Boulevard

Dinner Menu

OUR MENU IS GUIDED BY THE PRINCIPLES OF SUSTAINABILITY. 4% Service Charge Added For San Francisco Employer Mandates Including Healthy San Francisco.

STARTERS

Ahi Tuna Ito-Zukuri 18.25

Hand line caught, "Ribbon-Cut" ahi tuna padron pepper tempura, white sesame aioli, togarashi-shoyu vinaigrette rossa bianca eggplant with wasabi shinku pear dressing daikon, wasabi sprouts & shiso

Local Calamari Stuffed with Rock Shrimp 17.00

Green chickpea hummus, lemon verbena yogurt cucumbers, Armenian cucumber with lime, aleppo nasturtium vinaigrette

Monterey Red Abalone 22.00

Lobster & abalone mushrooms with sepia potato gnocchi, lobster mushroom beurre blanc, preserved lemon and sea beans

Crispy Maryland Soft Shell Crab 17.00

Brokaw avocado, Napa cabbage & hearts of palm slaw with cashew butter, avocado Thai chili mayonnaise, radish, holy basil, lime & cilantro

Pan Seared Sea Scallops 18.75

Rangpur Lime Aioli, wood oven roasted cauliflower with chili flakes, cured chorizo, marcona almond & pimenton sauce

De Bruin Rabbit & Wild Greens Tortelli 17.00

Butter confit rabbit with thyme borage, nettles and lamb's quarter with bellwether ricotta, fresh summer truffles and hon shimeji mushrooms

Half Butter Poached Maine Lobster 26.00

Risotto al nero, Benton's smokey mountain bacon and melted leeks

Knoll's Figs, La Quercia Prosciutto & Grappa Candied Pecan Salad 14.25

Organic red lettuces, rey-eye mascarpone crema aged cavedoni balsamic, volpaia vinaigrette

Roasted Baby Beet Salad With Spanish Goat Cheese 14.25

Yuzu-compressed watermelon, champagne grapes, purslane, lemon-ginger vinaigrette & lemon cucumbers

Buffalo Mozzarella & Heirloom Tomato Salad 15.50

Crispy red quinoa persillade, sweet basil pesto, arugula & olio verde

MAINS

Pacific Wild King Salmon Grilled with Chervil & Lemon 33.00

Yellow chanterelles & brentwood corn sauteed with corn spaetzle & baby zucchini crisp squash blossom, lemon aioli petite corn, sungold tomatoes & fino ferde basil

Alaskan Halibut Ala Plancha 33.00

Hand cut ditalini pasta, fresh cranberry & white butter beans, fennel & tomato, dirty girl farms haircot verts, lemon-olive oil hollandaise, finger lime pearls with white fish caviar

California White Sea Bass Pan Roasted 34.00

Vialone nano risotto with fresh English & sugar snap peas, sauteed bloomsdale spinach with shallots, our pancetta, shaved fresh summer truffles, arbequina olive oil

Wolfe Ranch 29.00

Brent Wolfe's hand selected 3/4 lbs quail seared butter poached breast, herbed confit legs. Frog hollow peaches & Tennessee mountain ham with moscatto elderflower vinaigrette, soft potatoes with hazelnut butter, sauteed spinach, toasated hazlenuts & bird jus

California Lamb Prime T-bone Wood Oven Roasted, Served Off the Bone 37.00

Barrel aged feta & New Zealand sea spinach stuffing with mint and basil olive oil fondant purple fingerling potatoes, Taggiasca olive oil & lemon relish, baia nicchia farm's heirloom frying peppers, roasted lamb jus

Berkshire (Kurobuta) Pork Prime Rib Chop Wood Oven Roasted 37.00

German butterball potatoes, bialese lardo, crushed walnuts & nettles vinegar roasted calcot onion petals & bing cherries, erbette chard, roasted pork jus

Angus Filet Mignon Wood Oven Roasted 43.00

Dwelley Farms Romano beans & crisp red thumb fingerlings, confit of roasted tomatoes with capers, garlic Caesar fava bean relish , basil & roasted beef jus