Monthly archive for January 2015

February Specials

Appetizers

Swiss chard tart with petit salad 8.95

Crispy whiting “en colère” with lemon aioli 7.95

Griddled bucheron cheese with roasted beets and hazelnuts 9.95

Country pate with dried fruit chutney 8.95

Broiled scallops with lobster-brandy cream 9.95

Red lentil dal with turmeric-roasted cauliflower, grape tomatoes, and feta 7.95

Entrees

Grilled salmon with roasted fennel and blood orange vinaigrette 23.95

Mahi mahi with roasted mushrooms, sautéed spinach and balsamic 22.95

Mustard-crusted venison medallions with späetzle and pomegranate molasses 26.95

Coq au vin with buttered egg noodles 22.95

À Côté

Side Dishes

Brussels sprouts, bacon & prunes 6.50

Pommes frites 4.95

Ratatouille 5.50

Späetzle 5.50

Haricots verts 5.50

Sautéed spinach 4.95

– Bon Appétit!
Chef Tim Kirker

January 30, 2015 | Leave a Comment » | Posted in: Specials

Spinach Salad with Sautéed Chicken Livers, Grapes, and Bacon Vinaigrette

Spinach Salad

Spinach Salad with Sautéed Chicken Livers, Grapes, and Bacon Vinaigrette

View our January specials menu »

January 26, 2015 | Leave a Comment » | Posted in: News

Oeuf en Meurette

Oeuf en Meurette

Oeuf en Meurette

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January 23, 2015 | Leave a Comment » | Posted in: News

Pan-Roasted Chicken Breast with Savory Bread Pudding and Haricots Verts

Pan Roasted Chicken Breast

Pan-Roasted Chicken Breast with Savory Bread Pudding and Haricots Verts

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January 22, 2015 | Leave a Comment » | Posted in: News

Restaurant Week Menu

Chicago Restaurant Week takes place January 30-February 12. Bistrot Zinc is one of 250 restaurants participating in the citywide culinary celebration. Click here to learn more about Restaurant Week.

View our Restaurant Week Menu (PDF) »

January 20, 2015 | Leave a Comment » | Posted in: Events, News