- starters -
new england clam chowder
classic chowder (w/o pork), oyster crackers $8.40 / $12.60
watermelon salad
ripe watermelon, baby spinach, feta cheese, basil, pistachio, hot honey & balsamic reduction (VG, GF, AVN, ADF*) $18.90 / $12.60 half
btt crab cakes
lump crab meat, panko, seasonings, homemade tartar sauce, lemon wedge (DF) $21
- sandwiches & mains -
prime rib sandwich
sliced prime rib, provolone, caramelized onions, horseradish aioli, baguette, au jus sauce for dipping (AGF*, ADF*) $29.20
extra au jus $3.15 add fries $3.15
lemon pesto chicken penne
pan-roasted chicken breast, herb pesto, crunchy pinenuts, creamy burrata, penne $25.20 / $18.90 half
country fried chicken
breaded fried chicken breast, mashed potatoes, pan gravy, green beans, bacon, scallion $25.20
- mains -
cauliflower steak
pan roasted cauliflower, roasted red pepper sauce, feta cheese, fresh parsley, basmati, grilled iggy’s bread (VG, AVN, DF, AGF*, ADF*) $18.90
short rib pappardelle
red wine braised short rib, carrots, celery, tomato, beef demi-glace, pappardelle $39.90 / $27.30 half
- sweets -
key lime pie
crispy graham cracker crust, creamy cheese layer, tangy key lime custard, whipped cream (VG )$10.50
- beer & wine flights -
try our special beer flights or make your own for $18
try a wine flight of any 4 wines for $21
Taxes, Gratuities & Fees
Culinary Fee
A 5% Culinary Fee is added to Food Menu items and included in the prices listed on our menus per MA state law.
The Culinary Fee allows us to pay Kitchen personnel higher wages than otherwise possible.
Kitchen personnel may not share in Tips or Gratuities paid to the Front of House Staff.
The fee is excluded from Tax and Gratuity calculations.
Why not just increase menu prices?
The simple reason is that higher menu prices also mean higher tax amounts as well as higher gratuities (both of which are based on the price of the items).
BT&T and the Kitchen personnel greatly appreciate the culinary fees paid by our guests.
Gratuities
A 20% Gratuity may be added to parties of 6+, parties requesting separate checks & credit card tabs not closed out.
Why are guests expected to tip and why not just increase menu prices to pay Front of House Staff more?
Tipping is deeply ingrained in American culture and norms. Tipping at full service restaurants is generally expected at 20% or more.
Expecting a single independent restaurant to change the American Tipping system, or not tipping a server because restaurants should just pay their staff a fair wage, is unrealistic.
BT&T and the Front of House Staff greatly appreciate the gratuities paid by our guests.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Before placing your order, please inform your server if a person in your party has a food allergy or dietary restriction.
Cross-Exposure Notice: We do not have separate, dedicated cooking equipment to prepare items.
VG = vegetarian, VN = vegan, GF = gluten free, DF = dairy free
AVG = available vegetarian, AVN = available vegan, AGF* = available gluten free, ADF* = available dairy free
*gluten and dairy free buns and bread available ($1 surcharge)