The menu is comprised of various tapas plates and also includes a selection of daily cocas (Spanish style flat breads), salads, and entrees. In addition to sourcing wines from the Pacific Northwest, Spain, Portugal, Chile and Argentina, Boca will provide a full bar with Bar Manager Ryan Sullivan’s craft cocktails created to compliment the bold flavors of latin cuisine.
Executive Chef Jim Roberts studied at the Culinary Institute of America in Hyde Park, New York, then worked in the Seattle area for 12 years. Chef Roberts is excited to be the imaginative mind behind Boca’s culinary creations. He likes the broad range of new ingredients in Boca’s dishes and is thrilled to take advantage of the kitchen’s wood burning grill which adds a dimension of flavor and authenticity to the food. He looks forward to providing guests with the opportunity to try food and wine pairings from regions that are currently unrepresented in the valley.