Bistrot Zinc menu


Arugula salad with dates, bacon, and parmesan 8.95

Cumin-roasted baby carrots with chèvre, hazelnuts, and citrus vinaigrette 8.95

Risotto with braised oxtail and beets 14.95

Napoleon of fall vegetables, cider reduction 8.95

Sautéed calamari with shaved radish and lemon vinaigrette 8.95

Tarragon-poached scallops, roasted fennel, smoked tomato vinaigrette 14.95


Grilled salmon with braised leeks, basmati rice, beurre rouge 23.95

Sautéed skate with brown butter, capers, and lemon 24.95

Grilled pork chop with mushroom ragout and whipped potatoes 22.95

Cassoulet with white beans, lamb shoulder, garlic sausage, and duck confit 27.95

À Côté

Side Dishes

Cauliflower gratin 5.50

Brussels sprouts, bacon & prunes 6.50

Sautéed spinach 4.95

Haricots verts 5.50

Pommes frites 4.95

Ratatouille 5.50

- Bon Appétit!
Chef Tim Kirker