By Chef Sean Cadien
ALL TOGOS INCLUDE a 10% SURCHARGE.
Appetizers
Soup Of The Day
​
she crab soup
cup
bowl
Seared Diver Scallops
Crispy Calamari
Fresh ocean scallops seared and topped with bacon jam and mango salsa, and finished with a cilantro lime drizzle.
Fried Calamari served with warm marinara sauce.
Mozzarella Sticks
Fried cheese sticks served with warm marinara sauce.
Duck Wonton
Bacon , chard sweet corn, duck.
Coconut Shrimp
jumbo shrimp encrusted in fresh coconut lakes, fried gold brown and served with a roasted pineapple sauce.
Wings
Jerk • BBQ • Hot • Old Bay • Hot Honey BBQ
Salads
Wedge
Cherry tomatoes, bacon, blue cheese crumbles over iceberg lettuce served with blue cheese dressing.
Caesar
Crispy romaine tossed in a classic caesar dressing, croutons and parmesan cheese.
BPK Chopped Salad
Cherry tomatoes, mo, avocado, cranberries, & bacon over romaine served with raspberry vin.
Sandwiches
BPK Island Burger
7 ounce beef chuck patties, served with tomato, lettuce , bacon, bbq sauce and cheese.
Crab Cake Sandwich
lump crab cake with tomato, lettuce and cilantro lime aioli drizzle. Have it fried or grill
Entrees
Mahi Mahi
Vegetable pearl cous cous, preserved lemon beurre blanc.
Sea Scallops
Pan seared local scallops, shiitake mushrooms, creamy potatoes, seasonal vegetables and finished with a porcini cream sauce.
Tropical Taco
Mango salsa, house made slaw, cilantro lime dressing. Coconut rice and bean. Fish | Shrimp
Crab Cake Dinner
Our crab cakes are unique, two broil crab cakes dressed with baby potatoes, seasonal vegetables and a cognac mustard cream sauce
Rasta Pasta
Cavatappi pasta tossed in a creamy jerk parmesan sauce.
​ADD : Chicken , Mahi or shrimp.
Scallop or Crab cake
Coconut Shrimp & Scallop
Jumbo shrimp and scallops, encrusted in fresh coconut flakes fried golden brown, with coconut rice and beans, seasonal vegetables .
Shrimp & Grits
Sautéed jumbo shrimp, spices, blistered tomatoes, cheddar grits and bacon cream sauce to finish.
RIBEYE
bone in 16 ounce, , chard broccolini and creamy potatoes.
Fish and Chips
Haddock, sea salt fries, homemade slaw, tartar sauce.
Pan Jerk Chicken
Traditional jerk chicken breast served with Caribbean coconut rice and beans, seasonal vegetables and jerk sauce to finish.
Veggie Power Bowl
Baby potatoes, shiitake mushrooms, bell peppers, kale, zucchini and squash.
Jerk Salmon
Jerk glazed salmon over potato puree and broccolini.
Blackend Snapper
Corn spoon bread served with summer veggies and a corn emulsion.
Chicken Supreme
Herb roasted chicken served with potato puree and seasonal veggies
Halibut
Miso butter, shiitake mushroom ,roasted potatoes and kale.
Crab Legs
MKT Price
Twin Lobster Tail
Double Lobster tail, broccolini and drawn butter.
Pork Chop
14oz Bone in pork chop served with root vegetables and apple maple bacon jam.
Kids
Cheese Burger
Brioche bun, cheese and fries.
Grill Cheese
Texas toast, melted cheese and fries.
Pasta
Capatavi pasta have it plain, tossed in marina, Mac n cheese or butter.
Chicken Tender
Two chicken strips with fries.
Sides
-
Broccolini................................................
-
Mash potatoes..........................................
-
Seasonal vegetables..................................
-
Fries........................................................
-
Roasted Baby Potatoes.............................
-
Mac N Cheese.........................................
An 20% gratuity charge will be added to all parties of six or more.
*Advisory: The consumption of raw or undercooked food such as meat, poultry, fish, shellfish, or eggs, which can contain harmful bacteria, may cause serious illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.