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

 

Pommes Soufflées "1949"   15
a Maisonette classic revisited


Beet Cured Ora King Salmon*   13
toasted brioche / beet raisins / crème fraîche / herbs

 

Petrossian Shassetra Caviar   31
smoked haddock / robuchon potatoes

 

 

 



S M A L L

 

Hamachi Crudo*    23
ruby red grapefruit / compressed avocado / shishito / ponzu

 

Beet "Mezzaluna" Salad     12
aged goat cheese / hazelnut / waterfield greens

 

Haricot Vert     13
bling mix / bacon lardon / almond / farm egg / sherry vinaigrette


Roasted Acorn Squash     12     
yogurt / house granola / togarashi

 

Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette


 

 

 

P R I M I

 

Gnocchi Fonduta   23  |  44     
crispy potato dumpling / winter black truffle / taleggio fondue


Tortellini alla Vongole     18  |  34 
winter greens / clam brodo / pickled fresno / housemade sausage / fried breadcrumb

 

Fusilli al Ragù di Carne   18  |  34
dry aged beef / berkshire pork / foie gras / san marzano tomato / parmigiano reggiano

 

Tajarin con Tartufo    19  |  36
brown butter / winter black truffle / parmigiano reggiano


Chestnut Soup "Royale"    18 
 foie gras / prosciutto di parma / fennel / yukon potato / nueske bacon

 

 

 

 

L A N D   &   S E A

 

Branzino a la Plancha    21  |  40 
yukon potato / bacon / fennel / rapini / tarragon vin blanc

 

Petrale Sole Grenobloise    20  |  38
parsnip purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach

 

Amish Chicken   32
wild mushroom risotto / heirloom carrot / black truffle


Mountain River Farms Venison*    52 
red cabbage purée / pear mostarda / maitake mushroom / housemade goetta / sauce poivrade

 

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

 

Beef Wellington*     69
prosciutto / wild mushroom duxelles / black truffle bordelaise



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

D E S S E R T S


Almond Pain de Genes    12
apricot ice cream / blueberries / red plum / violets


Buckeye Candy Bar    12
valrhona brownie / feuilletine / peanut nougat / opera glaze / peanut butter gelato


Maple Mascarpone Cheesecake    10
walnut streusel / maple tuile / caramel


Lemon Verbena Custard   12
caramelized white chocolate / poached quince / black currant / cherry sorbet


Milk Chocolate Bavarois   12
vanilla custard / passionfruit jam / hazelnut praline / baked chocolate


choice of three

Gelati    9
vanilla custard / chocolate stracciatella / pistachio / peanut butter / ricotta / caramel


Sorbet    9
pear yuzu / red berry / cherry



C O C K T A I L S


Silk Road    12
Chai Vodka, Kopke 10 Year Tawny Port, Clove, Cream


Song of Solomon    12
Bourbon, Kopke 10 Year Tawny Port, St. Elizabeth Allspice Dram, Orange Bitters


FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CRÉMANT    15

Agnès Paquet, Bourgogne, FR NV

 

CHAMPAGNE    24

Laherte Freres, Ultradition Blanc de Blancs, Brut, FR NV

 

W H I T E  &  R O S É

 

RIESLING    13 

Julian Haart, 1,000L, Mosel, DE '16

 

ROUSSANNE BLEND   13    

Ermitage du Pic Saint Loup, "Cuvée Sainte-Agnès," Languedoc, FR '17


SAUVIGNON BLANC   14  

Michel Vattan, Cuvée Calcaire, Sancerre, Loire, FR '17

 

CHARDONNAY    14   

Balletto, Russian River Valley, California, US '17

 

CHARDONNAY 16

Hubert Lamy, Les Chataigniers, Bourgogne Blanc, FR '15


ROSÉ OF CABERNET FRANC    12  

Domaine de la Taille Aux Loups, Les Haies D'Amboise, Touraine, FR '17

 

R E D

 

PINOT NOIR   16 

Salem Wine Company, Eola-Amity Hills, Willamette, Oregon, US '16

 

PINOT NOIR    12

Thevenet & Fils, "Les Clos," Bourgogne Rouge, FR '16

 

BORDEAUX BLEND    12

Château Roland La Garde, Blaye-Côtes de Bordeaux, Bordeaux, FR '15

 

SYRAH   16

Maxime Graillot, Domaine des Lises, Crozes-Hermitage, Rhône Valley, FR '16

 

CABERNET SAUVIGNON BLEND   16

my Essential, Santa Barbara, California, US '14


CABERNET FRANC   15

Domaine de la Butte, Mi-Pente, Bourgueil, Loire, FR '16


 

 


 

 

 

 


 

 


 

 

COCKTAILS

H O U S E    D R I N K S

 

VIXEN

Vodka, Contratto Aperitivo, Ginger, Blood Orange, Grapefruit

12

 

ROYAL MONARCH

New Riff Kentucky Wild Gin, Campari, Contratto Bianco, Pomegranate, Thyme

12

 

WINTER BLUES

Vanilla Infused Rum, Mint, Velvet Falernum, Coconut, Blue Açai

12

 

NORTHERN LIGHTS

Reposado Tequila, Curaçao, Fig, Lemon, Orange, Walnut Bitters

12

 

FIRESIDE

Bulleit Rye, Sweet Potato, Brown Sugar, Tiki Bitters, Toasted Marshmallow

12

 

VINTAGE 1949

Blended Scotch, Limoncello, Charred Rosemary, Lemon    

12

 



O U R    C L A S S I C S

 

SPARKLING 66

Cardamaro, Demerara Cube, Prosecco

14


THE MADISON

Bulleit Bourbon, Maraschino Liqueur, Carpano Vermouth, Bitters

14

BOTTLED OLD FASHIONED

Bulleit Rye, Bitters, Demerara, Soda, Orange

14




Boca Private Selection



THE MADISON

Single-Barrel Old Weller Antique 107, Maraschino Liqueur, Carpano Antica Vermouth, Angostura Bitters

18

  

 

 

FULL BEVERAGE MENU

FIRST COURSE

Boca Oyster*
rockefeller style

Fassone Tartare*
winter black truffle / chive / lemon / parmigiano

Beet “Mezzaluna” Salad
aged goat cheese / hazelnut / waterfield greens



SECOND COURSE

Scallop & Brussels Sprouts
brown butter truffle vinaigrette / frisée

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

Fusilli al Ragú di Carne
dry-aged beef / berkshire pork / foie gras / san marzano tomato / parmigiano reggiano



THIRD COURSE

Branzino a la Plancha
yukon potato / bacon / fennel / rapini / tarragon vin blanc

Amish Chicken
wild mushroom / heirloom carrot / black truffle

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



DESSERT

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

Milk Chocolate Bavarois
vanilla custard / passionfruit jam / hazelnut praline / baked chocolate

Basque Cake
orange cream / raspberry / pomegranate



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

 

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.