BT To Go & Bistro menu

10 oz. Fresh Baked Baguette

1/2 Pint Chilled Cucumber Salad

1/2 Pint Coconut Black Rice

1/2 Pint Steamed Brown Rice

Fiji Water

16 oz. Jasmine Iced Tea

16 oz. Green Tea Limeade

8 oz. Cold Brewed Vietnamese Coffee

500 ml Zico Organic Coconut Water

BT's Famous Chili Chicken Cabbage Salad

Served with steamed organic chicken breast, ginger, garlic, chili, sesame oil, mixed herbs, peanuts and roasted shallots.

Pint Vegetarian Pumpkin Soup

Cubes of pumpkin simmered in a vegetable broth, galangal, coconut milk, peanuts and scallions.

Pint Soup Legume

Served with diced organic chicken, lentil, carrot, onion, celery, potato, and edamame. cooked in a light chicken vegetable, spring onions and cilantro broth.

Bun

Grilled meat or tofu paired with cool cucumbers, bean sprouts, pickled radish and carrot, crushed peanuts, scallions and chili-garlic sauce.

BT's Famous Chili Chicken Salad

Served with steamed organic chicken, ginger, garlic, chili, sesame oil, mixed herbs, and roasted shallots.

2 Fresh Rolls

Steamed rice paper filled with rice noodles, leaf lettuce, bean sprouts and mixed herbs. Hoisin, kaffier lime leaf, chili and peanut sauce.

The Back Street Sandwich

Served with house made pork terrine. Freshly baked french baguette filled with fresh cucumber, pickled daikon radish and carrot, crispy shallots, cilantro, onions and maggi soy sauce aioli.

The Organic Proteins Sandwich

Freshly baked french baguette filled with fresh cucumber, pickled daikon radish and carrot, crispy shallots, cilantro, onions and maggi soy sauce aioli.

The Decadent Sandwich

Served with truffle mousse with foie gras mousse. Freshly baked french baguette filled with fresh cucumber, pickled daikon radish and carrot, crispy shallots, cilantro, onions and maggi soy sauce aio

Monk's Vegetables Ragout

Organic tofu, daikon, pineapple, edamame, shiitake mushrooms, eggplant, coconut water and miso broth.

Good Karma Tofu

Organic tofu and edamame simmered in Ruskin tomato, pineapple, lemongrass and ginger.

Organic Chicken Curry Stew

Served with parsnips, carrots, potato, madras curry, turmeric, coconut milk, lemongrass, basil and roasted peanuts.

Quart Pho Noodle Soup

Grass-fed beef, chicken, or tofu on top of flat rice noodles with basil, onions and bean sprouts. Garnished with lime wedge, Thai basil, cilantro, chili, hoisin sauce and roasted shallots.

Beef Rice Bowl

Ground grass-fed local beef, sauteed bok-choy, carrot, sugar snap peas, lemongrass, ginger and turmeric rice.

Herb Roasted Chicken

Served with grilled corn-pepper-basil pesto succotash, quinoa and macerated grapes and herb chicken jus.

Florida Gulf Shrimp

Sauteed kale vegetable blend: Brussels sprouts, kale, broccoli, cabbage, chicory, ginger and black rice.

Salmon Soba

Alaskan wild pink salmon, baby bok-choy, sugar snap peas, carrots, shiitake mushrooms, soba noodles and ginger-ponzu broth.