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BOCA Restaurant at Queen City Menu

Queen City BOCA in Downtown Seattle - New lunch hours 11am - 3pm Wed - Sunday

Appetizers - Tapas



Argentine semi soft cheese, grilled and served with your choice of toppings, roasted peppers and bacon, cherry tomatoes and basil or plain with fresh oregano and EVO.



Wild Patagonian pink shrimp, sautéed with garlic chips, aji pepper, wine, EVOO and parsley.

Rabas - Calarmi


Pacific squid dusted in savory flour mix, pan fried & served with aioli.



Pan seared veal sweetbreads, served with a side of chimichurri

Mejillones Provenzal con Fritas - Mussels & Fries


Pacific Northwest mussels, sautéed with garlic, white wine and parsley, served with fries.

Picada - Charcuterie


An array of cheeses, charcuterie and marinated vegetables to share, served with crusty bread.

Carpaccio de Lomo


Traditional slices of free-range tenderloin topped with arugula, parmesan and capers, garlic aioli, toast

Chorizo Pampero


Our house made 100% natural pork chorizo link, served over a bed of arugula salad and charred onions & peppers ( and blood sausage for $5 )

Salads & Pastas

Cesar Salad


Rustic style with whole romaine leaves, creamy cesar dressing, Anchovies, toasted croutons, parmesan.

Mar del Plata


Grilled romaine hearth, creamy tarragon dressing and topped with wild caught Patagonian shrimp, homemade croutons.



Organic baby arugula, garlic chips, shaved parmesan lemon vinaigrette.



Roasted beets, arugula, goat cheese and caramelized walnuts, beet vinaigrette.



Bed of french fries, layer of arugula with house vinaigrette, sliced broiled skirt steak drizzled with our demiglace and topped with avocado chunks

Mixta Criolla


Bib lettuce, sliced heirloom tomatoes and shaved red onions, shallot vinaigrette



Home made soft ``pasta pillows`` stuffed with chef's choice of filling.

Pappardelle All Ragu


Homemade pappardelle ( wide ) egg noodles in a meat ragu



Egg crepes filled with saute swiss chard, shallots ricotta and bechamel, baked. Your choice of filetto, cream or salsa rosa.

Fettucine Ai Funghi


Our house made fettuccini with a light cream sauce, with shallots and cremini mushrooms Tartufo oil

Pan fried beef or chicken cutlets




With roasted tomato sauces and mozzarella ( oven finished )

A Caballo


With two fried eggs on top



Topped with lemony arugula and shaved Italian proscuitto



Ham, cheese, roasted bell pepper and fried egg on top



Fritas, mashed potatoes, creamed Swiss chard, grilled veggies


From the Grill & Cast Iron

Lomo - Tenderloin


Aged natural grass fed 10 oz beef tenderloin. Served with black peppercorns demi sauce or plain (just grilled).

Vacio - Hanger Steak 14 oz


Succulent, grass fed boneless hanger, very flavorful and tender

Bife Ancho - Ribeye


Natural aged ribeye steak 14 oz

Asado de Tira - Short Ribs


Grilled beef short ribs, a traditional Argentine asado cut.

Costilla de Cordero - Lamb Chops


Natural Lamb Rack from Umpqua Valley, Oregon. Grilled and served with roasted vegetables.

Churrasco - Top Sirloin


Thin cut sirloin steak, seared in the flat iron, served with chimichurri.



A house specialty, rolled beef tenderloin stuffed with roasted vegetables, hard boiled eggs, spices and topped with our beef demi-glace.

Pollo Al Jugo - Oven Roasted Chicken


Oregon raised organic half chicken, oven roasted and topped with chicken demi glace - comes with small salad, and your choice of side

Salmon Louis


Wild caught Alaska salmon fillet, pan seared and topped with a creamy sauce of cherry tomatoes and fresh basil or just grilled plain.

Fillet Romano


Wild caught Canadian rock fish, dipped in egg batter and dusted in flour, pan fried and topped with chimichurri.



Peruvian style mixed seafood ceviche, with limo peppers and “leche de tigre”.

Halibut Al Limon


Line caught fresh Alaskan Halibut fillet, pan seared, topped with a lemon shallot emulsion



Traditional Spanish dish of saffron rice, alicante chorizo and mixed seafood

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. But we think it’s worth the risk.