Group Menus

Zinc Wine Bar & Bistro has several unique spaces to host a variety of events. The Cellar Bar can seat up to 60 people and is most appropriate for casual gatherings that feature appetizers and cocktails. It is also available during lunch service for private presentations or business meetings. As for a sit down dinner, the mezzanine in the main dining room can comfortably seat 40 guests. If you have a group larger than 60 people, special arrangements can be made to host your party at Zinc, so be sure to ask.

The following menus are suited for groups of 20 people or more, although a special menu can be created for any size party. In addition, elements of each of these menus or the regular Zinc menu can be combined to create a custom menu. The Pastry Chef at Zinc is also available to create delicious custom cakes for any celebration.

Thank you for considering Zinc!

Choose from the following menus.

Appetizer Platter Menu - Price Varies
Plated Dinner Menu: Copper - $28
Plated Dinner Menu: Gold - $42
Plated Dinner Menu: Silver - $34
Plated Lunch Menu A - $20
Plated Lunch Menu B - $17
Plated Lunch Menu C - $14

Plated Dinner Menu: Gold

$42


  

First Course (Host chooses two)


CRISPY DUCK CONFIT EGGROLLS
Served with peanut curry and chile-lime dipping sauces

THE CAESAR SALAD
The classic, made with anchovies and plenty of garlic; buttery croutons, grated Grana Padano cheese

BEEFSTEAK TOMATO AND BLACKENED ONION SALAD
Grilled crimini mushrooms, field greens, toasted pine nuts and Maytag blue cheese dressing

 

Second Course (Host chooses three)


GRILLED LAMB STRIP LOIN MIGNON
Accompanied by baked brie cheese polenta, vegetable ragout, lamb demi glace and Fresno red chile maramalade

GRILLED PORK LOIN CHOP
All natural center cut chop from Salmon Creek Farms alongside savory strudel of andouille sausage, potato, and roasted pepper in garlic spinach; finished with a caramelized shallot mushroom sauce

SLICED TENDERLOIN OF BEEF
Slowly roasted on the exhibition rotisserie; served with Maytag blue cheese mashed potatoes, sautéed green beans, napped with a ruby port wine sauce

         WILD ALASKAN HALIBUT           
Marine Stewardship Council certified, with roasted red peppers and a watercress salad tossed with mandarin oranges, jicama and salsa verde vinaigrette 

 

Third Course


CARAMELIZED S'MORE TART
House made marshmallow, decadent chocolate ganache filling and a graham cracker base. Bourbon creme anglaise

PEACHES 'N CREAM MELBA
White peach sherbet on individually baked pound cake with chilled peach-yogurt 'soup' & pouched peaches. Topped mascarpone cream and raspberry coulis