> Wine List

> Soups
> Appetizers
> Salads
> Large Plates
> Side Dishes

> Summer 2008 Restaurant Week Prix Fixe Menu

Soups
Spicy Corn Soup + Blue Crab $7
garnished with a grilled corn salsa + chive-cilantro sour cream

Chilled Melon Soup $5

creme fraiche, almonds, chives

Appetizers
Sauteed Shrimp $13
chorizo, tomatoes, fava beans, pearl onions, red pepper reduction

Lobster Ravioli $11

fresh ravioli with a citrus beurre blanc + fresh reggiano parmigiano cheese

Sashimi Tuna and Avocado Tartare $12

premium sushi grade tuna+ avocado dressed with a sweet-spicy
balinese crushed peanut dressing. Mache greens+ flying fish roe to garnish

English Pea Custard $9

mint scented, pea shoots, carrot emulsion, pickled red pearl onions, truffle oil

Salads
Pan fried oyster $12
seasonal baby greens with a chipotle chile vinaigrette, fried oysters, aioli,
hot and sour cuccumbers

Panzanella Salad $10

tomatoes, brioche bread, goat cheese, house blend greens, hard boil quail egg, charred tomato
vinaigrette

Organic Baby Greens $7

mixed baby greens with our tahini, lemon vinaigrette

Watermelon Salad $11

house cured duck proscuitto, arugula, feta, balsamic dressing

Large Plates
Bicycle’s Bicycle's Vegetarian Nirvana $18
chili-miso tempeh, coconut + jasmine scented black rice cake, grilled plantain and garlic roasted
shiitakes wrapped in a banana leaf, red curry sauce, pineapple-green chili salsa

Grilled Pork Chop $23

parmesan flan, frico, king oyster mushrooms, crispy proscuitto, arugula oil, violet mustard

Mongolian BBQ Beef Short Ribs $26

marinated, seared + braised tender beef ribs, finished with sweet + fiery asian bbq glaze over
scallion-yukon gold mashed potatoes

Grilled Salmon $22

black spaetzle, tomato marmalade, kalamata olive, lemon vinaigrette, roasted fennel

Duck Two-ways $24

rendered breast, spicy duckspring roll, kohlrabi two-ways, tamarind, Korean chili sauce, shiso

Grilled Angus Ribeye $29

porcini mushroom-smoked black pepper rub, goosefat roasted fingerling potatoes with leeks +
applewood bacon, sherry demi-glace,

Housemade Ricotta Gnocchi $20

honey mushrooms, asparagus, crab-tomato broth, togarashi, parmesan

Sauteed Mahi Mahi $23

spicy coconut sauce, plantain hash, mango pico di gallo, micro cilantro

Sauteed Crab Cakes $30

sweet corn emulsion, confit potato, leeks, tarragon, crispy bacon

Side Dishes
roasted garlic mashed potatoes,
goosefat roasted fingerlings with leeks + applewood bacon,
today’s vegetable

Desserts $7
All desserts prepared by our pastry chef Bettina Clair

Silken Chocolate Pie

chocolate cookie crust, silken chocolate cream, chocolate chantily & caramelized krispies

Lemongrass Creme Brulee

lemograss infused custard, fig ginger compote & golden rain shortbread cookies

Chocolate Peanut Butter Cup

Belgian chocolate ganache, meringue + banana chips

Strawberry Tart
fresh strawberries, blueberries, strawberry jam, almond cream & banana ice cream

Warm Bread Pudding

Brioche bread, fresh mangos, dried cherries, housemade vanilla ice cream + Belgian chocolate
chunks

Also serving the Pastry Chef's Selection of daily prepared ice cream/sorbets

due to the intricacy + number of ingredients of many of our dishes we ask that you notify us of
any and all food allergies before ordering

Gratuity of 20 % shall be added to checks on parties of five or more

please no cell phone use in dining room

Nicholas Batey
Chef/Owner

Saundra Batey
General Manager- Owner

Wilbur Cox
Chef de Cuisine

www.bicyclebistro.com 1444 Light Street Baltimore Maryland 21230

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