Bistrot Zinc menu


Beet salad with chèvre, hazelnuts, roasted shallot vinaigrette 8.95

Venison terrinewith sour cherry chutney 9.95

Grilled quail, market apple salad,horseradish cream 12.95

Butternut squash risotto with fried sage 10.95

Brandade of cod with crostini 8.95

Peppered mackerel with celery root rémoulade 7.95


Grilled salmon with french lentils and bacon 23.95

Seared sea scallops with Belgian endive, pear tomatoes, and crème fraîche

26.95 Veal and mushroom roulade, whipped potatoes, shallot jus 25.95

Braised rabbit with mustard-tarragon sauce, baby carrots, and egg noodles 28.95

À Côté

Side Dishes

Cauliflower gratin 5.50

Brussels sprouts, bacon & prunes 6.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker