Boka’s New Menu Capitulates To Autumn

Sit on Boka's patio and pretend it's still summer.
Sit on Boka’s patio and pretend it’s still summer.

Ugh, fall. Not that we don’t love back-to-school, falling leaves, and corduroy, but there is something about summer’s fade into dry coolness that’s tinged with sadness. Thank goodness for the mitigating factor of autumnal foods: mushrooms, stews, heady spices, and the temporarily ubiquitous root vegetable. Even though autumn doesn’t happen officially for another two weeks, Boka chef Giuseppe Tentori has embraced the season, launching their early fall menu with some seriously autumnal flourishes: their signature grilled ricotta salata is now accompanied by a mash of butternut squash, and anchoring the entrees is a new dish of braised veal cheek with crispy veal sweetbreads, alongside the very chill-in-the-air flavors of portobello mushroom and escarole. Read on for the full early fall menu.

Kumamoto oyster, yuzu-daikon mignonette - each: $3.00
Hamachi, applesauce, coconut-crusted tofu, yellow curry foam, cucumber and jalapeño pearls - $14.00
Seared bigeye tuna, hearts of palm puree, hijiki, soy reduction, ginger, preserved watermelon - $13.00
Marinated Tai snapper, pickled radish, cucumber and 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, mashed butternut squash, crispy filo, pickled celery, spicy pepita - $12.00
Diver scallops, Chinese black rice, mussels, tarragon, asparagus velouté - $14.00
Black mole-infused pork belly, celery root slaw, sourdough chips, quince sauce - $13.00
Crispy white polenta, grilled eggplant petals, ceci, dehydrated picholine olives - $12.00
Fennel-dusted sweetbreads, creamy quinoa, watermelon radish, fennel salad, tomatillo sauce - $14.00
Grilled baby octopus, eel terrine, potato and horseradish salad, heirloom tomato, arugula puree - $13.00

Beet salad, bulgur wheat, pine nut, orange, speck - $9.00
Baby arugula, grilled pears, goat cheese, fruit and nut bread chips - $11.00
Field greens, pickled peaches, cashew cheese, balsamic dressing - $10.00

Lake trout, smoked tomato brandade, braised pearl onions, parsley water - $28.00
Angus tenderloin, short rib, mustard spaetzle, napa cabbage and bacon roll, smoked runner beans - $36.00
Ancho chile-dusted whitefish, sweet corn sauce, maitake mushrooms, kohlrabi and black garlic emulsion - $27.00
Braised short rib ravioli, prawn and sweet corn ragoût, goat milk foam - $25.00
Sesame-crusted salmon, shrimp dumpling, green tea soba, ginger-corn consommé - $28.00
Roasted Amish chicken, wild mushrooms, candied bacon, Israeli couscous galette, carrots - $26.00
Rabbit leg confit, Asian barley, chanterelle mushrooms, grilled salsify, black garlic - $29.00
Herbed risotto tart, roasted portobello, baby turnips, ricotta, beet puree - $24.00


Yellow tomato, watermelon, paprika - $7.00
Cucumber salad, strawberry - $8.00
Mac and cheese with edamame - $7.00
Broccoli hash cannelloni with Gruyère - $6.00
Yukon Gold potato gratin - $7.00
Green beans, bacon, red bell pepper - $6.00


Lemongrass panna cotta, rhubarb yogurt sorbet, tempura, vanilla
Chocolate ganache fritters, Fiore di Latte, cherry sorbet, candied olives
Warm canelle cake, strawberry, Marcona almond ice cream, nasturtium
Crème fraîche tart, pickled blueberries, sweet corn ice cream, chamomile
Apricot consommé, buttermilk ice cream, lemon verbena, pistachio
Milk chocolate hazelnut pavé, Mission figs, Pedro Ximénez sherry

Trio of sorbet: lemon verbena, raspberry-hibiscus, lychee-elderflower
Trio of ice creams: cajeta, Mexican chocolate, horchata

Les Frères
Soft, Crave Brothers
Burning Nettle
Semi-soft, Holland’s Family Farm
Cocoa Cardona
Semi-soft, Carr Valley
Buttermilk Blue
Blue vein, Roth Käse
4 yr Cheddar
Semi-firm, Widmer’s Cheese Cellars
Pleasant Ridge Reserve
Firm, Uplands Cheese Company

Boka’s New Menu Capitulates To Autumn