Bistrot Zinc menu


Swiss chard tart with petit salad 8.95

Crispy whiting "en colère" with lemon aioli 7.95

Griddled bucheron cheese with roasted beets and hazelnuts 9.95

Country pate with dried fruit chutney 8.95

Broiled scallops with lobster-brandy cream 9.95

Red lentil dal with turmeric-roasted cauliflower, grape tomatoes, and feta 7.95


Grilled salmon with roasted fennel and blood orange vinaigrette 23.95

Mahi mahi with roasted mushrooms, sautéed spinach and balsamic 22.95

Mustard-crusted venison medallions with späetzle and pomegranate molasses 26.95

Coq au vin with buttered egg noodles 22.95

À Côté

Side Dishes

Brussels sprouts, bacon & prunes 6.50

Pommes frites 4.95

Ratatouille 5.50

Späetzle 5.50 Haricots verts 5.50

Sautéed spinach 4.95

- Bon Appétit!
Chef Tim Kirker