Bistrot Zinc menu





Appetizers


Spinach salad with yellow tomatoes, French feta, roasted shallot vinaigrette 8.95

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

Traditional steak tartare 16.95

Papardelle with pistou, Gulf shrimp, and pear tomatoes 17.95

Chickpea polenta cake with eggplant caponata 9.95

Arugula salad with dates, bacon, and parmesan 9.95



Entrees


Grilled Salmon with Roasted Fennel and Smoked Tomato Vinaigrette 26.95

Sautéed Skate with Brown Butter, Capers, and Lemon 26.95

Pan-Roasted Chicken Breast with Swiss Chard and Barley Ragout 25.95

Red-Wine Braised Beef Short Ribs with Whipped Potatoes and Baby Carrots 37.95



À Côté


Side Dishes

Grilled asparagus, balsamic syrup 5.50

Braised swiss chard 5.50

Sautéed spinach 4.95

Ratatouille 5.50

Pommes frites 4.95

Haricots verts 5.50



- Bon Appétit!
Chef Tim Kirker