Chowder

12 oz. ribeye grilled to perfection with garlic mashed potatoes.

Ribeye Steak

Freshly shucked oysters served with cocktail sauce and lemon.

Oysters on the Half Shell

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Boca Oyster Bar Food Truck

Chocolate Molten Cake

Steamed littleneck clams in a garlic broth.

Clams

Grilled fish served in soft tortillas with salsa and avocado.

Fish Tacos

Fresh lobster meat with mayo on a toasted roll.

Lobster Roll

A creamy soup with clams, potatoes, and herbs.

Clam Chowder

Classic cocktail with rum, coconut cream, and pineapple juice.

Pina Colada

Chocolate Lava Cake

Steak and lobster tail served with garlic butter.

Surf and Turf

Grilled salmon served with seasonal vegetables.

Grilled Salmon

Fried calamari served with marinara sauce.

Crispy Calamari

Margarita, steelpointe clam, salad, chicken avocado.

All Flat Breads

3 blends: chuck, brisket & short rib, lettuce, tomato, red onion, brioche roll and boca bacon jam.

8 Oz Boca Burger

French Onion

Soup Du Jour

Burrata, seasonal fruit jam, heirloom tomato, bruschetta, red roasted peppers, crostini, evoo and balsamic glaze, fresh basil.

Boca Salad

Fresh picked Maine lobster, romaine hearts, heirloom grape tomatoes, hard boiled egg, crispy slab bacon, avocado, crumbled Gorgonzola and champagne vinaigrette.

Lobster Cobb Salad

Leeks, plum tomatoes, brandy cream sauce and toast points.

Sauteed Mussels

Icelandic cod, warm corn tortilla, pico de gallo, cabbage slaw and lime.

Crunchy Cod Tacos Sandwich

Seared sushi grade tuna, yellow corn tortilla, sesame crusted, wasabi and charred pineapple salsa.

Ahi Tuna Taco Sandwich

Chop the clams, peel and dice the potatoes, finely chop the onion and celery, and mince the garlic.

Prepare the Ingredients

In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the fat in the pot.

Cook the Bacon

Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and sauté for an additional 1-2 minutes.

Sauté Vegetables

Stir in the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Add Potatoes and Broth

Add the chopped clams and heavy cream to the pot. Stir well and simmer for another 5-10 minutes until heated through. Adjust seasoning with salt and pepper as needed.

Incorporate Clams and Cream

Remove the bay leaf and ladle the chowder into bowls. Top with crispy bacon bits and serve hot.

Serve

Clams (chopped)

Potatoes (peeled and diced)

Onion (finely chopped)

Celery (finely chopped)

Heavy cream

Bacon (chopped)

Garlic (minced)

Thyme (dried)

Bay leaf

Salt

Black pepper

Chicken broth

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Ribeye

Rub the steak with olive oil, then season both sides generously with salt, black pepper, and garlic powder. Sprinkle fresh rosemary on top.

Season the Steak

Preheat the grill to high heat. Place the steak on the grill and cook for 6-7 minutes on one side, then flip and cook for an additional 5-6 minutes for medium-rare, or until your desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes, tented with foil, before slicing and serving.

Rest the Steak

Peel the potatoes and cut them into quarters. Place them in a large pot and cover with cold water.

Prepare the Potatoes

Add salt to the water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.

Boil the Potatoes

In the last 5 minutes of cooking the potatoes, add the garlic cloves to the pot to soften them.

Cook the Garlic

Drain the potatoes and garlic. In a large bowl, mash the potatoes and garlic together until smooth.

Mash the Potatoes

Stir in the butter and heavy cream, mixing well until the desired creaminess is achieved. Season with salt and black pepper to taste.

Add Cream and Butter

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

Potatoes

Garlic Cloves

Butter

Heavy Cream

Carefully shuck the fresh oysters using an oyster knife. Hold the oyster in a towel with the flat side up and insert the knife into the hinge of the oyster. Twist the knife to pop the shell open and slide the knife along the inside of the top shell to detach the oyster. Retain the oyster liquor in the bottom shell.

Shucking Oysters

Place the shucked oysters on a platter filled with crushed ice to keep them chilled. Ensure they remain in their bottom shells to hold the oyster liquor.

Arranging Oysters

In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir until well blended. Adjust seasoning with additional horseradish or hot sauce to taste if desired.

Mixing Sauce

Cut the lemon into wedges to serve alongside the oysters. This adds a fresh burst of flavor when squeezed over the oysters.

Garnishing

Serve the oysters on a platter with the cocktail sauce in a small bowl at the center for dipping. Arrange the lemon wedges around the oysters for easy access.

Presentation

Fresh oysters

Ketchup

Horseradish

Lemon juice

Worcestershire sauce

Hot sauce

Lemon wedges

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once boiling, add the halved lemon and Old Bay seasoning to the water.

Add Ingredients

Add the large shrimp to the boiling water and cook for about 2-3 minutes, or until they turn pink and opaque.

Cook Shrimp

Remove the shrimp from the boiling water and place them in a bowl of ice water to stop the cooking process. Let them chill for about 5 minutes.

Chill Shrimp

Once chilled, drain the shrimp and pat dry with paper towels.

Drain Shrimp

In a mixing bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce.

Combine Ingredients

Mix well and add Tabasco sauce to taste, adjusting the spiciness as desired.

Adjust Flavor

Arrange the chilled shrimp on a serving platter.

Plate Shrimp

Serve the shrimp with the cocktail sauce on the side for dipping.

Serve with Sauce

Large shrimp (peeled and deveined)

Water

Lemon (halved)

Old Bay seasoning

Tabasco sauce

Carefully shuck each oyster using an oyster knife, ensuring to keep the liquid inside the shell. Place the shucked oysters on a serving platter.

Shuck the Oysters

Melt the butter in a small saucepan over low heat. Add minced garlic and sauté for 2-3 minutes until fragrant.

Prepare the Garlic Butter

Drizzle the garlic butter over the shucked oysters. Squeeze fresh lemon juice over them and add a few drops of hot sauce according to your taste.

Season the Oysters

Sprinkle chopped parsley over the oysters for freshness and serve with additional lemon wedges on the side.

Garnish

Ensure the dry white wine and lemonade are chilled before serving to complement the oysters.

Chill the Beverages

Pour the dry white wine into glasses and serve the lemonade in a pitcher alongside the oysters.

Garlic

Parsley, chopped

Dry white wine

Lemonade

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and lightly dust with cocoa powder to prevent sticking.

Preheat the Oven

In a microwave-safe bowl, melt the unsalted butter until completely liquid. Set aside to cool slightly.

Melt the Butter

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.

Blend Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.

Combine Mixtures

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

Bake

Remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a serving plate, tapping gently to release the cake. Dust with powdered sugar and serve immediately with vanilla ice cream.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Unsalted butter

Eggs

Vanilla extract

Powdered sugar

Vanilla ice cream

Rinse the littleneck clams under cold running water to remove any sand or debris. Scrub the shells with a brush if necessary.

Clean the Clams

Place the cleaned clams in a bowl of cold water with a pinch of salt and let them soak for about 20 minutes to help expel any remaining sand.

Soak the Clams

In a large pot, heat the olive oil over medium heat. Add the minced garlic and shallots, and sauté until they are fragrant and translucent, about 3-4 minutes.

Sauté Aromatics

Pour in the white wine and vegetable broth. Stir to combine and bring the mixture to a simmer.

Add Liquids

Add the chopped parsley, red pepper flakes, salt, and black pepper to the broth. Adjust the seasoning according to your taste.

Season the Broth

Once the broth is simmering, carefully add the soaked clams to the pot. Cover the pot with a lid.

Add Clams to Broth

Allow the clams to steam for about 5-7 minutes, or until they open. Discard any clams that do not open.

Steam the Clams

Using a slotted spoon, transfer the steamed clams to a serving bowl. Ladle the garlic broth over the clams.

Plate the Dish

Garnish with additional chopped parsley if desired, and serve immediately with crusty bread for dipping.

Garnish and Enjoy

Littleneck clams

Olive oil

Garlic cloves, minced

Shallots, minced

White wine

Vegetable broth

Fresh parsley, chopped

Red pepper flakes

In a bowl, whisk together olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper.

Prepare the Marinade

Add the white fish fillets to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.