COLD HOT - Boka

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Executive chef & partner Lee Wolen c h e f d e c u i s i n e T i m B e n a n t e sous chefs Brianna Meyers & Richard GrahamSummer 2018 dinner menuDry Aged Beef Tartare carrots, sorrel, cured egg yolk 18Heirloom Tomatoes smoked onion buttermilk, amaranth, fava leaves 15Lightly Smoked Foie Gras roasted plum, pumpkin seed, fennel 18Scallop Crudo tomato, corn, lemon verbena 18Marinated Cucumbers sunflower, sesame, black garlic 14COLDGrilled Spanish Octopus smoked hazelnut, morcilla, melon, cauliflower 18Roasted Veal Sweetbreads grilled bitter greens, peach, turnip 19Ricotta Dumplings broccoli, goat gouda, fried garlic 17 HOTBrown Butter Roasted Wild Striped Bass charred cucumber, sorrel, eggplant 37Colorado Lamb Loin & Neck black garlic, artichoke, olive 41 Olive Oil Poached Halibut zucchini, plums, smoked scallop 38 Roasted Chicken corn, summer beans, black trumpet mushroom 33Charcoal Grilled Beets black sesame, avocado, feta, licorice 23Roasted St Canut Porcelet & Crispy Bel

executive chef & partner Lee Wolen chef de cuisine Brianna Meyers sous chefs Richard Graham & Diego Solano Winter 2019 • dinner menu *Dry Aged Beef Tartare • carrots, sorrel, cured egg yolk • 19 *Marinated Shima Aji Crudo • cucumber, buckwheat, thai basil • 19 Grilled Beet Salad • sunflower, smoked onion, shiso • 14 COLD

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