Bistrot Zinc menu





Appetizers


Pork rillettes with dried fruit chutney and crostini 7.95

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 9.95

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

Mushroom risotto with shaved parmesan 12.95



Entrees


Grilled Salmon with Potato-Leek Ragout and Beurre Rouge 25.95

Olive Oil Poached Cobia with Mediterranean Bean Stew and Tapenade 28.95

Grilled Pork Chop with Roasted Apples and Braised Red Cabbage 25.95

Poached Chicken with Country Stuffing and Baby Vegetables 24.95



À Côté


Side Dishes

Red cabbage with apples and bacon 5.95

White beans with escarole 5.95

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50



- Bon Appétit!
Chef Tim Kirker