Weekly Fried Chicken Pop Up at BISq

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The team at BISq is back with your weekly fried chicken fix. Chef Alex Saenz has released this week’s menu (which you can see in its entirety below) for his Friday and Saturday night pop-up. Have a look at the mouthwatering packages for two and place your order asap so you can have your fill of chicken and sides like cheesy grits, and zucchini & spring onion. They’ve added a new bunch of cocktail mixers with help from Paul Manzelli and there a pantry items by the pint to fill the fridge and the freezer. Call BISq at 617.714.3693 to let them know what you’d like and to arrange your pick-up time between 3:00 and 6:00pm on either Friday or Saturday and sometimes Thursday.

May 28th, 29th and 30th Menu – Memorial Day Weekend

Bisq Fried Chicken Dinner $35
*4 piece, Red potato & green bean salad with pistou-creme fraiche, buttered corn cobettes, little leaf farm greens & lemon vinaigrette, choice of our house made sauces: buttermilk ranch or honey mustard
Extra dipping sauces:
Buttermilk Ranch $2
Honey Mustard $2

St. Louis style pork ribs
Half slab $25 • full slab $45
Choice of Chipotle BBQ or Adobo
Cabbage-caraway slaw, B&B pickles

Bisq sandos:
Pulled pork sandwich $18
SC style mustard BBQ, cabbage-caraway slaw, B&B pickles + togarashi-dill potato chips $3
Bisq Provisions ~
Pistachio butter $12
Peach jelly $8
Whole milk ricotta $8
Pimento cheese $10
Chocolate chip Cookie dough $12
Confit garlic $4

For your home bar:
Cocktail mixers by Paul Manzelli
Strawberry-Rhubarb Mixer $12/pint
Honey-Ginger Mixer $12/pint
Rosemary & thyme lemonade $10/Qt

4 packs @fabcans beers
$15.99 Squid Pro Quo
$17.99 Citra Squid
$18.99 FAB100

Wines bottles:
2019 Drama del Rovere, Tremenalto Soave Classico, Garganega $20
2017 Les Têtes, Bordeaux Supérieur Au Suivant, Merlot $26
2016 Cantina Marilina ‘Sikelè’, Sicily Grecanico $24
NV Les Tètes, Téte Rosé, Loire Valley, Gamay-Grolleau $24 “Wine box” all 4 $80

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