Zoey's Double Hex menu — United States

Thinly sliced onions are lightly coated in seasoned flour and fried until crispy.

Large onion slices coated in a crispy ale-based batter and fried until golden, served with a side of smoky chipotle dipping sauce.

This starter features one and a half pounds of jumbo chicken wings served with your choice of traditional buffalo or maple barbecue sauce.

Bite-sized pieces of breaded chicken tossed in a spicy buffalo sauce, served with blue cheese dressing and celery sticks.

Crispy, breaded mozzarella cheese sticks served with a side of tomato-based marinara sauce.

Crispy fried squid tossed in a garlic butter sauce with spicy banana peppers.

Fresh little neck clams steamed in a white wine, garlic, and parsley broth, served with toasted garlic bread.

Fresh mussels steamed in a garlic and tomato basil broth, served with a side of garlic toast.

Pan-seared pork dumplings served with a warm Asian-style slaw and a sesame soy dressing.

A freshly prepared soup selection that changes daily.

• 5$5
• 7$7

A hearty, slow-cooked chili featuring a blend of two distinct types of peppers and savory seasonings.

• 6$6
• 8$8

A crisp salad of romaine lettuce tossed with creamy dressing, parmesan cheese, and crunchy croutons.

• Caesar Salad$12
• with marinated grilled chicken breast$16
• with grilled salmon fillet$18
• with Cajun grilled shrimp$18

This salad features grilled chicken breast served over mixed greens with gorgonzola cheese, toasted pecans, red onion, grape tomatoes, and poached pear, finished with a raspberry vinaigrette.

This harvest salad features grilled chicken breast, crisp apples, sharp Vermont cheddar, dried cranberries, and candied almonds, served with a cider mill vinaigrette.

A seared, Cajun-spiced Ahi tuna steak served over mixed greens with artichoke hearts, roasted peppers, and asparagus, finished with a citrus vinaigrette.

A fresh grilled salmon fillet served over a bed of mixed greens with red potatoes, green beans, grape tomatoes, red onion, sliced egg, and Kalamata olives, finished with a balsamic vinaigrette.

Grilled, sliced sirloin steak served over a bed of greens with tomatoes, red onions, crumbled blue cheese, and a cabernet vinaigrette.

This salad features fresh baby spinach topped with crispy bacon, garlic croutons, and crumbled goat cheese, served with a balsamic vinaigrette.

This half chicken is roasted until crispy, partially deboned, and finished with a pure Vermont maple glaze.

A roasted half chicken glazed with honey, lemon, and fresh thyme, served with savory herbed stuffing and pan juices.

A savory blend of ground beef and pork seasoned with thyme, slow-roasted and served with a rich red wine and shallot sauce.

This tender pork loin is marinated, grilled, and oven-roasted, served with savory pan juices and crispy onion strings.

A grilled beef tenderloin topped with warm goat cheese, cracked peppercorns, and a caramelized shallot herb butter.

A hand-cut rib-eye steak grilled to your preference and finished with a signature garlic butter glaze.

This dish features a grilled, sliced petite bistro steak served alongside shrimp sautéed in garlic.

A grilled salmon fillet served over sautéed spinach and finished with a lemon caper butter sauce.

A 10-ounce fresh Idaho trout fillet, grilled and finished with a lemon butter sauce.

A fresh Idaho trout fillet lightly dusted in seasoned flour, pan-fried until crispy, and finished with a lemon caper butter sauce.

A baked haddock fillet topped with a buttery cracker crust seasoned with lemon, tarragon, and parsley.

A pan-seared, rare ahi tuna steak served with a sesame soy vinaigrette over a bed of sautéed Asian-style slaw.

Jumbo shrimp and spinach are sautéed with herbs and fresh parsley, served over fettuccine pasta in a white wine and garlic butter sauce.

A medley of mussels, clams, shrimp, haddock, and chorizo sausage steamed in a garlic, tomato, and white wine sauce, served over fettuccini.

Creamy macaroni and cheese baked with a layer of house-made barbecue pulled pork.

This pasta dish features macaroni baked in a sharp Cabot cheddar cheese sauce and finished with a golden-brown breadcrumb topping.

Thinly sliced onions that are lightly battered and fried until crispy.

Thick-cut potato wedges that are fried until golden and crispy.

A chilled side dish consisting of shredded raw cabbage mixed with a creamy dressing.

A fresh mix of seasonal vegetables served as a light side dish.

A fresh selection of seasonal vegetables prepared daily.

Fresh spinach leaves lightly cooked in a pan until tender.

Thinly sliced potatoes fried until golden and crispy.

A grilled beef patty served on a bun with traditional burger toppings.

A grilled burger served with your choice of Vermont cheddar, Swiss, provolone, or American cheese.

A grilled burger topped with sautéed button mushrooms and Swiss cheese.

A classic grilled burger topped with a generous serving of crispy fried onions.

A grilled burger topped with caramelized onions and melted Swiss cheese.

A classic grilled burger topped with crumbled blue cheese.

A grilled burger topped with sautéed peppers, onions, and melted provolone cheese.

A burger topped with Vermont cheddar cheese, served open-faced on garlic toast.

This burger is topped with melted three-cheese blend, crispy bacon, and barbecue sauce.

This burger features a beef patty topped with jalapeño poppers, pepper jack cheese, and chipotle aioli.

This burger is topped with tangy pulled pork, BBQ caramelized onions, cheddar cheese, coleslaw, and pickled jalapeños.

This burger is topped with crispy onion rings, American cheese, coleslaw, and a signature house sauce.

A grilled burger seasoned with Cajun spices, topped with cheddar cheese, Cajun mayonnaise, and sautéed onions.

A grilled turkey burger topped with Vermont cheddar, grilled sweet potato, caramelized onions, and cranberry mayonnaise.

A house-made vegetable patty served with your choice of cheese and a drizzle of herb vinaigrette.

A grilled fresh salmon fillet topped with melted Vermont cheddar cheese and Cajun mayonnaise, served on a bun.

A grilled marinated chicken breast sandwich topped with roasted sweet peppers, baby greens, tomato, onion, Vermont cheddar cheese, and herb vinaigrette.

This sandwich features a Cajun-seasoned grilled chicken breast topped with lettuce, tomato, red onion, Vermont cheddar cheese, and southwest mayonnaise.

This hot meatloaf sandwich is topped with melted cheddar cheese, caramelized onions, lettuce, tomato, and a honey mustard barbecue sauce.

This sandwich features grilled Virginia ham, melted Vermont cheddar cheese, and sliced Granny Smith apples served with house-made honey mustard.

A selection of fresh vegetables served on grilled bread with melted Swiss cheese and a creamy dill dressing.

A warm, sweet bread-based dessert flavored with maple syrup and topped with whipped cream.

A warm slice of pecan pie with a chocolate filling, served with a dollop of whipped cream.

A rich chocolate cheesecake crafted by the Nuns of New Skete, served with raspberry sauce and whipped cream.

A serving of Wilcox ice cream available in vanilla or our featured seasonal flavor.

A moist spiced carrot cake topped with a smooth cream cheese frosting.

A warm chocolate brownie topped with vanilla ice cream, whipped cream, and hot fudge.

A warm blueberry and rhubarb crumble served with a scoop of vanilla ice cream and whipped cream.