Bistrot Zinc menu





Appetizers


Spinach salad with glazed root vegetables and roasted shallot vinaigrette 8.95

Pappardelle with braised short rib and parmesan 14.95

Fried great lakes smelts with lemon aioli 8.95

Brandade of cod with crostini 8.95

Arugula salad with pigs' feet croquettes and shallot vinaigrette 8.95

Smoked duck breast with kohlrabi and cherry chutney 12.95



Entrees


Grilled salmon with asparagus-mushroom sauté and charred onion vinaigrette 24.95

Pan-seared walleye with almond-brown butter, haricots verts, and basmati rice 26.95

Pan-roasted chicken breast with spelt and butternut squash ragout 23.95

Cassoulet with white beans, lamb shoulder, garlic sausage, and duck confit 26.95



À Côté


Side Dishes

Grilled asparagus 5.50

Pommes frites 4.95

Ratatouille 5.50

Spelt and squash ragout 5.50

Haricots verts 5.50

Sautéed spinach 4.95



- Bon Appétit!
Chef Tim Kirker