BIMA Bistro

Savor, Sip, Relax, & Explore 

Hours: Daily: 10am-3pm

Just steps from the Bainbridge Island Ferry Terminal and surrounded in the contemporary art and craft of our region, the BIMA Bistro restaurant serves up the Islands tastiest mid-day fare. Under the guidance of Chef Melinda Lucas (founder of Bainbridge Island’s Café Nola restuarant and longtime pastry chef for Wolfgang Puck’s Spago & Eureka), the BIMA Bistro has quickly become a favorite breakfast and lunch restuarant spot for islanders and visitors looking for an artfully created, seasonally inspired, and locally sourced meal.  

Now serving up a special weekend menu full of delicious brunch fare.

 

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Weekday Menu

 

CINNAMON TOAST  Macrina Brioche cinnamon bread toast, served with a side of fresh fruit (V)   5

 

GREEK YOGURT PARFAIT  House-made granola with Greek yogurt, fresh fruit and a drizzle of Stedman’s honey (GF,V)   7.5

 

LOCAL GREENS  Organic greens with radish and shaved Parmiagana Reggiano (GF,V)   8.5

Add Salmon Lox   5 | Add Bacon   3

 

SOUP OF THE DAY  Served with a thick, toasted slice of Pane D’Amore herbed focaccia bread  

4.5 cup | 6 bowl

 

HALF SOUP & HALF SALAD  Enjoy a cup of our daily soup and half-size local organic greens salad   10.5

 

SAVORY TART  Served with a side of local greens. Ask your server for our feature of the day   Market Price

 

WEEKLY SPECIAL  Ask your server for our feature of the day   Market Price

 

CROQUE MONSIEUR  Toasted open face sandwich with French ham and Mornay sauce and a side of local organic greens   12

Add a Sunny Knoll Farm fresh egg (Madame)   1.5

 

ITALIAN-STYLE MEATBALLS   Turkey meatballs in a rustic tomato sauce, with an arugula and pine nut salad and toasted Guiseuippe bread   14.5

 

SALMON TARTINE  Lox on toasted grain bread, with pickled onion and dill crème fraîche. Served with a side of local organic greens   14.5

Add a Sunny Knoll Farm fresh egg   1.5

 

ROAST PORK LOIN SANDWICH  Roasted pork with arugula salsa verde on a toasted Macrina roll, served with a side of potato salad   15.5

 

We can alter most dishes to be Gluten Free, please ask your server (GF bread - 1.5)

 

PLEASE NOTE:

GF = gluten free  |  V = vegetarian

 


 

Weekend Menu

 

FRENCH TOAST  Oven-baked cinnamon brioche with maple syrup and fruit compote   12

 

SMOKED SALMON POTATO HASH  with poached egg, served with a side salad   15

 

POTATO EGG CUSTARD PIE  Potato crust filled with roasted vegetables & cheese, baked in a savory custard (V)   12.5

 

WEEKLY SPECIAL  Ask your server for our feature of the day   Market Price

 

CROQUE MONSIEUR  Toasted open face sandwich with French ham and Mornay sauce and a side of local organic greens   12

Add a Sunny Knoll Farm fresh egg (Madame)   1.5

 

BOB’S BAGEL PLATE  Fresh bagel served with lox, cream cheese, tomato, red onion and capers   7.5

 

BIMA BLT  Classic bacon, lettuce and tomato 7

 

LOCAL GREENS  Organic greens with radish and shaved Parmigiano Reggiano (GF,V)   8.5

Add Salmon Lox   5 | Add Bacon   3

 

SOUP OF THE DAY  Served with a thick, toasted slice of Pane D’Amore herbed focaccia bread  

4.5 cup | 6 bowl

 

HALF SOUP & HALF SALAD  Enjoy a cup of our daily soup and half-size local organic greens salad   10.5

 

GREEK YOGURT PARFAIT  House-made granola with Greek yogurt and fresh fruit drizzled with Stedman’s honey (GF, V)   10.5

 

GINGER SCONE  with butter and preserves   3.5

 

IRISH SODABREAD  made with spelt flour, served with butter and preserves   3.5

 

SIDE OF BACON  3

 

SUNNY KNOLL FARM FRESH EGG  1.5

 

We can alter most dishes to be Gluten Free, please ask your server (GF bread - 1.5)

 

PLEASE NOTE:

GF = gluten free  |  V = vegetarian