POcasset, MA

The bog

Pub

Menu

Sides  5.       

-HOUSE CUT FRIES add parmesan and truffle   2. 

-*COCONUT RED LENTILS

      cURRIED CARROT NOODLES
-MASHED POTATOES

 smoked chicken gravy
-*RISOTTO
MUSHROOM AND GARLIC
-RAINBOW SWISS CHARD
GARLIC, ONION, TOMATO
-*ROASTED BRUSSELS SPROUTS
-*GRILLED BROCCOLI
CHIMMICHURRI-*ARUGULA SALAD
lemon oil, red onion, shaved granna padano

Between the Buns

Served with house cut fries or arugula salad for parmesan truffle Fries  add 2.
THE BOG BLTfried green tomato, bacon, grilled romaine, smoked eggplant aioli, sourdough   12.
*HOUSE SMOKED PULLED PORKcranberry bbq sauce, caramelized onions, pickle slaw  12.
*HOUSE GROUND PINELAND 
FARMS HAMBURGER
bacon, cheddar cheese, lettuce, tomato, house made pickles   13.
*HOUSE FALAFEL WRAPRED ONION, TOMATO, ROMAINE, CUCUMBER, CREAMY TAHINI SAUCE, HUMMUS    13.
*SPICED LAMB BURGERpepper, onion, cucumber and dill tzaziki    14.
*CHICKEN JALAPENO POPPERSMOKED JALAPENOS, BACON, CREAM CHEESE, MONTEREY JACK, GRILLED CHICKEN 14.

Soups & Salads

*LITTLENECK CLAM CHOWDERsweet potato, bacon, THYME  8.
CHEF'S DAILY SOUP P.A 


PARSNIP AND SHIITAKE STEW

Cippolini onions, crispy parsnip, braised shortrib, natural jus    8.

ROMAINE SALAD

lemon oregano vinaigrette, feta, chickpeas, kalamata olvies grape tomatoes, red onion 9..
SMOKED BEEF AND BEAN CHILI
mONTEREY JACK CHEESE, CHIVES    8.
*GRILLED RADICCHIO SALAD
Shallot and walnut vinaigrette , crispy pancetta, fontina cheese 9.

Big Plates


*BOG CIOPPINO
MUSSELS, LITTLENECK CLAMS, SQUID, CODFISH, SAFFRON AND TOMATO BROTH, FRENCH BAGUETTE 26.
*SAUTEED CALF'S LIVER
CARAMELIZED ONION AND ALMOND RICE PILAF, ROASTED BRUSSELS SPROUTS, BACON AND ONION JAM 21.
FRIED CHICKENSMOKED chicken gravy, creamy mashed potatoes, sautéed broccoli chimmichurri 20.
*PAN ROASTED SALMONCREAMY COCONUT RED LENTILS, CURRIED CARROT NOODLES, DILL CREME FRAICHE   23.
*8OZ GRILLED FLAT IRONMUSHROOM AND GARLIC RISOTTO, GRILLED BROCCOLI, CHIMMI CHURRI 24..
SMOKED MEATLOAFcreamy MASHED POTATOES, ROASTED BRUSSELS SPROUTS, tomato jam   20.
*PINELANDD FARMS SHORT RIB
Parsnip and shiitake stew, cippolini onion, crispy parsnips, mashed potato 28.

SPINACH AND ARTICHOKE LASAGNACAULIFLOWER BECHAMEL, MARINARA, EGGPLANT, ARUGULA SALAD, LEMON VINAIGRETTE   18

.BEEF CHEEK BOLOGNESE 

TAGLIATELLI, OLIVE OIL, SHAVED PARMESAN    21.

DEEP FRIED CORNISH HEN

BRAISED SWISS CHARD, ROSEMARY AND SEA SALT ROASTED BLISS POTATOES, LEMON TRUFFLE COMPOUND BUTTER    24. 





Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness
Please inform your server if anyone in your party has a     food allergy.

* Is or can be modified to be gluten free


Small Plates

PILSNER FRIED PICKLES
chipotle ranch dressing   6.
SMOKED CHILI MAC AND CHEESE
Jack cheese, chives, shell pasta   9.
CRISPY PIG WINGS
North Carolina BBQ sauce     14.
*BOG MEZZE PLATE
hummus, falafel, tahini sauce, spanish chorizo, Great hill bleu cheese, grilled baguette, KalamatA olives    12.
*DUCK LIVER PATE
tomato jam, cornichon,
grilled baguette    9.
mussels and fries
Saffron and tomato broth, chives   9.
HOUSE SMOKED CHICKEN WINGS
choice of cranberry bbq sauce or Bog  buffalo sauce with blue cheese   7.
BAKED STUFFED LITTLENECK CLAMS
pancetta, thyme, smoked kale   9.SMOKED CALAMARI
Marinara sauce, piquillo peppers, Spanish chorizo.  9.
PAN SEARED DUCK LIVERS
brandy cream sauce over golden baked puff pastry   10