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Chef Lee Wolen became Boka's Executive Chef in 2014. His plates are creative, refreshing, and ref lect his modest and charming personality. Local produce is meticulously selected, allowing Wolen to combine colorful ingredients that result in dishes with clean, stylish artistry. Notable appetizers include the dry-aged Beef Tartare with horseradish, green goddess, and cured egg yolk. We also recommend the Fontina Tortelli pasta made with tarragon, corn, and shiitake mushrooms. As a main course, we suggest the St-Canut farms Pork Loin & Belly with cherries and Chinese broccoli. If you prefer fish, the Grilled Bass is delightful and fresh. It is prepared with green garlic, black olives, and cucumbers. To complete your dining experience, order the Chocolate Brûlée with roasted cherry and smoked almonds --it will leave you wanting more.