E N T R E E S

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“b” House salad – Organic Pas t as

butter lettuce, diced
S o u p s Our pastas and sauces are
tomato and green god-
dess dressing 6 house made
Daily chef selection
Baby spinach, tossed in e n t r e e s “b” House ravioli – Soasted
vinaigrette w/roasted vegetable and ricotta
A p p e t i z e r s
Petite Australian beef ravioli tossed in brown
fennel, goat cheese and
tenderloin in a pink sage butter and parme-
red onion 7
Grilled Italian eggplant, peppercorn port demi- san cheese topped
fresh mozzarella, fire Roasted garlic caesar with glaze 20 with basil tomato and
roasted red pepper and parmesan croutons 7 house marinara 16
Leg of lamb steak topped
basil oil 8
Panzanella with rustic with cremini mushroom Foiade – speck and wild
Hummus with warm pita, italian bread, basil, tomato, Madeira wine sauce 23 mushrooms in a saffron
olives and pepperoncini 7 capers, red onion tossed cream with a touch of
Organic grilled Korbuta
w/aged balsamic and demi-glaze 17
Steamed mussels with pork loin with apricot
extra virgin olive oil 7
white wine, garlic, basil glaze, served with German Pear and gorgonzola
and fresh tomato 9 Mixed organic greens potato salad 20 sachette – Tender pear
tossed in balsamic and gorgonzola purses in
Rhode Island calamari Ossobuco style chicken fin-
vinaigrette w/plum tomato, a toasted walnut cream
sautéed in house tomato ished with gremolata 18
red onion, cucumber sauce 17
sauce over grilled
and shaved parmesan Grilled trout with oven-
polenta 8 Gnocchi w/shrimpi –
reggiano 7 roasted tomato coulis and
baby bok choy 17 Potato dumplings with
Baby spinach with mozza-
House dill cured gravlax jumbo shrimp, zucchini
rella, garlic and nutmeg 7
salmon over organic greens Mediterranean style tilapia and saffron cream 18
Pesto tomato bruschetta tossed in citronette 9 baked in foil with sea-
soned vegetables, fresh Wild mushroom risotto with
on grilled baguette 6
Add chicken 5 cremini, shitake, porcini
basil and tomato 16
Baby octopus in house and portobello mushrooms
Add grilled salmon 6
tomato sauce over warm Hoisin BBQ salmon with topped with imported
polenta 8 Add steak 6 baby bok choy 18 parmesan cheese 15
S T A R T E R S

b
S A N D W I C H E S PIZZ A S C H IL D REN

“b” bistro burger – fresh Our dough and Ages 10 and under
chuck burger char grilled sauces are made on
to order on a toasted the premises Small cheese pizza 5
bun with lettuce, tomato
Wild mushroom – cremini, Grilled chicken with
and onion 9
shitake and portabella mashed potato 5
Chicken panini with mushrooms with roasted
tomato, red onion, red pepper pesto, fon- Pasta w/ tomato sauce 5
fontina cheese and tina and mozzarella 12
roasted garlic aioli 8 Kid's ravioli 6
“b” white pizza – roasted
House smoked salmon garlic, olive oil with brie, Kid’s ice cream 3
panini with mixed greens, mozzarella, stilton, and
cucumbers and caper/ parmesan cheeses 12
red onion aioli 9 D e ss e r t s
Margherita Florentine
Veggie panini with egg- topped with herb “b” bread pudding 7
plant, zucchini, roasted marinated plum tomato
a bolton hill bistro red pepper, grilled onion and sautéed baby Crème brûlée 7
& tomato with balsamic spinach, asiago and
1 501 Bolton Street aioli 7 mozzarella chesses 12 Apple strudel a la mode 8
Baltimore, Maryland 21217
All sandwiches are Calamari, basil, mozza- Pot de crème 7
410.383.8600 served with the chef's rella, tomato sauce with
www.b-bistro.com daily selection of side red chili flakes 13 Selection of house made
salad and pepperoncini ice creams 6
Serving lite fare and dinner
from 5 –10 pm Tuesday
through Saturday and Note: A 15% gratuity will
5 – 9 pm Sunday be added to all parties of
10 or more
Brunch Sunday 10 – 2 pm
F A R E
L I T E