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Event Sun Mar 28 2010
Chef Week: Boka
Throughout Chicago Chef Week, which ends today, we will be bringing you a menu from one of the participating restaurants for you to enjoy. Today's spotlight is the dinner menu from Boka, 1729 North Halsted:
Appetizer choices include pink peppercorn seared bigeye tuna with cauliflower fondant and Asian pear, or diver sea scallops with Buddha's Hand lemon, braised radish, cockscomb and sunchoke sauce.
Entree selections are Angus tenderloin and short rib with semolina-mushroom galette, saffron-scented cabbage and celery root coulis; and herb-crusted whitefish with lobster agnolotti, trumpet royale mushrooms, boniato and kohlrabi.
Dessert will be a flourless chocolate-espresso cake with malted meringue, pretzels and Guinness ice cream.
