Zinc Wine Bar & Bistro Menu and Prices

Hummus, sun-dried tomato pesto & roasted garlic goat cheese

Basil-chardonnay broth, julienne vegetables, grilled bread

Comes with balsamic-fig ketchup for dipping and chile rajas

Crème fraîche and black truffle vinaigrette

The classic, made with anchovies and plenty of garlic; buttery croutons, grated grana padano cheese

Char broiled 'baseball-cut' Black Angus strip loin aged in-house over 45 days. Plated with house made French fried potatoes, demi glace and maître d'hôtel butter

Grilled and plated with marinated squash wrapped asparagus, sour cream potatoes, mustard-dill beurre blanc

Pork barbacoa flatbread, Spanish risotto cake, string beans and charred peach – serrano chutney

Slowly roasted on the exhibition rotisserie; served with maytag blue cheese mashed potatoes, sautéed green beans, napped with a ruby port wine sauce

Hand made dumplings with yuzu–tamari glaze, then served alongside a warm salad of napa cabbage, tatsoi, slivered vegetables & toasted cashews, all tossed in yellow curry–miso vinaigrette

Crusted with black peppercorns and seared in a cast iron pan; buttermilk mashed potatoes, fried mushrooms and onions, espagnole sauce

Accompanied by summer corn griddle cakes with whipped goat cheese & tomato tapenade, farmers' market vegetables mélange and demi–glace

A light flavorful Maryland-style crab and Brazilian Paiche with traditional tartar sauce. Attended by red quinoa cous cous and watercress salad tossed with mandarin oranges, jicama and tomatillo–chil

Brown sugar cake and crème fraîche bavarois, finished with blackberry compote and topped with streusel crumble

Fresh pineapple, lavender cookie, macadamia nut clusters

Vanilla tuile, fresh blueberries, yuzu ice cream

Toffee bourbon ice cream, butterscotch sauce, Noel dark chocolate glaze

A selection of four cheeses served in tasting portions with house made jam and fruit garnish

Three bites of chocolate

an intense, flavorful brew served with a lemon twist

double shot of espresso topped with equal parts steamed & foamed milk, sprinkled with cinnamon

double shot of espresso and steamed milk mixed to form a rich drink, topped with foamed milk

double shot of espresso, chocolate syrup and steamed milk, topped with foamed milk and chocolate shavings

Angels Envy Bourbon, Campari, Sweet Vermouth, orange wedge garnish

Steamed Bailys Irish Cream Liqueur & whole milk, double shot Aroma espresso, milk foam cap & cinnamon powder dusting

Served with peanut curry and chile -lime dipping sauces

Crème fraîche and black truffle vinaigrette

The classic, made with anchovies and plenty of garlic; buttery croutons, grated grana padano cheese

Sun dried apricots, mixed field greens, toasted cashews and pickled slivered garlic tossed with creamy balsamic-rosemary dressing

Basil-chardonnay broth, julienne vegetables, grilled bread

Served with peanut curry and chile-lime dipping sauces

Crème fraîche and black truffle vinaigrette

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

Romaine, fresh corn, heirloom tomatoes, avocado, asparagus, olives and grapes. Tossed in parmesan-cracked pepper dressing and served on bibb lettuce leaves with sprouted grain crackers and ricotta sa

Accompanied by roasted garlic flan, fingerling potatoes and micro green-asparagus salad tossed with lemon confit-Sambuca vinaigrette

Tender breast layered with black truffles, pancetta and fontina cheese. Served atop orzo pasta tossed with ricotta cheese and spinach in a Madeira wine pan sauce

The Provencal preparation with artichokes, spring vegetables, and red quinoa in a tangy white wine broth. Kalamata-olive oil emulsion

Slowly roasted on the exhibition rotisserie; served with Maytag blue cheese mashed potatoes, sauteed green beans, napped with a ruby port wine sauce

Accompanied by summer corn griddle cake with whipped goat cheese & tomato tapenade, farmer's market vegetable mélange and demi glace

Tender breast layered with rosemary cured ham and Pecorino Cacciota cheese, atop angelhair pasta tossed with fresh peeled garden tomatoes, local organic arugula, baby mozzarellas and extra virgin oli

Grilled and plated with marinated squash wrapped asparagus, sour cream red potatoes, mustard-dill beurre blanc

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

Colombian Cocuy flourless chocolate cake, red chile hot fudge, pistachio chunk ice cream, local wildflower honey caramel

Sponge cake with vanilla custard center and lemon curd glaze. Candied lemon and peach coulis

Topped with a toasted baguette and melted layers of gruyere and fontina cheeses

Tempura fried shoestring vegetables on a bed of avocado, tatsoi and sprouts, accompanied by a sesame soy glaze and spicy mustard dipping sauce

Matchstick cucumbers and teardrop tomatoes, champagne-shallot vinaigrette

The classic, made with anchovies and plenty of garlic; buttery croutons, grated grana padano cheese

Romaine, fresh corn, heirloom tomatoes, avocado, asparagus, olives and grapes. tossed in parmesan cracked-pepper dressing, and arranged on bibb lettuce leaves with sprouted-grain crackers and ricotta

A tasty rolled omelte of NM eggs filled with a seasonal selection of fresh local garden vegetables, herbs, and Old Windmill Dairy goat cheese. Accompanied by fresh fruit.

Charbroiled flank steak, served with "Mesa Top Farm" over easy eggs, summer corn griddle cake, wilted greens, and spicy smoked espagnole sauce

Three folded crepes filled with rich lemony ricotta cheese, sauced with blackberry coulis.

From the dining cars of the 1940's; better than a warm doughnut and served with vermont maple syrup and fresh fruit

Served with vermont maple syrup & whipped butter

Roasted poblano pepper stuffed with pulled pork carnitas, pecans, mango and asadero cheese. Set atop breakfast potatoes, finished with a sunny–side up egg and mole sauce

The classic French grilled ham and cheese on Pullman sourdough toast, topped with a poached egg and gratinéed with parmesan mornay sauce. Served with fresh fruit and breakfast potatoes

Pesto egg scrambled with beefsteak tomato slices, fresh mozzarella cheese and mirco sprout salad, garnished with citrus butter brioche

Placed on toasted baguette with two poached eggs, fresh avocado and blood orange hollandaise. Paired with fresh fruit and breakfast potatoes

Keeping it simple – four crispy slices of bacon, breakfast potatoes, and 2 eggs to your liking with choice of toast

Tropical glazed fish in three soft, warm corn tortillas filled with pickled radish slaw, pineapple-mango salsa and coconut crema

Fire braised chicken rubbed with Cajun spices, placed on a split cross buns with charred green onions, blue cheese crema. Paired with crispy yucca chips

Hand-pressed fresh ground Angus beef, topped with cheddar, caramelized onions, bacon cream cheese jalapeno poppers and Ranch sauce. Accompanied by French fried potatoes

Hand -carved turkey, crispy pancetta, pepperoni, provolone cheese, kale, sun-dried tomato dressing and herbed ailoi on house made focaccia, with a side of portobello fries

Marinara sauce, fresh arugula, melted mozzarella & parmesan tucked into a soft hoagie bun. Side of portobello fries

Cup of French Onion Soup / Summer Chopped Salad / Railroad French Toast

Classic Bacon and Mesa Top Farm Eggs / Blue Corn Dusted Chile Relleno / Open Face Croque Madame / Half Pound Weekend Cheeseburger

Chocolate Truffle Sampler / House Made Seasonal Sorbet

Mimosa / Bloody Mary / Bosque Lager on Tap / Red or White Wine Special

Sparkling wine with your choice of fresh squeezed orange juice, grapefruit juice or a float of St. Germaine

The Zinc Original, Spicy, or Dirty

By the glass, red or white

Watermelon-infused Seagram's Dry Gin, simple syrup, lemon juice with Prosecco float and pickled watermelon

Pineapple-infused Espolon Reposado Tequila, lime juice, Cointreau, drunken pineapple

Absolut, peach tree, orange juice, pineapple juice, topped with sprite

Vira Cocha Vodka, Naranjo Liqueur, Gosling Ginger Beer, lime juice, fresh cilantro, jalapeno

Dragon Berry Bacardi, mojito mix, berries, mint, soda

Beetroot Hummus, Whipped Feta Cheese Spread, marinated olives, pancetta wrapped figs, vegetable crudité, cracker crisps

Balsamic-mustard & chile lime dipping sauces

Warm soft French cheese wrapped in flaky pastry with pita bread and spicy fruit tapenade

Served with avocado, alongside sesame seaweed salad, crispy fried yucca chips & won ton skins

Golden raisins, champagne-shallot vinaigrette, tricolor carrots, sunflower seeds

Asadero cheese, scallions, spicy chicken tenders, blue cheese dressing

Grilled Rustic bread with garlic oil, Campo de Montalban cheese, shaved dry cured ham, 'Paella' croquettes & tomato soffrito sauce

Topped with melted cheddar cheese curds, side of truffle-chive aoli

Blacken your choice of shrimp, bacon or seasonal vegetables with traditional garlic-parmesan dressing, chopped romaine and buttery croutons

Habanero-ancho glaze, mango dipping sauce, shaved carrot slaw

On brioche bun, topped with kosher dill aioli & Cobblestreet cheddar, tortilla chips

Carmelized onions and pepper jack cheese on split cross buns. served with spicy smoked ketchup and chips

4 soft corn tortillas filled with chipotle marinated beef tips, fire roasted tomato salsa, cotija cheese, guacamole and sour cream

Mexican chorizo sausage broth, haystack potatoes, grilled bread

Cajun spice, maytag blue cheese, chips

Toasted rustic slices with seasonal toppings

Marinara sauce, melted mozzarella & parmesan

Served with warm baguette

1000 Island & spicy mustard dipping sauces

Giro tequila, lime juice, agave, lime garnish

Captain Morgan Rum, mint, mojito mix, soda water, lime garnish

Beringer White Zinfandel, soda, berries

Svedka Vodka, ginger beer, splash lime juice

tenderloin taco duo & martini specials $5 each

tuesdays feature live music and $2 specials! duos perform in the cellar from 8pm to 11pm and as usual, no cover charge! see the lineup under the live music box on the homepage. all night, try our an

every wednesday night in the cellar bar, receive 20% off bottles of wine. each bottle will be served with a complimentary cheese plate.

Enjoy a pint of tap beer, a salt crusted hot pretzel, and a bratwurst, first braised in brown beer, then seared, and finally served in a light baguette bun. a side of spicy chipotle relish accompanie

Show your NM Server Certificate or a Kitchen Burn/Scar... for 15% off the total bill

Les Hospices Sancerre (Loire Valley), Louis Latour Pouilly-Fuisse Chardonnay, Chapoutier Red Blend (Rhone)

Roessler Black Pine Pinot Noir (California), Gundlach Bundschu 'Mountain Cuvee' (California), Rodney Strong Cabernet Sauvignon (Alexander Valley)

Davis Bynum 'Jane's Vineyard' Pinot Noir (Russian River Valley), Round Pond 'Kith & Kin' Cabernet Sauvignon (Napa), St. Francis 'Old Vine Zinfandel (Sonoma)

La Marca Prosecco (Italy), Segura Viudas Brut Cava NV (Spain), Vietti Moscato d'Asti (Italy)

Seagram's Gin, ginger liqueur, house made lemonade, rim of ginger essence

Hangar One Mandarin Vodka, Cointreau, cranberry juice, lemon twist

Makers Mark, sweet vermouth, bitters, lemon lime & orange wedges, cherry

Absolut Ruby Red Vodka, St. Germain, fresh grapefruit, dash of lavender bitters

Licor 43, Espolon Blanco, lime juice, orange bitters, lime and mint

Espolon Reposado Tequila, grapefruit juices, agave, triple sec, jalapeno

Titos Vodka, pear puree, rosemary clove simply syrup, lime juice, soda

Bacardi Gold, coke, lime

Old Tom Gin, St. Germain, blood orange puree, lemon juice

ViraCocha Vodka, , Naranjo liqueur, Goslings Ginger Beer, fresh lime juice, fresh cilantro, fresh jalapeno

ViraCocha Vodka, white cranberry juice, mint simple syrup, fresh lemon juice, rhubarb bitters

Hacienda Gin, Campari, sweet vermouth, cranberry juice, cranberry bitters

Taos Lightning, sweet vermouth, Campari, chocolate bitters