Green chile falafel with tomato, red onion, kalamata olives, greens, tzatziki, and hummus on pita.

Falafel Sandwich

Spiced grilled chicken, black beans, roasted corn, tomatoes, red onion, and cheddar cheese kicked up with house-made salsa and cilantro and topped with crispy tortilla strips.

Santa Fe Chicken Salad

Pita topped with hummus, roasted red peppers, sundried tomatoes, pepitas, greens, and shaved parmesan. Drizzled with balsamic glaze and basil olive oil. Add smoke-cured salmon $4.

Bosque Flatbread

Slow-cooked pot roast and monterey cheese grilled in birria consomme served with extra sauce for dipping. Topped with red onion and cilantro.

Beef Birria Taco Plate

Warm turkey breast, bacon, and white cheddar with tarragon mayo, tomato, red onion, and greens on toasted ciabatta.

Tarragon Turkey

Bowl of green chile stew or our rotating specialty soup with a side salad. Ask your server about our current rotating specialty soup.

Soup & Salad

Slow-cooked pot roast, refried black beans, Monterey Jack cheese, pickled onions, lime crema, and cilantro on a toasted, inside-out brioche bun.

Birria Beef Sandwich

Tortilla chips with beer queso, shredded chicken, sautéed corn, red bell peppers and onions, pico de gallo, guacamole, and lime crema. Topped with Hot Cheetos powder.

Chicken Elote Nachos | Lunch Portion

Served with Calabacitas masa gnocchi and seared duck breast

White Mole Duck

Tortilla chips with beer queso, pulled pork, jicama slaw, and Scotia BBQ sauce. Topped with pickled jalapeños and Hot Cheetos powder.

BBQ Pulled Pork Nachos | Lunch Portion

Monterey Jack, yellow and white cheddar, tomatoes, and green chile on a pretzel bun. Add bacon $2.

Pretzel Grilled Cheese

Scotia bratwurst with pickled onions and chipotle aioli on a pretzel bun.

Pretzel Bratwurst Sandwich

Fresh mozzarella, tomato, and lettuce drizzled with balsamic glaze and basil olive oil on toasted ciabatta.

Caprese Sandwich

Appetizer with baked brie, blood orange, and blueberry compote

Beet Rosette

With prickly pear gastrique and nopales salad

Watermelon and Ahi Tuna Tataki Salad

With pumpkin rye bread, horchata ice cream, and pumpkin bourbon caramel

Scotia Bread Pudding

Grapes, soaked in Bosque’s Beermosa cocktail

Beermosa Grapes

In a food processor, combine the chickpeas, parsley, cilantro, green chilies, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms. Add flour as needed to help bind the mixture. 

Make the Falafel

Form the mixture into small balls or patties. Heat vegetable oil in a deep pan to 180°C (350°F). Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Shape and Cook

Warm the pita bread in a dry skillet or oven. Spread hummus on one side of the pita, add a few pieces of falafel, and top with tomato slices, red onion, kalamata olives, mixed greens, and a generous dollop of tzatziki.

Prepare the Sandwich

Fold the pita over the fillings and serve immediately.

Serve

canned chickpeas

fresh parsley

fresh cilantro

green chilies

garlic cloves

ground cumin

ground coriander

baking powder

salt

black pepper

all-purpose flour

vegetable oil

pita bread

tomato, sliced

red onion, thinly sliced

kalamata olives, sliced

mixed greens

tzatziki sauce

hummus

Season the chicken breasts with salt, pepper, and any desired spices. Grill over medium heat for 6-7 minutes on each side until fully cooked. Allow to rest before slicing.

Grill the Chicken

In a large bowl, combine black beans, roasted corn, cherry tomatoes, diced red onion, and chopped cilantro. Toss gently.

Prepare the Salad Base

Slice the grilled chicken breasts and add them to the salad mixture. Sprinkle shredded cheddar cheese on top.

Add Chicken and Cheese

Drizzle your house-made salsa over the salad and toss gently to combine all ingredients.

Dress the Salad

Top the salad with crispy tortilla strips and serve immediately.

chicken breasts

black beans

roasted corn

cherry tomatoes, halved

red onion, diced

cheddar cheese, shredded

cilantro, chopped

tortilla strips

Preheat the oven to 350°F (175°C). Place the pita bread on a baking sheet.

Prepare the Flatbread

Evenly spread the hummus over the pita bread.

Spread the Hummus

Layer the roasted red peppers, sundried tomatoes, pepitas, and mixed greens on top of the hummus.

Add Toppings

Add shaved parmesan cheese over the top of the flatbread.

Sprinkle Cheese

Place the flatbread in the preheated oven and bake for about 10-12 minutes, until the edges are crispy and the cheese is slightly melted.

Bake

Remove from the oven, drizzle with balsamic glaze and basil olive oil, and top with smoke-cured salmon if desired. Slice and serve warm.

Drizzle and Serve

Pita Bread

Hummus

Roasted Red Peppers

Sundried Tomatoes

Pepitas (Pumpkin Seeds)

Mixed Greens

Shaved Parmesan Cheese

Balsamic Glaze

Basil Olive Oil

Smoke-Cured Salmon (optional)

In a large pot, season the chuck roast with salt, pepper, cumin, and oregano. Sear the roast on all sides over medium-high heat until browned.

Prepare the Beef

Remove the stems and seeds from the dried chiles. Soak them in hot water for about 20 minutes until soft. Blend the chiles with garlic cloves, and 1 cup of beef broth until smooth.

Prepare the Sauce

Add the blended sauce, remaining beef broth, bay leaves, and the seared roast to the pot. Bring to a boil, then reduce heat to low and cover. Cook for 3-4 hours or until the beef is tender and shreds easily.

Slow Cook the Beef

Once the beef is cooked, remove it from the pot and shred it with two forks. Strain the broth to remove solids, and reserve the liquid for dipping.

Prepare the Tacos

Heat a skillet over medium heat. Dip corn tortillas in the reserved consomme, then place them in the skillet. Add shredded beef and sprinkle with Monterey Jack cheese. Fold the tortillas in half and grill until cheese is melted and tortillas are crispy.

Grill the Tacos

Serve the grilled tacos topped with chopped red onion and fresh cilantro. Provide the reserved consomme on the side for dipping.

Chuck roast

Salt

Black pepper

Cumin

Dried oregano

Garlic cloves

Bay leaves

Dried guajillo chiles

Dried ancho chiles

Beef broth

Monterey Jack cheese

Corn tortillas

Red onion

Fresh cilantro

In a bowl, combine mayonnaise, chopped fresh tarragon, lemon juice, salt, and black pepper. Mix well and set aside.

Prepare the Tarragon Mayo

Preheat your oven to 375°F (190°C). Place the ciabatta halves on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown.

Toast the Ciabatta

Spread a generous layer of tarragon mayo on each toasted ciabatta half. Layer the sliced turkey breast, crumbled bacon, and white cheddar on one half. Top with sliced tomato, red onion, and mixed greens.

Assemble the Sandwich

Place the other half of the ciabatta on top to form a sandwich. Cut in half if desired, and serve immediately.

Finish the Sandwich

Turkey breast, cooked and sliced

Bacon, cooked and crumbled

White cheddar cheese, sliced

Ciabatta bread, halved

Tomato, sliced

Red onion, thinly sliced

Mixed greens

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Sauté the Vegetables

Add the diced green chile peppers and canned tomatoes to the pot. Stir to combine.

Add the Chilies and Tomatoes

Pour in the vegetable broth and add the ground cumin. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

Simmer the Soup

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Combine Salad Ingredients

Drizzle balsamic vinaigrette over the salad and toss gently to combine. Serve immediately.

Olive oil

Onion, chopped

Garlic, minced

Green chile peppers, diced

Vegetable broth

Canned tomatoes, diced

Ground cumin

Cherry tomatoes, halved

Cucumber, sliced

Red onion, sliced

Feta cheese, crumbled

Balsamic vinaigrette

In a large pot, toast the dried guajillo and ancho chiles over medium heat for about 2 minutes until fragrant. Remove from heat, stem and seed the chiles, and blend them with garlic, cumin, oregano, black pepper, and a pinch of salt until smooth.

In a slow cooker, place the chuck roast and pour the blended chili mixture over it. Add the beef broth. Cook on low for 8 hours or until the beef is tender and can be shredded easily.

Slow Cook the Meat

Once the beef is cooked, shred it using two forks. Toast the brioche buns inside out on a skillet until golden brown. Spread refried black beans on the bottom of each bun.

Layer the shredded beef on top of the beans, followed by Monterey Jack cheese, pickled onions, cilantro, and a drizzle of lime crema. Close the sandwich with the top of the brioche bun.

Serve the sandwiches warm, with extra lime crema and pickled onions on the side if desired.

Oregano

Refried black beans

Monterey Jack cheese, shredded

Pickled onions

Cilantro, chopped

Lime crema

Brioche buns

In a saucepan over medium heat, combine beer and cheese until melted and smooth. Stir in seasonings to taste.

Prepare the Beer Queso

In a skillet, sauté diced onions and red bell peppers until soft. Add the corn and cook for an additional 2-3 minutes.

On a large serving platter, spread the tortilla chips evenly. Top with shredded chicken, sautéed vegetables, beer queso, pico de gallo, guacamole, and lime crema.

Assemble the Nachos

Sprinkle Hot Cheetos powder generously over the top before serving.

Finish with Hot Cheetos Powder

Tortilla chips

Shredded chicken (cooked)

Sautéed corn

Red bell pepper (diced)

Onion (diced)

Pico de gallo

Guacamole

Hot Cheetos powder

Beer queso

Preheat your oven to 400°F (200°C). Place tomatillos, garlic, and onion on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until softened and slightly charred.

Roast the Ingredients

In a blender, combine the roasted tomatillos, garlic, onion, pine nuts, cilantro, jalapeño, lime juice, and salt. Blend until smooth and adjust seasoning as necessary.