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

 

Marinated Taggiasca Olives     6 
fennel / orange / garlic


Boca Oyster*     5ea 
rockefeller style

 

Beet Cured Ora King Salmon*     14
toasted brioche / beet raisins / crème fraîche / herbs


Pommes Soufflées "1949"  15
a Maisonette classic revisited

 

 

Petrossian Shassetra Caviar*     31
smoked pommes purée


 

 


S M A L L

 

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

 

Beef Shortrib Tartare*     18 
artichoke / ramp aioli / parmigiano reggiano

 

Spring Vegetables     14 
sunflower shoot / snap peas / asparagus / cucumber / yogurt / red wine vinaigrette


Bibb Salad     12     
green goddess / pine nut / chevre goat cheese / radish

 

Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette


 

 

 

P R I M I

 

Cappellacci di Giano     21  |  40
spring pea / butter poached lobster / lemon


Tonnarelli al Nero di Seppia     23  |  44 
tomato confit / sea scallop / clam

 

Spring Onion Ravioli     18 | 34 
broccolini floret / pickled ramps / brown butter almond / violet mustard

 

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

 

 

 

 

L A N D   &   S E A

 

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

 

Halibut Grenobloise     23  |  44 
parsnip purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach

 

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

 

Beef Tenderloin Boca*     39  |  76
king crab / fingerling potato / chard / sauce béarnaise

 

Beef Wellington*     72 
prosciutto / wild mushroom duxelles / black truffle bordelaise

 

Cote de Boeuf*   72
dry aged ribeye / charred salsa verde / smoked pomme puree


 




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


Belafonte    12
Banana Infused Rum, Karrikin Shifu, Tawny Port, Coconut, Cardamon


Woody Hayes    12
Peanut Butter Washed Bourbon, Tawny Port, Dark Chocolate, Whipped Cream


FULL WINE LIST

 

G L A S S  P O U R S

S P A R K L I N G

CRÉMANT    16

Paquet, Bourgogne, FR NV

 

CHAMPAGNE    24

Laherte Freres, Blanc de Blancs, Ultradition, FR NV

 

W H I T E  &  R O S É

 

SAUVIGNON BLANC    14

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

 

RIESLING    13    

Schloss Johannisberger, Trocken, Rheingau, DE '17

 

CHENIN BLANC    16

Domiane Taille Aux Loups, Clos de Mosny, Montlouis Sur Loire, Loire, FR '16 

 

        CHARDONNAY    16         

Hubert Lamy, Les Chataigniers, Bourgogne Blanc, FR, '16      

 

CHARDONNAY   13

Balletto, Russian River Valley, California, US '17

 

ROSÉ OF PINOT NOIR    12  

Red Car, Sonoma Coast, California, US '18

 

R E D 

 

GAMAY   12

Domaine de Fa, En Besset, Beaujolais, FR '17

 

PINOT NOIR   14 

Paque, Côte de Beaune, Burgundy, FR '17

 

NEBBIOLO    16

Ar.Pe.Pe., Rosso di Valtellina, Lombardia, IT '14

 

CABERNET FRANC   16

Thierry Germain, Les Roches, Saumur Champigny, Loire, FR '17


BORDEAUX BLEND    12

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

 

CABERNET SAUVIGNON BLEND   16

my Essential, Santa Barbara, California, US '14

 

MALBEC    13

Corazon Del Sol, Mendoza, AR '16

 

C O C K T A I L S



H O U S E    D R I N K S

 

BLUSHING WOL

Cherry Blossom Tea Vodka, Lillet Rosé, Grapefruit

14

 

FOUNTAIN OF YOUTH

Emerge Gin, Yellow Chartreuse, Chamomile Honey, Egg White

14

 

KIKI

Spiced Rum, Mango, Coconut Curry, Cashew & Almond Milk

14

 

AMETHYST

Blanco Tequila, Mezcal, Crème de Violette, Lavender, Lemon 

14

 

SIDEBAR

Bulleit Rye, Aperol, Averna Amaro, Lemon

14

 

GOLDENROD

Blended Scotch, Suze, Passion Fruit, Orange Marmalade 

14 

 



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

 

 

FULL BEVERAGE MENU

 

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.