Since 2003, Boka has solidified its place as one of Chicago’s most iconic and award-winning restaurants. The Cookbook offers an enchanting journey through the seasonal American flavors and traditions that define Boka’s remarkable legacy.

Appetizers

Second Spring Farm Carrots + (page 74) toasted pistachio, date gastrique, smoked goat cheese, sunflower sprouts 14

Maitake Tempura (page 58) black garlic aioli, nori furikake, tomato syrup (page 216) 17

Anavery Farm Lamb Tartare* + (page 82) golden raisin, olive, fennel jam, feta, sprouted lentils, preserved lemon egg yolk 19

Agnolotti (page 132) smoked squash filling, black trumpet mushrooms, maple gastrique, smoked scallop, garlic crumble 19

Lightly Cured Hamachi* + (page 78) shaved daikon radish, green apple gel, Thai basil oil, aged soy, rice powder 21

Sunchoke + (page 110) gooseberry marmalade, pickled pears, toasted hazelnut 12

Kabocha Squash + (page 178) braised Second Spring Farm squash, onion jus, cabbage, miso gastrique, pepita purée 32

Berkshire Pork Collar + (page 157) verjus glaze, sunchoke purée, endive, brown butter-mustard jus 36

Grilled Sablefish* + (page 160) charred onion broth, maitake mushroom, spinach, soy vinaigrette 44

New Zealand Venison* + (page 151) celery root purée, caramel apple jus, blood sausage, braised cabbage 56

Blueberry Pavlova + (page 194) buckwheat streusel, lemon sherbet, goat milk cajeta, olive oil cream, blueberry compote 12

+Denotes a dish that can be prepared gluten-free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins