Bistrot Zinc menu


Papardelle with mixed mushrooms, spring peas, parmesan 12.95

Beet salad with shaved fennel and citrus vinaigrette 8.95

Sliced beef tongue with house pickles and whole grain mustard 8.95

Twice-baked chèvre soufflé with sundried tomato tapenade 9.95

Seared tuna, artichokes, niçoise olives raisin-caper relish 12.95

Brochette of lamb tenderloin, spiced carrot-chickpea salad 14.95


Grilled salmon with quinoa salad and yellow tomato coulis 24.95

Pan-seared walleye with squash sauté and tarragon beurre blanc 26.95

Grilled quail with French lentils, bacon, pistou 27.95

Braised pork cheeks with späetzle and rhubarb compote 24.95

À Côté

Side Dishes

Grilled asparagus with balsamic syrup 5.50

Sautéed squash with pistou 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker