Bocaditos Bistro & Espresso Bar Menu

Almond and Goat Cheese Croquettes

Red pepper and guava marmalade.

Cod Fish Croquettes

Garlic, honey mustard sauce.

Bacon Sauteed Brussels Sprouts

Spinach and Artichoke Hearts Dip

Reggiano cheese and terra chips.

Patatas Brava

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

Almond and Goat Cheese Croquettes

Red pepper and guava marmalade.

Crab and Yautia Mofonguitos

Crab and lobster bisque sauce.

Cheese and Charcuterie Board

Market selection.

Soup of the Day

Creamy Portugese Octopus Caviche

Yuzu, chili, cilantro, aioli.

Cod Fish Croquettes

Garlic, honey mustard sauce.

Fried Calamari

Marinara and jalapeno aioli dipping sauce.

Crispy Burrata and Spinach Ravioli

Fresh basil tomato sauce, shaved parmesan cheese.

Sauteed Mussels

Coconut, red curry, lemongrass broth, grilled bread.

Zucchini Carpaccio

Tufu, mixed greens, tomato, basil and extra virgin olive oil coulis.

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.

Caprese Salad

Tomato carpaccio, burrata cheese, fresh basil, pesto dressing, aged balsamic glaze.

Tropical Salad

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

Warm Asparagus Salad

Sauteed mushrooms, sliced tomato basil, lemon and olive oil.

Pan Roasted Halibut

Mushroom pate, ratatouille and truffle lemon burre blanc.

Braised Short Rib Fettucini

Shaved pecorino.

Seared Duck Breast

French vanilla, port wine reduction.

Sirloin Steak

Red wine demi glaze.

Filet Mignon Tagliata

Herbs, truffle oil, arugula salad, shaved parmesan.

T Bone Streak

Green peppercorn butter.

Red Snapper Cartoccio

Seasonal vegetables brunoised, fresh tomato, garlic, herbs, white wine.

Susana's Favorite Fettucini

Roasted Peppers, Porcini Mushrooms, Capers, Arugula, Olive Oil & Parmesan Sauce

Gold Flake Lobster Risotto

Maine Lobster Meat, Corn, Bacon, Edible Gold Flakes, Lobster Bisque

Shrimp Penne Pasta

Creamy pink tomato sauce, green peas, shaved parmesan.

Seafood Casuela

Mixed market seafood, coconut, herb and tomato broth, saffron rice.

Sauteed Quinoa

White quinoa, mixed vegetables, tomato sauce, basil dressed arugula salad.

Bocaditos Burger

Spice-crusted salmon, jalapeno spread, red cabbage cole slaw.

Yucca Mash

Bacon Sauteed Brussels Sprouts

Rosemary and Parmesan Truffle Fries

Quinoa

Sauteed Vegetables

Pan Fried Giardinera

Skin-On Mashed Potato

Steamed Asparagus

Matcha Green Tea Creme Brulee

Beet ketchup and wild berries.

Triple Chocolate Fondant

Strawberry gelato.

Coconut Flan

Red Velvet Tres Leches Cake

Lychee tres leches cream.

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

Mixed Cheese and Charcuterie Plate

Chef's selections.

5 Courses

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