DINNER MENU

 

starters

TUNA POKE – 18

avocado, cilantro, shiro dashi, little gem

GRILLED OCTOPUS – 18

corn pudding, grilled corn, basil

FRIED CALAMARI & SHRIMP – 17

lemon wedge, house cocktail sauce

HOUSE PICKLES – 7

broccoli, celery, carrots, onion

TRUFFLE FRIES – 11

truffle oil, Midnight moon cheese

ESCARGOT – 13

garlic, miso, puff pastry

WARM BREAD PLATE – 5

whipped butter

FRESH OYSTERS, ½ doz|1 doz – 21/39

FLATBREAD – 17

burrata, tomatoes, bonito flakes, arugula

PAN SEARED SCALLOPS (2 ea) – 22

spinach, Meyer lemon, cauliflower puree

WATERMELON FIG SALAD – 15

arugula, kale, goat cheese, fresh mint, honey,

hazelnuts, shaved beets, rose vinegar

LITTLE GEM SALAD – 12

roasted garlic dressing, parmesan, sour dough

add: grilled chicken – 7 | add: shrimp – 11

burrata – 16

Early girl tomatoes, summer grilled veggies, basil

ONION SOUP – 14

CHICKEN DUMPLING SOUP – 10/18

broth, bell pepper, mushrooms, shiro dashi

mids & pasta

SEACUTERIE BOARD (good for 2) – 38

smoked salmon, ahi tuna, hot smoked sturgeon, octopus, smoked

butterfish, house condiments,

smoked trout roe, grilled bread

CHARCUTERIE BOARD (good for 2) – 36

smoked duck breast, duck liver mousse, duck rillette, coppa, rosette de lyon,

boho condiments, grilled bread

STEAMED MUSSELS – 22

rouille, sour cream, garlic white wine, cilantro

 

OSSETRA CAVIAR RESERVE – 90

mini blinis, cream fraiche

LOBSTER SALAD – 39

shrimp, avocado, arugula, romaine, citrus,

cherry tomatoes, lemon-mint dressing

HANDMADE SEAFOOD PASTA – 37

scallops, shrimp, mussels, basil,

garlic, parmesan, cream

HANDMADE DUCK PASTA– 30

green onions, lobster mushrooms, English pea, confit duck leg meat, asparagus, parmesan

 

 

mains

PAN SEARED SALMON – 32

spinach, wild mushrooms, carrot-ginger

WHOLE ROASTED BRANZINO – 39

spinach, wild mushrooms, carrot-ginger

FRIED CHICKEN SANDWICH – 16

lettuce, pickles, tomatoes, onion, aioli, truffle fries

LAMB SHANK – 36

mashed potatoes, asparagus

BBQ RIBS (beef) – 38

chef’s BBQ sauce

RIB EYE STEAK, 12 oz – 52

Potato gnocchi, maitake mushrooms, black garlic jus, beurre blanc

add Périgord Truffles – 20

*add Lobster Tail –21

 

sides

MASHED POTATOES – 8

ASPARAGUS – 8

SUPPLEMENT: TRUFFLES ~ $20 for ¼ oz

 

 

 

Boho:  (bō•hō)  adjective ~ Not bound by the ordinary!