Holiday Hours for 2014


We will be closed Sunday December 21 through the Christmas weekend. We will reopen on Tuesday December 30 at 11:am.

We will be serving a special 4 course Menu on New Years Eve. Check out the post here or on the facebook page to see the menu. Call for reservations 360 736-2404. We will be in and out during the Holiday week so if you don’t catch us by phone please leave a message. I will be checking and making calls back daily. Have a safe and happy holiday week everybody!

New Years Eve Menu for 2014


New Year’s Eve 2014

$40/person (does not include beverages, tax or gratuity)

Appetizer (choose one to split)

Fonduta di Formaggio

Fontina and Gorgonzola Dolce fondue

with crostini, fresh apple and turnips


Lime and salt cured fish and shellfish with Spanish onion and fresh coriander

Served with harissa pepper paste and toasted Portuguese sweet dough bread


Mixed greens with toasted pine nuts, Kalamata olives,

 Pomegranate molasses sherry vinaigrette and crumbled goat cheese

Entrée (choose one per person)

Papardelle con Ragú

Rich slow cooked Willamette Valley Lamb with root vegetables, tomato and a touch of cream, tossed with handmade rosemary pasta

Poulet a l’Orange

Petite boneless half chicken pan roasted with tarragon and finished with an orange glaze, served with savory squash bread pudding

Manzo Brasato

Beef brisket braised with red wine served with potato gnocchi tossed in a porcini mushroom sauce

Vegetable Tagine

Zucchini, onion, sweet potato, tomato and chick peas braised with Moroccan spices and served over steamed red pepper couscous



Champagne Cocktail

Champagne with pomegranate, ginger and rose water


Wine and beer available by the bottle or glass

Valentine’s Dinner 2014


Valentine’s Dinner 2014

$75 per couple

(beverages, tax and gratuity not included)

Appetizer (choose 1 per couple)

Cheese Plate

House-made Ricotta Salata, Gorgonzola, Pecorino Romano, Citrus olives, Handmade Bread Sticks

Crab Cakes

Tahini and Roasted Red Pepper Crab Cakes, Spinach Cream


Mixed Greens, Balsamic Fig Dressing, Frizzled Onion

Entree (choose 2 per couple)

~Truffle oil infused fresh handmade tagliatelle, chanterelle mushroom duxelles, cream, fried parsely

~Slow cooked Spanish style pork ribs, pork jus sherry cocoa reduction, potato torte, braised kale

~Pan seared wild sea scallops, Italian salsa verde, saffron pea risotto

~Braised duck hind quarter, root vegetables, squash goat cheese polenta

Dessert ~ Tartlet Trio

Chocolate Hazelnut, Pomegranate Curd, Ginger Coconut Cream

Spanish Food Cooking Class


Thursday, January 16th, 6:00-8:30pm I-5 South
Boccata – A Taste of Spain
Instructor: Chef Darin Harris, owner and chef, Boccata Restaurant, Centralia, WA

Chef Darin has spent 10 years as owner and chef of charming Boccata, an eclectically Mediterranean restaurant in the heart of Centralia. This evening he’ll explore the intriguing cuisine of Spain, starting off his menu with a Spanish Tortilla, the well-known torte made from potatoes, eggs and onion. A refreshing Orange and Tomato Salad, which also includes fennel, onions and pomegranate vinaigrette precedes Chicken with Catalan Picada Sauce, chicken breasts pan-roasted with spices, finished with an almond-chocolate sauce, served with saffron rice Boccata Restaurantand braised greens.Pecajoes, Spanish pancakes stuffed with Catalan cream is the memorable sweet finish to the meal.

New Year’s Eve ~ Join Us For Dinner


New Year’s Eve 2013

Service for two people $60

(beverages, tax and gratuity not included)


(choose one to split)

Fontina and Artichoke Fondue

          Flash Sautéed Garlic Calamari and Breaded Mussels


(choose one per person)

Classic Caesar or Greek Green Salad


(choose one per person)

Yellowfin Tuna and Prawns

Grilled tuna steak and prawns served garlic smashed gold potatoes, green beans and a caper white wine butter sauce

Stuffed Chicken

Chicken breast stuffed with prosciutto and goat cheese served with roasted spinach polenta and a tarragon cream reduction

Flat Iron Steak

Marinated with cracked pepper and rosemary, grilled and served with frizzled onions, green beans and garlic smashed gold potatoes

Mushroom Pasta

Penne tossed with Chanterelles, leeks and hazelnuts in a light sherry cream sauce

Dessert ~ Tiramisu

Local Group Giving Santa a Helping Hand


christmas surprise poster

A group of dedicated local folks are gathering presents for Santa to deliver to some Lewis County families. Boccata is one of the drop off locations. While you are out shopping grab a little something extra and drop it by the restaurant (new but unwrapped please). Follow the facebook page at

Carbonara ~ The Finest In Peasant Simplicity



The popular Roman dish Pasta alla Carbonara is certainly one of simplicity, whose success is based on quality of ingredients and a proper method of assembly. The history of Carbonara is a much debated subject, but most believe it was invented by the carbonai. This population made up of carbonaio – men who make charcoal – worked for centuries in the Apennine Mountains near the city of Rome. The carbonai camped outdoors for months at a time. Ingredients like olive oil, cured pork, cheese, dried pasta, salt and pepper were easily kept fresh without refrigeration. Local eggs were readily available from area farmers. All that was needed was a good hot fire, a pasta pot and a bowl.

The recipe provided here is the simplest and most classic preparation used by the charcoal makers of “the old days”. There are three options for pork products that can be used in this dish. Guanciale is the most classic, and to a Carbonara purest, THE choice. Guanciale is a salt and sugar cured “bacon” of sorts made from pork jowl. Some prefer to use pancetta, another Italian cured pork product made from the belly. If you can’t find either of these options then a good quality bacon will still produce a delicious dish. The cheese should be sharp and freshly grated. Pecorino Romano is preferred but a good quality Parmigiano-Reggiano is good too. Farm fresh eggs produce the best flavor results and they should be close to room temperature. I am not including any quantities for salt or pepper. Depending on your palate and your choice of pork product, the salt may not be needed, except for salting the water to cook the pasta in. Freshly ground black pepper should be added to suit your taste. 

1 lb dried pasta, spaghetti or linguine work best

4 large eggs

8 oz Guanciale, Pancetta or bacon

1 cup finely grated Pecorino or Parmigiano

Fresh ground black pepper and Sea Salt

Bring about 6 quarts of water to the boil in a large pot. When cooking dried pasta the water should taste as briny as ocean water. While the pasta water is heating, saute whatever pork you have chosen in a large saute pan until it is crisp, golden and the fat has been rendered. Turn off the heat. In a bowl whisk the eggs and cheese together until smooth. When the pasta is al dente (about 8-10 minutes), reserve 1/2 cup of the water and drain. Return the saute pan to medium heat and add the reserved water and pasta. Toss the pasta over the heat until most of the water has been absorbed. Turn off the heat and wait for the bubbling to subside. This part is very important, because if you add the egg/cheese mixture when the pasta is too hot the eggs will scramble. When the pasta has cooled, but only slightly, add the egg/cheese mixture and toss until thickened. The result should be a silky but slightly sticky sauce that clings well to the pasta. Season with freshly ground black pepper. Add additional salt if desired and serve. Enjoy!

*A note on adding cream to Carbonara – DON’T!!!


Italian Oyster and Wild Mushroom Stew



¼ cup olive oil

1 medium yellow onion diced

10 garlic cloves minced

¾ cup chopped fresh fennel bulb

1 ½ cup chopped wild mushrooms (shitake, oyster or chanterelle)

8 roma tomatoes diced

½ cup chopped Italian parsley

½ cup dry white wine

1 cup heavy cream

1 pound drained small oysters with the liquid reserved

Kosher salt

Coarse black pepper

  1. Heat a heavy bottom soup pot on medium high heat and add the olive oil, a few pinches of salt, onion, garlic and fennel bulb.
  2. Sauté this mixture until it begins to soften.
  3. Add the mushrooms and parsley and sauté for 2 minutes.
  4. Add the roma tomatoes and sauté until very soft.
  5. Stir in the white wine and reserved oyster liquid. Simmer on medium heat for 5 minutes.
  6. Add the heavy cream and bring back to a low simmer.
  7. Season to taste with salt and pepper.
  8. Add the oysters and cook until they begin to curl, about 2 minutes
  9. Ladle into warm bowls and serve.

This rich stew is great served on a cold autumn night with some nice crusty lightly toasted Italian or French bread drizzled with a bit of extra virgin olive oil. Pair this with a light dry Italian white wine.

Braised Lamb Shanks


lamb shanks

Braised Lamb Shanks

2 Lamb Shanks
flour for coating meat
¼ cup olive oil
1 cup diced yellow onion
½ cup diced carrot
½ cup diced celery
8 whole garlic cloves
¼ cup chopped Italian parsley
3 Tablespoons chopped fresh oregano
1 Tablespoon Kosher salt
2 teaspoons coarse black pepper
4 oz tomato paste
1 cup red wine
Water or stock

For this dish use a heavy pan that will easily go from the stove top to the oven. A small dutch oven or deep sauté pan works well. Heat the pan to medium high heat with the olive oil. Coat the shanks lightly with flour and brown well on all sides. Remove the shanks from the pan and sauté the onion, carrot, celery and garlic cloves until they begin to brown. Add the parsley, oregano, salt and pepper. Sauté briefly to release the flavors of the herbs. Stir in the tomato paste and then the red wine. Return the shanks to the pan and add enough water or stock to bring the liquid level half way up the side of the shanks. Place the pan in a 325° oven. Braise the shanks until they are almost falling off the bone, about 2 hours. During the braising process turn the shanks over every 15 minutes to ensure even cooking. Serve with a little of the braising juice and vegetables over soft polenta or mashed potatoes.