Bistrot Zinc menu


Beet salad with chèvre, hazelnuts, roasted shallot vinaigrette 9.95

Roasted veal short ribs with onion jam 13.95

Grilled quail, market apple salad, horseradish cream 13.95

Butternut squash risotto with fried sage 12.95

Sautéed calamari with shaved radish and lemon vinaigrette 8.95

Peppered mackerel with celery root rémoulade 8.95


Grilled salmon with sautéed mushrooms, spinach & red wine jus 25.95

Sautéed skate with brown butter, capers, and lemon 26.95

Grilled pork chop with Brussels sprouts, bacon, and whipped potatoes 23.95

Braised rabbit with mustard-tarragon sauce, baby carrots, and egg noodles 28.95

À Côté

Side Dishes

Cauliflower gratin 5.50

Brussels sprouts, bacon & prunes 6.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker