Utilizing French and modern techniques, Chef Jaron employed mostly seasonal PNW ingredients to create such dishes as mussels & frites, Carlton Farm pork belly, and Julia’s Child Onion Tarts. We support local farmers as much as we can, by choosing to source our products locally.
Dinner Menu | Menu Gourmand | Wine List
A collection of “Green fairy” inspired cocktails, imported cognacs and brandy, and beers and spirits not so far from here.
Happy Hour is 4-6PM and 10PM to close daily. Enjoy $6 featured cocktails plus Kronenbourg, select wines and well liquors for $4. Penn cove mussels bowls are half price and French Fries $3!
Happy Hour Menu
Online reservations are instant and confirmed. You may also call us at 206-257-4151. We do save tables for walk-ins and lounge seating is without reservations.
We open daily at 4PM and close at 11PM (Midnight on Fri/Sat!)
It's happy hour daily from 4PM to 6PM in the bar, lounge and dining room and again from 10PM to close in the bar and lounge.
We proudly welcome you to Le Zinc, a contemporary French gastro-pub located in the heart of Capitol Hill’s Pike/Pine corridor, highlighting metal and woodwork by local artist Robert Portigliatti. Le Zinc features a carefully selected bar menu primarily of local and French spirits, and delectable modernist fares without the pretense, all encapsulated in a casual atmosphere.
Chef Jaron Witsoe has meticulously created an intricate, bold, and ever-evolving bill of fare, emphasizing on elementary Pacific Northwest and French ingredients such as Penn Cove mussels, Washington peaches, and house-churned butter. Reminiscent of many pubs and old world bistros, taste, freshness and simplicity is key at Le Zinc.
Le Zinc’s bar primarily showcases distinctive "eau de vie", Vermouth, Cognac and Armagnac, and ultra-premium local beers and spirits. In addition, we proudly features an assortment of exceptional absinthes, ritualistically prepared over an absinthe fountain and accoutrements.
with Lisa Baer
7PM - Limited Space
Enjoy a 4-course menu paired with a selection of Woodinville's Baer wines. $80 per person.
Come enjoy a nice Saint Joseph, Bordeaux or bring that special bottle you have been saving from your cellar!
Dine out and celebrate the spring run of Seattle Restaurant Week, April 6-10 and 13-17. 3-Course for $28
Chef de Cuisine
Previously of Maximilien, Jaron is substantially skilled in his ability to craft delectable dishes using both French and modern culinary techniques. Jaron aspires to create signature dishes for Le Zinc using fresh locally sourced ingredients, but of course, with a French ‘flair’.
Parris brings his immense industry experience, attention to details and leadership to Le Zinc, including his time at Canlis, and as lead server at Il Bistro. Parris will ensure that excellent customer service will not be negated by Le Zinc’s casual atmosphere.
Join us for a winemaker dinner featuring Baer wines paired with Chef Jaron Witsoe 4-course menu. Lisa Baer of Baer Winery
will be speaking about the different wines and the winemaking process. Reserve early as space is very limited. By phone ONLY at 206-257-4151.
3/31/14 - 7PM
$80 per person with wine pairing
Fresh pea salad, Easter egg radish, crème fraîche dressing, Ikura salmon roe, pea shoots, pumpernickel toasts.
Baer 2011 Callisto
77% Cabernet Sauvignon, 13% Cabernet Franc, 10% Merlot
Duck paté à l'orange, coriander pickled asparagus, Dijon mustard, toasted house brioche.
Baer 2011 Arctos
59% Cabernet Sauvignon, 29% Cabernet Franc, 12% Merlot
Pan seared Alaskan halibut, heirloom beans, butternut squash, pea vines, sauce bordelaise.
Baer 2010 Star
87% Merlot, 8% Cabernet Franc, 5% Cabernet Sauvignon
Cheese plate - Délice de Bourgogne custard, Petit Basque, Bleu d'Auvergne, Le Chevrot, strawberry & rhubarb compote, toasted walnut, orange blossom honey sorbet.
Baer 2012 Shard
100 % Unoaked Chardonnay
3-Course Dinner, Sun-Thurs.
Cheese plate, assortment of French cheeses, roasted red grapes, lavash bread.
Wild mushroom soup, fiddlehead ferns, scallions.
Pâté de Campagne, Cornichons, date jam, Dijon mustard
Coq au vin, spring onions, carrots, mushrooms, potatoes, garlic scapes.
Artic Char, brown butter polenta, grilled asparagus, sliced Easter egg radish, mint pesto.
Semolina & gruyere quenelle, ratatouille, tomato sauce
Strawberry & rhubarb compote, creme fraiche chantilly, goat milk caramel reduction.
Olive oil cake, vanilla whipped cream, fresh berries
Dark chocolate & hazelnut mousse.