Boku Kitchen and Saloon Menu

Steamed Shanghai style dumpling with pork and vegetable mixture

Creamy crab stuffed wontons with a side of sweet Thai chili sauce. Yuri masamune / prosecco rose, torresella, Veneto.

Vegan, gluten-free. Steamed edamame pods tossed in our homemade ponzu and topped with sesame seeds. Yuki no bosha junmai ginjo / cava, poema, Spain.

Gluten-free. Slow-cooked braised ribs dressed with a 5-spice Chinese BBQ sauce. Fuku chitose yamahai junmai ginjo / grenache, qupe, Santa Barbara.

2 steamed buns filled with char siu pork loin, topped with picked red cabbage, cucumbers, and scallions. Fuku chitose yamahai junmai ginjo / gamay, jadot combe aux jacques; France.

Sake tempura fried green beans with a side of Japanese aioli. Joto nigori / sparkling albarino, infinite monkey theorem, Colorado.

Vegan, gluten-free. Wok-fired green beans tossed with ginger, garlic and mildly spicy soy sauce. Joto nigori / sparkling albarino, infinite monkey theorem, Colorado.

Gluten-free. Spring rolls stuffed with poached shrimp, ginger scallion mushrooms, spinach, cucumbers, and soy-soaked noodles. Served with a side of nuoc cham and a spicy peanut sauce. Fuku chitose yamahai junmai ginjo / chen blanc, simonsig, South Africa.

Salt and pepper calamari topped with wok-fired ginger and chili pods, garnished with scallions and served with a side of mango aioli. Shichi hon yari junmai / gurer-veltliner, groner, Austria.

Vegan. Wok-fired Brussel sprouts tossed with tangy gochujang chili sauce and topped with pickled red onions.

Grilled Chicken wok fired minced vegetables and peanut sauce served with Bib lettuce

Crispy fried spring roll with julienned vegetables

Gluten-free. Soy garlic marinated raw tuna, red peppers, carrots, edamame, avocado, and fried wonton strips. Cabbage blend tossed with sesame vinaigrette. Maboroshi junmai ginjo / albarino, klinker brick, Lodi. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Gluten-free. Cabbage blend, pickled red onion, red pepper, cucumbers, and chicken dressed with a sesame vinaigrette. Yuki no bosha junmai ginjo / soave classico, pieropan, venteno.

Seasoned chicken broth with water chestnuts, shitake mushrooms and pork wontons.

Ground pork tossed in a spicy dark soy sauce topped with cucumbers and bean sprouts. Yuki no bosha junmai ginjo / sparkling chenin blanc / viognier, pine ridge, California.

Char siu pork loins, sesame, nori, poached egg, crispy chili scallions and cilantro. Yuri masamune / malbec toso, Mendoza.

Mushrooms, bok choy, kimchi and bean sprouts. Shichi hon yari junmai / chardonnay, St. Francis Sonoma.

Sweet and spicy chicken broth served with sliced beef, bean sprouts, Thai basil, and jalapeños on the side. Joto nigori / riesling, ravenna by owen roe, walla walla.

Wok fried tofu, rice noodles tossed in a coconut cream curry

Wok-fired chicken breast, peppers and onions tossed in a homemade sweet and sour sauce. Shichi hon yari junmai / soave classico, pieropan Veneto.

Wok-fired tail on shrimp tossed with a ginger scallion oil and chili pods. Fuku chitose yamahai junmai ginjo / pinot noir, martin ray, Russian river.

Tender wok fired steak strips sautéed with broccoli, onions, and mushrooms