505-254-9462 (ZINC) | Nob Hill | 3009 Central Ave. NE

Party Menus

Zinc can host a variety of parties and special events for larger groups of up to 60 people during regular business hours; on select days and times, we can host private parties as well of up to 110.  The mezzanine of the restaurant is a space available for parties of up to 48 guests; this is basically a second story loft level, overlooking the main floor, that can be privately reserved.  Event options include cocktail & appetizer parties, buffets and plated meals.  There are a variety of service periods in which to host your event – breakfast, brunch, lunch, dinner and late night.  Since Zinc is closed for weekday lunches, the entire main dining room can also be privately reserved Monday through Friday during the morning or afternoon for parties up to 110.  Standard with any party booking, Zinc will not add a room fee to the bill, assuming that you meet certain minimum expenditure requirements.  Any food or beverage purchase on the host tab credits toward this minimum.  This amount typically starts around $500 for a daytime event and $1000 for an evening event, depending on the exact day and time and the space within the restaurant that you are looking to reserve (tax & gratuity additional).  Appetizer platter parties start at $16 per person; brunch and lunch parties at $16 per person; plated dinner menus at $30 per person; custom wedding reception menus at $34.  All party menus include complimentary coffee, iced tea, soft drinks and filtered water; tax & gratuity are additional.  Any of our menus can be customized if there are elements of the different options that you would like to combine, or if you have something in mind that you don’t see.

Planning a wedding?  Whether it is your shower, your rehearsal dinner or your reception, Zinc provides a unique venue in which to host any number of special events associated with your special day.    Zinc has custom linen, music options, table & floral arrangements available.  Zinc’s florist, Fabian Rodriguez, is available as well to work with you on everything from bouquets to dramatic table settings.  For special private events when the restaurant is closed to regular dining, Zinc’s tables can be moved to transform the hardwood floors into the perfect dance floor.

Looking to have an offsite event catered?  Taste Boutique Catering by Zinc, Seasons & Savoy is your solution.  Click here for more information on offsite caterings.

Our standard event menu options are listed below; please call 505.254.9462 or email info@zincabq.com for brunch and custom requests.  Thank you for considering Zinc to host your party!

First Course

SIMPLE MIXED GREENS SALAD
Matchstick cucumbers and teardrop tomatoes, champagne-shallot vinaigrette

Second Course (Host chooses 2 of 3 items)

SPIT ROASTED HALF CHICKEN
Buttermilk mashed potatoes, julienne vegetable sauté, herb pan sauce

SEAFOOD STIRFRY
Shrimp, tuna, shellfish & fish of the day, jasmine rice, Asian vegetable and chow mein noodles sautéed with sesame soy glaze

BEEF TENDERLOIN TIPS BOURGIGNON
Mashed potatoes with mushrooms, leeks, and baby vegetables in a rich red wine sauce.  

Third Course

WARM CHOCOLATE BROWNIE
Served with vanilla bean ice cream

$32 per person plus tax and gratuity

First Course (Host chooses 2 of 3 items)

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

SIMPLE MIXED GREENS SALAD
Matchstick cucumbers and teardrop tomatoes, champagne-shallot vinaigrette

SOUP DU JOUR

Second Course

FALAFEL LENTIL CAKES
Autumn vegetables roasted with miso cashew butter. pumpkin seed basmati pliau, mango relish yogurt sauce, tamarind gastrique

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

CHICKEN PAILLARD SALTIMBOCCA
Tender breast sautéed with Parma prosciutto, fresh sage and fontina cheese. Served atop linguine tossed with New Mexico red chile, peas & artichoke hearts in a Marsala wine pan sauce.

Third Course (Host chooses 1 of 2 items)

NEW YORK STYLE CHEESE CAKE
Sour cream topping, berries

FLOURLESS CHOCOLATE TORTE
Raspberry coulis & chantilly cream

$39 per person plus tax and gratuity

First Course (Host chooses 2 of 3 items)

CRISPY DUCK CONFIT EGGROLLS
Served with peanut curry and chile-lime dipping sauces

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

GALA APPLE & DOUBLE GLOUCESTERSHIRE CHEESE
watercress and bibb lettuce, shaved broccoli crudo, pomegranate soy vinaigrette, cashews

Second Course

GRILLED LAMB STRIP LOIN
Accompanied by sour cream gold potatoes with chorizo & scallions, garden vegetable melange and Rhone red-thyme jus

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

GRILLED ATLANTIC SALMON
Plated with polenta fries, snow peas & cauliflower. Meyer lemon-black garlic sabayon

Third Course (Sample display only, will correspond with seasonal dessert menu)

MOCHA PECAN GATEAU
Cinnamon-red chile sauce, butterscotch & vanilla bean swirl gelato

APPLE MAPLE COBBLER
Oatmeal Struesel topping, Vanilla bean ice cream

$46 per person plus tax and gratuity

Choose any 4 platters for $16 per person
Choose any 6 platters for $20 per person
Choose any 8 platters for $24 per person

*All platters refilled during the event.  Includes complimentary coffee, iced tea, filtered water and soft drinks.  Tax & gratuity additional.  

Antipasto Platter

A sampler of imported meats, marinated olives and peppers, roasted vegetables, mozzarella cheese and select breads and crackers

Four Cheese Bruschetta

Grilled bread with basil pesto and sun dried tomatoes

Wild Mushroom Crostini

Herbed mascarpone, truffle oil

Grilled Pancetta Wrapped Shrimp

Glazed with porter-molasses bbq sauce

Cheese & Fruit Platter

Breadsticks and water crackers

Panini Sampler

Bite size triangles of your choice of three sandwiches:
Ham & Cheese - Baked ham and gruyere, balsamic, olive oil, grain mustard, hoagie bun
Caprese - Mozzarella cheese & tomato, kalamata tapenade and basil
Roast Beef - Speciale gorgonzola cheese, arugula, tomato, parmesan focaccia
Vegetariana - Frommagio portobello mushrooms, peppers & eggplant, pesto, smoked mozzarella, ricotta, fontina, onion bun
Italiano - Prosciutto, salami, fire roasted tomatoes, arugula, peperonata, hoagie bun

Hummus, Crudites & Roasted Vegetables

Pita chips and crostini

Shrimp Cocktail

House made cocktail sauce

Smoked Salmon & Cucumber Canapé

Flatbread, mascarpone crème fraîche, snipped chives

Grilled Portobello Mushroom & Brie Involtini

Stuffed with arugula pesto & sun dried tomatoes

Chorizo Sausage Quiche Bites

Roasted red peppers, gorgonzola cheese

Baked Goat Cheese & Pancetta Puffs

Smoked red pepper coulis

Duck Confit Eggroll Bites

Peanut curry & chile-lime dipping sauces

Crispy Fried Chicken Tenders

Balsamic mustard & orange-chile dipping sauces

Dessert Platter

Chocolate truffles, lemon tartlets & mini hazelnut cream puffs

Assorted Cookie Platter

Chef’s choice

Salad Course (Host chooses 2 of 3 items)

Baked Almond Brie Bruschetta
Salad garnish of baby greens dressed with extra virgin olive oil, spicy dried fruit tapenade

Steamed Black Mussels
Basil-chardonnay broth, julienne vegetables, grilled bread

Salad of Strawberries & Tucumcari Feta Cheese
Sun dried apricots, organic field greens, toasted cashews and pickled slivered garlic tossed with creamy balsamic-rosemary dressing

Entrée Course (Host chooses 2 of 3 items)

Beef Tenderloin Tips Bordelaise
Mashed potatoes, vegetable medley and rich red wine sauce

Chicken Paillard Picatta
Scallopine of chicken breast served over wild rice pilaf with steamed broccoli & baby carrots and lemon-caper pan sauce

Rotisserie Pork Loin
Roasted gold potatoes, sautéed spinach & corn, chipotle-apricot relish

Dessert Course

Flourless Chocolate Torte
Raspberry coulis

Seasonal Creme Brulee
Chantilly cream

$30 per person plus tax & gratuity

Salad Course (Host chooses 2 of 3 items)

Cup of Onion Soup Gratinée
Topped with a toasted baguette and melted layers of gruyere and fontina cheeses

Simple Mixed Green Salad
Matchstick cucumbers & teardrop tomatoes, champagne-shallot vinaigrette

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

Entrée Course (Host chooses 2 of 4 items)

BBQ Pork Ribs
House made French fried potatoes, buttermilk slaw

Smoked Chicken Fettuccine Alfredo
Tender chicken simmered with roasted red peppers and snap peas in a parmesan cream sauce

Open Face Shaved Prime Rib Sandwich
Spinach, mushrooms and caramelized onions topped with brie cheese on a soft French baguette.  House made fries

Shrimp Linguine Pizzaiola
Tossed with slivered garlic, fresh tomatoes, white wine & basil

Dessert Course

Olive Oil Cake
Whipped fresh ricotta and Marsala syrup

Chocolate Pot de Creme
White chocolate macadamia cookie, Chantilly cream

$27 per person plus tax & gratuity

Salad Course (Host chooses 2 of 3 items)

Simple Mixed Green Salad
Matchstick cucumbers & teardrop tomatoes, champagne-shallot vinaigrette

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

Cup of Soup du Jour

Entrée Course (Host chooses 2 of 3 items)

Grilled Chicken Sandwich
Topped with crispy pancetta, fried mozzarella & sun dried tomato tapenade, caramelized onion focaccia, honey mustard, house cut fries

Portobello Mushroom Stroganoff
With a red wine sauce, sour cream & snow peas over a bed of pappardelle pasta

Seared Rare Ahi Tuna
Served on a bed of avocado, tatsoi & sprouts, sesame-soy glaze & spicy mustard dipping sauce, topped with chow mein noodles

Dessert Course (Host chooses 1 of 2 items)

Warm Chocolate Brownie
Served with vanilla bean ice cream

Tres Leches Cake
Ancho chile-dark chocolate sauce, whipped cream & strawberry-orange relish relish

$24 per person plus tax & gratuity

Salad Course (Host chooses 1 of 2 items)

Cup of Soup du Jour

Simple Mixed Green Salad
Matchstick cucumbers & teardrop tomatoes, champagne-shallot vinaigrette

Entrée Course

Szechuan Chicken Salad
Hoisin BBQ glazed chicken tenders served on a bed of Napa cabbage, tatsoi, red peppers, crispy chow mein noodles and grilled scallion dressed with sesame-ginger vinaigrette

Angel Hair Pasta Alla Caprese
Fresh peeled garden tomatoes, basil, mozzarella cheese and slivered garlic tossed with extra virgin olive oil

Black Forest Ham & Provolone Cheese Sandwich
On buttered marbled rye bread with horseradish crema, tomatoes and daikon sprouts. Classic French fried potatoes

Dessert Course (Host chooses 1 of 2 items)

Chocolate Truffles
Three bites of chocolate

Sorbet & Fresh Berries

$22 per person plus tax & gratuity

Entrée Course

Tuna Salad Croissant Sandwich
A blend of albacore and ahi tuna, pepper jack cheese and sprouts, daily made potato chips

Portabello Mushroom & Three Cheese Panini
Mozzarella, goat and fontina cheese with slices of beefsteak tomato and basil pesto toasted on focaccia. Accompanied by a petite mixed green salad tossed in balsamic vinaigrette

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

Dessert Course   (Host chooses 1 of 2 items)

Chocolate Truffles
Three bites of chocolate

Sorbet & Fresh Berries

$18 per person plus tax & gratuity

Reception Appetizers (Host chooses 4 of 6 items)

CHORIZO SAUSAGE QUICHE BITES
Roasted red peppers, gorgonzola cheese

ANTIPASTO PLATTER
A sampler of imported meats, marinated olives and peppers, roasted vegetables, mozzarella cheese and select breads and crackers

GRILLED PANCETTA WRAPPED SHRIMP
Glazed with porter-molasses bbq sauce

CHEESE & FRUIT PLATTER
Breadsticks and water crackers

DUCK CONFIT EGGROLL BITES
Peanut curry and chile-lime dipping sauces

SMOKED SALMON & CUCUMBER CANAPÉ
Flatbread, mascarpone crème friaîche, snipped chives

First Course

POACHED PEAR & PANCETTA SALAD
Mesclun greens and Belgian endive lightly tossed with a sherry-walnut vinagrette, topped with Cambazola cheese and spiced nuts

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

Second Course (Host chooses 3 of 4 items)

PAN ROASTED LONG ISLAND DUCK BREAST
Glazed with red currant jam, sliced and served with whipped sweet potatoes, rainbow chard, duck demi glace

LAMB STRIP LOIN
Accompanied by baked brie polenta, garden vegetable mélange and Rhone red-thyme jus

PAN SEARED CRAB CAKES
Roasted red potatoes, steamed asparagus and jalapeño tartar sauce

SLICED TENDERLOIN OF BEEF
Slowly roasted on the exhibition rotisserie; served with Maytag blue mashed potatoes, sautéed green beans, napped with ruby port wine sauce

Dessert Course

PERSONAL CAKE SERVICE(*)
Sliced, plated and distributed amongst your guests!
*cake not provided by Zinc Wine Bar & Bistro

$54 per person (not including tax or gratuity)

Reception Appetizers (Host chooses 3 of 5 items)

ANTIPASTO PLATTER
A sampler of imported meats, marinated olives and peppers, roasted vegetables, mozzarella cheese and select breads and crackers

SHRIMP COCKTAIL
House made cocktail sauce

CHEESE & FRUIT PLATTER
Breadsticks and water crackers

CHORIZO SAUSAGE QUICHE BITES
Roasted red peppers, gorgonzola cheese

GRILLED PORTABELLO MUSHROOM & BRIE INVOLTINI
Stuffed with arugula pesto & sun dried tomatoes

First Course (Host chooses 2 of 3 items)

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

BIJOU GREENS SALAD
D'Affinois cheese, golden raisins, red radish and field greens tossed with champagne vinaigrette and topped with sun flower seeds

SOUP  DU JOUR

Second Course

GRILLED ATLANTIC SALMON
Roasted new potatoes, julienne vegetable sauté, lemon-dill beurre blanc

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

SPIT ROASTED HALF CHICKEN
Buttermilk mashed potatoes, garlic & butter broccoli, herb pan sauce

Dessert Course

PERSONAL CAKE SERVICE(*)
Sliced, plated and distributed amongst your guests!
*cake not provided by Zinc Wine Bar & Bistro

$44 per person (not including tax or gratuity)

Reception Appetizers (Host chooses 2 of 3 items)

FOUR CHEESE BRUSCHETTA
Grilled bread with basil pesto and sun dried tomatoes

HUMMUS, CRUDITES & ROASTED VEGETABLES
Pita chips and crostini

BAKED GOAT CHEESE AND PANCETTA PUFFS
Smoked red pepper coulis

First Course (Host chooses 1 of 2 items)

SIMPLE MIXED GREENS SALAD
Matchstick cucumbers and teardrop tomatoes, champagne-shallot vinaigrette

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

Second Course (Host chooses 2 of 4 items)

SPIT ROASTED HALF CHICKEN
Buttermilk mashed potatoes, julienne vegetable sauté, herb pan sauce

SEAFOOD STIRFRY
Jasmine rice, Asian vegetables and chow mein noodles sautéed with sesame soy glaze

BEEF TENDERLOIN TIPS & WILD MUSHROOM PASTA
Leeks, sun dried tomatoes and Grana Padano cheese with Madeira wine herb sauce

SPINACH, CHEESE & PINE NUT SPANIKOPITA
Baked in a light filo pastry, then served with wild rice-orzo pilaf and roasted vegetables

Dessert Course

PERSONAL CAKE SERVICE(*)
Sliced, plated and distributed amongst your guests!
*cake not provided by Zinc Wine Bar & Bistro

$34 per person (not including tax or gratuity)

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