Boscos

served with buttermilk garlic dipping sauce

Traditional Chick Pea Hummus and Zesty Black Bean Hummus Served with Lavash Bread

A Savory Blend of Artichoke Hearts, Spinach, Garlic, and Two Cheeses; Served with Fresh Baked Crostini

Hand Breaded and Fried to Perfection; Served with Chile Infused Marinara

Chopped Sushi Tuna, Shredded Lettuce, Pico De Gallo, and Smoky Sour Cream in Crisp Wontons

Personally selected by Chef Boscos. Ask your Server for Today's Selection

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, Butter, and Creole Seasonings; Served with French Bread

A Blend of Organic Baby Mesclun Greens, Fresh Mozzarella, Cherry Tomatoes, and Red Onion

Romaine Lettuce Tossed with Sun Dried Tomatoes, Parmesan Cheese, Croutons, and Homemade Caesar Dressing

House Chef Blend Lettuce and Emerald Kale, Mango, Avocado, Grape Tomatoes, Prime Beef tossed in Asain Vinaigrette

Romaine Lettuce Drizzled with Jalapeno Ranch Dressing, Ancho Spiced Grilled Chicken, Avocado, Tomatoes, Red Peppers, Black Beans and Cotija Cheese

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

Gulf Shrimp Over Tagliatelle Pasta with Applewood Smoked Bacon, Peas, and Tomatoes in a Parmesan Cream Sauce

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

Tender Pasta Layered with Bolognese Sauce, Porcini Mushrooms, Fresh Herbs, and Two Cheeses with Side Salad

Fried Eggplant Filled and Rolled with Ricotta Mozzarella Garlic and Parmesan, Then Baked and Served Upon Capellini Pasta

Blackened Chicken, Gulf Shrimp, and Mixed Peppers Served Over Fettuccini with a Spicy Cajun Cream Sauce

Three Grilled Mahi Mahi Tacos with Mango Avocado Salsa Jicama and Red Cabbage Slaw with Side of Cilantro Lime Black Beans

Creamy Asiago Cheese Grits Topped with Jumbo Gulf Shrimp and Tasso Gravy

North Atlantic Salmon Marinated in a Soy-Pineapple Glaze and Roasted on a Cedar Plank; Served with Roasted Asparagus and Roasted Garlic Mashed Potatoes

Fresh Gulf Grouper Seasoned, Pan Sautéed with Fingerling Potatoes and Vegetable Succotash with Lemon Thyme Sauce

Seasoned Angus Creekstone Farms Ribeye Steak, Topped with Herb Garlic Butter; Served with Garlic Mashed Potatoes and Vegetable Medley

One Thick 8oz Hickory Smoked Chop with Guajillo Chile and Coffee Bean BBQ Sauce; Served with Mashed Sweet Potatoes and Crispy Onions

Two Chicken Breasts Pan seared with Lemon Pesto Marinade; Served with Sweet Potato Fries and Roasted Brussels Sprouts

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

Two Buttermilk Fried Boneless Quail with Garlic Mashed Potatoes and Seasoned Vegetables

BBQ Chicken and Shaved Red Onions with Smoked and Whole Milk Mozzarella

Chèvre Cheese, Mozzarella, Sun Dried Tomatoes, Fresh Basil, and Pine Nuts on an Olive Oil Crust

Sweet Italian Sausage, Pepperoni, 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, Kalamata Olives, and Feta, with Pizza Sauce and Whole Milk Mozzarella

Lobster, Roasted Corn and Red Peppers, Benton Smoked Bacon, Fontina Cheese and Whole Milk Mozzarella and Lobster Sour Cream Drizzle

Marinated Chicken with Mozzarella Cheese, Celery, Crumbled Gorgonzola Cheese, Buffalo Sauce, and Jalapeno Ranch Dressing

Mexican Chorizo Sausage and Gulf Shrimp, Poblano Peppers, Tomatoes, Monterey Jack and Mozzarella with Jalapeno Ranch Drizzle

Fish Filet Dusted in Cajun Spices and Blackened; Served on a Hoagie with Shredded Lettuce, Tomato, and Remoulade

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

Soy and Pineapple Marinated Chicken Breast, and Topped with Fontina Cheese, Tomatoes, Lettuce, and Basil Mayonnaise

Housemade Black bean and Pearl Barley Patty Served with Spinach, Roasted Red Pepper, Onion, Fontina Cheese on Brioche Bun and Avocado Mayo

Hand-Cut 10oz Creekstone Farms Ribeye Char-Grilled with Tabasco Onions, Sourdough, and Green Onion Remoulade

served with buttermilk garlic dipping sauce

Traditional Chick Pea Hummus and Zesty Black Bean Hummus Served with Lavash Bread

A Savory Blend of Artichoke Hearts, Spinach, Garlic, and Two Cheeses; Served with Fresh Baked Crostini

Hand Breaded and Fried to Perfection; Served with Chile Infused Marinara

Chopped Sushi Tuna, Shredded Lettuce, Pico De Gallo, and Smoky Sour Cream in Crisp Wontons

Personally selected by Chef Boscos. Ask your Server for Today's Selection

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, Butter, and Creole Seasonings; Served with French Bread

A Blend of Organic Baby Mesclun Greens, Fresh Mozzarella, Cherry Tomatoes, and Red Onion

Romaine Lettuce Tossed with Sun Dried Tomatoes, Parmesan Cheese, Croutons, and Homemade Caesar Dressing

House Chef Blend Lettuce and Emerald Kale, Mango, Avocado, Grape Tomatoes, Prime Beef tossed in Asain Vinaigrette

Romaine Lettuce Drizzled with Jalapeno Ranch Dressing, Ancho Spiced Grilled Chicken, Avocado, Tomatoes, Red Peppers, Black Beans and Cotija Cheese

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

Gulf Shrimp Over Tagliatelle Pasta with Applewood Smoked Bacon, Peas, and Tomatoes in a Parmesan Cream Sauce

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

Tender Pasta Layered with Bolognese Sauce, Porcini Mushrooms, Fresh Herbs, and Two Cheeses with Side Salad

Fried Eggplant Filled and Rolled with Ricotta Mozzarella Garlic and Parmesan, Then Baked and Served Upon Capellini Pasta

Blackened Chicken, Gulf Shrimp, and Mixed Peppers Served Over Fettuccini with a Spicy Cajun Cream Sauce

Three Grilled Mahi Mahi Tacos with Mango Avocado Salsa Jicama and Red Cabbage Slaw with Side of Cilantro Lime Black Beans

Creamy Asiago Cheese Grits Topped with Jumbo Gulf Shrimp and Tasso Gravy

North Atlantic Salmon Marinated in a Soy-Pineapple Glaze and Roasted on a Cedar Plank; Served with Roasted Asparagus and Roasted Garlic Mashed Potatoes

Fresh Gulf Grouper Seasoned, Pan Sautéed with Fingerling Potatoes and Vegetable Succotash with Lemon Thyme Sauce

Seasoned Angus Creekstone Farms Ribeye Steak, Topped with Herb Garlic Butter; Served with Garlic Mashed Potatoes and Vegetable Medley

One Thick 8oz Hickory Smoked Chop with Guajillo Chile and Coffee Bean BBQ Sauce; Served with Mashed Sweet Potatoes and Crispy Onions

Two Chicken Breasts Pan seared with Lemon Pesto Marinade; Served with Sweet Potato Fries and Roasted Brussels Sprouts

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

Two Buttermilk Fried Boneless Quail with Garlic Mashed Potatoes and Seasoned Vegetables

BBQ Chicken and Shaved Red Onions with Smoked and Whole Milk Mozzarella

Chèvre Cheese, Mozzarella, Sun Dried Tomatoes, Fresh Basil, and Pine Nuts on an Olive Oil Crust

Sweet Italian Sausage, Pepperoni, 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, Kalamata Olives, and Feta, with Pizza Sauce and Whole Milk Mozzarella

Lobster, Roasted Corn and Red Peppers, Benton Smoked Bacon, Fontina Cheese and Whole Milk Mozzarella and Lobster Sour Cream Drizzle

Marinated Chicken with Mozzarella Cheese, Celery, Crumbled Gorgonzola Cheese, Buffalo Sauce, and Jalapeno Ranch Dressing

Mexican Chorizo Sausage and Gulf Shrimp, Poblano Peppers, Tomatoes, Monterey Jack and Mozzarella with Jalapeno Ranch Drizzle

Fish Filet Dusted in Cajun Spices and Blackened; Served on a Hoagie with Shredded Lettuce, Tomato, and Remoulade

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

Soy and Pineapple Marinated Chicken Breast, and Topped with Fontina Cheese, Tomatoes, Lettuce, and Basil Mayonnaise

Housemade Black bean and Pearl Barley Patty Served with Spinach, Roasted Red Pepper, Onion, Fontina Cheese on Brioche Bun and Avocado Mayo

Hand-Cut 10oz Creekstone Farms Ribeye Char-Grilled with Tabasco Onions, Sourdough, and Green Onion Remoulade