DINNER MENU

 

starters

AHI TUNA – 18

shiro dashi, yuzu, horse radish, avocado, cilantro

FRESH OYSTERS, ½ doz|1 doz – 21/39

 lemon, champagne mignonette, horse radish

GRILLED OCTOPUS – 18

chick peas, arugula, romesco

ROASTED CARROTS – 12

grapefruit gastrique, yogurt, cumin, fried quinoa

BRUSSELS SPROUTS – 12

red kale, soubise, trout roe

HOUSE PICKLES – 7

broccoli, celery, carrots, onion

CHARCUTERIE BOARD GRANDE – (good for 2) – 36

smoked duck breast, duck liver mousse, duck rillette, pheasant & fig

campagna, coppa, rosette de lyon, boho condiments, grilled bread

TRUFFLE FRIES – 11

truffle oil, Midnight moon cheese

LITTLE GEM SALAD – 12

roasted garlic dressing, parmesan, sour dough

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

KALE GREEN GODDESS SALAD – 15

arugula, stone fruit, goat cheese,

puff wild rice, citrus dressing

BURRATA – 16

gazpacho vegetables, basil

WARM BREAD PLATE – 5

whipped butter

SOUP OF THE DAY – 12

CHICKEN DUMPLING SOUP – 10/18

chicken 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

LOBSTER SALAD – 37

shrimp, avocado, arugula, romaine, citrus,

cherry tomatoes, lemon-mint dressing

STEAMED MUSSELS – 22

rouille, sour cream, garlic white wine, cilantro

SEAFOOD PASTA – 37

scallops, shrimp, mussels, basil, garlic, parmesan, cream

HAND MADE DUCK CONFIT PASTA – 30

green onions, morels, English pea, asparagus, parmesan

* OSSETRA CAVIAR RESERVE – 90

mini blinis, cream fraiche

 

mains

CAULIFLOWER STEAK – 18

romesco, fines herbs, asparagus

PAN SEARED KING SALMON – 32

fava leaves, wild mushrooms, carrot-ginger

WHOLE ROASTED BRANZINO – 37

fava leaves, wild mushrooms, carrot-ginger

LAMB SHANK – 34

mashed potatoes, asparagus, radicchio, caponata

PORK CHOP – 32

Sazerac plums, watercress, cardamon jus

BURGER – 16

lettuce, pickles, tomatoes, onion, aioli

*add: fries – 5 | truffle fries – 5 |avocado – 3

fried egg – 2 | bacon – 2 | salad – 4

RIB EYE STEAK – 52 | add Lobster Tail –21

morels mushrooms, black garlic jus, tomato beurre blanc

 

sides

MASHED POTATOES – 10

POTATO GNOCCHI – 12

ASPARAGUS – 8

  

Please let us know if you have any dietary

restrictions and we will try to accommodate

 

Boho:  (bō•hō)  adjective

Not bound by the ordinary!