February Cafe Zack News

March, 2021 – Dinner & Lunch ~ Patio Dining!

Take out may not be available at peak times. We are open for limited outdoor patio seating again since, February 1. We are excited to welcome you back. As always your safety remains our #1 concern. Please know that as before, we are taking every possible precaution to ensure that you have an unforgettable dining experience with us.

Monday-Friday Lunch 11:30-2:00

Dinner Monday to Saturday, starting at 5:00pm please call for reservations.

Phone-in curbside pickup available weekdays for dinner, please call for off-peak weekend take-out availability:

805-643-9445.

Dinner Menu 5pm-8pm (9:00 Saturday)

soup du jour [ 8 ]

Zack’s salade maison [ 10 | 8 half ]
baby greens, feta cheese, and toasted pine nuts with the house vinaigrette

classic caesar salade [ 11 | 9 half ]
fresh romaine, croutons, parmesan cheese with caesar dressing

Tuscany salade [ 11 | 9 half ]
baby greens, fresh pears, gorgonzola cheese and toasted caramelized pecans with raspberry vinaigrette

champignon de provence [ 18 ]
sautéed portobello and shittake mushrooms with black truffle oil, garlic butter, herbs de provence, bread crumbs

baked brie cheese [ 18 ]
60% double-creme brie wrapped in a flaky puff- pastry with fresh apples
and caramelized toasted pecans

lobster and sweet corn [ 20 ]
sauteed lobster and sweet corn with black truffle oil mandarin oranges
and chive butter with a light curry creme sauce served over corn husks

pasta el jardin
spinach, onion, broccoli, mushrooms, olive oil and fresh garlic on penne pasta [ shrimp 22 | chicken 20 ]


prosciutto penne [ 22 ]
sautéed parma prosciutto, mushrooms, fresh basil, sun dried tomato with a light vodka créme sauce on penne

aglio + olio
choice of flat – iron steak, tiger shrimp or chicken atop spaghetti, sautéed with fresh garlic + extra virgin olive oil, red chili flakes and parsley
[ flat iron steak 26 | black tiger shrimp 22 | chicken 20 ]

fettuccine seafood curry [ 30 ]
sautéed giant scallops, mussels, black tiger shrimp, fresh tomatoes, green onions, mushrooms and yellow curry sauce atop fettuccine

8 oz. choice beef filet mignon [ 35 ]
porcini mushrooms or tellicherry peppercorn encrusted

slow roasted boar shank [ 35 ]
oven roasted milanese with a rich demi-glace

14oz new york strip steak – bone in [ 36 ]
maytag blue cheese cabernet reduction sauce or tellicherry peppercorn encrusted

duck breast [ 28 ]
please inquire for today’s preparation

roasted rack of lamb [ 35 ]
prepared with a rosemary and garlic marinade

medallions of pork tenderloin [ 26 ]
sautéed tenderloins, sliced apples and olive oil with a brandy créme reduction sauce

chicken pizziola [ 22 ]
sautéed cicken breast, fresh tomatoes, artichoke hearts, olives and red chili flakes with extra virgin olive oil

catch of the day [ Market Price ]
please inquire for today’s fresh fish preparation

please inquire for daily-made dessert creations

Please note we are not affiliated with GrubHub or outside delivery services. Please call us directly for to ensure your food is prepared properly.

Lunch Take Out Menu

Please call for lunch take-out 11:30 – 2:00 PM Monday through Friday.

Please note we are not affiliated with GrubHub or outside delivery services. Please call us directly for to ensure food is prepared properly.

805-643-9445

Lunch Menu:

soup du jour [ 8 ]

roasted vegetable quinoa salad

mixed baby greens, seasonal vegetables, honey mustard roasted garlic dressing
[ grilled salmon 18 | grilled shrimp 16 | grilled chicken 15 | grilled vegetables 13 ]

zack’s tostada salade
black beans, tomato, avocado, jack+cheddar cheese blend, salsa, sour cream,
mixed greens surrounded by a baked flour tortilla shell, cilantro lime dressing
[ grilled shrimp 16 | grilled chicken 15 | grilled vegetables 13 ]

tuna club salade [ 16 ]
white albacore tuna on a bed of baby greens, fresh tomatoes, bacon,
avocado, artichoke hearts, swiss cheese with the house vinaigrette

roasted butternut squash raviloli [ 18 ]
prepared with sage brown butter

pasta diablo
sautéed chicken or tiger shrimp, onions, green onions, fresh tomatoes,
red chili flakes, olive oil and garlic butter on penne
[ shrimp 18 | chicken 16 ]

vodka créme penne pasta [ 16 ]
sautéed chicken, mushrooms, fresh basil, sun dried tomato with a light vodka créme sauce


kobe executive burger [ 14 ]
kobe beef burger with bacon, grilled onions, tomato, lettuce, sun dried tomato aioli and
choice of cheese: blue, swiss or jack + cheddar blend

branzino [ 20 ]
blackened sautéed with mushrooms, tomato, onion, capers and spinach with a chipotle chili lime aioli

grilled chicken pesto baguette [ 13 ]
with sun dried tomato, artichoke hearts and mozarella cheese

slow roasted turkey breast sandwich [ 12 ]
avocado, bacon, swiss cheese, lettuce, tomato, and mayonnaise on a baguette

the “meistro sandwich” [ 13 ]
chicken breast with sautéed onions, mushrooms, crispy bacon, mozarella cheese, cajun spices served on a baguette

catch of the day [ 18 ]
please inquire for today’s fresh fish preparation

Please inquire for daily made desserts creations

We Are Here For You.

Our loyal Ventura friends are most important in uncertain times. Call your friends at Cafe Zack to make a reservation for dining on the new outside patio or order for curbside pickup. We are doing our signature single desserts or order a whole Zack’s Pie to take home.

In order to support our local businesses we have discounted locally produced wines. We are proud to serve locally-made wines from our friends at Ojai Alisal Vineyard, Clos Des Amis Winery, and Adam Tolmach’s Ojai Vineyard.

We were busy in April, May, and June partnering with World Central Kitchen to deliver ready-to-eat meals to front-line medical workers at Community Memorial Hospital and for seniors at local care facilities. If you would like to learn about or support the fantastic humanitarian work that World Central Kitchen does locally and around the world to address threats to food supplies, see the WCK website here: www.WCK.org .

Check out our  Instagram and Facebook pages to see photos of the Cafe Zack team preparing meals for Venturans in need.

The best way to reach us with questions or just to say Hi, is to phone:

805-643-9445