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



S M A L L


"Arpége" Salad    14;
arugula / dandelion / fines herbes / haricot vert / shallot vinaigrette / walnut praline


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


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


Sprint Pea Salad     13;
aged goat cheese / hazelnut / waterfield greens


Fassone Tartare*     18;
crispy fingerling potato & parsnip / pickled egg yolk / parmigiano


Scallops & Brussels Sprouts     18;
frisée / brown butter truffle vinaigrette



P R I M I


Gnocchi Fonduta    23 | 44;
crispy potato dumpling / taleggio fondue


Tajarin al Ragú di Carne   18 | 34;
san marzano tomato / prosciutto / parmigiano reggiano


Cappellaci di Giano    21 | 40;
spring pea filling / butter poached lobster / lemon


Bitter Green Ravioli     14 | 26;
swiss chard / kale / ricotta



L A N D & S E A


Romanesco    24;
sorghum / swiss chard / meyer lemon / pistachio


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


Petrale sole Genobloise    20 | 38;
suncchoke purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach


Boca Burger*    27;
brioche bun / sause maison / cheese / red onion / tomato / pommes frites


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


Beef Tenderloin Boca*    32;
king crab / fingerling potato / chard / sauce béarnaise



* 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


Maple Mascarpone Cheesecake    10
walnut streusel / maple tuile / caramel


Pistachio White Chocolate Mousee    10
ivorie chocolate / berry sorbet / balsamic reduction


Buckeye Candy Bar    9
toasted pistachio / olive oil / smoked salt


Créme Brûlée    8
traditional french custard / charred sugar crust


choice of three

Gelati    8
vanilla custard / chocolate stracciatella / pistachio / peanut butter / ricotta / caramel


Sorbet    8
pear yuzu



C O C K T A I L S


Dulce Grog    12
anejo rum / caramel / sea salt, port wine, cream, cinnamon


Port of Call    12
bourbon, tawny port, cynar, creme de cacao, bitters


FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

VINO FRIZZANTE    12
Bisson, Trevigiana, Valdobbiadene, IT '16


METODO CLASSICO ROSÉ   13
Casteggio, Cruasé, Oltrepò Pavese, Lombardia, IT '11

CHAMPAGNE    24
Laherte Freres, Ultradition Blanc de Blancs, Brut, FR NV



W H I T E

RIESLING    13 
Domaine Specht, Grand Cru "Mandelberg", Alsace, FR '14


SAUVIGNON BLANC   14
Tinel-Blondelet, Les Blancs Gâteaux, Sancerre, Loire, FR '16

CHENIN BLANC    11
Château Soucherie, Cuvée les Rangs de Long, Anjou, Loire, FR '15


CHARDONNAY    15 
Agnès Paquet, Bourgogne Blanc, Burgundy, FR '15


FRIULANO    13
Venica & Venica, Collio, Friuli, IT '16



R O S É

NEBBIOLO BLEND    11 
Vajra, Rosabella, Piemonte, IT '17


 

R E D

PINOT NOIR   16 
Salem Wine Co., Eola-Amity Hills, Willamette, Oregon, US '15


CABERNET FRANC    10
Domaine de Noiré, Soif de Tendresse, Chinon, Loire, FR '16

SANGIOVESE     16
Riecine, Chianti Classico, Tuscany, IT '14


NEBBIOLO BLEND    16
Le Piane, Mimmo, Boca, Piemonte, IT '15



BORDEAUX BLEND    12

Château Pey-Bonhomme Les-Tours, Blaye-Côtes de Bordeaux, Bordeaux, FR '15 

CABERNET SAUVIGNON BLEND    16
my Essential, Santa Barbara, California, US '14

 


 

 

COCKTAILS

H O U S E    D R I N K S

MAYDAY

Cassis, Dry Vermouth, Prosecco, Soda, Plum Bitters

12 

WORD PLAY

Gin, Luxardo, Lime, Green Chartreuse, Fresh Avocado, Sage

12 

FERN GULLY

Cucumber Vodka, Grapefruit, Blanc Vermouth, Cucumber-Shishito Ice

12


MÍA ROSA

Hibiscus Rum, Lime, Orgeat, Lillet Rouge, Cointreau, Rhubarb Bitters

12 

REVELATION 450

Blanco Tequila, Lemon, Grapefruit, Rose Water, Thai Blue Tea Ice

12 


BOCA BOULEVARDIER

Rye Whiskey, Carpano Antica, Contratto Bitter, Blood Orange

12 

 



O U R    C L A S S I C S

 

SANTA MARIA

Strawberry Infused Aperol, Amaro Nonino, Sparkling Brut Rose

14


THE MADISON

Bulleit Bourbon, Maraschino Liqueur, Carpano Vermouth, Bitters

14

BOTTLED OLD FASHIONED

Bulleit Rye, Bitters, Demerara, Soda, Orange

14 



m o c k t a i l   f e a t u r e



LIMONATA FRESCA

Lemon, Green Apple, Lemongrass, Ginger Beer

8
  

 

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.