Say “Goodbye” to the cold weather and “Hello” to Boca Bistro’s new Spring menu items!
Everyone knows the old adage about April showers bringing May flowers. But at Boca Bistro, we measure the change of seasons a little differently. Not by the blooms in the garden, but by the fresh, vibrant flavors arriving in our kitchen.
As the Saratoga landscape wakes up, so does our menu. We’ve curated a selection of new spring dishes designed to mirror the season: light, bright, and perfectly fueled for your next Downtown Saratoga Springs adventure.
ASPARAGUS
Bring a pop of color to the table, and a whole lot of flavor! This vegetarian tapa features pistachio dukkah, Manchego cheese, and a drizzle of romesco sauce over a stack of our seasoned, grilled asparagus.
GRAIN BOWL
Start the spring off right with our new Grain Bowl! With freshly chopped arugula, roasted corn, and goat cheese crumble tossed together, this bowl is ready to bring the flavors. Savory miso vinaigrette dressing, hints of lemon and shallot, not to mention poblano peppers & pickled ginger for that extra-tangy kick!
CLAMS IN BROTH
If the April showers happen to cool you down a little too much, I know a savory broth that’ll warm you right back up (and delicious steamed clams accompany it). The clams are sauteed in a piquillo pepper and garlic broth alongside pickled shallots and peas.
BISTRO STEAK
If anyone knows good beef, it’s the chefs at Boca Bistro. Starting with a thick-cut tender bistro steak, this bowl combines roasted potatoes and zucchini with a tossed mixture of pickled red peppers, goat cheese crumble, and crispy shallots, and a brush of house-made chipotle ranch sauce.
CAULIFLOWER
Ever wanted to add a little “oomph” to your cauliflower? Boca’s one step ahead with their paprika and sumac-roasted cauliflower. After roasting, the cauliflower is plated atop a bed of garlic aioli to give it a savory kick, then garnished with roasted pepitas and pickled red onion.
SAUTEED MUSSELS
Mussels, chorizo, and cherry tomatoes; the only thing better than those three would be if they were tossed together in a spicy tomato and basil sauce… Oh, wait, they are! Try our new sauteed mussels with red onion, basil cream, and of course tossed in our spicy tomato and basil sauce.
PORK BELLY
This isn’t your average pork belly. Roasted until tender and topped with a vibrant pineapple salsa, this dish is a masterclass in contrast. Between the smoky chipotle BBQ, the cooling avocado crema, and the crunch of garlic chips, it’s a bright, tropical take on a savory classic that perfectly captures the energy of our new spring menu.
BARBACOA FIDEO
Slightly bigger than a regular fideo, this Barbacoa Fideo is sure to satisfy even the biggest of appetites. With a base of toasted vermicelli pasta, this beef barbacoa version of a fideo utilizes piquillo peppers, peas, red onions, and scallions to create a rich flavor in every bite, not to mention a peri peri sauce and a saffron aioli to gently blend all the flavors.
PAELLA JARDIN
Our Paella Jardin is proof that garden-fresh ingredients can carry some serious weight. We use authentic Calasparra rice to create that perfect texture, layered with the deep, smoky heat of paprika and the brightness of blistered cherry tomatoes and scallions. With a generous finish of saffron aioli, it’s a rich, complex take on a Spanish classic.
ORANGE CREAMSICLE MOUSSE
Awaken your taste buds to the sound of spring with this refreshing orange creamsicle mousse. The buttery smooth texture perfectly complements the soft-crunch of the vanilla wafers layered inside.
From the smoky depth of the Barbacoa Fideo to the tropical brightness of the roasted pork belly, this menu is built on the season’s best flavors. Come experience the new spring lineup for yourself. Your table is waiting.
