BarBossa

Low-fat Greek yogurt, honey and toasted almonds.

Toasted baguette with butter and raspberry preserve.

Goat Cheese, tomato and basil pesto with mixed greens.

Egg over-easy, bacon, sausage, fried tomatoes, gruyere and spicy mayo on a baguette.

Basket of warm cheese rolls.

Pugliese toast with local red and yellow vine-ripened tomatoes.

Cilantro and crumbled feta.

With Kalamata olives, roasted red peppers and roasted garlic.

Served hot with Gruyere or with feta.

With bacon garnish.

With mixed greens.

Marinated in cumin yogurt, with greens and balsamic vinaigrette. Mixed greens are wild arugula.

Local red and yellow vine ripened tomatoes, Kalamata olives, cucumbers, marinated onions, cilantro and Greek feta.

Fresh roasted lemon herb chicken with avocado, bacon, fresh oranges, toasted almonds, tomato relish, shaved grana and greens. Mixed greens are wild arugula.

Marinated prime flank with avocado, pico de Gallo, roasted shallots and greens. Mixed greens are wild arugula.

Pico de Gallo, chipotle mayo, lime and cilantro. Served on a sourdough baguette with mixed greens.

With bacon, mango salsa, spicy mayo and cilantro. Served on a sourdough baguette with mixed greens.

Marinated flank, caramelized onions, roasted peppers, Gruyere cheese and chipotle mayo. Served on a sourdough baguette with mixed greens.

Traditional Brazilian pork sausage, caramelized onions, Gruyere cheese and pico de Gallo. Served on a sourdough baguette with mixed greens.

Rice lasagna with braised beef ragu, fresh mozzarella, country ham, Gruyere and greens.

Parmesan baked polenta with roasted eggplant, Gruyere, smoked mozzarella, herbed tomato sauce and greens.

Mild, sweet curry with cilantro and cashew nuts over rice.

Spicy, rich curry with cilantro and cashew nuts over rice.

Artisinal pasta and fennel sausage patties in a rustic tomato Parmesan sauce.

Traditional Brazilian black bean pork stew with collard greens, farofa and rice.

Calamari, and shrimp, in a parsley and roasted garlic seafood broth over rice.

Marinated prime flank in a slow-cooked tomato parsley ragu with crispy Parmesan polenta cakes.

Green with pico de gallo and shaved grana.

Sauteed with olive oil and roasted garlic.

Marinated with cumin yogurt and fresh mint.

Sauteed with olive oil and roasted garlic.

With a cream cheese frosting and fresh whipped cream.

With fresh whipped cream and toasted almonds.