New Year's Eve at Boka

When: Thu., Dec. 31 2009

Chef Giuseppe Tentori offers two seatings, the first a three-course prix fixe at 5:30 PM ($65), the second a six-course prix fixe with a complimentary glass of champagne at 8:30 PM ($95). Featured in both are Maine diver scallops with celery risotto and crispy pig's tail, Kobi short ribs with pickles crosnes, rutabaga, and a juniper-beet emulsion, and warm chocolate flourless cake with black truffle ice cream; the second adds big-eye tuna with American caviar and a parsnip and yuzu puree, black truffle raviolo with roasted chestnut ragout and pheasant consomme, and duck breast with confit turnips.

Add a review

Rating

Select a star to rate.