BoccaLupo

The tasting this weekend! (Starting with 3rd course)
Australian grade 9 wagyu tenderloin
Tahitian squash | mustard green gnudi | brown butter | Saba

1st course
Lobster roll with Ian’s housemaid brioche
Corn | caviar

2nd course
Thai Razor clams with black pepper spaghetti
Barrel aged fish sauce | coconut | ginger | jalapeno

4th Chefs bread pudding

NEW Cocktail!
Razzle Dazzle. Frothy eggless raspberry sour with a clean floral finish. With a “Fruit roll up” or dehydrated raspberry puree, on the rim to garnish. Come and enjoy while it’s in season!

Tasting menu all night. Dad rock all the time. Whoa yeeeeeeaaaahhh

The tasting menu is lit this weekend and here’s the highlights minus the new 3rd course entree. In order

2nd course
Black truffle carbonara (classic)
Corn, edamame, pancetta and bacon
Happy Egg

Adam’s focaccia
Cultured butter and the Dip
Corn & black truffle vinaigrette

1st course
Crispy angel hair
Hawaii spot prawn

The 3rd course pictures coming soon….

Ian’s focaccia with cultured butter, Sicilian Oregano & Honey paired with the optional truffled corn dip. We out here

The new Linguini is GAS, featuring our dry-aged “furikake deluxe” tuna belly with PEI mussels in a jalapeño huacatay aqua pazzo + Basil oil.

AMARILLO COLADA
It’s hot so we made this late summer tequila refresher with sweet corn, toasted coconut, and a pop of dry sherry.

Ian’s monkey bread with 41% milk chocolate gelato, sugar pearls and chocolate tuille. Adam taught him well, it’s very good.