Z Cuisine Bistrot Menu

Assiette de Charcuterie Maison
House Pork shoulder rillettes & caramelized shallots, Paté de Campagne & red wine onions confiture, French & local cheese selection with apricot chutney, candied pecans, saucisson, cornichons, niçoise olives & house lavash buttermilk crisp.
Foie Gras de Canard en terrine Maison
Hudson's Valley duck, house marinated duck foie gras in late harvest muscat wine, fleur de sel & cracked black peppercorn then slow baked in an individual terrine, served with toasted pain de mie, Champagne Rosé gelée & merlot wine reduction....Pair it with a glass of late harvest wine.
La Salade Gourmande
Hudson Valley duck gesiers confit maison sauteed with Morcillas sausage, Spanish chorizo tossed with apples baton & Colorado beef langua carpaccio style lightly flambeed in Cognac & topped with Hudson's Valley duck magret prociutto served on a sherry & Dijon vinaigrette butter & frisée lettuce
Salade de chèvre chaud gratiné au pistou
Imported French chèvre log slowly melted on fresh pesto crostini served on whole leafs lettuce salad tossed in a gourmande vinaigrette with apples slices & marinated olives.
Wed-Sat : Bol de moules Bouchot à la Z
Ingrid's seafood Bouchot mussels sauteed in fresh fennel, leeks, persillade, white wine, brunoise tomato, orange zest, butter & lightly flambeed in Absinthe. Served with grilled boule crostinis.
15
Boeuf Bourguignon Maison (Thurs-Sat)
Colorado grass fed beef flat iron marinated in merlot, slow baked in a roasted spices merlot wine roasted beef marrow & oxtail sauce with petit legumes and a seasonal side.
L'assiette de Poisson du moment
Every monday we get in contact with our seafood providers directly from the pier to Z Cuisine, Fish season evolve all year and there is seasons for most wild fish so its always a surprise ! Right now we are enjoying seared scallops from Ingrid's Seafood, Sweet and tender sea scallops from the Atalntic.
Z Cassoulet de la Maison au confit de canard
Hudson's Valley duck leg confit maison and a pork belly & shoulder house sausage 'andouille style' baked slowly together in a heirloom white beans & bacon ragout, served with wilted chard & kale.
29
Les pâtes fraiches aux saveurs du Marché de Boulder
A vegetarian creation that change all the time concocted with the Farmer's market harvest and served with our duck egg gnocchis, agnolottis, Raviolis or just fresh tagliatelles, It's always a surprise !
17
La piéce du boucher du Colorado.
Small Butcher's cut of Colorado grass fed Beef,..... depending on avability of our Coloradian provider it could be ...Skirt steak, flat iron, TriTip steack, Hangers, New York strip...etc which will like to dry aged ourselves I believe that meat is much tender and tastier 'Saignant' but this is why we offer different beef dishes like our 'Boeuf Bourguignon' which is gentlynbraised for hours in a merlot, beef marrow & oxtail sauce.
25