Bistrot Zinc menu





Appetizers


Sliced zucchini with chèvre, lemon zest, and mint 8.95

Yellow watermelon with French feta and basil 9.95

Risotto with braised oxtail and beets 15.95

Sautéed soft-shelled crab with roasted corn salad and red pepper coulis 16.95

Griddled bucheron cheese with stone fruits 11.95

Traditional steak tartare 16.95



Entrees


Grilled Salmon with Spaghetti Squash, Pear Tomatoes, and Walnut Pistou 26.95

Sautéed Skate with Brown Butter, Capers, and Lemon 26.95

Pork Milanese with Heirloom Tomato Salad 26.95

Braised Rabbit with Mustard-Tarragon Sauce, Baby Carrots, and Egg Noodles 29.95



À Côté


Side Dishes

Grilled asparagus with balsamic syrup 5.50

Spaghetti squash with pear tomatoes 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50



- Bon Appétit!
Chef Tim Kirker