Menu - Boka

(Menu is subject to change)
COLD
Dry Aged Beef Tartare
horseradish, green goddess, cured egg yolk • 18
•
Marinated Fluke
•
apple, sea urchin, jalapeño • 17
Heirloom Carrots
•
almond, bulgar, buttermilk • 14
HOT
Roasted Spanish Octopus
Ricotta Gnudi
•
•
fennel, persimmon, nori • 17
butternut squash, cabbage, bone marrow • 15
Turnip Soup
f rench curry, coconut, shellf ish • 14
•
Broccoli Tortellini
Roasted Sweetbreads
•
black truffle, goat gouda, lemon • 17
•
chestnut, kohlrabi, roasted pork broth • 18
ENTRÉES
Grilled L oup de Mer
Roasted Lamb L oin
Seared Scallops
•
cauliflower, walnuts, dill • 36
•
celer y root, puntarelle, glazed tongue • 41
•
smoked pumpkin, black trumpet, bitter greens • 39
Roasted Chicken
•
savoy, onions, tamarind • 32
Olive Oil Poached Cod
Charcoal Grilled Beets
•
•
sunchokes, shiitake, apple • 40
buckwheat, sheep’s milk yogurt, licorice • 23
Slow Roasted Beef Short Rib
•
turnips, maitake, black garlic • 38
W hole Roasted Dr y Aged D uck (for two)
foie gras sausage, winter vegetables
•
90
7 - Course Tasting Menu • 120
E S T.
W i n te r 2 0 1 7 • d i n n e r m e n u
2 0 03
e xecutive ch e f & par tn e r Le e Wol e n
so us ch e f s Ed d ie Lee, Matt Be nde r, &
T im Ben an te
DESSERT WINE & TEA
(Menu is subjcet to change)
A ll R ar e Tea Cellars Han d S el e c te d Te a 6
DESSERTS
11
Emperor’s House Chai
Magnolia Blossom Oolong
Emperor’s House Chamomile*
2001 Barrel Aged Pu-Erh
Emperor’s House Mint Meritage*
First Flush Darjeeling
Gingerbread Dream Rooibos*
Sicilian Blood Orange Green
Autumn Harvest Cran-Apple*
Fields of France Rooibos
pepitas, maple, bitter caramel
Regal English Breakfast
Moonlight Jasmine Blossom
Regal Earl Grey
Freak of Nature Oolong
Hazelnut & Coffee
Sakura Kyoto Cherry Blossom Green
Pumpkin
whole milk ice cream, praline, toasted milk
Chocolate
mint, f rozen goat yogurt, licorice
* c a f f e i n e f r ee
Pear & Coconut
Co f f ee & Espr esso Blends f r om L a Col om be
f romage blanc beignets, wattleseed, lemon
Coffee | Decaf • 3.50
Black Sesame & Bittersweet Chocolate
Espresso • 2 | 4
Cappucino | Latte • 5
grapefruit, aperol, pistachio
Selection of Artisanal Cheeses • 15
quince, onion, sourdough
Desse r t W i n e s
‘08 Royal Tokaji 5 Puttonyos • 18
‘11 Quinta de la Rosa LBV • 10
Lustau Solera Reserva Moscatel • 10
‘11 Dagueneau Jardins de Babylone • 40
‘85 T. Albala Don PX Gran Reserva • 14
Warre’s Otima 10 Year Tawny Port • 11
pas t r y che f Meg Gal us
pas t r y s ous che f K im Mok