BC Kitchen + Bar
Sunday, November 19th
Breakfast (served until 2pm) Fresh Mozzarella, Tomato, and Pesto Omelet 13
Served with roasted potatoes and fresh baked ciabatta bread
Walnut Pancakes 12 topped with caramelized bananas
Quiche Spinach, Onion, & Feta
served with fruit or a salad 10, cup of soup 11, or bowl 12
Soups
Creamy Potato-Bacon, Cream of Mushroom, or, Pumpkin Bisque
served with fresh baked ciabatta bread cup 4 bowl 5
Lunch
BACON SWISS BURGER 14
with caramelized onions and garlic aioli on fresh brioche; served with hand-cut fries, BC chips, or salad
SOUTHWEST SALAD 17
with mixed greens, black beans, avocado, crispy onions, roasted corn, grilled chicken with balsamic dressing and BBQ on the side
Drafts
VON TRAPP PILSNER LAGER 7 16oz, 5.4% ABV
COUSIN’S REVOLUTION DUTCH APPLE BITE 8
16oz, 65.5% ABV
BELL’S BEST BROWN 7 16 oz, 5.8% ABV
COLLECTIVE ARTS SAINT OF CIRCUMSTANCE 7
Citrus Blonde Ale, 16 oz, 4.7% ABV, 19 IBUs
SIXPOINT RESIN ALE 8 IIPA, 12oz, 9.1% ABV, 103 IBU’s
LAWSON’S SUPER SESSIONS #8 7 Sessions IPA, 4.8% ABV
Weekend Brunch Cocktails
MIMOSA OR BELLINI 5 BLOODY MARY OR MARIA 5
Featured Fall Wine Selections In Support of California
NORTON RIDGE CABERNET SAUVIGNON, NAPA VALLEY, CA 2014 glass 13 bottle 48
LOCKHART CHARDONNAY,GRATON, CA 2016
Please alert your server to allergies. See our cocktail menu for dras, wines, and seasonal selections