We change our menu seasonally. Many of our menu items are staples that don't change because they don't necessarily represent a particular season like sausages and schnitzels but some of our modern interpretations change with the seasons. We decided to do this to reflect the changes in seasons and it also gives our cooks, servers, and guests a refreshing new dish to be excited about.

The primary menu changes 4 or 5 times a year. The " beasts" stay pretty much the same but the set-ups change according to the seeason.For instance, we always have duck confit on the menu-probably my favorite dish. In the winter wwe might pair it with buttered parsnips, caramelized Brussels Sprouts and a rich duck stock reduction and in the spring we might use a lighter salad of butter lettuce, spring peas, asparagus and a roasted shallot-sherry vinaigrette. In the summer we will incorporate market veg and in thee fall you will find hard-shelled squash on the plate.A major change takes a couple days. It is easier on the kitchen and the waiters to learn 3 plates each day than to throw 6 new plates at them. Alfonso, Drew, Emily and I taste each new dish with wine so we know what to recommend as a pairing. Then the waiters taste the dishes and receive new menu notes explaining the changes. I think it is important to have dishes people depend on. We have guests who have come in every week for the last 10 years and have only eaten the Zinfande Braised Pot Roast with Garlic Mashed Potatoes and Black Vinegar Sauce. I tried to change it a couple times and literally got hate mail and threatening phone calls. I learn fast. There are some dishes that people crave. They don't say, "I want to go out to eat", they say, "I want to go to West Town Tavern and eat pot roast."

We try to change the menu every 3-4 weeks or so depending on the season and availability. One of the things we wanted was the ability to change the menu any time we wanted so we print our own menus in house. Sometimes things go in and out of season quickly and we have to be able to reflect these changes. There are some dishes I am reluctant to change because our they are popular with our customers. But when something is out of season I won't serve it.

We change our menu gradually throughout the season, so the menu adds and subracts about every other week. This keeps it fresh for us and the customer.

The menu changes daily from new produce to new proteins. The season determines our menu so it is in a constant state of evolution.

The primary menu changes when needed. With Thai and Chinese, the core stays the same so the changes are typically seasonal produce. Major changes happen when it is something beneficial to all, like a menu redesign. Specials are offered monthly, but now they are every two weeks to make the most of locally grown ingredients.

At Zed451 we are fresh and seasonal!! We have 5 seasonal changes one of which we just went through is our holiday season. The schedule if pretty self explanatory. We change when the seasons change when different meat, fruits and vegetables are at there best. A major change that you will see in spring will be 5 new salads out of 17, 4 new bar menu items, 2 side dishes and 5 chef selections. About a 30% change. We change our cheese and charcuterie table as often as possible, and new and creative soups everyday. I have great relationships with all of my vendors who know that I am a sucker for a good story and bring me new and unusual ingredients all the time.

our menu changes with the season...and/or more often...if we come up with a special that really seems to impress we will often add it to our menu. Small changes often, while keeping some staple items, keeps regulars coming back.

We honestly change seasonly. We try to take what ever if fresh and local and make the best food we can from it. Working with farmers and keeping a good relationship with them helps make this task easier.