POcasset, MA

The bog

Pub

Menu


Small Plates

PILSNER FRIED PICKLES
chipotle ranch dressing   5.
BUTTERNUT SQUASH MAC AND CHEESEFONTINA CHEESE, THYME, NUTMEG    8.
CRISPY PIG WINGS
North Carolina BBQ sauce     14.
*BOG MEZZE PLATE
hummus, ROASTED EGPLANT SALAD, MUENSTER STRING CHEESE, CHORIZO, kALAMATA OLIVES, grilled baguette    12.
*DUCK LIVER PATE
tomato jam, cornichon,
grilled baguette    9.
*HOT CRAB DIPpanko, PARSLEY, SCALLION, TOAST POINTS   11.
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.PAN SEARED DUCK LIVERS
brandy cream sauce over golden baked puff pastry    10.
GARLIC SAUTEED FROGS LEGS
MUSHROOM AND SHALLOT RAGOUT, ROSEMARY, THYME, GARLIC    9.*KALE AND SWISS CHARD STUFFED PORTOBELLO
 ​​pinenuts, fontina, balsamic

Sides  5.

       

-HOUSE CUT FRIES add parmesan and truffle   2. 

-*BUTTERNUT SQUASH PUREE

      Brown sugar, sage, nutmeg
-MASHED POTATOES

 smoked chicken gravy
-*BACON, LETTUCE AND TOMATO RISOTTO-*CREAMY CORN POLENTA
-*SWISS CHARD
-*SAUTEED BROCCOLI RABE
-*GRILLED BROCCOLI
-*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.
*GRILLED PORTOBELLOgoat cheese, piquillo pepper aioli, grilled red onion, arugula, basil, sourdough    12.
*SPICED LAMB BURGERpepper, onion, cucumber and dill tzaziki    14
* GRILLED CHICKENprosciutto, fig jam, fontina, Boston Bibb lettuce, gala apple

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

*ROMAINE WEDGE SALAD

Smoked tomato vinaigrette, feta, crispy pancetta, fontina cheese 9..
*ROASTED EGGPLANT SALADBibb lettuce, backyard farmS tomato, garlic, evoo, parsley 8.
*GRILLED RADICCHIO SALAD
Shallot and walnut vinaigrette , crispy pancetta, fontina cheese

Big Plates


*SEARED CODFISH "STEW"
CHORICE, kale, fingerling potatoes, pinto beans, herb and garlic roasted tomatoes 24.
*BRAISED PORK SHANK
BUTTERNut squash puree, sautéed fennel, broccoli, apple, sage, cider reduction 22.
FRIED CHICKENSMOKED chicken gravy, creamy mashed potatoes, sautéed broccoli chimmichurri 20.
*PAN ROASTED SALMONbacon, lettuce and tomato risotto, avocado puree   23.
*8OZ GRILLED FLAT IRONParmesan & truffle fries, arugula salad with onion, smoked tomato vinaigrette, shaved parmesan 24..
SMOKED MEATLOAFcreamy PARMESAN polenta, garlic sautéed broccoli rabe, tomato jam   20.
*PAN SEARED SCALLOPSBacon braised rainbow swiss chard, celery root puree, Korean hot pepper sauce, apple salad 28.
*PINELANDD FARMS SHORT RIBParsnip and shiitake stew, cippolini onion, crispy parsnips, mashed potato 28.

BUTTERNUT SQUASH AND KALE LASAGNAfig ricotta, béchamel, arugula salad with balsamic vinegar, walnuts




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