Roka Akor Introduces Spring Seasonal Menu

April showers bring…fresh seasonal dishes and cocktails to the menu at Roka Akor! The River North restaurant announces a new line-up of ingredient-driven dishes crafted by Executive Chef Ce Bian just in time for springtime in Chicago. The new menu additions also include unique, handcrafted cocktails from Roka Akor’s team of expert mixologists.

Spring into Steak, Seafood and Sushi.
A new season calls for new dishes from Roka Akor’s culinary team. The restaurant’s seasonal menu is full of fresh springtime flavors and ingredients, which include:

• Heirloom Tomato Salad with Black Garlic, Shiso Oil and Soy Vinaigrette ($15)
• Robata Grilled Skate Wing with Wakoga, Spring Pea and Radish ($28)
• Uni Nigiri with Wagyu Tartare and Caviar ($22)
• Robata Grilled Artichoke with Spring Truffle and Wafu ($16)
• Hamachi and Mebachi Tartare with Sudachi ($16)

Calling all sushi lovers… Roka Akor added two new sushi rolls to their decadent selection as well—the Unagi Maki ($16) and the Suzuki Maki ($14). These maki rolls pair perfectly with the restaurant’s new Shrimp & Lobster Dumplings ($16).

Seasonal Sippers.
New dishes wouldn’t be complete without new seasonal cocktails to sip. Roka Akor’s new cocktails for the season (all $13) include:

• Aviation made with Opihr Oriental Spiced Gin, Maraska Maraschino, Marie Brizard Parfait Amour, Lemon, Giffard Creme de Violette and a Brandied Cherry.
• North By Northwest made with Imbue Bittersweet Vermouth, BroVo Lavender Liqueur, Grapefruit and Lemon.
• By Any Other Name, Classic Sour made with Brugal Extra Dry Rum, Combier Liqueur de Rose, Grapefruit, Lime, Peychaud's Bitters, Egg Whites and Rose Water Mist.