Bistrot Zinc menu


Swiss chard tart with petit salad 8.95

Venison terrine with pistachios and sour cherry chutney 8.95

Warm octopus salad with roasted peppers and fresh thyme 13.95

Heirloom tomatoes with French feta and basil oil 8.95

Griddled bucheron cheese with peaches and balsamic 8.95

House papardelle with arugula pistou, Gulf shrimp, and pear tomatoes 16.95


Grilled salmon with carrot-leek ragout and tarragon beurre blanc 23.95

Sautéed skate with brown butter, capers, and lemon 24.95

Braised pork cheeks with mushroom ragout and egg noodles 23.95

Pan-roasted chicken breast with corn pudding and haricots verts 21.95

À Côté

Side Dishes

Mushroom sauté with sherry cream 5.95

Corn and brioche pudding 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker