With the weather getting cooler, Zov has announced new additions to the menus at Zov’s Bistro in Tustin as well as its sister restaurants in Newport Beach and Irvine. Items include 10-spice Prime Strip Steak served with garlic herb shoestring potatoes and fried Brussels sprouts for $22.95; Herb Crusted Salmon with grilled yellow squash, mashed potatoes and a lemon tarragon vinaigrette for $21.95; and Butternut Squash Ravioli with fresh asparagus, shiitake mushroom, Roma tomato and pine nuts finished with a Parmesan cream sauce for $17.95.
“As temperatures cool down in Southern California, I find the hearty flavors of fall so comforting. I’ve based the new entrée items on fresh seasonal squashes and vegetables as well as spice combinations that will warm you from the inside out. Its really one of my favorite seasons,,” said Zov.
Since opening her first restaurant 1987, Zov has become one of the best-loved chefs in Southern California. Her thorough knowledge of the culinary world, commitment to quality, unwavering attention to detail and adventurous spirit are responsible for the eateries being universally recognized and lauded. In addition to the 3 restaurants where the new seasonal menu is available, Zov operates 2 other concepts at John Wayne Airport. She is also renowned for authoring 2 best-selling cookbooks, “Simply Zov,” her latest, and “Zov: Recipes and Memories From the Heart,” which sold 50,000 copies; and organizing cooking classes featuring the most renowned chefs in the world.
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For more information visit www.zovs.com.
