Bistrot Zinc menu


Spinach salad with yellow tomatoes, French feta, roasted shallot vinaigrette 8.95

Sautéed soft-shelled crab, roasted corn salad and red pepper coulis 15.95

Chicken terrine with mushrooms and celery root rémoulade 8.95

Papardelle with pistou, Gulf shrimp, and pear tomatoes 17.95

Chickpea polenta cake with eggplant caponata 9.95

Arugula salad with dates, bacon, and parmesan 9.95


Grilled salmon with Swiss chard and orange beurre blanc 24.95

Crusted wolf fish medallions with roasted pepper stew and basmati rice 23.95

Filet mignon with whipped potatoes, haricots verts, and shallot jus 36.95

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

À Côté

Side Dishes

Grilled asparagus, balsamic syrup 5.50

Braised swiss chard 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker