BOCA Restobar & Grill (Capitol Hill)

The quintessential Argentine appetizer, a delicious oven baked turnover.

Wild pink Patagonian shrimp, sauteed with garlic, aji pepper and lemon juice.

Pan fried ribeye chunks & fingerling potatoes, chimichurri.

4 Lamb meatballs in our roasted tomato sauce.

Patagonian shrimp, calamari and Atlantic octopus with saffron rice.

A duo of our home-made lamb and pork sausages, served with grilled red onions and peppers.

Flavorful skirt steak, grilled and served with fries.

Pacific squid marinated in our home-made buttermilk sauce, dusted with semolina flour and pan fried.

Traditional caesar, romaine leaves, garlic croutons, Parmesan, Caesar dressing.

Organic baby arugula, minced garlic, lemon, Parmesan.

Charred red and golden beets, goat cheese, arugula, beet vinaigrette.

Egg noodles in a traditional spicy tomato sauce.

Spaghetti noodles in a creamy wild mushroom sauce.

Egg pasta filled with a three cheese blend, served in salsa rosa au gratin.

Pasta layered with cheeses and bolognese ragu.

Sirloin seared in a flat iron. Served over a bed of arugula salad and French fries.

Deboned organic oven roasted 1/2 chicken with au jus. Served with mashed potatoes.

Breaded beef cutlet steak, pan-fried, and served a caballo with two fried eggs or napolitana with red sauce and mozzarella. Served with French fries.

Breaded chicken breast, pounded and pan fried, and served a caballo with two fried eggs or Napolitana with red sauce and mozzarella. Served with French fries.

The quintessential Argentine appetizer, served as individual.

Pan fried ribeye chunks, fingerling potatoes, and chimichurri.

Wild pink patagonian shrimp, sautéed with garlic and hot pepper (aji) flakes, fresh lemon juice, and served with toasts for dipping.

Grilled sweetbreads and chimichurri.

The freshest white fish fillet, marinated Peruvian style to order in our “leche de tigre” lemon and lime juices, rocoto peppers, and served in the traditional lima style.

Our homemade pork, lamb, and budin noir sausages. Served with grilled red onions piquant pepper medley.

Pan seared local mussels, garlic, white wine, and parsley. Served with French fries.

An assortment of cheeses, cold cuts, green olives, salted peanuts, and bread.

Traditional,romaine leaves, creamy cesar dressing, garlic croutons, and parmesan.

Organic baby arugula, minced garlic, lemon, and parmesan.

Tomatoes, yellow onion, oregano, vinegar, olive oil, and salt.

Charred red and golden beets, goat cheese, rucula, and beet vinaigrette.

Caramelized white onions, mozzarella, Fresh oregano, and EVO.

Salami, pepperoni and Italian copa ham, mozzarella, and red sauce.

Tomatoes, fresh mozzarella and basil.

Homemade lasagna, roasted vegetables, and red sauce.

Egg pasta filled with mozzarella, prosciutto, and caramelized walnuts. Served in a cheese sauce au gratin.

Grilled tender Atlantico octopus, marinated in saffron, and parsley. Served with a medley of vegetables.

Wild patagonian shrimp with saffron rice, and paella style.

Flavorful skirt steak, grilled, served with fry bread, arugula salad, and French fries.

Grilled boneless ribeye, served with French fries.

Grilled double bone pork chop and spicy bitter orange sauce. Served with mashed potatoes.

Sirloin seared in a flat iron, served over a bed of arugula salad and French fries.

Deboned organic oven roasted 1/2 chicken with au jus. Served with mashed potatoes.

Breaded beef cutlet steak, pan fried, and served “a caballo” with two fried eggs or napolitana with red sauce and mozzarella. Comes with French fries.

Stuffed flank steak filled with hard-boiled eggs, bell peppers, parsley, garlic, and olive oil. Served with French fries.

Grilled short ribs, served with French fries.