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

"Arpège" Salad   14
arugula / dandelion / fines herbes / shallot vinaigrette / praline


Scallop & Brussels Sprouts   24
frisée / brown butter truffle vinaigrette

 



 

P R I M I

Egg Raviolo   17 
brown butter / asparagus / fava / pecorino


Wild Boar Agnolotti   18 
black truffle / natural jus / parmigiano reggiano


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


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



 

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*   19 | 36 
pickled red onion / herb velouté / bad boy croutons

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      


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 /
cherry cordial / espresso / peanut butter / cajeta


Sorbets
lemon basil / raspberry peach


 

FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CREMANT    13
Domaine Thevenot, Cremant de Bourgogne, Burgundy, FR N.V.


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



W H I T E

RIESLING    12 
Schlossgut Diel, Nahe, GE '14


SAUVIGNON BLANC   13 
Tinel Blondelet, Dm. de la Canat, Sancerre, FR '15

PINOT GRIGIO    9
Scarpetta, Friuli, IT '15


CHENIN BLANC    12 
Dm. Taille Aux Loup, Remus, Loire, FR '14


CHARDONNAY    12
Bernard Defaix, Chablis, FR '15


CHARDONNAY   13
La Follette, North Coast, California, US '13



R O S É

PINOT NOIR    13
Lieu Dit, Santa Barbara, California, US '16



R E D

PINOT NOIR    16 
Domaine Gachot-Monot, Côte de Nuits-Villages, Burgundy, FR '14


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


SANGIOVESE BLEND    16 
Isole e Olena, Chianti Classico, Tuscany, IT '13


CABERNET FRANC    10 
Dm. de la Butte, Le Pied de La Butte, Bourgueil, Loire, FR '15


BARBERA BLEND    13
A. & G. Fantino, Monforte, Piemont, IT ‘13

SYRAH    14 
Maxime Graillot, "Domaine de Lises", Crozes-Hermitage, N.Rhone, 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

H O U S E    D R I N K S

FERN GULLY

Cucumber Vodka, Vermouth, Grapefruit, Cucumber Ice

11

CAMELLIA CUP

Green Tea Vodka, Pimms No. 1, Green Apple, Lime

13

BOTANICAL BUZZ

Cranberry, Sage, Vodka, Lime

11


RIO ROSSO

Raspberry-Infused Cachaca, Aperol, Campari, Brachetto, Lemon

11

GIN BLOSSOM

Hendricks, St. Germaine, Cucumber, Lavender Bitters, Lemon

11


THE JEWEL

Gin, Green Chartreuse, Sherry, Vermouth

11

EL BORRACHO

Reposado Tequila, Ancho Reyes, Ginger, Lemon

12


OL' ERNEST

Anejo Rum, Velvet Falernum, Lime

11


BLACKBERRY BUFFALO SMASH

Buffalo Trace, Blackberry, Basil, Mint, Soda, Lime

11



O U R    C L A S S I C S

 

SPARKLING ‘66

Prosecco, Cardamaro, Demerara Cube, Lemon Zest

11


THE MADISON

Bourbon, Maraschino Liqueur, Carpano Vermouth, Bitters

14

BOTTLED OLD FASHIONED

Rye, Bitters, Demerara, Soda, Orange

12

 

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.