Lambs 'n Clams  13 

lam sausage, kale, chickpea toast, saffron broth

taylor shellfish farms mussels from the waters of hood canal

 

The Dons’ Truffle Fries†  6

truffle oil, truffle salt, parsley

secret recipe guarded since inception, by the big guys upstairs

 

Locally Grown Green Beans  10

crispy duck, thai basil, honey-chile sauce

fresh beans from eastern washington

 

Himachi Crudo†  16

pineapple, hearts of palm, chiles, radish, tamari

sustainable farmed tuna from japan

 

Skagit River Ranch Pork Belly  13

peas, carrot cavatelli, pecorino broth

pork from family-owned farm in sedro woolley, washington

 

Grilled Flatbread  12

tomatillo, chile, cilantro, corn, mt townsend new moon

shephard's grain farmed and milled in washington 

 

Ahi Tuna Poke*  15

ahi tuna, spicy ponzu marinade, avocado, taro chips

tuna flown in from the sparkling waters of hawaii

 

BOKA Salad†  9

tart cherries, BOKA bacon, toasted pecans, rogue smokey blue dressing

bleu cheese from rogue creamery in central point, oregon

 

Caesar Salad  9

whole leaf lettuce, parmesan sable, spanish white anchovies

an old classic, BOKA style

 

Charred Carrots† 10

mache, seeds, dry cured black olives, sherry vinaigrette, feta crema

carrots grown in the snoqualmie valley

 

Asparagus + Kale† 10

mint, basil, peanuts, sesame-ginger vinaigrette

asparagus from eastern washington

 

 

† gluten free

* consuming raw or undercooked products may increase the risk of food borne illness