Bistrot Zinc menu


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

Papardelle with mixed mushrooms, Swiss chard, parmesan 11.95

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

Brandade of cod with crostini 8.95

Braised leeks with sieved egg and dijon vinaigrette 7.95

Arugula salad with pigs' feet croquettes and shallot vinaigrette 7.95


Grilled salmon with shiitake-asparagus sauté and charred onion vinaigrette 23.95

Sautéed skate with brown butter, capers, and lemon 23.95

Grilled pork tenderloin with spelt and butternut squash ragout 22.95

Cassoulet with white beans, lamb shoulder, garlic sausage, and duck confit 25.95

À Côté

Side Dishes

Grilled asparagus 5.50

Pommes frites 4.95

Ratatouille 5.50

Spelt-butternut squash ragout 5.50

Haricots verts 5.50

Sautéed spinach 4.95

- Bon Appétit!
Chef Tim Kirker