B C Restaurant

Kalamata olives, queen olives, rosemary, chili and lemon

Green apple, cherry peppers, toasted almonds, sweet chili sauce

Two U-10 diver scallops with chef's daily choice of preparation

Served with dried cherries, pickled shallots, crostini

Jumbo duck wing drum-metes, blackberry bbq sauce, scallions

Roasted seasonal summer vegetables, cider vinaigrette, sea salt

Shallot, thyme, white wine and butter broth, grilled crostini

Zesty tomato sauce, sopressata salami, pepperoni, fresh basil

Lobster, house pickled jalapeno, roasted red peppers, shiitake mushrooms

Red peppers, shiitake mushrooms, goat cheese, arugula, balsamic drizzle

Aborio rice, wild mushroom stock, truffle oil, shaved italian cheeses

Brisket and sirloin blend patty, cucumber, carrot, house pickled jalapeno, sriracha aioli

Chef's seasonally inspired choice of preparation

Chef's seasonally inspired choice of preparation

Shaved paremsan, toasted pine nuts, lemon and truffle vinaigr

Roasted beets, mache, goat cheese, pickled watermelon rind

Chopped belgian endive, applewood smoked bacon, gorgonzola, cider vinaigrette

Romaine hearts, pickled anchovies, croutons, grape tomato, shaved italian cheeses

Lobster, goat cheese, shiitake mushrooms, roasted red peppers, spicy lemon vinaigrette

Fresh mozzarella, rustic basil pesto, balsamic reduction

Duck confit and potato hash, parsnips, roasted chicken jus

Lump crab meat, fresh basil, zesty saffron tomato sauce

Market special fish with chef's choice of preparation

Farmstand vegetable hash, roasted red peppers, lemon butter, balsamic glaze

Truffle steak frites, saffron aioli, demi glace

Potato, bacon and green bean hash, demi glace

Arborio rice, wild mushroom stock, truffle oil, shaved italian cheeses

Liquid cherry ganache, red wine reduction, whipped cream

Blackberry puree, baked custard, crisp sugar crust

Brown butter and orange madeleine, whipped cream

Rosemary shortbread, strawberries, lemon creme anglaise