Bordentown Square Tap + Grill Menu

An OBX favorite - crispy fried cauliflower tossed in gochujang-infused honey glaze.

Flat iron grilled tender beef tips, finished with caramelized onions, balsamic honey, and crumbled goat cheese.

A creamy blend of artichokes, baby spinach, Parmesan, and Asiago cheese, served oven-roasted with white corn tortillas.

Pickle-brined wings (8 per order), available in choice of: Traditional Buffalo, Alabama White BBQ or Gochujang-Spiked Thai Honey.

Korean BBQ ribs, slow cooked to crispy perfection, served with a citrus honey slaw.

Crispy wonton chips loaded with house-made tuna poke, citrus honey slaw, pickled jalapenos, and a sriracha BBQ aioli drizzle.

Lump crab, no fillers, no fuss - just quick fried to perfection, served on a puddle of vibrant Peruvian green sauce.

A bold blend of baby beets, field greens, sweet red onion, and crispy croutons, tossed in Gorgonzola Catalina vinaigrette.

Chopped romaine and kale, fresh avocado, hard-boiled egg, crispy chicharron, and creamy Parmesan-laced Caesar dressing.

Green-tail shrimp, applewood-smoked bacon and Carolina Cajun cream over house made redneck risotto finished with fresh pico.

Flat-iron grilled Scottish salmon crusted with crumbled pistachios, served on a creamy Idaho potato risotto with Chef's seasonal vegetables, finished with a honey five-spice compound butter.

A fragrant yellow and red coconut curry broth loaded with seasonal vegetables, served over steamed rice.

Pan-seared shrimp and scallops with button mushrooms and baby spinach, tossed in a basil pesto cream sauce over linguini, finished with crumbled goat cheese and Parmesan.

Crispy, quick fried shrimp served with sassy Southern slaw, truffle fries and house made remoulade.

Thick-cut bone-in pork chop, grilled and oven-finished, served with Idaho potato risotto, Chef's seasonal vegetables, and finished with jalapeno-spiked bacon jam.

Cajun-seared, flat-iron grilled chicken breast, served over cavatappi pasta in a creamy goat cheese sauce, finished with house made pico.

10 oz. grilled ribeye, served over crispy potatoes with Chef's seasonal vegetables, finished with house made chimichurri and horseradish cream.

A nutrient-packed bowl with a grain blend, house made pico, citrus slaw, avocado, and a drizzle of Thai honey.

Double-smashed burger on a toasted brioche bun with American cheese, lettuce, tomato, onion and our signature B2 Comeback sauce. Served with truffle fries.

Slow-cooked Carolina-style pulled pork, tossed in a pepper-laced vinegar sauce, topped with sassy slaw, and served on a toasted brioche bun. Served with truffle fries.

Our house made, no filler, no fuss Carolina-style Crab cake, quick fried and served on toasted brioche bun with the following served on the side: lettuce, tomato, onion and house made remoulade. Service with truffle fries.

An OBX favorite - crispy fried cauliflower tossed in gochujang-infused honey glaze.

Flat iron grilled tender beef tips, finished with caramelized onions, balsamic honey, and crumbled goat cheese.

A creamy blend of artichokes, baby spinach, Parmesan, and Asiago cheese, served oven-roasted with white corn tortillas.

Pickle-brined wings (8 per order), available in choice of: Traditional Buffalo, Alabama White BBQ or Gochujang-Spiked Thai Honey.

Korean BBQ ribs, slow cooked to crispy perfection, served with a citrus honey slaw.

Crispy wonton chips loaded with house-made tuna poke, citrus honey slaw, pickled jalapenos, and a sriracha BBQ aioli drizzle.

Lump crab, no fillers, no fuss - just quick fried to perfection, served on a puddle of vibrant Peruvian green sauce.

A bold blend of baby beets, field greens, sweet red onion, and crispy croutons, tossed in Gorgonzola Catalina vinaigrette.

Chopped romaine and kale, fresh avocado, hard-boiled egg, crispy chicharron, and creamy Parmesan-laced Caesar dressing.

Cajun-seared, flat-iron grilled chicken breast, served over cavatappi pasta in a creamy goat cheese sauce, finished with house made pico.

A nutrient-packed bowl with a grain blend, house made pico, citrus slaw, avocado, and a drizzle of Thai honey.

A fragrant yellow and red coconut curry broth loaded with seasonal vegetables, served over steamed rice.

Seared steak, sharp cheddar, onions, mushrooms, shredded lettuce, fresh pico, and horseradish cream on the side.