Bistrot Zinc menu


Roasted cauliflower salad farro, almonds, currants 8.95

Shrimp crêpe with smoked tomato cream 13.95

Griddled bucheron cheese with roasted beets and hazelnuts 9.95

Roasted veal short ribs with onion jam 13.95

Seared sea scallops with white bean purée, Merguez vinaigrette 14.95

Red lentil dal with grape tomatoes, cauliflower and feta 9.95


Grilled salmon with roasted fennel and citrus beurre blanc 24.95

Mahi mahi with roasted mushrooms, sautéed spinach and balsamic 24.95

Mustard-crusted venison medallions with root vegetable ragout 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

Root vegetable ragout 5.50

Haricots verts 5.50

Sautéed spinach 4.95

- Bon Appétit!
Chef Tim Kirker