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


Roasted Heirloom Beets  13 
goat yogurt / hazelnut / toasted quinoa / water field greens  


Grilled Romaine  12
anchovy garlic emulsion / parmigiano vacche rosse


Buffalo Mozzarella    18
bagna cauda / riecine olio "nuovo"


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 Cacio e Pepe   17 
brown butter / asparagus / fava / pecorino


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


Bombolotti Bolognese con Prosciutto  17
meat & tomato ragu / parmigiano reggiano


"Cappellacci di Giano"  19     
spring pea filling / butter poached lobster / lemon

 



 

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

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

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

Lanciola, Vino Santo del Chianti Colli Fiorentini, Tuscany, Italy '07 

 

 

Coconut Panna Cotta   10
passionfruit curd / candied hibiscus / coconut macaron

Moscato d'Asti, G.D. Vajra, Piemonte, IT '15




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

Kopke, 10 yr Tawny Port, Douro Valley, Portugal

 


Chocolate Terrine   9 
toasted pistachio / olive oil / smoked salt

Lanciola, Vino Santo del Chianti Colli Fiorentini, Tuscany, Italy '07

 


Crème Brûlée   8

Château Roûmieu-Lacoste, Sauternes, France ‘14

 

 

choice of three   8


Gelati
vanilla custard / chocolate stracciatella /
pistachio / peanut butter / olive oil


Sorbets
raspberry peach


 

FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CRÉMANT    13
Domaine Thevenot, Crémant de Bourgogne, Burgundy, FR N.V.

CRÉMANT    12
Domaine André & Mireille Tissot, Crémant du Jura Rose, Jura FR N.V.

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



W H I T E

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


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

UGNI BLANC BLEND    8 
Domaine de Rieux, Cotes de Gascogne, FR '15


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


CHARDONNAY    12
Bernard Defaix, Petit Chablis, FR '15


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



R O S É

NEBBIOLO BLEND    11
Vajra, Rosabella, Piemonte, IT '16

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
Salem Wine Co., Eola-Amity Hills, Oregon, US '14


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

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


NEBBIOLO BLEND    16 
Proprieta Sperino, Uvaggio, Piemonte, IT '13

 

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

GRENACHE BLEND    9 
Domaine de Fenouillet, Ventoux Rouge, Rhône Valley, FR '15


CABERNET SAUVIGNON BLEND    14
my Essential, Santa Barbara, California, US '13


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.