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

 

Tin Cup    31
corn polenta / vin blanc / chive / imperial shassetra caviar


 



S M A L L

 

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

 

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

 

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

 

Summer Bean     13
local farm beans / tonnato / cured egg yolk / ricotta salata

 

Broccolini     18 
maplebrook farms burrata / lemon zest / garlic / chili flake / breadcrumb


Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette

 

 


P R I M I

 

Corn Eloté (R.A.D.)    17  |  32
sweet corn / lime / jalapeño / cotija / piment d’espelette

 

Lumache al Ragù di Carne   18  |  34
san marzano tomato / prosciutto / parmigiano reggiano

 

Linguini con Bottarga    17  |  32
sun-dried tomatoes / garlic / habanero oil / breadcrumb

 

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

 

 


L A N D   &   S E A


Romanesco    24
sorghum / swiss chard / meyer lemon / pistachio


Branzino a la Plancha  21  |  40
bouillabaisse / leek / saffron garlic foam / crouton

 

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

 

North Atlantic Cod   20  |  38
sauce vierge / baby zucchini / castelvetrano / basil

 

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

 

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

 

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 / preserved cherries / black currant / cherry sorbet


Chocolate Terrine   10
toasted pistachio / olive oil / smoked salt


choice of three

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


Sorbet    9
pear yuzu / red berry



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  &  R O S É

 

RIESLING    13 

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


CHENIN BLANC    11

Château Soucherie, Cuvée les Rangs de Long, Anjou, Loire, FR '16

 

PINOT GRIGIO   12  

Cantina Terlano, Alto Adige, IT '15


SAUVIGNON BLANC   14  

Domaine Tinel-Blondelet, Blancs Palets, Sancerre, Loire, FR '17

 

CHARDONNAY    14   

Balletto, Russian River Valley, California, US '16

 

ROSÉ OF NEBBIOLO    13 

Proprietà Sperino, Rosa del Rosa, Piemonte, IT '17


R E D

 

PINOT NOIR   16 

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

 

SANGIOVESE     16  

Riecine, Chianti Classico, Tuscany, 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


AGLIANICO 12

San Salvatore, Ceraso, Salerno, Campania, IT '16

 

 

 


 

 


 

 

COCKTAILS

H O U S E    D R I N K S

 

SBAGLIATO

Campari, Carpano Bianco, Prosecco 

12

 

DOMINO EFFECT

New Riff Kentucky Wild Gin, Basil, Cucumber, Lime, Black Pepper 

12

 

ROYAL FLAMINGO

Vodka, Raspberry, Rhubarb, Mint

12


SUNDANCE

White Rum, Pineapple, Coconut, Tiki Bitters 

12

 

GOLD FINCH

Reposado Tequila, Ginger, Ancho Chile Liqueur, Carrot

12

 

VELVET TANGO

Old Forester Bourbon, Limoncello, Apricot

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.