanout, pickled corn, walnut muhammara and mint
Wine pairing: Ridge Three Valleys Zinfandel, California
Roasted Lamb Shoulder
12-hour slow roast, pomegranate-rosemary glaze, smoked sweet potato purée, pickled shiitake and mint
Wine pairing: Alta Vista Malbec, Mendoza
Spiced Shrimp Carbonara
Speck, Parmigiano Reggiano, English peas, 63° egg and linguine
Wine pairing: Pala Soprasole Vermentino, Sardinia
Course Three: Select One
Baklava Cheesecake
Pistachio, ricotta, date-honey glaze and Chantilly cream
Wine pairing: Michele Chiarlo Nivole Moscato d’Asti, Piedmont
Olive Oil Cake
Fresh strawberries
Wine pairing: Martini & Rossi Sparkling Rosé, Torino