Bistrot Zinc menu


Endive salad with roquefort, toasted walnuts, Banyuls vinaigrette 9.95

Pork rillettes with dried fruit chutney and crostini 7.95

Salad of warm duck confit with red cabbage and pistachios 9.95

Butternut squash risotto with fried sage 10.95

Brandade of cod with crostini 8.95

Shrimp crêpe with piperade and prosciutto 14.95


Grilled salmon with roasted fennel and smoked tomato vinaigrette 23.95

Sautéed skate with brown butter, capers, and lemon 24.95

Grilled hanger steak with cauliflower gratin and haricots verts 27.95

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