BC Kitchen + Bar
Friday, July 28th
Breakfast (served until 2pm) Chorizo, Cheddar, and Spinach Scramble 10
served with roasted potatoes and grilled ciabatta
Almond Pancakes 12
topped with blackberries and strawberries; served with maple syrup
Quiche
Asparagus, Onion, and Feta Cheese
with fruit or salad 10; sub soup cup 11 bowl 12
Soups
Chilled Tomato Gazpacho, Split Pea, or White Bean & Spinach
served with fresh baked ciabatta bread cup 4 bowl 5
Lunch
New England Lobster Roll 23
with lemon-tarragon aioli and diced vegetable and a house made fresh buttered brioche roll; served with BC chips, hand cut fries, or side salad
Pan Seared Maryland Crab Cake Salad 15
served over baby arugula with corn salsa, feta, and lemon vinaigrette
Bell’s Oberon 7 American Wheat, 16oz, 5.9% ABV
Avery Ellie’s Brown 7 Ale, 5.5% ABV
Tröegs Crimson Pistil 7 IPA, 16 oz, 6.2% ABV
Wheat, 16 oz, 4.7% ABV
Firestone Walker Luponic Distortion 7 IPA, 16oz, 5.9% ABV
Allagash White 7 16oz, 5.1% ABV
Draft Selections
Black Hog SWAG 6
Summer Cocktails Limosa 10
Fischers Island Lemonade, prosecco, and a splash of OJ
FIL Pink Lemonade 10
with cranberry and a splash of soda
Please alert your server to allergies. See our cocktail menu for dras, wines, and seasonal selections