Special Events
VALENTINE'S DAY WEEKEND
Friday – Sunday
February 12, 13 and 14
FRIDAY & SATURDAY DINNER SPECIALS:
Small Plates
Long Pepper Spiced “Rare” Tuna/ Coconut Milk + Tapioca-Wasabi Sauce/ Rice Cubes 13
Heart Shaped Tomato Pasta/ Asiago + Parmesan Cheese Filled/ Lobster Butter Sauce + Spinach 14
Main Plate
Australian Lamb Chops with Spearmint Butter Sauce/ “All Red” Roasted Fingerling Potatoes/ Caramelized Brussels Sprouts 27
Dessert for Two
Hazelnut + Chocolate Truffles/ Chocolate Dipped Strawberries/ Dried Cranberry Clusters with Bittersweet Chocolate + Pink Salt/ Tcho Chocolates 14
Valentine’s Day Specialty Cocktails
Sparkling Rose with Spiced Black Tea + Pomegranate Syrup 10
Asian Bloody Mary/ Sake/ Lemon + Pickled Green Tomatoes/ Szechuan Peppercorn Salt Rim 11
SUNDAY - VALENTINE'S DAY
FIXED PRICE MENU
Served from 12-4 pm
$29 + tax and gratuity
Small Plates
Butternut Squash Soup with Spiced Pepitas
Mesclun Greens with Fig Vinaigrette
Grafton Cheddar Fondue with Chicken-Apple Sausage + Grilled Bread
Main Plates
Grilled Natural Hangar Steak*/ Roaring Forties Blue Cheese Butter/ Sweet Potato Fries / Mesclun Salad
Pan Seared Coho Salmon with Tomato Chutney/ Pancetta + Spinach/ Roasted Squash Mash
Heart Shaped Tomato Pasta filled with Asiago + Parmesan Cheeses/ Lobster Sauce + Spinach
Desserts
Tahitian Vanilla Crème Bruleé
Bittersweet Chocolate Mousse Cake
Apple Crisp with Vanilla Ice Cream
Reservations are recommended. Email elizabethciarlelli@zincfood.com or call Elizabeth at 203.624.0507.
------------------------------------------------------
CHEF'S TABLE TASTINGS - January 2010 - May 2010!
Have you ever wanted to ask the Chef at one of your favorite restaurants how they make that sauce you can’t stop dreaming of? Now's your chance.
Chef Appel and the culinary team from ZINC discuss technique and ingredients while leading guests through a light dinner and wine selection. This is a great opportunity to ask our Chef and co-owner questions about some of your favorite ZINC recipes while tasting specially prepared dishes.
The Chef’s Table Tastings runs once each month [usually the first Wednesday of the month, holidays permitting] and will always feature a unique tasting menu. Even better, the cost is $35 per person all-inclusive [food, wine, tax and gratuity]. Or select a package of 4 events for $125 all-inclusive.
You may even want to book the Chef’s Table Tastings for your special group of friends, your office or as a way to say thank you to clients or colleagues.
Here is our 2010 schedule:
Saturday, January 9 — All About Tea
Wednesday, February 3 — Chocolate + Sparkling Wines
Wednesday, March 3 — Beer + Cheese—back by popular demand!
Wednesday, April 7 — Wine!
Wednesday, May 5 — Tequila + Cinco de Mayo
Reservations are required and must be pre-paid when making your reservation. Email elizabethciarlelli@zincfood.com or call Elizabeth at 203.624.0507.
Make sure you join our email list for the details of each tasting!
For more information on this month's event details, visit our blog.
------------------------------------------------------
FREE Wine Samplings at Kitchen ZINC Thursdays - 5:30 - 6:30p!
Who doesn't love free wine! Stop into Kitchen ZINC and sample wines with us this summer.
The details:
Where: Kitchen ZINC, 966 Chapel St
When: 5:30-6:30
How much: FREE!
When: email Elizabeth to find out the next dates!
------------------------------------------------------
GET CURIOUS + EXPERIMENT IN YOUR KITCHEN
If you want to try your hand at any of Chef Appel's recipes, make sure to visit her blog and try out her recipes too!
blog and try out her recipes too! Denise's recipes are also listed on Epicurious.com. Here's how to find them>