Bistro '67
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29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
Culinary School Bistro with Creative Flavors
valutazione
Recensioni
fotografia
menù
Please ask your server for details
DC grown greens, chef Peter's bacon bits, in-house made focaccia croutons, shaved Grana Padano, black pepper Caesar dressing
Grilled asparagus, poached egg, prosciutto chard
Spinach arancini and cashew crema
DC grown greens, avocado, julienne beets and carrots, cucumber, green onion, shaved radish, flax seeds, B'67 carrot dressing, micro greens
Hand-made pulled chicken empanadas, roasted DC grown tomato salsa
Local cheese and charcuterie selection, in-house made pickles, in-house made sourdough crostini, seasonal fruit, in-house spiced and roasted mixed nuts
Pan-seared Atlantic salmon filet, carrot and ginger sauce, potato croquettes, harvest vegetables
Grilled Ontario 12 oz flank steak, chimichurri salsa, sautéed potatoes with DC grown herbs, harvest vegetables
Pan-roasted Ontario pork tenderloin, tomatillo salsa cruda, salt potatoes, harvest vegetables
Grilled Ontario chicken supreme, salt potatoes, harvest vegetables, green onion, jalapeño sauce
Zucchini linguine, green peas, grilled asparagus, sun-dried tomato pesto, basil, toasted pine nuts
Bistro '67 beef patty, brioche bun, garlic scape Caesar aioli, chef Peter's bacon bits, DC grown greens, tomato, Grana Padano frico, served with hand cut fries and Sambal ketchup
Please ask your server for details
Chef selected rotation of seasonal DC grown vegetables and greens, in-house made pickles, micro greens
Green pea and lemon risotto, shaved Grana Padano, mint, cured egg yolk, prosciutto crumb
Condensed milk, evaporated milk, and heavy cream-soaked sponge cake, whipped cream, toasted coconut flakes
Gluten-free lemon meringue layered cake
Caramelized heirloom carrots, B'67 granola, carrot and ginger powder, micro basil
Cucumber, lime and mint granita, coconut panna cotta, micro basil