Bosley on Brady

Name: Bosley on Brady
Address: 815 E. Brady St., 53202, WI, 53202
Telephone: 414-727-7975

815 E. Brady St., Milwaukee, WI 53202, US

• Monday: 5:00PM-9:00PM •Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

Cuisine: Seafood, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SMALL PLATES

Crab Cake

Pan-roasted lump crab cake, saffron aioli

Ceviche Martini

Citrus-marinated shrimp and scallops, mango, tri-colored diced peppers, red onion and cilantro

Crab & Artichoke Dip

Blend of lump crab and artichokes, grilled pita triangles

Calamari

Salt & pepper fried calamari, aioli sauce

Spicy Chicken Quesadilla

Spicy chicken, Havarti cheese, and pineapple salsa

Coconut Shrimp

Crispy coconut fried shrimp, two accompanying sauces

Shrimp Quesadilla

Grilled shrimp, Monterey Jack cheese, cilantro, chopped tomato, sour cream and salsa

P.E.I. Mussels

Steamed mussels, white wine, garlic, lemon-butter, chili flakes

Potato & Zucchini Chips

Crispy zucchini & potato chips, warm gorgonzola drizzle

Tapas Platter

Assortment of Glorioso’s imported cheese, sausage, olives and seasonal fruit

COLD PLATES

Passion Salad

| (inspired by Alice’s of Key West) | Wild baby greens, goat cheese, mango, toasted almonds and berries, fruit vinaigrette

Panzanella Salad

Tuscan bread salad of tomato, roasted peppers and rustic bread croutons tossed in sweet red wine vinegar and olive oil

Roasted Beet & Walnut

| (inspired by 915 Duval, Key West) | Wild baby greens, roasted beets, candied walnuts, goat cheese sprinkle, cabernet-port reduction

Three Cheese Caesar

| (inspired by Seven Fish, Key West) | Crisp romaine, Romano and goat cheese, parmesan crisp

Grilled Romaine

Romaine lettuce heart grilled and drizzled with creamy bleu cheese

Watermelon & Feta

Chunks of seedless sweet watermelon tossed with red onion, arugula, mint, toasted pine nuts, olive oil and a sprinkle of feta cheese

MAIN PLATES

Strauss Veal Chop

Pan-seared, oven-finished, crispy leeks, mushroom marsala demi, scalloped potatoes

OR

Stuffed

With proscuitto, mozzarella and fresh basil

Stock Yards Rib Eye

16-ounce, bone-in rib eye, onion straw stack, horseradish-whipped potatoes, oven-roasted carrots

Stock Yards Filet

Most tender cut of beef, garlic-sautéed spinach, buttery mashed potatoes

Yellowtail Snapper

Flakey, mild filet of Florida Gulf white fish, pan-sautéed, finished with a citrus beurre blanc, green beans, and fork mashed red potatoes

Ahi Tuna

Sautéed rare tuna, soy reduction drizzle, buttered pink shrimp, tempura vegetables

Salmon

Grilled Atlantic Salmon filet finished with a bourbon barbeque glaze, grilled proscuitto wrapped asparagus, scalloped potatoes

Florida Gulf Grouper

Pan sautéed Grouper filet, potato pancakes, mango–lime salsa, sautéed or blackened | 93 Points, Wine Spectator

Seafood Symphony

Fresh seafood assortment, created nightly. your server will describe.

Scallops

Seared scallops, creamy risotto of gorgonzola, asparagus and pancetta

Bell & Evans Free-Range Chicken

Pan-roasted breast of chicken, crispy goat cheese polenta, green beans and baby carrots

Seafood Soup

Fresh fish, mussels, calamari, shrimp in a spicy tomato broth

Shrimp Scampi

Sautéed shrimp, tomatoes, asparagus, and pea pods in a garlic butter sauce, tossed with linguine