Bistrot Zinc menu


Sliced zucchini with chèvre, lemon zest, and mint 7.95

Yellow watermelon with French feta and basil 8.95

Socca with radicchio, fig jam and merguez 10.95

Sautéed soft-shelled crab with roasted corn salad and red pepper coulis 14.95

Traditional steak tartare 14.95

Onion tart with petite salade 8.95


Grilled salmon with spaghetti squash, pear tomatoes, and walnut pistou 24.95

Bouillabaisse with rouille croutons 27.95

Pork milanese with heirloom tomato salad 23.95

Pan-seared duck breast with farro and stone fruit salad 26.95

À Côté

Side Dishes

Grilled asparagus with balsamic syrup 5.50

Spaghetti squash with pear tomatoes 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker