Boscos Restaurant & Brewing Co.

Hand-breaded spicy chicken breast, drizzled with chili-infused honey syrup.

Crispy light waffle; choice of applewood smoked bacon or fruit.

Two eggs any way with biscuits, potato hash, ham, or fruit.

Creamy Asiago cheese grits topped with jumbo shrimp and tasso gravy.

Scrambled eggs, vegetables, cheddarand fontina cheese, tomatillo salsa topped with pico, avocadoand sour cream. Side of stewed black beans and potato hash.

Angus filet with roasted potato hash and scrambled eggs.

A savory blend of artichoke hearts, spinach, garlic, and 2 cheeses, served with fresh baked crostini.

Hand-breaded and fried to perfection; served with Chile infused marinara.

Traditional chickpea hummus and zesty black bean hummus served with lavash bread.

Jumbo shrimp in a spicy sauce made with fresh herbs, garlic.

Served with buttermilk garlic dipping sauce.

Hand floured and fried just to the right crispness, layered with goat cheese, roasted red peppers, basil and Tabasco remoulade.

Gorgonzola cheese, sliced pear, sun-dried cranberries and spice crusted walnuts; served over house chef blend lettuce; tossed in raspberry vinaigrette.

Romaine lettuce tossed with sun-dried tomatoes, Parmesan cheese, croutons and homemade caesar dressing.

Chopped lettuce with fresh mozzarella, red onion and teardrop sweet peppadew peppers, with your choice of dressing.

Sushi grade tuna (seared rare) over soy mustard dressing with house chef blend lettuce: tossed in sesame ginger vinaigrette; served with red peppers, pickled ginger and wasabi.

Romaine lettuce, fried chicken tenders, tomatoes, baconand chopped egg; served with honey mustard dressing.

Romaine lettuce, ancho spiced grilled chicken, avocado, tomatoes, red peppers, black beans, cotija cheese and jalapeno ranch dressing.

House chef blend lettuce and emerald kale, mango, avocado, grape tomatoes and prime beef; tossed in Asian vinaigrette.

Handmade black bean, pearl barley vegetable patty served with spinach, roasted red pepper, onion, fontina cheese; served on a homemade brioche bun with avocado mayo.

Soy and pineapple marinated chicken breast grilled and topped with fontina cheese, tomatoes, lettuce and basil mayonnaise.

Fish filet dusted in Cajun spices and blackened; served on a fresh baked hoagie with shredded lettuce, tomato and remoulade.

Shaved pastrami, sauerkraut, baby Swiss and thousand island dressing on grilled rye.

Applewood bacon, provolone cheese, bibb lettuce, mustard, tomato and mayonnaise.

Fresh ground creekstone farms angus brisket and chuck blend served with tomato, onion, pickle and lettuce; served on a homemade brioche bun with your choice of cheese.

Hand-cut 10 Ounces ribeye char-grilled with tabasco onions, sourdough and green onion remoulade.

North Atlantic salmon marinated in a soy-pineapple glaze and roasted on a cedar plank; served with roasted asparagus.

Italian sausage and chicken with red and green peppers, tossed in a red wine marinara sauce over rigatoni pasta.

Fried eggplant filled and rolled with ricotta mozzarella garlic and Parmesan, then baked and served over capellini pasta.

Gulf shrimp over tagliatelle pasta with applewood smoked bacon, peas and tomatoes in a Parmesan cream sauce.

Tender pasta layered with bolognese sauce, porcini mushrooms, fresh herbs and 2 cheeses.

Grilled chicken tossed with sun-dried tomatoes, spinach in a goat cheese cream sauce on penne rigate.

Black beans, roasted vegetables and mozzarella, encrusted in masa dough, baked in a plantain leaf; served with pico de gallo, sour cream and goat cheese. Served with elote.

Pesto, spinach, artichokes, tomatoes, kalamata olives and feta, with pizza sauce and whole milk mozzarella.

Shaved Angus steak, mushrooms, sauteed onions, red and green peppers and provolone and mozzarella cheese.

Barbeque chicken and shaved red onions with smoked and whole milk mozzarella.

Marinated chicken with mozzarella cheese, celery, crumbled gorgonzola cheese, buffalo sauce and jalapeno ranch dressing.

Sweet Italian sausage, pepperoni, portabella mushrooms, pizza sauce and whole milk mozzarella.

Chevre cheese, mozzarella, sun-dried tomatoes, fresh basil and pine nuts on an olive oil crust.

Mesquite smoked chicken breast, poblanos, pepper jack, whole milk mozzarella and fresh cilantro; topped with spicy diablo sauce.

Mexican chorizo sausage and gulf shrimp, poblano peppers, tomatoes, pepper jack and mozzarella with a jalapeno ranch drizzle.

Hand floured and fried just to the right crispness, layered with goat cheese, roasted red peppers, basil and tabasco remoulade.

Jumbo shrimp in a spicy sauce made with fresh herbs, garlic, butterand creole seasonings; served with French bread.

Traditional chickpea hummus and zesty black bean hummus served with lavash bread.

A savory blend of artichoke hearts, spinach, garlic and 2 cheeses, served with fresh baked crostini.

Chopped sushi tuna, shredded lettuce, pico de gallo and smoky sour cream in crisp wontons.

Personally selected by chef boscos.

Served with buttermilk garlic dipping sauce.

Hand-breaded and fried to perfection; served with Chile infused marinara.

Romaine lettuce drizzled with jalapeno ranch dressing, ancho spiced grilled chicken, avocado, tomatoes, red peppers, black beans and cotija cheese.

House chef blend lettuce and emerald kale, mango, avocado, grape tomatoes, prime beef tossed in Asian vinaigrette.

Romaine lettuce tossed with sun-dried tomatoes, Parmesan cheese, croutonsand homemade caesar dressing.

Sushi grade tuna (seared rare) over soy mustard dressing with house chef blend lettuce: tossed in sesame ginger vinaigrette; served with red peppers, pickled ginger and wasabi.

Gorgonzola cheese, sliced pear, sun-dried cranberries and spice crusted walnuts; served over house chef blend lettuce; tossed in raspberry vinaigrette.

Chopped lettuce with fresh mozzarella, red onion and teardrop sweet peppadew peppers, with your choice of dressing.

Soy and pineapple marinated chicken breast and topped with fontina cheese, tomatoes, lettuce and basil mayonnaise.

Fish filet dusted in Cajun spices and blackened; served on a hoagie with shredded lettuce, tomato and remoulade.

Housemade black bean and pearl barley patty served with spinach, roasted red pepper, onion, fontina cheese on brioche bun and avocado mayo.

Fresh ground Creekstone farms Angus brisket and chuck blend served with tomato, onion, pickle and lettuce. Served on a homemade brioche bun with your choice of cheese.

Hand-cut 10 Ounces creekstone farms ribeye char-grilled with tabasco onions, sourdough and green onion remoulade.

Local catfish, blackened and served over mixed Southern style greens, topped with gulf shrimp and fried okra.

Creamy Asiago cheese grits topped with jumbo gulf shrimp and tasso gravy.

3 grilled mahi-mahi tacos with mango avocado salsa jicama and red cabbage slaw with side of cilantro lime black beans.

One thick 8 Ounces hickory smoked chop with guajillo Chile and coffee bean Barbeque sauce, served with mashed sweet potatoes and crispy onions.

Black beans, roasted vegetables and mozzarella, encrusted in masa dough, baked in a plantain leaf, served with pico de gallo, sour cream and goat cheese. Served with seasoned elote and side salad.

North Atlantic salmon marinated in a soy-pineapple glaze and roasted on a cedar plank; served with roasted asparagus and roasted garlic mashed potatoes.

Seasoned Angus Creekstone farms ribeye steak, topped with herb garlic butter; served with garlic mashed potatoes and vegetable medley.

Chevre cheese, mozzarella, sun-dried tomatoes, fresh basil and pine nuts on an olive oil crust.

Shaved Angus steak, mushrooms, sauteed onions, red and green peppers and provolone and mozzarella cheese.

Mesquite smoked chicken breast, poblanos, pepper jack, whole milk mozzarella and fresh cilantro; topped with spicy diablo sauce.

Sweet Italian sausage, pepperoni, portabella mushrooms, pizza sauce and whole milk mozzarella.

Mexican chorizo sausage and gulf shrimp, poblano peppers, tomatoes, pepper jack and mozzarella with jalapeno ranch drizzle.

Pesto, spinach, artichokes, tomatoes, kalamata olives and feta, with pizza sauce and whole milk mozzarella.

Marinated chicken with mozzarella cheese, celery, crumbled gorgonzola cheese, buffalo sauce and jalapeno ranch dressing.

Gulf shrimp over tagliatelle pasta with applewood smoked bacon, peas and tomatoes in a Parmesan cream sauce.

Fried eggplant filled and rolled with ricotta mozzarella garlic and Parmesan, then baked and served upon capellini pasta.

Tender pasta layered with bolognese sauce, porcini mushrooms, fresh herbs and 2 cheeses with side salad.

Italian sausage and chicken with red and green peppers tossed in a red wine marinara sauce over rigatoni pasta.

Grilled chicken tossed with sun-dried tomatoes, spinach in a goat cheese cream sauce on penne rigate.

Hand-breaded and fried to perfection, served with Chile infused marinara.

A savory blend of artichoke hearts, spinach, garlic and 2 cheeses, served with fresh baked crostini.

Served with buttermilk garlic dipping sauce.

Wood oven-roasted jumbo shrimp in a spicy sauce made with fresh herbs, garlic butter and creole seasonings, served with French bread for dipping.

Romaine lettuce tossed with sun-dried tomatoes, Parmesan cheese, croutons and homemade caesar dressing.

Gorgonzola cheese, sliced pear, sun-dried cranberries and spice crusted walnuts; served over house chef blend lettuce; tossed in raspberry vinaigrette.

Sauteed shrimp, chorizo sausage, black beans and Monterey Jack topped with pico de gallo and chipotle sour cream.

Onions, green peppers, mushrooms, spinach, Canadian baconand American cheese.

Applewood bacon, fried egg, romaine, sliced tomatoes, with avocado aioli on a croissant. Served with breakfast hash.

Smoked chicken, roasted red peppers, scallions, fresh thyme, smoked mozzarella cheese and red pepper flakes.

Two poached eggs on artichoke bottoms with creamed spinach and hollandaise sauce on a toasted English muffin.

The ultimate benedict! A toasted English muffin with asparagus, crab meat, Canadian bacon, 2 poached eggs and hollandaise sauce.

A toasted English muffin with 2 poached eggs and fresh gulf oysters fried to perfection; served over Canadian bacon with hollandaise sauce.

Two poached eggs, char-grilled creekstone Angus ribeye and hollandaise on a toasted English muffin. Served with breakfast hash.

Fresh asparagus, portabella, spinach, Parmesanand fontina.

Two poached eggs, Canadian bacon and hollandaise sauce on a toasted English muffin.

Hand-cut French bread dipped in boscos vanilla bean creme brulee, topped with fresh berries.

Fresh ground creekstone farms Angus brisket and chuck blend served with tomato, onion, pickleand lettuce. Served on a homemade brioche bun with your choice of cheese.

Crispy light waffle topped with butter and dusted with powdered sugar.

Housemade blackbean and pearl barley patty. Served with spinach, tomatoes, onion, fontina cheese on a homemade brioche bun with avocado mayo.

Creamy Asiago cheese grits topped with jumbo shrimp and tasso gravy.

Served open faced with cream cheese, tomatoes, red onionand capers.

Poached eggs atop andouille and chicken hash with onions, peppers and creole seasonings.

Served with a choice of fries or fruit.

Choice of waffle, French toast or eggs; with choice of fresh fruit or bacon.

Served with honey mustard dressing on side. Choice of fries or fruit.

Made with American or cheddar cheese. Choice of fries or fruit.

Pepperoni, whole milk mozzarella and pizza sauce.

Served with honey mustard dressing on side. Choice of fries or fruit.

Made with American and cheddar cheeses. Choice of fries or fruit.

Whole milk mozzarella and pizza sauce.

Served with a choice of fries or fruit.

Choice of butter, marinara or alfredo sauce.

Served with a side of fries.

Creamy custard with a hint of orange and vanilla beans.

Rich bittersweet chocolate and espresso cake topped with boscos chocolate gelato.

Served piping hot with ice cream, nuts and caramel sauce.

Classic Italian dessert with ladyfingers soaked with espresso then layered with mascarpone.

Homemade Italian ice cream.

Boscos award-winning Irish stout blended into homemade Italian ice cream.

Classic Italian dessert with ladyfingers soaked with espresso then layered with mascarpone and grated chocolate.

Served piping hot with ice cream, nuts and caramel sauce.

Rich bittersweet chocolate espresso brownie topped with boscos espresso gelato.

Sprite.