Bistrot Zinc menu





Appetizers


Asparagus risotto with Parmesan 12.95

Beet salad with shaved fennel and citrus vinaigrette 9.95

Venison and pistachio terrine with sour cherry chutney 10.95

Onion tart with petite salade 8.95

Sautéed calamari with shaved radish and lemon vinaigrette 9.95

Brochette of lamb tenderloin, carrot salad, eggplant puree 16.95



Entrees


Grilled salmon with quinoa salad and yellow tomato coulis 25.95

Pan-seared barramundi with squash sauté and tarragon beurre blanc 26.95

Grilled quail with french lentils, bacon, pistou 27.95

Braised pork cheeks with späetzle and rhubarb compote 24.95



À Côté


Side Dishes

Grilled asparagus with balsamic syrup 5.50

Spätzle 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50



- Bon Appétit!
Chef Tim Kirker