served with buttermilk garlic dipping sauce
traditional chick pea hummus and zesty black bean hummus served with lavash
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
char-grilled, stuffed with sun-dried tomato pesto, gorgonzola, and pine nuts; served with aged balsamic vinegar
three hand-made, ground angus sirloin patties topped with gorgonzola cheese, applewood bacon, and green peppercorn sauce
crisp spring rolls filled with duck, scallions, carrots, and cabbage; served with spicy szechwan chile sauce
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
baby spinach tossed in asian vinaigrette with fried wontons, almonds, pickled ginger, red peppers, and marinated grilled chicken
romaine lettuce tossed with balsamic vinaigrette, feta cheese, kalamata olives, cucumbers, tomatoes, shaved red onion, and marinated artichoke hearts
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
personally selected by chef boscos; served with spring vegetables
creamy asiago cheese grits topped with jumbo 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
sushi grade ahi tuna wrapped in nori (seaweed paper), lightly tempura battered, and flash fried. served rare with wasabi-ginger sauce, jasmine rice, and vegetable medley
seasoned angus 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. includes a side 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
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
pesto, shrimp, scallops, fresh shellfish, vermont white cheddar, and whole milk mozzarella
marinated chicken with mozzarella cheese, celery, crumbled gorgonzola cheese, hot wing sauce, and ranch dressing
homemade all beef meatballs with whole milk mozzarella, provolone, fresh basil and marinara sauce
gulf shrimp over farfalle pasta with applewood smoked bacon, peas, and tomatoes in a parmesan cream sauce
italian sausage with red and green peppers, chicken tossed in a red wine marinara sauce over rigatoni pasta
herbed chicken tossed with sun dried tomatoes in a gorgonzola cream sauce on penne rigate
tender pasta layered with sauce bolognese, porcini mushrooms, fresh herbs, and two cheeses
fried eggplant filled and rolled with ricotta mozzarella garlic and parmesan, then baked and served upon capellini pasta
grouper filet dusted in cajun spices and blackened; served on a hoagie with shredded lettuce, tomato, and remoulade
fresh ground angus sirloin; served with tomato, onion, pickle, and lettuce. your choice of swiss, cheddar, or american cheese
applewood bacon, provolone cheese, mesclun, mustard, tomato, and 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
hand-cut 10oz ribeye char-grilled with tabasco onions, sourdough, and green onion remoulade
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 and grated chocolate
boscos award winning irish stout blended into homemade italian ice cream
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.