> 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
[Link] 1444 Light Street Baltimore Maryland 21230
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