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

 

Foie Gras Torchon   16
toasted brioche / maldon / cherries

 

"The Golden Crouton"*     31 
petrossian shassetra caviar


 

 


S M A L L

 

 

"My Dreams of Capri"   17 
heirloom tomato / buffalo mozzarella / trio of basil / fried bread

 

 

Frog Hollow Stone Fruit   16
marcona almonds / local honey / mint

 

"Arpège" Salad   14
farm greens / haricot vert / shallot / walnut praline / parmigiano reggiano

 

Blue Fin Crudo*     23
avocado mousse / ponzu / compressed watermelon / shishito

 

"Da Vinci's Smile"     12      
blue oven tornato / prosciutto / beurre de barrate from Normandy

 

Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette


 

 

 

P R I M I

 

Corn Elote (R.A.D.)   17    
sweet corn / lime / jalapeño / cotija / piment d'espelette


Bombolotti de Nonna  16 
pomodoro / arugula / ricotta salata

 

Egg Raviolo "San Domenico"   16    
black pepper / pecorino / asparagus

 

Taglioni al Ragù di Carne   18
 dry-aged beef / berkshire pork / san marzano tomato / parmigiano reggiano

 

 

 

 

L A N D   &   S E A

 

Romanesco   24
sorghum / swiss chard / meyer lemon / pistachio

 

Blue Fin Tuna a la Plancha*    46     
duet of summer beans / tonnato / brown butter almond

 

Halibut Grenobloise     23 | 44     

parsnip purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach

 

"Magic" Chicken    18 | 32
braised leeks / sauce vin jaune / velvet piopinni mushroom


Beef Tenderloin Boca*     39  |  76
king crab / fingerling potato / chard / sauce béarnaise

 

Beef Wellington*     72 
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


Belafonte    12
Banana Infused Rum, Karrikin Shifu, Tawny Port, Coconut, Cardamon


Woody Hayes    12
Peanut Butter Washed Bourbon, Tawny Port, Dark Chocolate, Whipped Cream


FULL WINE LIST

 

O L D   W O R L D   R O S É   F L I G H T 

 

19

 

SAN SALVATORE, Vetere, Campania '18


DOMAINE DE TERREBRUNE,  Bandol, Provence '17

 

SCHLOSS GOBELSBURG, Cistercien, Niederösterreich '18

 

 

G L A S S   P O U R S


 

S P A R K L I N G

CRÉMANT    16

Paquet, Bourgogne, FR NV

 

CHAMPAGNE    24

Laherte Freres, Blanc de Blancs, Ultradition, FR NV

 

 

W H I T E  &  R O S É

 

SAUVIGNON BLANC    14

Michel Vattan, Cuvée Calcaire, Sancerre, Loire, FR '18

 

RIESLING    13    

Schloss Johannisberger, Trocken, Rheingau, DE '17

 

GRÜNER VELTLINER    11

Salomon Undhof, Hochterrassen, Österreich, AT '17 

 

        CHARDONNAY    16         

Hubert Lamy, Les Chataigniers, Bourgogne Blanc, FR, '16      

 

CHARDONNAY   13

Balletto, Russian River Valley, California, US '17

 

ROSÉ OF CABERNET FRANC    11       

Château Soucherie, L'Astrée, Loire, FR '18

 

 

R E D 

 

PINOT NOIR   16 

Salem Wine Co., Eola-Amity Hills, Willamette, Oregon, US '17

 

PINOT NOIR  22

Domaine Nicolas Rossignol, Burgundy, FR '15

 

CHIANTI CLASSICO    15

Monte Bernardi, Retromarcia, Tuscany, IT '16

 

BORDEAUX BLEND 12

Château Roland La Garde, Blaye-Côtes de Bordeaux, Bordeaux, FR '15

 

CABERNET SAUVIGNON BLEND   16

my Essential, Santa Barbara, California, US '14

 

MALBEC    13

Corazon Del Sol, Mendoza, AR '16

 

C O C K T A I L S



H O U S E    D R I N K S

 

AIN'T MISBEEHAVIN' 

Vodka, Contratto Bianco Vermouth, Aperol, Guava, Lime, Honey

14

 

VIOLET HOUR

Gin, Ginger Liqueur, Blueberry, Basil, Lemon 

14

 

PORCELLINA     

White Rum, Coconut, Lime, Tiki Bitters, Ginger Beer 

14

 

AMETHYST

Blanco Tequila, Mezcal, Crème de Violette, Lavender, Lemon 

14

 

EMERALD CITY

Bourbon, Matcha, Almond Orgeat, Lemon 

14

 

GOLDENROD

Blended Scotch, Suze, Passion Fruit, Orange Marmalade 

14 

 



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

 

 

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.