Our appetizer offerings will always feature 1 or 2 seasonal soups. Examples of some soups that appear throughout the year include: Duck Matzo, Mediterranean Mussel, Tuscan Tomato, Borscht, Seafood gumbo, Sorrel and Lovage, Mushroom Herb, Shrimp Chowder.
light swiss chard and ricotta dumplings tossed with fresh sage, grilled pumpkin, and shaved parmesan cheese.
armenian-style pasta dumplings with a spiced lamb filling. served with a garlic yogurt sauce and finished with fresh mint.
Vietnamese Shrimp Fritters
shrimp cooked in a shredded sweet potato and scallion fritter. served with a spicy nuoc cham dipping sauce.
eastern european-style pierogi filled with braised sauerkraut seasoned with double smoked bacon. served with a roasted beet salad.
Creole Oyster Cassoulette
large pacific oysters on a bed of braised celery root baked in a casserole with sun-dried tomato, green onions, cayenne pepper, and fresh parsley.
All Main Courses Served With Small Green Salad And Appropriate Accompaniments.
half of a roasted chicken infused with a mediterranean tapenade of saracene black olives, capers, lemon and extra virgin olive oil. served with semolina gnocchi alla romano.
sauteed salmon filet with a classic sauce of sauteed mushrooms, shallots, cornichons and a touch of creme fraiche. served with homemade noodles.
thin slices of top round of lamb marinated in aromatic moroccan spices (cumin, coriander, orange and allspice), sauteed and served with a roasted eggplant dipping sauce.
portuguese-style braised pork and clam stew with roasted red peppers, homegrown lacinato kale, red onions and fingerling potatoes.
Peekskill Cheese Steak
grilled rib-eye steak topped with braised cipollini onions and a young gorgonzola butter. served with mashed yukon gold potatoes.
specially slow-cooked duck sauteed crisp and served with a homemade peach and plum chutney.
sauteed sea scallops seasoned with smoked paprika on a bed of braised celery root. served with a dijon mustard sauce and a crisp roesti potato.
Housed in a 19th century mill building, Zephs' has expanded this sense of history to bring traditional world foods to Peekskill. Over our 18 years here, we've developed classic dishes that you can expect to see each year, each at it's appropriate time. Sour cherry pie in July, heirloom tomato soup in August, cassoulet in December, and duck confit all year long