Hail Caesar! -- Teatro ZinZanni's Newest Tossed Salad of Comedy, Circus, Music and a Meal
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The last date listed for Teatro Zinzanni's Hail Caesar! was Saturday August 27, 2011 / 6:30pm.
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A spectacular Indian ballet inspired by a sweeping Hindu epic, Chitrangada tells the tale of a… More
Quotes & Highlights
Meet the cast of Hail Caesar!
_Hail Caesar! _stars the irrepressible entertainer Frank Ferrante as Caesar and acclaimed aerialist Dreya Weber as Cleo, Queen of the Nile, and is Teatro ZinZanni’s zany take on the love story between two of history’s most famous lovers. Hail Caesar! features hilarious and captivating international cast including juggler Joel Salom; hand-balancer Elena Boradina; trapeze artists Ssens Duo; and the exceptionally talented juggler rola-bola Bernard Hazen.
Music, laughter, romance and desire ensue when a resurrected Cleopatra sets her sights on a fast-talking, wise-cracking chef named Caesar. Don’t miss this colossal epic that proves that not all great couples meet online–sometimes they meet at Teatro ZinZanni. Does Cleopatra’s love for Caesar win out in the end? To find out, join the performers of Teatro ZinZanni for Hail Caesar!, a risqué romp through Egyptian history complete with Love, Chaos and… Dinner!
Appetizer: Marinated Beef-Steak tomatoes and fresh mozzarella served with fried basil and shaved coppa.
Soup: Fresh spring asparagus soup. Made in-house.
Salad: The one and only Teatro ZinZanni Caesar salad. House-made Caesar dressing, large croutons and freshly grated parmesan.
Prime Beef Tenderloin: Northwest prime cut Beef from Double R Ranch in Okanagan, slow roasted to medium-rare perfection and dressed with roasted shallots and green peppercorn demi. Served with Beechers flagship and Camenbert scalloped sweet potatoes.
Scallops: Macadamia nut encrusted sea scallops seared and accompanied with fresh corn and edamame succotash and celery leaves, capers and toasted macadamia nut relish.
Mushroom Strata: Medley of mushrooms, cauliflower, chard, Beecher’s Flagship Cheese in a savory custard, with garlic-fried chick peas and fresh seasonal vegetables. Garnished with tomato confit.
Dessert: House-made Vanilla Panna Cotta, served with fresh strawberries and mint.
Menu Enhancements—Additional ways to enliven your entrée:
- Sautéed Shitake Mushrooms – $6.50
- Rogue River Blue Cheese – $6
- Steak and Fish: Add a 6oz. portion of Beef Tenderloin to your Scallop Entrée. – $11
- Artisan Cheese Sampler: Port Townsend ‘Cirrus’ (Washington), Rogue River Blue Cheese (Oregon), Beecher’s Flagship (Pike Place Market) – $6
- Artisan Cheese Sampler paired with La Caussade St. Croix-Du-Mont – $14
- Bread Basket from Macrina Bakery, served with three flavors of whipped butter. Order anytime during your meal. – $4.75
Appetizer: Marinated Beef-Steak Tomatoes and Fresh Mozzarella Served with Fried Basil and Shaved Coppa.
First Course: _The One and Only Teatro ZinZanni Caesar Salad. House-made Caesar Dressing, Large Croutons and Freshly Grated Parmesan.
Second Course: _
Wild Mushroom Strata: Mushroom Medley of Cauliflower, Chard and Beecher’s Flagship Cheese in a Savory Custard, with a Side of Garlic-Fried Chickpeas and Crisp Green Beans.
Steak & Eggs TZ: Lightly Scrambled Eggs with Fresh Chives Served with a Petite Grilled Tenderloin Steak and Oven-Roasted Potatoes.
Scallops: Macadamia Nut-Encrusted Sea Scallops Seared and Accompanied with Fresh Corn and Edamame Succotash and Celery Leaves, Capers and Toasted Macadamia Nut Relish.
Dessert:_ House-Made Vanilla Panna Cotta Served with Fresh Strawberries and Mint.