Bistrot Zinc menu


Risotto with braised oxtail and beets 15.95

Savory apple tart with caramelized onions and gruyère 9.95

Sautéed foie gras with Riesling reduction, green grapes, and toasted brioche 17.95

Smoked sturgeon with celery root rémoulade 14.95

Veal kidneys with mustard sauce and mushrooms 8.95

Brussels sprouts salad, grain mustard vinaigrette, almonds and sour cherries 8.95


Grilled salmon with French lentils, bacon, and horseradish cream 24.95 Sautéed skate with brown butter, capers, and lemon 25.95 Coq au vin with buttered egg noodles 23.95 Pan-roasted lamb rack with gratin dauphinois, baby carrots, red wine jus 32.95

À Côté

Side Dishes

Brussels sprouts, bacon & prunes 6.50

Cauliflower gratin 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker