Bistrot Zinc menu


Salad of roasted figs with parmesan, prosciutto, and roasted shallot vinaigrette 11.95

Yellow watermelon with French feta and basil 7.95

Crusted scallops with snow pea salad and carrot vinaigrette 13.95

Galette of caramelized onions and Gruyère with mixed greens 7.95

Red Beet risotto with parmesan 9.95

Spinach salad with sautéed chicken livers, grapes, and bacon vinaigrette 8.95


Grilled salmon with cucumber-fennel salad and roasted eggplant puree 23.95

Sautéed barramundi with spaghetti squash, quinoa, and walnut-parsley pesto 25.95

Pork milanese with heirloom tomato salad 22.95

Braised lamb with chickpea crepe, roasted pepper stew, and basil 24.95

À Côté

Side Dishes

Spaghetti squash with grape tomatoes 5.50

Braised escarole with garlic 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50

- Bon Appétit!
Chef Tim Kirker