|
|
|
Zinc's fall menu (and don't forget about the duck press)
Zinc's fall menu (and don't forget about the duck press)
|
| Photo | Lauren Nash |
We've got the new fall menu at Zinc (246 S. 11th St.) for you after the jump, but it also behooves us to let you know that the French bistro's duck press, which we told you about last month, is up and running. Available Tuesday through Thursday (with two day's advance notice), a full-on duck press meal for two will run you a very reasonable $70. The deal includes a whole roasted Normandy duck carved tableside; after all the meat's sliced, your server will pop the duck carcass into a badass medieval press to extract the fat and juice and blood and other goodness, which are then reduced and served as a sauce with the duck's breasts and potatoes. For a second course, you get the grilled legs and wings of the duck along with a house salad.
Appetizers
Soupe d�aujourd�hui
Today�s soup depending on market availability��� Mkt.
La salade de ZINC
Lettuce, beets, tomatoes, endive, house dressing��� 7
Salade Grill�e � la Fourme
Grilled endive and romaine, cro�tonsand. Fourme d�Ambert� vinaigrette �� 9.5
Ch�vre Chaud en salade
Warm goat cheese in brick dough, beets carpaccio, arugula salad��� 9
Feuillet� de champignons
Wild mushroom rago�t with Merguez sausage served in puff pastry��� 11
Cassolette d�escargots
Escargots, butternut squash and almonds. Brown butter garlic sauce��� 10
L�assiette Artisan
Cheese or charcuterie plate and its accompaniments��� 15� or both� 22
Scupions Provencale
Baby octopus, seared tomato concass�e, Pernod and herb sauce��� 11
L�oeuf poch� au caviar
Poached egg over potato and leek pancake, Avruga caviar cream sauce��� 10
Ventre de cochon au chou
Pork belly, Bordelaise sauce, Alsatian sauerkraut��� 9.5
Panequet de pieds de porc
Crispy boneless pig's trotters, sauce Gribiche��� 9.5
ZINC offers two priced Entr�es (larger or smaller portions)
Pav� de morue forestier
Seared codfish, wild mushrooms sauce, pomme pur�e��� 18/25
Raie poch�e aux oignons
Poached skate fish, onion marmelade and red beet vinaigrette��� 16/22
Saint Jacques en pot�e
Diver sea scallops with braised cabbage, potatoes and bacon, beurre blanc��� 18/26
Millefeuille de saumon
Scottish salmon layered with leeks and oyster mushrooms, curry sauce��� 16/23
Steak frites
Zinc signature steak frites served with a house salad��� 16/22
Poulet grand m�re
Fettuccine with Giannone farm chicken, burgundy sauce, bacon and onions �� �15/20
Foie de veau � l��chalote
Calves liver, braised green lentils and roasted shallot sauce��� 16/22
Joue de porc sauce truff�e
Pork cheeks stew with mushroom risotto, truffle cream sauce��� 17/24
Ris de Veau aux c�pres
Crispy veal sweetbreads, c�per sauce, pommes Lyonnaises��� 18/26
Cassoulet au jarret
Lamb shank confit "cassoulet" style with roasted garlic��� 23
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
