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


Beet "Mezzaluna" Salad  11
aged goat cheese / hazelnut / water field greens  


Grilled Romaine  12
anchovy garlic emulsion / parmigiano vacche rosse


Short Rib Tartare*  16

crispy fingerling potato & parsnip / pickled egg yolk / parmigiano 


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

Bitter Green Ravioli   14
swiss chard / kale / ricotta


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


Tajarin Bolognese con Prosciutto  17
housemade pasta / meat & tomato ragu


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


Butternut Squash Soup   11
hazelnuts / black truffle / chive c
rème fraîche




 

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


Scottish Salmon*   19 | 36 
pickled red onion / herb velouté / bad boy croutons

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

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

Kopke, 10 yr. Tawny Port, Douro, Portugal

 


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

Dm. Sigalas, Vin Santo, Santorini, Greece '06

 


Coconut Panna Cotta   10
passion components / hibiscus pearls / dragon fruit / almond macaron

Royal Tokaji Wine Co. 5 Puonyos, Hungary ‘05

 


Chocolate Terrine   8
toasted pistachio / olive oil / smoked salt

Mas Ameil, Mauray, France '10

 


Crème Brûlée   9

Château Bel-Air, Sainte-Croix-Du-Mont, France ‘10

 

 

choice of three   8


Gelati
french vanilla / chocolate stracciatella /
cherry cordial / espresso / peanut butter / cajeta


Sorbets
coconut / raspberry peach


 

FULL WINE LIST

 

GLASS POURS

S P A R K L I N G

CREMANT    10 
J. Laurens, Blanqyette de Limoux, Languedoc, FR N.V.


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



W H I T E

RIESLING    11
Maximim Grünhäuser, Abtsberg , Mosel, GE '13


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

PINOT GRIGIO    9 
Scarpetta, Friuli, IT '15


CHENIN BLANC    12
Dm. Taille Aux Loups, Remus, Loire, FR ‘14


CHARDONNAY    12
Bernard Defaix, Chablis, FR '15


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



R O S É

GRENACHE BLEND    11 
Ermitage du Pic Saint Loup, Languedoc, FR '15



R E D

GAMAY BLEND    15
Robert Chevillon, Passetoutgrain, Burgundy, FR ‘13


PINOT NOIR    15
Lompoc Wine Co., Santa Barbara, California, US ‘14


SANGIOVESE BLEND    13
Riecine, Chianti Classico, Tuscany, IT ‘13


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


BARBERA BLEND    13
A. & G. Fantino, Monforte, Piemont, IT ‘13


SYRAH    14
Maxime Graillot, "Domaine des Lises", Croze-Hermitage, N. Rhone, FR ‘14


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


CABERNET SAUVIGNON    13
Broadside, Paso Robles, California, US ‘14

CABERNET SAUVIGNON    21
Banshee, Napa Valley, California, US ‘14

 

 

 

COCKTAILS

 

 

H O U S E    D R I N K S

ROSMARINO

Gin, Rosemary Syrup, Aperol, Grapefruit

11 

BOCA MILK PUNCH

Bourbon, Rum, Milk, Pineapple & Fall Spices

13

OL' ERNEST

Anejo Rum, Velvet Falernum, Lime

10 

BOTANICAL BUZZ

Cranberry, Sage, Vodka, Lime

11

FERN GULLY

Cucumber Vodka, Vermouth, Grapefruit, Cucumber Ice

11


THE JEWEL

Gin, Green Chartreuse, Sherry, Vermouth

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



S E A S O N A L    D R I N K S

EL BORRACHO

Reposado Tequila, Ancho Reyes, Ginger, Lemon

12
*supporting ArtsWave

 

GENERAL CHARLES

Earl Grey Gin, Lillet, Honey, Lemon

12

 

1621

Bourbon, Cranberry & Honey, Clove-OJ

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.