Bistrot Zinc menu


Papardelle with mixed mushrooms, Spring peas, parmesan 12.95

Spinach salad with strawberries, almonds, French feta, and balsamic vinaigrette 9.95

Sliced beef tongue with house pickles and whole grain mustard 8.95

Twice-baked chèvre soufflé with sundried tomato tapenade 9.95

Fried great lakes smelts with lemon aioli 8.95

Duck confit with bacon-polenta cake and rhubarb compote 13.95


Grilled salmon with quinoa salad and red pepper coulis 23.95

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

Grilled quail with french lentils, merguez sausage, pistou 27.95

Pork shanks with barley and peas 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