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

 

Hamachi Crudo*   24      
ruby red grapefruit / compressed avocado / shishito / ponzu

 

Haricot Vert*   14
farm greens / bacon lardon / almond / farm egg / sherry vinaigrette

 

Fassone Tartare*    20          
parmigiano reggiano / chive / parsnip / black truffle

 

Roasted Acorn Squash     12      
yogurt / house granola / togarashi

 

Scallop & Brussels Sprouts     24
frisée / brown butter truffle vinaigrette


 

 

 

P R I M I

 

Bombolotti de Nonna   16    
pomodoro / arugula / ricotta salata


Tonnarelli al Nero di Seppia  23 
tomato confit / sea scallop / clam

 

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

 

Lumache con Salsiccia e Funghi   18
 roasted porcini / housemade sausage / parmigiano reggiano

 

Tagliolini al Ragu di Carne   16
dry-aged beef / berkshire pork / san marzano tomato / parmigiano reggiano

 

~ ~ ~ ~ ~

White Alba Truffles  75 

Risotto al Tartufo Bianco
amish butter / parmigiano reggiano

 

 

 

 

L A N D   &   S E A

 

Romanesco   24
sorghum / swiss chard / meyer lemon / pistachio

 

Halibut Grenobloise    25  |  48          
parsnip purée / roasted cauliflower / hazelnut / brown butter / sautéed spinach

 

Salmon a la Plancha*    19  |  36 
yukon potato / bacon / fennel / spinach / tarragon vin blanc

 

Amish Chicken    34     
wild mushroom risotto / heirloom carrot / black truffle


Beef Tenderloin Boca*     39   |  7 6
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    12
walnut streusel / maple tuile / caramel


Lemon Verbena Custard   12
caramelized white chocolate / preserved cherries / 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
spiced pear / red berry / cherry

 

 


C O C K T A I L S


Cincy Pops    14
Kettle Popcorn Infused Rum, Tawny Port, Frangelico, Coconut, Caramel


Woody Hayes    14
Peanut Butter Washed Bourbon, Tawny Port, Dark Chocolate, Whipped Cream


FULL WINE LIST

 

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

Domaine Tinel-Blondelet, Les Blancs Palets, Sancerre, Loire, FR '18

 

RIESLING    14    

Julian Haart, 1000L, Mosel, DE '18

 

GRÜNER VELTLINER    11

Salomon Undhof, Hochterrassen, Österreich, AT '18 

 

        CHARDONNAY    16         

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

 

CHARDONNAY   13

Balletto, Russian River Valley, California, US '17

 

ROSÉ BLEND OF MOURVÉDRE    13       

Domaine de Terrebrune, Bandol, Provence, FR '17

 

 

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

 

NEBBIOLO BLEND  13

Ferrando, Canavese Rosso, La Torrazza Alto Piemonte, IT '17

 

CHIANTI CLASSICO    15

Monte Bernardi, Retromarcia, Tuscany, IT '16

 

BORDEAUX BLEND 12

Château Peybonhomme-Les Tours, Blaye-Côtes de Bordeaux, Bordeaux, FR '16

 

CABERNET SAUVIGNON BLEND   16

my Essential, Santa Barbara, California, US '14

 

CABERNET FRANC  17

Domaine de la Butte, Le Haut de la Butte, Bourgueil, FR '17

 

 

GRENACHE BLEND    16

Domaine Saint Gayan, Origine Gigondas, Rhône, FR '14

 

C O C K T A I L S



H O U S E    D R I N K S

 

TRIPLE CROWN 

Vodka, Manzanilla Sherry, Pear, Clove, Vanilla, Lemon

14

 

THE CORINTHIAN

Gin, Allspice Dram, Black Currant, Demerara, Lime

14

 

SHERWOOD FORREST

Rum, Contratto Bianco, Tawny Port, Mulling Spice Bitters, Cider

14

 

JUDY

Reposado Tequila, Yellow Chartreuse, Mango, Pineapple, Cinnamon

14

 

CINDERELLA IN THE CITY

Pumpkin Butter Infused Bourbon, Coffee, Dolin Rouge Vermouth, Tiki Bitters

14

 

 

ON THE BOARDWALK

Scotch Whiskey, Cointreau, Carrot-Ginger Jam, Maple, Chili, Lemon

14


 

LE RENARD 

Mezcal, Amaro Nonino, Vanilla, Lemon, Aquafaba, Burlesque Bitters     

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.