Bistrot Zinc menu





Appetizers


Baked gnocchi with butternut squash and broccoli rabe 14.95

Savory apple tart with caramelized onions and gruyère 9.95

Sautéed foie gras with Riesling reduction, green grapes, and toasted brioche 17.95

Smoked sturgeon with celery root rémoulade 15.95

Veal kidneys with mustard sauce and mushrooms 8.95

Brussels sprouts salad, grain mustard vinaigrette, almonds and sour cherries 8.95



Entrees


Grilled Salmon with French Lentils, Bacon, and Horseradish Cream 25.95

Sautéed Skate with Brown Butter, Capers, and Lemon 26.95

Coq au Vin with Buttered Egg Noodles 25.95

Pan-Roasted Lamb Rack with Gratin Dauphinois, Baby Carrots, Red Wine Jus 34.95



À Côté


Side Dishes

Brussels sprouts, bacon & prunes 6.50

Cauliflower gratin 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50



- Bon Appétit!
Chef Tim Kirker