Market Day Chef's Table

every wednesday z cuisine bistrot will create a farmer's market inspired 'chef's table' with a 3 courses plus prix fixe farm to table menu 'eat real eat local' of course our a la carte menu will be available as well

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.

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.

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.

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 !

La Piéce De Boeuf Du Boucher Façon Carpaccio Saisi

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 'rare' but this is why we offer different beef dishes like our 'boeuf bourguignon' which is braised for few hours in a merlot, beef marrow & oxtail sauce.

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.

World Boutique's Absinthe

absinthes contain grand wormwood. grand wormwwod is one of the essential 3 ingredients in absinthe including anise and fennel. although all the true absinthe contains these, the addition of other aromatic herbs makes them all different - voilà, santé!!

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.

Boutique Absinthes

absinthes contain grand wormwood. grand wormwwod is one of the essential 3 ingredients in absinthe including anise and fennel. although all the true absinthe contains these, the addition of other aromatic herbs makes them all different - we have structured the following list starting with the lightest flavored and on up to the strongest most intense anisette flavored absinthe - voilà, santé.

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.

Endives Braisees Au Jambon Gratinées De Maman

braised belgium endives in lemon and white wine, wrapped in john long's farm ham, topped with a béchamel sauce & emmenthal & raclette.

Poitrine De Porc Braisée Au Cidre En Salade.

colorado john long's farm pork belly with brined & slow braised in french cider & roasted spices served on a lentilles & mirepoix ragout on green leafs & pommes garnies.

Hachis Parmentier De Boeuf Bourguignon

colorado grass fed beef flat iron marinated and slow baked in a roasted spices, merlot wine, roasted beef marrow & oxtail broth slow braised with root vegetables on a bed of onions and topped with yukon gold pommes purée & aged parmesan.

Fromages De Chez St-kilians Cheeses Shop.

a weekly selection of colorado artisan crafted cheese & french imported cheeses plate served with seasonal pairing saveurs & accompaniments.

Z Favorite Tartine Gratinée Façon Madame

a slice of toasted artisan bread layered with long's farm local ham, béchamel sauce blanche, imported emmenthal, raclette & vacherin cheeses baked together for 20 minutes, gently fried farm egg on top served with a petite salade vinaigrette.

Salade De Chévre Chaud Gratinée Au Pistou

imported french chévre cheese melted on fresh pesto baguette crostini and served on farmer's market greens leaf salad tossed in our gourmande vinaigrette, marinated olives, roated bell pepper 'piperade basquaise'