sashimi grade ahi, soy sauce, sesame oil, sesame seeds, green onions,
red peppers, macadamia nuts and wasabi.
french mimolette, dutch parrano, french brie, pears, grapes and crackers.
Salad Caprese (seasonal)
heirloom tomatoes, soft mozzarella, olive oil, balsamic vinegar, basil, sea salt
and fresh cracked pepper.
(ask Server For Soups Of The Day), Soups Served With Bread
Cup Of Soup (8oz.)
Bowl Of Soup(14oz.)
Cold Soup (seasonal) Gazpacho
tomatoes, onions, cucumbers, celery, parsley, chives, garlic, red wine vinegar, green bell peppers,
olive oil, lemon juice, sugar, salt, white pepper, worcestershire sauce and spice.
Add (free-range) Chicken Breast To Any Salad... 3.95 (4 Oz), Add (organic) Tri Tip To Any Salad... 4.50 (4 Oz), Add 4 Shrimp (16-20 Ct.) To Any Salad... 4.00, Add Organic Smoked Tofu... 3.75 (3.5 Oz). Dressings: Ranch, Bleu Cheese, Balsamic Vinaigrette, Honey Mustard,
Raspberry Vinaigrette, Thousand Island, Thai Peanut.
Organic House Salad
organic blend with tomatoes, cucumbers, carrots.
Organic Spinach Salad
organic spinach with tomatoes, cucumbers, carrots & croutons.
organic salad blend with apples, walnuts & gorgonzola cheese
served with balsamic vinaigrette dressing.
Asian Shrimp Noodle
large prawns, organic spring mix, cellophane noodles, mint, basil, cilantro,
peanuts and a spicy sweet tangy asian grape seed oil dressing.
organic tri tip steak, organic spring mix, bean sprouts, carrots, mint, basil,
cilantro with a sweet and spicy thai dressing.
mache lettuce, papaya, mango, avocado, jicama, pine nuts.
served with your choice of dressing.
chicken breast (free-range), organic spring mix, mango, avocado, onion,
with a ginger, cilantro, lime juice and grape seed oil dressing.
butter leaf lettuce, avocado, cherry tomatoes, cucumbers, bean sprouts,
pumpkin seeds and a japanese miso dressing.
organic spinach, roasted garlic, avocado and a balsamic dressing.
Sesame Asian Pear (seasonal)
organic spinach, asian pear, avocado, cucumbers w/ sesame pear vinaigrette.
The Z Pie concept was born after travels to Australia and New Zealand, where it's hard to walk a city block without passing several pie eating opportunities! On our return we would ask ourselves.... “Why are meat pies not as tasty or more popular here in the States?” So in 1998 our family and a few close friends decided to open a gourmet pot pie restaurant in the small gold rush town of Placerville, California and offer our own version of the “down under” pies. We started out perfecting just three flavors, Steak and Cabernet, Chicken and Mushroom and Very Vegetable