Menu

With a fervent belief that if the soul leads, the palate will follow, our menus showcase the best of the season with artful simplicity. We study and savor tastes that honor the techniques of the masters and propel us forward into modern vision.


S N A C K S

Boca Oyster*    5ea
rockefeller style


Foie Gras Macaron   9ea
torchon / sea salt 

Pommes Soufflées "1942"   15
a Maisonette classic revisited

Blue Oven Bad Boy Bread   2
mild sourdough / vermont creamery artisanal butter




 

S M A L L


Beet "Mezzaluna" Salad  11
aged goat cheese / hazelnut / water field greens  


Grilled Romaine  12
anchovy garlic emulsion / parmigiano vacche rosse


Short Rib Tartare*  16

crispy fingerling potato & parsnip / pickled egg yolk / parmigiano 


Hamachi Crudo*   21
ruby red grapefruit / shishito / compressed avocado / ponzu

Roasted Carrots   22
winter black truffle / avocado / hazelnuts / bling mix


Scallop & Brussels Sprouts   24
frisée / brown butter truffle vinaigrette

 



 

P R I M I

Bitter Green Ravioli   14
swiss chard / kale / ricotta


Gnocchi con Fonduta   21
crispy potato dumpling / black truffle / taleggio fondue


Tajarin Bolognese con Prosciutto  17
housemade pasta / meat & tomato ragu


Seafood Risotto  23
lobster / scallop / tomato confit / sauce américaine


Butternut Squash Soup   11
hazelnuts / black truffle / chive c
rème fraîche




 

L A N D  &  S E A

Branzino a la Plancha   21 | 40
bouillabaisse / leeks / saffron garlic foam / croutons


Petrale Sole Grenobloise   19 | 36
sunchoke purée / roasted cauliflower / hazelnut / brown butter


Scottish Salmon*   20 | 38
cannellini bean ragu / anchovy white wine emulsion

Boca Burger*  27
brioche bun / sauce maison / cheese / red onion / tomato / pommes soufflées

Beef Tenderloin Boca*   34 | 66
king crab / fingerling potato / chard / sauce béarnaise      
 

Glazed Pork Shank Osso Buco   37
smoked potato purée / cider reduction / caramelized turnips / bacon

Amish Chicken  32
wild mushroom / heirloom carrot / black truffle


Beef Wellington*   69

truffle sauce / wild mushroom duxelles / prosciutto

 

  

tasting | full

*These items can be served raw or undercooked. Consuming raw or 
partially cooked food increases the potential for foodborne illness.

 

 


Maple Mascarpone Cheesecake   10
walnut streusel / maple tuile / caramel

Kopke, 10 yr. Tawny Port, Douro, Portugal

 


Buckeye Candy Bar   10
valrhona brownie / feuilletine / peanut nougat / opera glaze / peanut butter gelato

Dm. Sigalas, Vin Santo, Santorini, Greece '06

 


Coconut Panna Cotta   10
passion components / hibiscus pearls / dragon fruit / almond macaron

Royal Tokaji Wine Co. 5 Puonyos, Hungary ‘05

 


Chocolate Terrine   8
toasted pistachio / olive oil / smoked salt

Mas Ameil, Mauray, France '10

 


Crème Brûlée   9

Château Bel-Air, Sainte-Croix-Du-Mont, France ‘10

 

 

choice of three   8

Gelati 

french vanilla / chocolate stracciatella /
toffee / espresso / eggnog / peanut butter

Sorbets
spiced pear / coconut


 

FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CREMANT    10 
J. Laurens, Cremant de Limoux, FR N.V.


CHAMPAGNE    20
Laherte Freres, Ultradition Blanc de Blancs, Brut, FR N.V.



W H I T E

RIESLING    11
Maximim Grünhäuser, Abtsberg , Mosel, GE '13


SAUVIGNON BLANC    13
Tinel Blondelet, Domaine de la Canat, Sancerre, FR ‘15

MALVASIA 13
Tentenublo, Rioja, SP '15


CHENIN BLANC    12
Dm. Taille Aux Loups, Remus, Loire, FR ‘14


CHARDONNAY    12
Bernard Defaix, Chablis, Burgundy, FR '15


CHARDONNAY    13
La Follette, North Coast, CA '13



R O S É

PINOT NOIR    12
Lieu-Diet, Santa Rita Hills, Santa Barbara, CA '15



R E D

PINOT NOIR BLEND    15
Dm. Robert Chevillon, Passetoutgrain, Burgundy, FR ‘13


PINOT NOIR    15
Lompoc Wine Co., Santa Barbara, California, US ‘14


SANGIOVESE BLEND    13
Riecine, Chianti Classico, Tuscany, IT ‘13


CABERNET FRANC    10
Domaine de la Butte, Le Pied de La Butte, Bourgueil, Loire, FR ‘15


BARBERA BLEND    13
A. & G. Fantino, Barbera d'Alba Superiore, Piemont, IT ‘13


SYRAH    14
Maxime Graillot,  Domaine des Lises, Croze Hermitage, FR ‘14


MALBEC    12
Clos Troteligotte, K-Pot, Cahors, FR '14


CABERNET SAUVIGNON    13
Broadside, Paso Robles, California, US ‘14

CABERNET SAUVIGNON    21
Banshee, Napa Valley, California, US ‘14


 

 

 

 

COCKTAILS

 

O U R   C L A S S I C S

SPARKLING ‘66

Prosecco, Cardamaro, Demerara Cube, Lemon Zest

[served in a flute]

11

 

THE MADISON

Bourbon, Maraschino Liqueur, Carpano Vermouth, Bitters

[served on rocks]

14

 

FERN GULLY

Cucumber Vodka, Vermouth, Grapefruit, Cucumber Ice

[served on rocks]

11

 

S E A S O N A L    D R I N K S

EL BORRACHO

Tequila, Ancho Reyes, Ginger

[served on rocks]

12
*supporting ArtsWave

 

GENERAL CHARLES

Earl Grey Gin, Lillet, Honey

[served up]

12

 

1621

Bourbon, Cranberry & Honey, Clove-OJ

[served on rocks]

12

 

 

H O U S E   D R I N K S

ROSMARINO

Gin, Rosemary Syrup, Aperol, Grapefruit

11

 

BOTANICAL BUZZ

Cranberry, Sage, Vodka, Lime

11

 

BOCA MILK PUNCH

Bourbon, Rum, Milk, Pineapple & Fall Spices

13

 

BOTTLED OLD FASHIONED

Rye, Bitters, Demerara, Soda, Orange

12


THE JEWEL

Chartreuse, Sherry, Vermouth

11


OL' ERNEST

Brugal Anejo, Velvet Falernum, Lime

10

 

B E E R  &  S P I R I T S

 

Menus change regularly. Despite our best efforts, the website may not. We look forward to serving you our latest—including selections for vegetarian and gluten-free guests—during your next visit.