Bistrot Zinc menu


Swiss chard tart with petit salad 8.95

Spinach salad with sautéed chicken livers, grapes, and bacon vinaigrette 9.95

Warm octopus salad with roasted peppers and fresh thyme 13.95

Heirloom tomatoes with French feta and basil oil 8.95

Salad of roasted figs with parmesan, prosciutto, roasted shallot vinaigrette 12.95

Mushroom risotto with shaved parmesan 12.95


Grilled salmon with gingered red lentils and spinach 25.95

Seared sea scallops with Belgian endive, pear tomatoes, and crème fraîche 27.95

Braised pork cheeks with roasted apples and braised red cabbage 24.95

Pan-roasted chicken breast with corn pudding and haricots verts 23.95

À Côté

Side Dishes

Red cabbage with apples and bacon 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