Soup / Salads / Sandwiches

Daily Soup   7

Organic Greens  Caramelized Onion/ Pine Nuts/ California Dry Jack Cheese/ White Balsamic Vinaigrette 8

Grilled Chicken on Rustic Bread   Spinach/ Goat Cheese/ Olive Tapenade   11

Tomato Tortilla Quesadilla  Dry Jack Cheese/ Toasted Cashews/ Basil Pesto/ Avocado + Roasted Tomatoes    10

ZINC Shrimp Cobb Salad   w/ Grilled Shrimp/ Applewood-SAmoked Bacon/ Boiled Egg/ Avocado/ Saga Blue Cheese/ Field Greens/ White Balsamic Vinaigrette/ Grilled Croûte   13

Warm Goat Cheese + Chicken Salad  Spicy Vinaigrette/ Haricots Verts/ Roasted Artichokes, Zucchini + Oven Tomatoes/ Grilled Croûte   12

ZINC Plates

Rustichella d’Abruzzo Ceppo Pasta   Watercress + Pistachio Pesto/ Purple Potatoes + Asparagus/ Ricotta Salata Cheese   12

Grilled Vietnamese Chicken   Buckwheat Noodles/ Asian Vegetables/ Singaporean Peanut Sauce   13

Grilled Natural Hanger Steak*   Goat Cheese Butter/ French Fries/ Mesclun Salad   14

Pan Seared Shrimp Hot Pot   Udon Noodles/ Lime Leaf + Coconut Milk Broth/ Asian Vegetables   14

Smoked Maine Diver Sea Scallops*   Red Wine Risotto w/Pancetta + Asparagus   14

Pan-Seared Sesame-Crusted Tuna*   Wasabi Oil/ Asian Vegetables/ Black Thai Rice   14

DESSERTS

Chocolate + Coffee   Chocolate Mousse Cake/ Coffee Pot de Crème /  Mocha Milk Shake   10

Carrot Parfait   Cream Cheese Ice Cream/ Spice Foam/ Pineapple + Raisin Compote   10

Tahitian Vanilla Crème Brulee   7

Apple Galette   Roasted Almond Gelato/ Cider Reduction   10

Zinc Coupe   Two Scoops of any Flavor of Sorbet or Ice Cream   6

Denise Appel/ Chef
Jeff Sansone/ Sous Chef
Alba Estenoz/ Pastry Chef

* Thoroughly Cooking Meats, Poultry, Seafood, Shellfish or Eggs Reduces the Risk of Foodborne Illness

An 18% service charge will be added to parties of 6 or more.