Ann Friedman
| Florida Times-Union
Zoës Kitchen, the fast-casual Mediterranean restaurant with five locations in Northeast Florida, launched its largest new menu rollout in eight years.
The restaurant added a new appetizer, three new pita sandwiches, three new bowls, four new sauces and two new protein options — lamb kafta and harissa salmon.
The new sauces include Greek tzatziki, a vegetarian and gluten-free yogurt sauce with onions, cucumbers, garlic, mint and dill; Italian salsa verde, a vegan and gluten-free herb sauce with Calabrian peppers, garlic, extra-virgin olive oil and red wine vinegar; Israeli skhug, a vegan and gluten-free citrus sauce featuring green peppers, cilantro, lemon, extra-virgin olive oil and Mediterranean spices; and Moroccan harissa, a vegan and gluten-free red pepper sauce with tomato and Mediterranean spices.
The appetizer addition is the dairy and gluten-free Mediterranean Lamb Kafta, three lamb and beef meatballs served over tzatziki and cucumbers, topped with harissa and dill.
New pita sandwiches include the Harissa Salmon Pita with harissa-marinated salmon, tzatziki, harissa, Mediterranean relish, cabbage, feta and dill; Rustic Lamb Pita with lamb and beef meatballs, tzatziki, salsa verde, Mediterranean relish, cabbage, feta and dill; and the Greek Chicken Pita with grilled chicken, lettuce, tomatoes, tzatziki, caramelized onions and feta.
Guests can also build their own bowls by choosing a base and protein. Options also include the Cauliflower Rice Bowl, vegetarian and gluten-free cauliflower rice with tzatziki, skhug, feta, cucumbers and dill; Power Grain Bowl with lentils, quinoa, farro and rice with tzatziki, harissa, Mediterranean relish, cucumbers and dill; and the Mediterranean Salad Trio Bowl, with pesto farro, zesty quinoa and orzo “tabouli” salads with tzatziki, salsa verde, feta, cucumbers and dill.
New pita sandwiches include the Harissa Salmon Pita; Rustic Lamb Pita; and the Greek Chicken Pita.
Ann Friedman: (904) 359-4619