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BistrotZincChi

  1. A lovely Summery Aperitif. Visit the link below for our recipe.... fb.me/1Q9oDQo7f
  2. Sliced Beef Tongue with Pickled Vegetables and Whole Grain Mustard Chilled, braised beef tongue thinly sliced... fb.me/1LvGEezA4
  3. Brandade of Cod A traditional Brandade is a specialty of the Roussillon, Languedoc and Provence regions of... fb.me/1SC15BM7Y
  4. Grilled Salmon with Red Pepper Coulis and Quinoa Salad A six ounce piece of salmon is grilled to temp and... fb.me/1kMApzeU6
  5. Grilled Pork Chop with New Potato Hash and Rhubarb Compote A ten-ounce chop is simply grilled to temperature.... fb.me/1Q6SWlxiY
  6. Seared Sea Scallops with Braised Endive, Pear Tomatoes, and Crème Frâiche The sea scallops are sautéed and... fb.me/1CarOh6cQ
  7. A rare delicacy, Shad Roe served with pickled carrots and frisee salad tonight only!
  8. Our May specials are now on our website. fb.me/1P9uH6pih
  9. Give mom a Bistrot Zinc gift certificate for mother's day! fb.me/1HgTyoxVw
  10. Welcome Fredy Angst!!
  11. Looks like a wonderful day for brunch... please join us! bistrotzinc.com/brunch.htm fb.me/yrYiYvjn
  12. We welcome Whitney Young High School bistrotzinc.com fb.me/1nHfPR5Mt
  13. Congratulations KOVAL!!! fb.me/1ajMKwx06
  14. Spinach salad with strawberries, almonds, French feta The spinach is tossed with fresh strawberries, toasted... fb.me/12jDrU6WF
  15. Duck Confit with Bacon-Polenta Cake and Fruit Chutney Leg of duck confit served on a warm polenta cake with... fb.me/1lTnLcNxD
  16. Duck Confit with Bacon-Polenta Cake and Fruit Chutney One leg of duck confit served on a warm polenta cake with... fb.me/ZzE3q8nV
  17. Visit the link below to view descriptions of the four new cocktails featuring Koval Distillery Spirits. fb.me/1IoaOlLou
  18. Our April specials... bistrotzinc.com fb.me/1LTIMW8y8
  19. Bistrot Zinc welcomes Hunting North High School bistrotzinc.com fb.me/VvkiLJI9
  20. April 12, 2012 is National Grilled Cheese Sandwich Day. Bistrot Zinc offers the classic French sandwich: Croque... fb.me/1LctCIGT5