Sneak Previews Of Two New Menus You Don't Want To Miss: Roka Akor, Municipal Bar + Dining Co.

Roka Akor's robata grilled Alaskan halibut with chile miso butter. (Photo: Roka Akor)

Here's a first look at two menus you'll crave this season: the six-course winter kaiseki from Roka Akor and a sampling of what to expect at Municipal Bar + Dining Company when it opens Dec. 15.

Roka Akor Executive Chef Ce Bian unveils the traditional multi-course Japanese menu Wednesday. It's $85 per person and highlights some tasty seasonal, exotic and local ingredients:

First course: oyster trio of Kumamoto with ponzu mignonette, fresh chive, lime; Hama Hama tempura with chile ginger, parsley puree, shaved vegetables; roasted oyster with yuzu koshu soy butter

Second course: flame-seared uni nigiri; truffled hotate nigiri; chef's special sashimi selection

Third course: gobo soup with root vegetables

Fourth course: robata-grilled Alaskan halibut with chile miso butter, parsnip chips and micro green salad

Fifth course: robata-grilled Wagyu confit short rib with truffle maitake mushroom; robata-grilled sweet potato with ginger teriyaki sauce

Dessert: apple tartare with fig puree and sancho pepper cream; toasted rice ice cream

If Roka Akor's menu is a little too out there for you, Municipal Bar + Dining Co.'s might be more up your alley. Executive Chef Jeffery Arasi once cooked for the Queen of England (at The Savoy Hotel in London), but don't expect any fussy fixin's at this upscale sports lounge. Just so you know, I'm particularly excited about the braised lamb shank that comes with truffled white corn grits.

Here's a sampling of what to expect when it opens later this month:


Municipal Bar + Dining Co.'s Orecchiette pasta dish. (Photo: Municipal Bar + Dining Co.)

Steak tartar: filet of beef, capers, red onion, parsley, black pepper, quail's egg yolk, Parmesan crackers

Shrimp cocktail: U-10 shrimp, Old Bay, fresh horseradish, cocktail sauce, lemon

NY strip and short rib duo: grilled 6 oz. NY strip, braised short rib, pomme puree, asparagus, pearl onions, carrots, beef jus

Chicken breast: sautéed chicken breast, creamy herb polenta, spinach, hen of woods, chicken jus

Orecchiette pasta: "Elephant Ears," fresh peas, sautéed mushrooms, cherry tomatoes, tomato/cream sauce, pecorino cheese

Hanger steak: grilled marinated Hanger steak, corn, caramelized onions, arugula, fennel, orange, smoked paprika

Braised lamb shank: truffled white corn grits, roasted root vegetables