Boscos

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

Zesty black bean hummus served with fresh naan.

Lump crab meat, fresh red pepper, scallions; served with lemon aioli.

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

Crisp spring rolls filled with smoked duck, grilled scallions, julienne carrots, and cabbage; served with spicy szechwan chile sauce.

A blend of exotic organic california baby mesclun greens, carrots, and tomatoes; choice of dressing.

Romaine lettuce tossed with sun dried tomatoes, parmesan cheese, croutons, and homemade caesar dressing; add anchovy filets $1.00, add grilled chicken $4.75, add portabella mushrooms $4.75, add grilled salmon $6.75.

Boscos house blend of mixed lettuce and cabbage tossed in asian vinaigrette with fried wontons, almonds, pickled ginger, and grilled chicken.

Mesclun greens, fried chicken tenders, tomatoes, bacon, and chopped egg; served with honey mustard dressing.

Sushi grade tuna (seared rare) over soy mustard dressing with mixed baby greens 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 mixed baby greens; tossed in raspberry vinaigrette.

Fresh strawberry, goat cheese, spiced walnuts, red onion; tossed in raspberry vinaigrette.

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

Fresh ground angus sirloin cooked to order; served with tomato, onion, pickle, and lettuce. your choice of swiss, cheddar, or american cheese.

Applewood bacon, provolone cheese, mesclun, mustard, tomato, and mayonnaise.

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

Meat-free patty with onion, tomato, pickle, lettuce, and dijon mustard. your choice of swiss, cheddar, or american cheese.

Portabella mushroom marinated and char-grilled; topped with fontina cheese, lettuce, roasted red peppers, and basil mayonnaise.

Center-cut 10oz ribeye char-grilled with tabasco onions, rustic sourdough, and green onion remoulade.

Oysters dredged in seasoned flour and fried golden brown; served on a sourdough baguette with shredded lettuce and remoulade.

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

Boscos rendition of the classic sandwich with genoa salami, pepperoni, mortadella, provolone, and marinated olive salad.

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

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

Classic mix of sweet italian sausage, pepperoni, fresh portabella mushrooms, pizza sauce, and whole milk mozzarella

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

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

Garlic oiled crust and four white cheeses, mozzarella, feta, parmesan, and cheddar cheese.

Marinated chicken with mozzarella cheese, celery, crumbled gorgonzola cheese, hot wing sauce, and ranch dressing.

Ancho shrimp with cilantro black bean sauce, mozzarella, jack, and cheddar cheeses; topped with pico de gallo and sour cream.

Homemade all beef meatballs with whole milk mozzarella, provolone, fresh basil and marinara sauce.

North atlantic salmon marinated and roasted on a cedar plank; served with roasted asparagus.

Gulf shrimp sauteed with garlic butter, white wine, diced tomatoes, and lemon parsley; served over capellini pasta.

Herbed chicken tossed with sun dried tomatoes in a gorgonzola cream sauce on penne rigate.

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

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

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.

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

(Tuesday). Boscos famous flaming stone beer battered icelandic cod with vinegar slaw, french fries, and tartar sauce.

(Wednesday). Fresh tuna on english muffins with a slice of tomato, shredded lettuce and cheddar melted to perfection and served with soup.

(Thursday). Thinly sliced roast beef with pepper and onions, havarti cheese on a baguette with au jus and a side of french fries.

(Friday). Fried gulf shrimp served with remoulade, shredded lettuce and tomatoes on sourdough with a side of fries and vinegar slaw.

A savory blend of artichoke hearts, spinach, garlic, and two 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.

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

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

Onions, green peppers, mushrooms, spinach, canadian bacon, and american cheese.

Fresh asparagus, portabella, spinach, parmesan, and fontina.

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

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

Two poached eggs, canadian bacon, and hollandaise sauce on a toasted english muffin.

Two poached eggs, char-grilled angus ribeye, and hollandaise on a toasted english muffin. served with breakfast hash. add crab for $2.00.

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

The ultimate benedict! a toasted english muffin with asparagus, crab meat, canadian bacon, two poached eggs, and hollandaise sauce.

A toasted english muffin with two poached eggs and fresh gulf oysters fried to perfection; served over canadian bacon with hollandaise sauce.

A toasted english muffin with two poached eggs and fresh lump crab cake, sliced advocado with hollandaise sauce.

Served open faced with cream cheese, tomatoes, red onion, and capers.

Crispy light waffle topped with butter and dusted with powdered sugar. Add strawberies or blueberries for $0.50

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

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

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

Romaine lettuce tossed with sun dried tomatoes, parmesan cheese, croutons, and homemade caesar dressing add grilled chicken $4.75, add portabella $4.75 add grilled salmon $6.75.

Gorgonzola cheese, sliced pear, sun dried cranberries, and spice crusted walnuts; served over mixed baby greens tossed in raspberry vinaigrette.

Fresh ground angus beef with tomato, onion, pickle, and lettuce. your choice of swiss, cheddar, or american cheese.

Meat-free patty with onion, tomato, pickle, lettuce, and dijon mustard. your choice of swiss, cheddar, or american cheese.

Choice of waffle, french toast, or eggs with fresh fruit and bacon.

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

Served with a choice of fries or fruit.

Creamy custard with a hint of orange and vanilla beans.

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

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

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

Ice cream, chocolate sauce, whipped cream on top of a belgian waffle.