Amuse bouche of smoked eel, pickled garlic, on nori chip

Mrs Willie and I then split a couple of starters:
Roasted Spanish Octopus which had been poached in olive oil first, served with fennel, persimmon, nori and a fennel/onion jam.

then:
Alba White Truffles w/tagliolini & parmesan, not much to say, delicious.

Main course was the Whole Roasted Dry Aged Duck (for two), served with a side salad of house made foie gras sausage & frisee and roasted squash with macadamia nuts. Best duck I've had in years.

Boka
http://www.bokachicago.com/
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