Bocaditos Bistro & Espresso Bar menu

Bacon Yuca Mashed

Ratatouille

French Vanilla Mashed Potato

Truffle Parmesan Fries

Pan Fried Quinoa

Arangini de Quinoa

Vegetable brunoise and basil tomato cream sauce.

Eggplant Croquettes

Smoked mozzarella and plum tomato crudo.

Brie Cheese Bites

Raspberry marmalade.

Miso Glazed Japanese Eggplant

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

Bluepoint Oysters

Lemon air and mignonette.

Almond and Goat Cheese Croquettes

Black peppercorn and honey glaze.

Octopus and Red Beet Medallions

Rocotto coulis.

Cherrywood Bacon Wrapped Dates

Creamy goat cheese stuffed, poblano chile and guava sauce.

Stout Braised Short Rib Empanadas

Pepper jack cheese and scallion cream sauce.

Scallops Tartar

Sriracha kimchi and salmon caviar roe.

Piquillo Peppers

Crabmeat stuffed, pita crostini and king crab bisque.

Caesar Salad

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

Bocaditos Salad

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

Tropical Salad

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

Patatas ala Brava

Roasted potato cube, chorizo sofrito, melted manchego and spicy \naioli.

Troppo Potente

Crab chowder and cilantro emulsion.

Portobello Carpaccio

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

Oysters Thermidor

Dijon mustard, cream, spinach and mushroom sauce gratinated.

Crabcake Sliders

Black brioche, honey Dijon mustard and golden raisin coleslaw.

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 \ndehydrated olive oil. \n

Gambas Livornese

Prosciutto and melted manchego.

Foie Gras and Pork Terrine

Grilled country bread, apricot chutney and mustard caviar.

Bocaditos Board

Chefs selection of assorted cheese and charcuterie and marmalade.

Red Velvet Tres Leche

Lychee cream and strawberry spheres.

Matcha Green Tea Creme Brulee

Beet ketchup and wild berries.

White Chocolate and Brioche Bread Pudding

French vanilla ice cream.

Triple Chocolate Fondant

Strawberry gelato.

Deconstructed Heath Bar Tiramisu

Pesto Risotto

Heirloom tomato, speck and burrata.

Pizzaiola

Risotto, oregano, basil, mozzarella, shaved pecorino and white truffle oil.

Short Rib Fettucini

Natural braising jus and shaved pecorino.

5-Spice Crispy Berkshire Pork Belly

Cucumber-mint relish and sweet chili sauce.

Rose Soy Paper Wrapped Salmon

Crabmeat stuffed and Thai curry 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.