Boia De menu — United States

Thinly sliced raw scallops served in a bright, spicy passion fruit and habanero broth, finished with a citrus-infused chili oil.

Baked clams served with spicy spreadable pork sausage and a hint of lemon.

Crispy fried cornmeal cakes served with marinated eggplant, salty ricotta cheese, and fresh basil.

Finely chopped raw beef served with a creamy tuna-based sauce, a savory garlic-shallot crumble, and crispy capers.

A refreshing mix of finely chopped fresh vegetables and greens, tossed in a light dressing.

A smooth spread of chicken liver and foie gras served with sweet strawberry jam and a savory chicken reduction.

Tender octopus seared until crispy, served with beet-infused garlic mayonnaise, slow-cooked potatoes, and carrots.

Thin black pasta ribbons served with king crab, truffle pâté, yellow wine sauce, and fresh herbs.

Small potato dumplings served with a carrot sauce, creamy lemon-infused stracchino cheese, and a savory breadcrumb topping.

Tonnarelli pasta infused with saffron, served with middle neck clams in a creamy chowder sauce with leeks.

Handmade pasta pockets filled with spicy spreadable pork sausage, served with sweet Jimmy Nardello peppers, toasted almonds, and onions.

Soft potato dumplings served in a classic tomato sauce.

Wide, flat pasta ribbons served in a savory sauce made with Florida rabbit, rosemary, and tomatoes.

Tender lamb ribs served with a side of tangy Urfa chili yogurt and spicy cucumber pickles.

This 8-ounce grilled pork collar is served with a sweet and tangy peach condiment, charred treviso, and sautéed mustard greens.

A delicate layered pastry filled with brown butter cream, crunchy hazelnut praline, and sweet grape jam.

This carrot cake is served with a tangy cream-based gelato and a refreshing ginger-flavored ice topping.

A modern twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers and creamy mascarpone with a crispy, golden-fried exterior.

A rich chocolate custard topped with hazelnut, salted caramel, and a dollop of crème fraîche.

A scoop of vanilla ice cream served with a shot of hot espresso poured over the top.

A single scoop of our freshly prepared, house-made ice cream or fruit sorbet.