GRAZING
| bc soup of the day | 3/5 |
| cup/bowl | |
| lump crab cake | 10 |
| ravigote sauce | |
| semolina crusted calamari | 9 |
| chipotle aioli | |
| sliced fennel bulb and apple | 8 |
| goat cheese, cider vinaigrette, honey drizzle | |
| crispy chicken skewers | 9 |
| sambal honey sauce, celery | |
| baby green house toss | 6 |
| citrus vinaigrette | |
| caesar salad with crisp calamari | 11 |
| our classic with shaved pecorino romano | |
| lobster, shrimp and goat cheese salad | 13 |
| shiitake mushrooms, spicy lemon dressing | |
| roasted beets and arugala | 9 |
| gorgonzola, toasted walnuts, orange vinaigrette | |
| grilled bc bacon cheddar burger | 12 |
| dry aged beef, whole wheat honey english muffin, aioli, caramelized onions, steak sauce, fried russets | |
PIZZAS |
|
| bc pizza | 10 |
| grilled vegetables, mozzarella, goat cheese, balsamic glaze | |
| the goodfella pizza | 10 |
| sopressata, provolone, zesty tomato sauce | |
| duck sausage pizza | 12 |
| leeks, caramelized onion, house-smoked ny cheddar | |
| trainwreck pizza | 12 |
| smoked bacon, jalepeno, red pepper, mozzarella | |
DINNER PLATES |
|
| gnocchi and truffle | 16 |
| homemade potato gnocchi, wild mushrooms, short rib and truffle ragout | |
| grilled brook trout | 24 |
| arugula and roasted fennel salad,herb oil | |
| seafood "cioppino" | 26 |
| kalamata olives, sherry, tomatoes | |
| pan seared halibut | 28 |
| baby spinach and potato hash, saffron buerre blanc | |
| crispy skin atlantic salmon | 24 |
| nicoise potato hash, red wine tarragon sauce | |
| sesame crusted rare yellowtail tuna | 24 |
| apple and wasabi puree, asian slaw, sweet ginger citrus sauce | |
| Middle Ages IPA brined pork T bone | 22 |
| sweet potato puree, braised collards, chipotle bbq | |
| roasted organic boneless half chicken | 22 |
| duck sausage and cranberry cornbread stuffing, wild mushroom gravy | |
| pan seared coffee crusted filet of beef | 25 |
| parsley green beans salad, shallot-creme fraiche-demi glace | |
| braised beef short rib | 25 |
| parsnip puree, microgreens, port wine jus | |
| bone in angus cowboy ribeye | 29 |
| gorgonzola potato puree, red pepper jam, herb butter | |
| menu changes on a regular basis due to market | |
