Appetizers
- HOUSE MADE SOUP
- $10
Please ask your server for details.(GF, VEG)
- THE B’67 CAESAR SALAD
- $15
DC grown greens, chef Peter’s bacon bits, in-house made focaccia croutons, shaved Grana Padano, black pepper Caesar dressing.
- GRILLED ASPARAGUS
- $16
Grilled asparagus, poached egg, prosciutto chard. (GF, DF)
- SPINACH ARANCINI
- $14
Spinach arancini and cashew crema.(VEG)
- JULIENNE VEGETABLE SALAD
- $14
DC grown greens, avocado, julienne beets and carrots, cucumber, green onion, shaved radish, flax seeds, B’67 carrot dressing, micro greens. (GF, VEG)
- CHICKEN EMPANADAS
- $16
Hand-made pulled chicken empanadas, roasted DC grown tomato salsa. (DF)
- CHARCUTERIE AND CHEESE BOARD
- $28
Local cheese and charcuterie selection, in-house made pickles, in-house made sourdough crostini, seasonal fruit, in-house spiced and roasted mixed nuts.
ENTRÉES
- ATLANTIC SALMON
- $30
Pan-seared Atlantic salmon filet, carrot and ginger sauce, potato croquettes, harvest vegetables. (DF)
- GRILLED ONTARIO FLANK STEAK
- $30
Grilled Ontario 12 oz flank steak, chimichurri salsa, sautéed potatoes with DC grown herbs, harvest vegetables. (GF, DF)
- PORK TENDERLOIN
- $28
Pan-roasted Ontario pork tenderloin, tomatillo salsa cruda, salt potatoes, harvest vegetables. (GF, DF)
- ONTARIO CHICKEN SUPREME
- $26
Grilled Ontario chicken supreme, salt potatoes, harvest vegetables, green onion, jalapeño sauce. (DF, GF)
- ZUCCHINI LINGUINE SALAD
- $22
Zucchini linguine, green peas, grilled asparagus, sun-dried tomato pesto, basil, toasted pine nuts. (GF, DF, VEGAN)
- THE B’67 BURGER
- $22
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.
- PASTA SPECIAL
- $24
Please ask your server for details
- HOUSE SPECIALTY HARVEST BOWL
- $22
Chef selected rotation of seasonal DC grown vegetables and greens, in-house made pickles, micro greens.
- GREEN PEA AND LEMON RISOTTO
- $22
Green pea and lemon risotto, shaved Grana Padano, mint, cured egg yolk, prosciutto crumb. (GF)
DESSERTS
- COCONUT TRES LECHES CAKE
- $12
Condensed milk, evaporated milk, and heavy cream-soaked sponge cake, whipped cream, toasted coconut flakes.
- LEMON MERINGUE
- $14
Gluten-free lemon meringue layered cake.
- CARROT ICE CREAM
- $14
Caramelized heirloom carrots, B’67 granola, carrot and ginger powder, micro basil.
- PANNA COTTA
- $14
Cucumber, lime and mint granita, coconut panna cotta, micro basil.