Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

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

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.

Dress the Salad

Olive oil

Onion, chopped

Garlic, minced

Green chile peppers, diced

Vegetable broth

Canned tomatoes, diced

Ground cumin

Salt

Black pepper

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Red onion, sliced

Feta cheese, crumbled

Balsamic vinaigrette

Soup & Salad

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

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

Make Soup & Salad Recipe in just 45m. 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 Recipe

More from Bosque Brewing Co. University Public House