$1 off all draft beers
$2 chips cones
$2 off all wines by the glass
$3 Bud, Bud Light and tecate
$4 glasses of house wine
$4 Rail Cocktails
$5 House Martinis
$5 SKYY and flavors cocktails
Mexican White Cheese and Spinach Dip
Crispy Jerk Wings
Wild Mushroom Quesadilla
come enjoy our hand crafted cocktails all for 6$
cant find this deal anywhere in the city.
tonight we're featuring:
Dark Scent 1615
Blackberry vanilla infused gin, fresh lemon, tonic.
Bark Over Bite
Bourbon, homemade spiced apple jam, sweet vermouth, fall spice bouquet.
Red Hot & Hibiscus
hibiscus infused wine, Homemade spiced rum, vanilla cognac, fall spices
Sauza silver tequila, fresh lime, campari, grapefruit, bitters.
a nightly chef's creation, 2 courses different every day.
starting at only 19.95 $.
don't miss out.
The BBG welcomed 2011 with a fresh new look and menu. Designer Walter Gagliano in his second visioning of the very popular eatery has introduced a fresh, bold, festive and even romantic feel to this eatery. Gagliano drew inspiration from classic elements as portrayed in Vermeer’s over-scale portrait of “Girl with a Pearl Earring” and palette to create an eye pleasing combination of rich fabrics in bold colors in order to create a cozy and welcoming atmosphere. “Our original goal was to bring the space to a cleaner more contemporary vibe, when we discovered the over scaled Vermeer print , originally created by Philipe Stark was on the market, our fondness for bold romanticism found expression and lead our fabric and lighting choices in a different direction" stated Mr. Gagliano.
On the culinary side, Chef Steven Hunter has introduced a new menu that readily complements the new dining atmosphere with his own vision and re-interpretation of American classic comfort foods that are visually stimulating and a treat to the palate. Chef Hunter comments: “At the Beacon we produce our own charcuterie and fresh signature sausages from organic beef and pork. Ninety percent of our fish are sustainable or raised and caught here in the Chesapeake Bay area. We maintain relationships with local farmers from all over the area; currently a majority of our vegetables such as mushrooms and tomatoes come from Pennsylvania and West Virginia. ”My philosophy is that the future is going green and we should jump on the vegetable bandwagon. We are committed to buying from local producers, who meet our high quality standards and who are dedicated to environmentally friendly, sustainable agriculture.” Concludes Chef Hunter.
Kona Fire Rock
Starrhill the Love