Transcription of COLD - Boka Restaurant
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COLD - Boka Restaurant
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 18 Heirloom Tomatoes smoked onion buttermilk, amaranth, fava leaves 15 Lightly Smoked Foie Gras roasted plum, pumpkin seed, fennel 18 Scallop Crudo tomato, corn, lemon verbena 18 Marinated Cucumbers sunflower, sesame, black garlic 14 COLDG rilled Spanish Octopus smoked hazelnut, morcilla, melon, cauliflower 18 Roasted Veal Sweetbreads grilled bitter greens, peach, turnip 19 Ricotta Dumplings broccoli, goat gouda, fried garlic 17 HOTB rown Butter Roasted Wild Striped Bass charred cucumber, sorrel, eggplant 37 Colorado 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 33 Charcoal Grilled Beets black sesame, avocado, feta, licorice 23 Roasted St Canut Porcelet & Crispy Belly baby gem let
DESSERT WINE & TEA All Rare Tea Cellars Hand Selected Tea 6 Dessert Wines Coffee & Espresso Blends from La Colombe *caffeine free Emperor’s House Chai
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