Boma Restaurant + Bar

Roasted half chicken on a bed of warm swiss chard , lardons, and fingerling potatoes. orange glaze

Seared breast with sweet pomegranate molasses served with confit fingerling potatoes, rhubarb and nashi pear salad

Risotto, spring vegetables and topped with trufle oil

Hanger steak with sea salt potatoes, green bean almandine, and carrot puree

Lightly seared tuna steak on top of brown butter bok choy, and spicy vinegar rice. accompanied by sunchoke puree and crispy sunchoke chips

Salmon served over wilted spinach, risotto, pickled red onion, with a caper berry tartar sauce

Grilled mahi filet on a bed of lemon or mint cous cous, topped with pickled mustard seed and warm mango or pineapple or pomegranate seed chutney and served with a pomegranate juice reduction

Day boat scallops accompanied by confit daikon radish, grapefruit supreme and candied zest. Sweet parsnip puree and balsamic

Over BBQ slaw, cilantro puree

Over pickled bean sprouts, mint herb mix

Over frisee, pickled mustard seed, chive oil

With roasted pepper salsa, tobiko

Fresh vegetables tossed in a lemon chive oil

Pei mussels with spring onion mix in a honey and beer broth and a side of duck fat fries

Atlantic tuna in a house soy vinaigrette served in a fried wonton with aji amarillo, pickled vegetables, avocado mousse, tobiko and quail egg

Mesculin mix with a variety of vegetables drizzled in house vinaigrette

Composed of the entire beet. Roasted root, pickled stem, and beat leafs dressed in a beat vinaigrette accompanied by a goat cheese emulsion and baked beat crisps

Kale salad with shaved pecorino cheese, dressed in caesar dressing topped with crispy shallots and brioche croutons

Roasted chicken, confited cauliflower, fennel, white sauce

Duck confit, caramelized onion, mizuna greens, red wine reduction

Ltop, vermont cheddar, brioche, duck fat french fries

Mushrooms, gorgonzola, crispy shallots, brioche, duck fat french fries

Beer battered hake, served with caper tartar sauce and a side of fries