Soup / Salads / Sandwiches

Daily Soup   7

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

Grilled Chicken-Tomato Wrap   Goat Cheese/ Mesclun/ Basil-Pesto Mayo/ Roasted Tomatoes + Peppers  11

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

ZINC Shrimp Cobb Salad   w/ Grilled Shrimp/ Applewood-Smoked 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

Ricotta Cavatelli   Tomato Pesto w/ Basil/ Fresh Avocado/ Parmesan 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

Spicy Shrimp + Red Himalayan Fried Rice   Asian Vegetables/ Miso Teriyaki   14

Smoked Maine Diver Sea Scallops*   Pink Peppercorn/ Asparagus + Wild Mushroom Farro "Risotto"   14

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

DESSERTS

Chocolate Tasting   Gianduja Chocolate Mousse Cake/ White Chocolate + Passion Fruit Pot de Crème /  Dark Chocoloate Sorbet   10

Strawberry Rhubarb Parfait   Vanilla Ice Cream/ Strawberry Sorbet/ Rhubarb Compote   10

Tahitian Vanilla Crème Brulee   7

Lemon Marscapone Cheesecake   Blueberry Compote   10

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

Denise Appel/ Chef/ Owner
Jeff Sansone/ Chef de Cuisine
Keith Ruttan/ 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.