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

 

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


Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette

 

 


P R I M I

 

Corn Cappellacci   17  |  32
black truffle / parmigiano / brown butter

 

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


Sunchoke Soup     18 
 butter poached lobster / black truffle / shaved fennel



 

 

 


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

 

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 / 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


Silk Road    12
Chai Vodka, Kopke 10 Year Tawny Port, Clove, Cream


Song of Solomon    12
Bourbon, Kopke 10 Year Tawny Port, St. Elizabeth Allspice Dram, Orange Bitters


FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CRÉMANT    15

Agnès Paquet, Bourgogne, FR NV

 

CHAMPAGNE    24

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

 

W H I T E  &  R O S É

 

RIESLING    13 

Julian Haart, 1,000L, Mosel, DE '16

 

PINOT GRIGIO   12   

Cantina Terlano, Alto Adige, IT '16


SAUVIGNON BLANC   14  

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

 

CHARDONNAY    14   

Balletto, Russian River Valley, California, US '16

 

CHARDONNAY 16

Hubert Lamy, Les Chataigniers, Bourgogne Blanc, FR '15


ROSÉ OF CABERNET FRANC    12  

Domaine de la Taille Aux Loups, Les Haies D'Amboise, Touraine, FR '17


R E D

 

PINOT NOIR   15 

Domaine Jean Fournier, Bourgogne Rouge, Burgundy, FR '15 

 

NEBBIOLO/BARBERA     13   

Ferrando, La Torrazza, Piemonte, IT '16


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


CABERNET FRANC   15

Domaine de la Butte, Mi-Pente, Bourgueil, Loire, FR '15

 

SYRAH   16

Maxime Graillot, Domaine des Lises, Crozes-Hermitage, Rhône Valley, FR '15


 

 


 

 

 

 


 

 


 

 

COCKTAILS

H O U S E    D R I N K S

 

SUNBEAM

Vodka, Carrot, Sage, Suze Liqueur

12

 

AUTUMN ANJOU

Gin, Pear, Bianco Vermouth, Velvet Falernum

12

 

THE GOOD NEIGHBOR

Blanco Rum, Hibiscus, Pink Peppercorn, Lime

12

 

SCARLET LETTER

Mezcal or Reposado Tequila, Cranberry, Ginger, Maple, Cinnamon

12

 

FIRESIDE

 

Bulleit Rye, Sweet Potato, Brown Sugar, Tiki Bitters, Toasted Marshmallow

 

12

 

VINTAGE 1949

Blended Scotch, Limoncello, Charred Rosemary, Lemon    

12

 



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




m o c k t a i l   f e a t u r e



AMBROSIA

Cinnamon Apple Butter, Lemon, 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.