Bistrot Zinc menu


Baked gnocchi with butternut squash and broccoli rabe 12.95

Savory apple tart with caramelized onions and gruyère 9.95

Grilled quail with mediterranean bean salad 12.95

Smoked sturgeon with celery root rémoulade 13.95

Veal kidneys with port wine and mushrooms 8.95

Spinach salad with roasted fennel, chèvre sundried tomato vinaigrette 8.95


Grilled salmon with French lentils and bacon 23.95

Seared sea scallops with Belgian endive, pear tomatoes, crème fraîche 26.95

Pan-seared duck breast with späetzle, braised red cabbage, currants 26.95

Pan-roasted lamb rack with whipped potatoes, baby carrots, mushroom jus 29.95

À Côté

Side Dishes

Brussels sprouts, bacon & prunes 6.50

Späetzle 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker