Boulevard - Sample Dinner Menu

Classic French sensibilities and fresh, flavorful ingredients form the backbone of this quintessentially modern American menu. Chef Nancy Oakes assimilates the full range of ethnic influences that comprise this country's contemporary cuisine. Asian, Mediterranean, and Latin influences can all be found. Portions are generous and the presentation always artful.



STARTERS

AHI TUNA TARTARE
Hodo Soy Tofu & Pickled Lemon Ginger
Brokaw Avocado & Umeboshi Aioli, Horseradish Rice Cracker
Pickled Plum & Wasabi Tobiko
17.75

ROYAL SWEET SCALLOPS
Cauliflower Spaetzle & Smoky Ham Hock
Orange Cauliflower Florettes, Roasted Bird Jus
17.75

MONTEREY RED ABALONE
Roasted Abalone Mushrooms with Shaved Artichokes & Crisp Sunchokes
Mediterranean Octopus, Olio Salsa Verde, Lemon & Chili Flake
22.00

LOBSTER RAVIOLI AL NERO
Sepia Ink Pasta Filled with Maine Lobster & Melted Leeks
Lobster Sabayon & Chanterelles
18.00

CRISPY VEAL SWEETBREADS A LA CARBONARA
Celery Root & Veal Tongue Ribbons with Our Pancetta
Cracked Black Pepper, Parmesan Reggiano & Roasted Jus
16.75

PAN SEARED SONOMA FOIE GRAS
Honey Roasted Shinko Pears, Pickled Squash Membrillo
Spiced Chocolate Toast, Pepitas & Palomitas
29.00

LOCAL BURRATA, FRESH TRUFFLES & PINE NUTS
Roasted and Shaved Variegated Carrots, Sylvetta Arugula
Barolo & Truffle Honey Vinaigrette
15.00

DUNGENESS CRAB SALAD
Finger Lime, Cucumber & Watermelon Radish Relish
Brokaw Avocado, Sudachi Lime Vinaigrette, Toasted Peanuts & Crispy Shallots
18.00

ORGANIC MIXED LETTUCES, DATE & PERSIMMON SALAD
Medjool Dates Stuffed with Orange Blossom Yogurt
Pomegranates, Deglet Noir Dates, Satsuma Mandarins, Almonds & Mint
14.25

FOXWHELP FARM PEARS & SPANISH GOAT CHEESE SALAD
Assorted Fall Grapes, Crushed Pistachios
Arugula & Castelfranco, Star Anise & Pear Vinaigrette
14.25

ORGANIC LITTLE GEM, BLUE CHEESE & BACON SALAD
Cornbread Skillet Croutons, Creamy Gorgonzola Picante & Brown Sugar Bacon
14.25

***All menu items and prices are subject to change without notice.