Monthly archive for January 2013

Country-style pâté with dried fruit chutney

Country-style pâté with dried fruit chutney

A coarsely textured pâté of pork, chicken livers, spices, garlic, and thyme served with a chutney of apricots, currants, cherries, garlic, and ginger.

View our complete January specials menu at bistrotzinc.com/menu.htm.

January 23, 2013 | Leave a Comment » | Posted in: News

Restaurant Week Menu

Chicago Restaurant Week is February 1-10. Bistrot Zinc is one of 250 restaurants participating in the citywide culinary celebration. Click here to learn more about Restaurant Week.

Bistrot Zinc’s Restaurant Week Menu (pdf) »

January 21, 2013 | Leave a Comment » | Posted in: Events, News

Rice crusted sea scallops

Rice crusted sea scallops

Scallops crusted with rice flakes, seared golden brown, and served on a salad of snow peas, shaved radish, and scallion dressed with lemon vinaigrette.

View our complete January specials menu at bistrotzinc.com/menu.htm.

January 17, 2013 | Leave a Comment » | Posted in: News

Grilled Sardines with Lemon Aioli

Grilled Sardines with Lemon Aioli

Fresh sardine fillets are quickly grilled and served with warm, roasted red peppers and lemon aioli.

View our complete January specials menu at bistrotzinc.com/menu.htm.

January 15, 2013 | Leave a Comment » | Posted in: News

Braised Rabbit with Mustard-Tarragon Sauce and Egg Noodles

Braised Rabbit with Mustard-Tarragon Sauce and Egg Noodles

Rabbit hindquarters bathed in a sauce made from the braising liquid finished with Dijon mustard and fresh tarragon served atop egg noodles with baby carrots.

View our complete January specials menu at bistrotzinc.com/menu.htm.

January 10, 2013 | Leave a Comment » | Posted in: News