Bocaditos Bistro & Espresso Bar

Braised Short Rib Empanadas

Pepper jack cheese and scallion cream sauce.

Spinach and Artichoke Hearts Dip

Reggiano cheese and terra chips.

Seafood Tartar

Rare tuna, salmon, crabmeat and spicy chipotle dressing.

Patatas Brava

Roasted potato cube, chorizo sofrito, melted manchego and spicy aioli.

Eggplant Croquettes

Smoke mozzarella and plum tomato crudo.

Seafood Ceviche

Fresh lime juice, cilantro and peppers.

Cheese and Charcuterie Board

Market selection.

Soup of the Day

Cherrywood Bacon Wrapped Dates

Creamy goat cheese, stuffed and chili guava sauce.

Tenderloin Beef Taquitos

Tenderloin tips, peppers, cilantro, lettuce, guacamole and sour cream.

Almond and Goat Cheese Croquettes

Black peppercorn and honey glaze.

Pulpo Gallego

Cilantro, capers and aioli green sauce.

Vegan Tartare

Red beets, sweet potato, avocado, homemade ponzu dressing

Caesar Salad

Whole romaine leaf, crispy Parmesan cheese, fresh anchovies and roasted sweet garlic dressing.

Warm Asparagus Salad

Poached egg, grilled portobello, shaved Parmesan, basil and olive oil dressing.

Bocaditos Salad

Mixed baby lettuce, breaded goat cheese, caramelized walnuts, shaved Parmesan cheese and truffle passion fruit dressing.

Greek Quinoa Salad

Feta cheese, romaine, quinoa grains, olives, red onions, lemon olive oil dressing.

Tropical Salad

Chilled shrimp, hearts of palm, carrots, potato, microgreens, mandarin segments and raspberry vinaigrette.

Bistro Burger

Smoked gouda, bacon-onion jam, aioli and seasoned fries.

Crusted Salmon

Wilted spinach and passion fruit coulis.

Pan Roasted Halibut

Mushroom pate, ratatouille and truffle lemon burre blanc.

Chicken Rolatini

Manchego and chorizo stuffed, garlic mashed potato, cajun bechamel.

Steak Risotto

Sliced sirloin, oregano, basil, mozzarella, shaved pecorino and white truffle oil.

Penne Pasta

Sliced steak, mushrooms, chorizo, sundried tomato, arugula and olive oil.

Braised Short Rib Fettucini

Shaved pecorino.

Spanish Panini

Aged manchego cheese, jamon serrano, truffle guave spread and terra chips.

Sirloin Steak Al Caballo

Roasted herbed potato, fried duck egg and demi glace.

Bacon Wrapped Filet Mignon

Yucca puree and red wine reduction.

Garlic Mashed Potato

Bacon Yuca Mashed

Parmesan Truffle Fries

Wilted Spinach

Ratatouille

Pan Fried Giardinera

Skin-On Mashed Potato

Matcha Green Tea Creme Brulee

Beet ketchup and wild berries.

Triple Chocolate Fondant

Strawberry gelato.

Crabcake Sliders

Black brioche, honey Dijon mustard and golden raisin coleslaw.

Portobello Carpaccio

Melted manchego, tomato coulis, crostini, volcanic salted arugula

Shrimp Kuruma

Phyllo wrapped, plum marmalade and ponzu dipping sauce.

Ahi Tuna and Salmon Tartar Cones

Sriracha, sun dried tomato, crispy rice paper and salmon roe.

Modern Pulpo Gallego

Grilled Spanish octopus, molecular paprika potato sauce and dehydrated olive oil.

Sweet Potato & Walnut Ravioli

Rice dough filled with sweet potatoes, walnuts mousse, and sage creamy sauce.

Rolatini Beef Carpaccio

Thin slices of raw tenderloin, crispy potato, Parmesan strings, truffle Siracha dressing.

Blackened Tuna over Crispy Plantains

Seared tuna, toston, smashed avocado, wakame.

Chicken Teriyaki Crostinis

Arugula, Parmesan cheese, guava, teriyaki sauce.

Bocaditos Board

Daily chef selection of assorted cheese and charcuterie (serves two).

Foie Gras and Pork Terrine

Grilled country bread, apricot chutney and mustard caviar.

Gambas Livornese

Prosciutto and melted manchego.

Oysters Thermidor

Dijon mustard, cream, spinach and mushroom sauce gratinated.

Portobello Carpaccio

Melted manchego, tomato coulis, crostini and volcanic salted arugula.

Troppo Potente

Crab chowder and cilantro emulsion.

5-Spice Crispy Berkshire Pork Belly

Cucumber-mint relish and sweet chili sauce.

Mustard Seed and Cilantro Seared Filet Mignon

Couscous and chanterelle stew.

Hawaiian Style Halibut

Young coconut reduction, banana brulee, wakame, caramelized red onion and crispy phyllo.

Pesto Risotto

Heirloom tomato, speck and burrata.

Rose Soy Paper Wrapped Salmon

Crabmeat stuffed and Thai curry sauce.

Short Rib Fettucini

Natural braising jus and shaved pecorino.

Braised Beef Short Ribs

Corn, pepper, scallions, skin-on mashed potatoes.

Sirloin Au Poivre

Crusted sirloin, peppercorn, brandy sauce.

Quinoa Mini Paella

Spanish style seafood paella, quinoa grains.

Seared Chicken Breast

Herbs de Provence, mixed greens salad.

Red Snapper Cartoccio

Filet of red snapper, fata paper, Mediterranean herbs, baby shrimp.

Shrimp Sapori

Saute shrimp, tomato coulis, pepperoncino, rice pilaf, avocado bites.

Sirloin Pomodoro Rissoto

Sliced sirloin, risotto, oregano, basil, mozzarella, shaved pecorino, white truffle oil.

Octopus and Red Beet Medallions

Rocotto coulis.

Miso Glazed Japanese Eggplant

Oven roasted, tempura shrimp, spicy chili mayo and au gratin.

Cherrywood Bacon Wrapped Dates

Creamy goat cheese stuffed, poblano chile and guava sauce.

Salmon Crudo

Rolled fresh salmon slice, wakame, tangy lemon dressing, rocoto sauce

Arangini de Quinoa

Vegetable brunoise and basil tomato cream sauce.

Bluepoint Oysters

Lemon air and mignonette.

Piquillo Peppers

Crabmeat stuffed, pita crostini and king crab bisque.

Spinach & Artichokes Hearts Dip

Reggiano cheese, crispy pita crostinis

Red Beets Carpaccio

Red beet, tofu, assorted greens

Bluepoint Oysters

Lemon Air, Mignonette

Daily Chef Selections of Cheeses and Charcuterie

serves two 18

5 Courses

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