Breakfast • Lunch • Dinner

Wed, 07/17/2019 - 10:30am

COD’S HEAD 
7am-9pm
closed Mondays & Tuesdays

Cod’s Head Menu

COD’S HEAD BREAKFAST

Available From 7 am until 11 am Daily

Served with Home Fried Potatoes and a Buttered and Grilled English Muffin

EGGS BENEDICT

Twin Poached Eggs served resting atop a Buttered and Grilled English Muffin with Canadian Bacon and Homemade Hollandaise – 14

(4 OZ.) LOBSTER BENEDICT

Twin Poached Eggs served resting atop a Buttered and Grilled English Muffin with Fresh Picked Maine Lobster Meat and Homemade Hollandaise – 24

STEAK AND EGGS

2 Eggs Any Style (Scrambled, Sunny Side Up, Over Easy, Over Medium, Over Hard, Poached) and a (4 oz.) Grilled Pub Sirloin Steak – 22

HOT SMOKED SALMON PLATTER

Hot Smoked Salmon served atop Romaine Lettuce with Cream Cheese, Hard-Boiled Egg, Purple Onions and Capers, served dressed with Herb Balsamic Glaze – 18

EGGS YOUR WAY

2 Eggs Any Style (Scrambled, Sunny Side Up, Over Easy, Over Medium, Over Hard or Poached) – 10

BREAKFAST BURRITO

A Grilled Flour Tortilla Stuffed with Scrambled Eggs, Pico De Gallo Salsa, Roasted Red Pepper Aioli, Southwestern Beans and Shredded Cheese, served with Salsa and Sour Cream – 12

BREAKFAST PANINI

Grilled Sourdough Bread, 2 Eggs (Scrambled or Fried), Roasted Red Pepper Aioli, Lettuce, Tomato, and Shredded Cheese – 10

(Add a Breakfast Meat at ½ listed price from the Ala Carte Sides)

HANG OVER HASH

2 Poached Eggs served atop BBQ Hash of the Day with Homemade Hollandaise Sauce – 13

 

PANCAKES & FRENCH TOAST

Served with Real Maine Maple Syrup

 

TRADITIONAL

4 Buttermilk Pancakes Stacked High 12 • Short Stack (2 Pancakes) – 8

BLUEBERRY

4 Buttermilk Pancakes Loaded with Blueberries – 14 • Short Stack (2 Pancakes) – 10

CHOCOLATE CHIP

4 Buttermilk Pancakes Loaded with Chocolate Chips – 14 • Short Stack (2 Pancakes) – 10

STUFFED FRENCH TOAST

Thick Cut Texas Toast is Dipped in a Traditional Egg Batter and Grilled, Served Stuffed with Today’s French Toast Sweet Filler of The Day – 12 (Plain French Toast – 9)

 

3 EGG OMELETS’

Served with Home-Fried Potatoes and a Buttered and Grilled English Muffin

(4 OZ.) LOBSTER OMELET

Stuffed with Sautéed Lobster and Cherry Tomatoes and Today’s Cheese Blend – 24

SMOKED SALMON OMELET

Stuffed with Hot Smoked Salmon, Cream Cheese, Capers and Purple Onion – 18

VEGETABLE OMELET

Stuffed with Grilled Vegetables of The Day, Roasted Red Pepper Aioli and Cheese Blend – 13

MEXICAN OMELET

Stuffed with Spicy Sausage, South Western Beans, Pico De Gallo Salsa, Roasted Red Pepper Aioli and Shredded Cheese, Served Topped with Salsa and Sour cream – 15

CHEESE OMELET (Add a Breakfast Meat at ½ listed price from the Ala Carte Sides)

Stuffed with Today’s Shredded Cheese Blend – 10

 

ALA CARTE SIDES:

Bacon 4

Breakfast Sausage 4

Beef Brisket 8

Pulled Pork or Chicken 6

Hot Smoked Salmon 10

4 oz. Pub Sirloin 12

Toasted Sourdough, English Muffin or Bagel 2.5

1 Egg (Any Style) 2.5

2 Eggs (Any Style) 5

Home Fried Potatoes 3

 

JUICES:

Natalie’s Fresh Squeezed (8 oz.) Orange Juice, Grapefruit or Lemonade 4

Apple Juice 3

Tomato Juice 3

Coffee or Tea 2.50

Milk or Chocolate Milk 3

 

 

COD’S HEAD
LUNCH & DINNER

 

APPETIZERS

 

ON THE ½ SHELL

Norumbega Selects Fresh from the Damariscotta 3.25 ea. • ½ Doz. 18 • Doz. 30

MAINE LOBSTER MARTINI

Lobster Meat served in a Martini glass drizzled with drawn butter and topped with Pico de Gallo Salsa and lime – 18

CALAMARI

Deep-Fried Rings and Tentacles Served with a Trio of Sauces, (honey mustard, horseradish sour cream. spicy thousand Island dressing) – 12

CRAB STUFFED MUSHROOMS

Button Mushrooms are Stuffed with Crab Imperial and Baked with Garlic Butter – 15

BACON WRAPPED SCALLOPS

(3) Large Scallops are Wrapped in Bacon and Deep-Fried, Served with Honey Mustard Dipping sauce – 15

SHRIMP QUESADILLA

A Flour Tortilla Stuffed with Sautéed Shrimp, Goat Cheese and Caramelized Onion – 11

FRIED ½ RACK

Baby back Ribs Cooked Low and Slow, Basted with House BBQ Sauce and Flash Fried – 15

WINGS

Dry Rubbed, Smoked, Flash-Fried and Tossed in Spicy BBQ Sauce – 10

FRIED MUSHROOMS

Button Mushrooms are Breaded and Deep-Fried, Served with Ranch Dressing – 9

GUACAMOLE

Mashed Avocados, Fresh Salsa, Cilantro and Lime Juice Served with Corn Tortilla Chips – 9

 

SOUP

CHOWDER OF THE DAY CUP 7 • Bowl 9

SOUP OF THE DAY Market

 

NACHOS

Corn Tortilla Chips Topped with Southwestern Beans, Pico De Gallo Salsa, Cheese Sauce, Shredded Cheese, Jalapeños and Black Olives, Served Topped with Chopped Lettuce, Pico De Gallo Salsa, Sour Cream and Guacamole – 10

(Add a Topper from the List Below)

 

NACHO & SALAD
TOPPERS

 

BBQ:

Brisket 8 • Pulled Pork 6 • Pulled Chicken 6 • Diced BBQ Combination 10 •Smoked Salmon 10

GRILLED, FRIED OR BLACKENED:

Haddock 8 • Scallops 12 • Shrimp 10 • Chicken Breast 8

Deep-Fried Only: Sea Clam Strips 8 • Damariscotta Oysters 12

Hot Smoked Salmon 10 • Chilled Lobster Meat – Market

 

SALAD

GARDEN OR CAESAR Petite 6 • Large 1O

MEXICAN SALAD

Romaine, Southwestern Beans, Shredded Cheese, Pico De Gallo Salsa, Jalapeños, Black Olives, Spicy Thousand Island Dressing and Crushed Fried Tortillas

 

TRADITIONAL ROLLS

Served on a Buttered and Grilled New England Style Roll with Fries

 

TRADITIONAL OR HOT LOBSTER ROLL

Mayonnaise or Butter – Market

MAINE CLAM ROLL OR OYSTER ROLL

Breaded and Deep-Fried Maine Clams or Oysters – 18

 

SANDWICHES

Served on a buttered and grilled Telera roll with fries unless otherwise noted

 

HADDOCK SANDWICH

Fried or Blackened Haddock Served with Lettuce, Tomato and Tartar Sauce – 14

HADDOCK REUBEN PANINI

Grilled, Blackened or Fried Haddock Served atop Sourdough Bread with Sauerkraut, Thousand Island Dressing and Shredded Cheese – 16

QUESADILLA

A Grilled Flour Tortilla Stuffed with Southwestern Beans, Pico De Gallo Salsa, Roasted Red Pepper Aioli and Shredded Cheese – 10

ADD ANY OF THE FOLLOWING FOR AN ADDITIONAL CHARGE:

Beef Brisket 8

Pulled Pork or Chicken 6

Hot Smoked Salmon 8

Sautéed Vegetables 6

SMOKED SALMON WRAP

House Hot Smoked Salmon is Wrapped in a Flour Tortilla with Shredded Lettuce, Horseradish Sour Cream Sauce, Tomatoes, Capers and Crispy Bacon – 18

BUILD A BURGER

(6 oz.) Fresh Ground Beef Burger – 10

ADD ANY OF THE FOLLOWING BURGER TOPPERS FOR AN ADDITIONAL $2 Each:

Cheddar, American, Swiss, Cheese Sauce, Crispy Bacon, Bacon Jam, Fried Jalapeños or Sautéed Onions

 

MAINE LOBSTER, SEAFOOD & CHICKEN

Served with a choice of two of the following: Southwestern beans, fries, potato salad, potato, rice, corn on the cob or vegetable of the day

 

HADDOCK Fried, Grilled or Blackened – 16 • 12

LARGE SHRIMP Fried, Grilled or Blackened – 21 • 14

SEA CLAM STRIPS Fried – 15 • 10

BAY SCALLOPS Fried, Grilled or Blackened – 24 • 16

OYSTERS Fried – 24 • 16

MAINE LOBSTER 1 ½ lb. Steamed or 4 oz. of breaded and deep-fried lobster meat – Market

 

STEAMED LOBSTER

Single, Double & Triple Lobsters!

(1 lb.) Steamed lobsters, when available – Market

 

 

HADDOCK OR CHICKEN FRANCAIS

Served with Potato or Rice of the Day and Vegetable of the Day

 

PLAIN HADDOCK OR CHICKEN is Dredged in Flour, Dipped in Egg, Rolled in Breadcrumbs and Pan-Fried – 17

LORENZO Topped with a Maine Crab Cake and Cheese Sauce – 26

CAMARON Topped with Sautéed Garlic Shrimp – 26

BOOTHBAY Topped with Lobster Tomato Butter – 32

CATCH OF THE DAY Grilled or Blackened – 19

 

BBQ ENTREES
SANDWICHES
& PANINIS

 

BBQ ENTREES Are Served Naked with Southwestern Beans, Corn on the Cob and Cornbread

SANDWICHES Served Naked on a Grilled Telera Roll with Fries

PANINI Grilled Sourdough Bread, BBQ Meat, BBQ Sauce, Slaw and Shredded Cheese, Served with Fries

 

BEEF BRISKET Entrée 21 • Sandwich 15 • Panini 16

PULLED PORK OR CHICKEN Entrée 16 • Sandwich 12 • Panini 14

SPICE RUBBED ROTISSERY CHICKEN Fresh Off the Spit! – 16

BABY BACK RIBS Entrée Low and Slow Full Rack 24 • ½ Rack 16

PICK TWO: Beef Brisket • Pulled Pork • ½ Rotisserie Chicken • ½ Rack of Baby back Ribs • Spicy Sausage 26

BBQ PLATTER FOR 2: Beef Brisket, Pulled Pork, ½ Rotisserie Chicken, Rack of Baby back Ribs and Grilled Maine Spicy Sausage – 50

 

SAUCE BOSS CADDY:

Whiskey BBQ • Carolina Mustard BBQ • Maine Maple Blueberry BBQ

 

We invite you to visit all members of
BBH Restaurant Group

 Mine Oyster

16 Wharf Street, Pier 1
207.633.6616
www.MineOyster.net
Facebook

What Happens in Boothbay… | The Oyster Guide

 

Boathouse Bistro

12 The By-Way  Boothbay Harbor
207.633.0400
Boat House Bistro Website
Boat House Bistro Facebook

 

Cod’s Head

Fish House & BBQ
63 Atlantic Ave. Boothbay Harbor
207.315.6369

Facebook

www.bbhrg.com

private parties  |  lobster bakes  |  catering

For booking an event or catering information 
please call Ralph at: 207-380-3818 or 
email: RalphCSmith2@yahoo.com