Bosc Kitchen & Wine Bar Lunch Dinner Menu

Bosc-Kitchen & Wine Bar - (860) 676-2672

Cuisine: Fast
136 Simsbury Rd Avon, CT 06001 - directions

Menus: Lunch-Dinner Menu

Entrees

* Pecan encrusted mahi mahi grilled asparagus and winter risotto with a dry cherry sauce.

Baked chicken breast stuffed with spinach and chevre on mashed sweet potato and roasted beets with pan roasted au jus.

* Pan seared apple cidar and pomegranate duck breast on cornbread and sausage stuffing with maple glazed carrots and candied cranberries.

* Grilled black angus strip steak topped with sherried crimini mushrooms and mashed gorgonzola yukon gold potatoes and green beans.

* Pan seared salmon filet pinot noir marinated salmon filet, sauteed beet greens and creamy polenta.

Braised lamb shank white bean and root vegetable cassoulet.

Winter bella pasta penne with sausage, portabella mushrooms, brocolli, red peppers and roasted garlic tossed with a sherry tomato cream sauce. (Pasta available without the andoullie sausage on request).

* thoroughly cooking meats, poultry, seafood, shellfish and eggs reduces the risk of food borne illness.

Lunch Menu

Wine bar flat bread pizza prosciutto, chevre, sage, caramalized onion and fig jam.

Pan fried lump crab cakes dijon-maple glace, granny smith apple slaw, pear and cranberry chutney.

Lobster Martini lobster, avacado, mango, wakame salad and lime-cilantro vinaigrette

Roasted winter beet salad roasted beets and goat cheese with arugula and balsamic vinaigrette.

Bosc salad burgundy poached pear, gorgonzola, candied pecans, field greens and cranberry-maple vinaigrette.

Chopped salad roasted corn, asparagus, avacado, smoked gouda, carrot, granny smith apple, calamata olive, romaine and roasted tomato vinaigrette.

Caesar salad baby romaine, calamata olives, tuscan crostini, shaved asiago cheese and creamy garlic dressing.

* Seared tuna salad seared tuna, green beans, egg, yukon gold potato, roasted tomato, caperberries, field greens and zin vin.

* Grilled steak salad grilled steak, field greens, roasted red pepper, portabella mushrooms, blue cheese, roasted tomato and an aged balsamic vinaigrette.

Hand cut truffled potato cheese fries large hand cut potato wedges, truffle oil and gorgonzola.

* grilled chicken breast, salmon filet and sirloin steak can be added to any of our salads.

NOTE: A split plate charge- a 20% gratuity will be added to parties of 5 or more.

Salads

Roasted winter beet salad arugula, goat cheese, pine nuts and balsamic vinaigrette.

Caesar salad baby romaine, calamata olives, tuscan crostini, shaved asiago cheese and creamy garlic dressing.

Bosc salad burgundy poached pear, gorgonzola, candied pecans, field greens and cranberry-maple vinaigrette.

Chopped salad roasted corn, asparagus, avacado, smoked gouda, carrot, granny smith apple, calamata olive, romaine and roasted tomato vinaigrette.

NOTE: A split plate charge- a 20% gratuity will be added to parties of 5 or more.

Soup and 1/2 Sandwich

* BLT sandwich applewood smoked bacon, watercress, roasted tomato and herb aioli on 7 grain bread add grilled salmon.

Grilled chicken breast sandwich granny smith apple, melted smoked gouda and cranberry aioli, open face on country 7 grain bread.

* Grilled steak burger bacon, gorgonzola, caramalized onions, roasted tomato, whole grain mustard on brioche roll, choice of truffled steak fries or side salad.

Grilled vegetable sandwich grilled portabello mushroom, sweet red peppers, zucchini, yellow squash arugula, caramalized onions, goat cheese and herb aioli on toasted ciabatta bread.

Chicken pot pie roast chicken, root vegetables and a flaky pastry crust.

Braised B.B.Q short ribs of beef with orange-bourbon b.b.q sauce and mashed yukon gold potaoes.

Turkey meatloaf mashed sweet potatoes, maple glazed carrots and pear-cranberry chutney.

* Wine bar steak new england b.b.q baked beans, red wine jus and truffle fries.

Fish and chips pan sauteed, potato encrusted salmon filet with roasted vegetable ragout and walnut-sage pesto.

* thoroughly cooking meats, poultry, seafood, shellfish and eggs reduces the risk of food borne illness.

NOTE: Cup of soup and 1/2 sandwich of your choice.

Starters

Wine bar flat bread pizza prosciutto, chevre, sage, caramalized onion and fig jam.

Pan fried lump crab cakes maple-dijon glace, granny smith apple slaw and a pear-cranberry chutney.

Lobster Martini lobster, avacado, mango, wakame salad and lime-cilantro vinaigrette

Yellow fin tuna tartare sushi tuna, watercress, mango sorbet, black sesame rice crisps, sirachi sauce and soy glaze.

Braised B.B.Q short ribs of beef orange-bourbon b.b.q sauce and mashed yukon gold potaoes.

Artisanal cheese plate 3 cheeses, sliced baguette and seasonal fruit, 5 cheeses, sliced baguette and seasonal fruit.

NOTE: Fresh soups from the kitchen.

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