A First Look at Boka’s Aggressively Springy New Menu

After Boka chef Giuseppe Tentori spent some time twittering about his new menu — “Just changed 75% of the menu, very yummy, peas- pigs feet, green olives and pinenuts, green curry, black garlic and corn” — we got all curious. A three-quarters menu change is exactly the sort of thing in which we traffic, so we’re quite pleased to give you an exclusive look at Boka’s new offerings.

From the seasonally brilliant “Cobia, green curry, baby artichoke, morel mushroom and pickled tripe” to a refreshing side dish of “Cucumber, mint and honey vinegar” (the sort of thing we’d like to add to our summer picnic repertoire), this is the kind of seasonal menu makeover that gives seasonal menu makeovers a good name.

Check out the whole menu after the jump!

• Shigoku oyster, Granny Smith apple “pearl,” horseradish - each: $3.50
• Japanese hamachi, peekytoe crab, yuzu, lotus root and shiso sauce - $14.00
• Marinated bigeye tuna, wasabi-edamame puree, dashi geleé, grapefruit and spicy quail egg - $13.00
• Tai snapper carpaccio, pickled radish, marinated cucumber, tomburi vinaigrette - $14.00
• Raw tasting (all of the above) - $18.00

• Stuffed squid, baby spinach, spicy pineapple, black tapioca - $11.00
• Grilled ricotta salata, smashed English peas, pickled ramps, smoked peanuts and golden beet vinaigrette - $12.00
• Green tea-dusted diver scallops, crispy pig’s feet, braised English breakfast radish and coconut emulsion - $14.00
• Pork belly, Moroccan BBQ semolina croquette, sunchoke sauce, pickled red onion and bok choy salad - $11.00
• Prawn and parsnip terrine, manilla clams, pickled baby carrot, spring garlic puree - $14.00
• Crispy chicken thigh, verbena, fava and lemon risotto with foie gras sauce - $13.00
• Baby octopus, celery, purple Peruvian potato, barbecued eel, Granny Smith apple, mussels, yogurt-horseradish crème - $15.00

• Beet salad, bulgur wheat, pine nut, orange, speck - $11.00
• Baby arugula, grilled pears, goat cheese, fruit and nut bread chips - $12.00
• Frisée, poached organic egg, pancetta lardons, Brie and brioche crouton - $13.00
• Baby spinach, chicherones, prickly pear, pickled garlic, balsamic dressing - $12.00

• Lake trout, escargot tortellini, roasted tomato, eggplant, fiddlehead fern and green olive-pine nut puree - $28.00
• Angus beef tenderloin and short rib, sweet potato puree, red cabbage, salsify - $36.00
• Ancho chile-dusted whitefish, sweet corn sauce, maitake mushrooms, stinging nettle gnocchi and black garlic emulsion - $27.00
• Cobia, green curry, baby artichoke, morel mushroom and pickled tripe - $30.00
• Braised veal cheeks, crispy veal sweetbreads, onion mustard sauce, portobello mushroom, escarole - $29.00
• Eggplant pavé, basil-ricotta fritter, grilled ramps and elephant garlic puree - $24.00
• Rack of lamb, ceci puree, trumpet royale mushroom, grilled carrot - $31.00
• Jerusalem artichoke, black truffle - $7.00
• Haricots verts, potato and Nueske bacon salad - $7.00
• Cucumber, mint and honey vinegar - $7.00
• Wild mushroom and leek - $7.00
• Cauliflower and Gruyère gratin - $7.00
• Mac and cheese with edamame - $7.00


A First Look at Boka’s Aggressively Springy New Menu