Zinc Bistro & Bar

OPENING ON 4/17 FOR: TO-GO SERVICE ONLY

FROM 4:30PM-8PM, 7 DAYS A WEEK - SEE MENU BELOW!

OPENING ON 4/17 FOR: TO-GO SERVICE ONLY

CURBSIDE SERVICE AVAILABLE - SEE MENU BELOW!

Set in the heart of historic downtown Lenox, Bistro Zinc is a modern French bistro designed by Jason & Frank Macioge that boasts fine cuisine and a refined but welcoming atmosphere. The sleek bar area contains a zinc bar and an world class gallery of photographs. Its friendly staff and delicious meals have helped Zinc to become a favorite among locals and tourists alike.

Open 7 days | TO-GO ORDERS ONLY (beginning 4/17) — 4:30PM-8PM | 413-637-8800

Curbside service available upon request! Call today!

In Response to the COVID-19 Pandemic, starting 4/17, our restaurant will be available To-Go Orders Only every day, from the hours of 4:30pm-8pm. Our To-Go Menu features the following items:

Appetizers

grilled kielbasa
braised red cabbage, whole grain mustard, cornichons
13

duck confit rolls
hoisin sauce, sweet chili glaze
15

scottish smoked salmon
goat cheese, radishes, crispy capers, crostinis
13

Soups & Salads

soup du jour
8

french onion soup gratinée
12

crispy goat cheese salad
arugula, praline pecans, apples, cider viaigrette
12

bibb lettuce salad
fresh herbs, parmesan crisp, red wine vinaigrette
10

Entrées

jambalaya
chicken, andouille sausage, shrimp, white rice
22

zinc burger
sharp cheddar, smoked bacon, mushrooms, onion rings, pommes frites
19

boeuf bourguignon
mushrooms, carrots, onions, potato puree
25

jumbo lump crab cakes
fried rice, tarragon aioli
28

fettuccine
wild mushrooms, peas, parmesan cream
22

fried coq-au-vin
buttermilk-fried chicken breast, potato purée, pearl onions, lardons
22

faroe island salmon
spaetzle, spinach, salsa verde
25

steak frites
prime new york strip steak, haricots verts, herb butter
30

Cocktails

On the Rocks

MOSCOW MULE
Tito’s Vodka, Ginger Beer, Lime Juice

TIGER TEA
Deep Eddy Grapefruit Vodka, Canton Ginger, Iced Tea, Lemon

GINGER IN THE RYE
Rittenhouse Rye, Canton, Lemon, Ginger Ale

ZINC PINA COLADA
Plantation Rum, Coconut Milk, Pineapple Juice, Fresh Lime

SPICED OLD FASHIONED
Elijah Craig Bourbon, Spiced Simple Syrup, Cherry, Orange

Served Up

#404
Bombay Gin, Aperol, St. Germain, Fresh Lemon

PEAR MARTINI
Tito’s Vodka, St. Germain, Pear Liqueur, Fresh Lime

SMOKE & MIRRORS
Mezcal, Chareau Liqueur, La Pinta, Contratto, Lime

WATERMELON MARTINI
Tito’s, Watermelon Liqueur, Fresh Lime

Sparkling

FRENCH 75
Dry Bombay, Lemon, Prosecoo

DRAUGHT BEER

Stella Artois, Pilsner, Belgium
Sierra Nevada, Pale Ale, Chico, CA
Downeast, Cider, Boston, MA
Von Trapp, Dunkel Lager, Stowe, VT
Jacks Abby, House Lager, Framingham, MA
Lord Hobo, Hobo Life IPA, Woburn, MA
Samuel Adams, Sam’s 76, Boston, MA
Wormtown, Be Hoppy IPA, Worcester, MA

BOTTLED BEER

Corona
Miller High Life
Narragansett Light
Beck’s N/A

Lunch

soup du jour
8

french onion soup gratinée
12

crispy goat cheese salad
arugula, pistachios, pears, honey-garlic vinaigrette
13

bibb lettuce salad
fresh herbs, parmesan crisp, red wine vinaigrette
10

grilled shrimp niçoise salad
haricots verts, cherry tomatoes, hard-boiled egg,
potatoes, olives, red wine vinaigrette
17

fried oyster caesar salad
17

zinc burger
cherry wood smoked bacon, sharp cheddar, onion rings, pommes frites
17

duck confit grilled cheese
gruyère, caramelized onion
16

burrata
roasted cherry tomatoes, pesto, grilled farm bread
15

zinc croque madame
smoked ham, gruyère, sunny-side up egg
15

crabcake b.l.t.
avocado, old bay aioli
18

smoked salmon & goat cheese omelette
16

jambalaya
chicken, andouille sausage, shrimp, white rice
16

roasted trout
haricot verts, olives, capers, cherry tomatoes, lemon
19

moules frites
fine herbs, cream, white wine, shallots
16

steak frites
prime New York strip
19

carnitas quesadilla
braised pork, onions, queso de chihuahua,
pico de gallo, jalapeño-cilantro aioli
16

chicken paillard
arugula, roasted cherry tomatoes, parmesan
17

“french dip”
braised short rib, garlic aioli, arugula, crispy onions
15

fish & chips
flounder, red cabbage coleslaw, tartar
19

Dinner

Appetizers

moules frites
white wine, shallots, fines herbs, cream
16

fried oysters
old bay aioli, gremolata
18

grilled kielbasa
braised red cabbage, whole grain mustard, cornichons
13

wild gulf shrimp
smoked bluefish pâté, chipotle
17

duck confit rolls
hoisin sauce, sweet chili glaze
15

burrata
roasted cherry tomatoes, pesto, grilled farm bread
16

scottish smoked salmon
goat cheese, radishes, crispy capers, crostinis
13

Soups & Salads

french onion soup gratinée
12

soup du jour
8

crispy goat cheese salad
arugula, praline pecans, apples, cider vinaigrettee
14

bibb lettuce salad
fresh herbs, parmesan crisp, red wine vinaigrette
10

fried oyster caesar salad
18

Entrées

flounder
marble potatoes, cherry tomatoes, saffron velouté
33

trout meunière
haricot verts, crab, brioche crumbs
28

steak frites
prime New York strip, haricots verts, herb butter
35

zinc burger
sharp cheddar, smoked bacon, mushrooms, onion rings, pommes frites
19

faroe island salmon
spaetzle, spinach, salsa verde
29

boeuf bourguignon
mushrooms, carrots, onions, potato puree
28

grilled pork chop
roasted brussels sprouts, pancetta, fingerlings, apple chutney
29

roast chicken breast
cider-brined chicken, roasted root vegetables,
potato purée, sage pan-jus
26

duck and andouille étouffée
palmetto farms white corn grits
28

jumbo lump crab cakes
fried rice, tarragon aioli
34

fettuccine
chanterelle mushrooms, black truffle, parmesan cream
28

Sides

pommes frites 6
spaetzle & spinach 8
potato puree 6
haricots verts 6

*contains nuts

Vintages may change due to availability

Wines by the Glass

SPARKLING
Prosecco, Prima Perla, Treviso DOC, Italy

WHITE
House White, Côte Est, Granache Blanc, Languedoc ’16
Pinot Grigio, Zenato, Italy ’16
Sauvignon Blanc, Indaba, South Africa ’16
Chardonnay, Silver Palm, North Coast, Ca ’15
Reisling, Bex, Germany ’16

ROSE
Moulin De Gassac, Syrah-Carignan, Languedoc ’16

SPARKLING ROSE
Gruet, Brut Rose, Pinot Noir, New Mexico, NV

RED
House Red, Baron d’Arignac, Grenache, Languedoc ’15
Temperanillo, El Coto, Rioja ’14
Pinot Noir, James Bryant Hill, Central Coast, CA ’15
Malbec, Nieto Senitiner, Argentina ’16
Cabernet Sauvignon, Chasing Lions, North Coast, CA ’15

Wines by the Bottle

VIN BLANC

1. Sauvignon Blanc, Capture, Sonoma ’14
2. Sauvignon Blanc, Kono, Marlborough ’17
3. Sauvignon Blanc, Kim Crawford, Marlborough ’17
4. Sancerre, Pascal Jolivet, Loire ’17
5. Gavi di Gavi, Marchesa, DOCG, Italy ’17
6. Colombard, Domaine St. Lannes, Gascogne ’16
7. Muscat, Vina Esmeralda, Spain ’14
8. Pinot Gris, Au Bon Climat, Santa Barbara ’16
9. Bordeaux Blanc, Chateau de Respide, Graves ’15
10. Alberino, Burgans, Spain ’16
11. Viognier, Tournon, Mathilda, Australia ’14
12. Muscat Sec, Dom. Brunet, Langeudoc ’13
20. Gruner Veltliner, Glatzer, Austria ’17
21. Gruner Veltliner, Weingut, Stadt Krems, Austria ’16
30. Reisling, Ravines, Finger Lakes ’15
32. Reisling, Landhaus Mayer, Wein, Austria ’16
34. Riesling, Fred Loimer, Kamptal, Austria ’13
35. Guwurztraminer, Gisselbrecht, Alsace ’16
39. Pouilly Fuisse, Chateau de Beauregard, Burgundy ’16
40. Chardonnay, Olivier Leflaive, Les Setille, Burgundy ’16
41. Puligny-Montrachet, Domaine Alain Chavy, Burgundy ’15
42. Chardonnay, Steele, Ca ’15
43. Chardonnay, Hartford Court, Russian River Valley ’16
44. Chardonnay, Chanin, Santa Barbara ’15
45. Chardonnay, Dumol, Russian River ’16

ROSÉ

14. Puech-Haut, Prestige, Langeudoc ’17
15. Bertrand, Diving into Hampton Water, Langeudoc ’17

SPARKLING WINES

Szigeti,Gruner Veltliner Brut, Austria
Louis de Grenelle, Brut Rose, Saumur
Nicholas Fuillette, Brut, Champagne
Jean Milan, Grand Cru Blanc de Blanc, Champagne

VIN ROUGE

52. Gamay, Jean Francois Merieau, Beaujolais ’16
60. Barbera D’Asti DOCG, Prunotto, Piedmont ’15
63. Pinor Noir, Lucienne, Doctor’s Vineyard, Santa Lucia ’16
64. Pinot Noir, Hartford Court, Warrior Princess, Oregon ’14
65. Pinot Noir, Writer’s Block [Steele Family], Mendocino ’16
66. Pinot Noir, James Bryant Hill, Central Coast, Ca ’15
67. Pinot Noir, Penner-Ash, Williamette Valley ’14
68. Pinot Noir, Emeritus, Russian River ’14
69. Pinot Noir, Vosne Romanee, Domaine Daniel Rion ’14
70. Pinot Noir, Dumol, Ryan, Russian River ’14
71. Malbec, Chateau Vincens, Cahors ’14
72. Garnacha, Espelt, Costa Brava, Spain ’15
73. Malbec Blend, Nieto Senitiner, Don Nicanor, Argentina ’15
74. Tempranillo, Creta Roble, Ribera Del Duero ’16
76. Temperanillo, El Coto, Rioja ’15
80. Zinfandel, Frank Family, Napa Valley ’15
81. Zinfandel, Hartford Court, Russian River ’16
82. Syrah, Copain, Tous Ensemble, Mendocino ’14
84. Bordeaux, Château Castera, Medoc ’10
85. Bordeaux, Château Biac, Premieres Cotes de Bordeaux ’10
86. Barbaresco, Castello Di Neive ’15
88. Meritage, Bootleg, Napa ’13
90 Cabernet, Borne of Fire, Columbia, WA ’16
91. Amarone Riserva, Zenato Della Valpolicella, Riserva ’12
92. Monastrell, Juan Gill, Blue Label, Jumilla Spain ’15
94. Cabernet, Dumol, Napa Valley ’14
95. Cabernet, Deville Cellars, Four Flags, Red Mtns, WA ’13
96. Cabernet, Justin, Paso Robles ’16
97. Cabernet, Steele, Red Hills Vineyard, Lake County CA ’15
98. Cabernet, Stag’s Leap, Napa Valley ’15
99. Cabernet, Freemark Abbey, Napa ’14

Desserts

chocolate pot de crème
mocha sauce, whipped cream
10

profiteroles
chocolate ganache
10

chocolate bread pudding
vanilla ice cream
10

butterscotch budino
caramel, whipped cream
10

vanilla bean crème brûlée
10

pear crisp
vanilla ice cream, caramel
10

ice cream
vanilla
salted caramel
espresso oreo
blood orange sorbet
8

COFFEE & TEA

regular or decaffeinated 3.50

cappuccino, café latte, machiatto
regular or decaffeinated
4

espresso
regular or decaffeinated
5

DESSERT WINE

Haut Charmes, Sauternes ’13
14

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About

Opened in 1999 by Jason Macioge, Bistro Zinc is a proud member of Jason Macioge’s Palmetto Restaurant Group, which also includes one of Lenox’s most beloved casual restaurants: Betty’s Pizza Shack. Since its inception, Bistro Zinc has time and time again proven itself as both a culinary staple of Berkshire County, and the absolute pinnacle of local hospitality.

Set in the heart of historic downtown Lenox, Bistro Zinc is a modern French bistro designed by Jason & Frank Macioge that boasts fine cuisine and a refined but welcoming atmosphere. The sleek bar area contains a zinc bar and a world-class gallery of photographs & art with selected works by Walton Ford, Michael Moebius, David Yarrow, Slim Aarons & Paul Nicklen. Its hospitable staff and unparalleled cuisine has made Zinc a favorite amongst locals and tourists alike.

About the Owner: Jason Macioge

Jason “J” Macioge, CEO/Owner of Palmetto Restaurant Group, believes that exceptional foods and fine wines, along with an elegant and styled atmosphere, are the keys to any successful establishment. Jason has seamlessly created several restaurants, including Bistro Zinc and Betty’s Pizza, capturing the essence of those details. With a keen understanding of the invaluable nature and benefits of collaboration, Jason has assembled an extraordinary and talented staff that shares his philosophy and vision; thus, enabling him to concentrate on his many varied interests. Jason currently lives in the Berkshires, and is kept company by his two extremely energetic basset hounds, Beaumont & Bunny – who can be found at the restaurant every morning.

Visit Our Other Restaurant

Events & Catering

Bistro Zinc is the perfect spot for your special event or celebration.

Would you like to book your event at Bistro Zinc?

Bistro Zinc offers a very special and unique space for a number of different venues. From birthday parties to rehearsal dinners, we are able to cater to all of your private party needs. We have seating that can accommodate up to eighty-five people, with a wide variety of menu options, including: a la carte, hors d’ oeuvres, price fixed and tastings. With a full bar and wine cellar, there is not a better place in the area to have your event.

To schedule your event or for general inquiries, please call us at (413) 637-8800 or send an e-mail to bistrozinc@gmail.com.

Contact Us

Bistro Zinc
56 Church St, Lenox, MA, 01240

413-637-8800
Starting 4/17: In response to COVID-19, we will be available for To-Go Orders only

4PM-8PM

Proudly Serving 7 Days a Week!

Curbside Service Available Upon Request

Reservations Suggested (Dinner Only)
We do not accept reservations by email.

General Manager: Austin Lombardi

bistrozinc@gmail.com