Boulevard Menus
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.
LUNCH MENU
STARTERS
SOUP OF THE DAY 10.50
HEARTS OF BUTTER LETTUCE
Avocado, Hearts of Palm, Shallot-Chervil Vinaigrette 13.25
MEDJOOL DATES FILLED with GOAT CHEESE
Cara Cara Oranges, Pistachios, Organic Star Route Greens Citrus Vinaigrette 13.25
STAR ROUTE FARMS ORGANIC LETTUCES
Shallot & Herb Vinaigrette 9.50
RED PEARS & CELERY ROOT
Gorgonzola Cheese, Candied Walnuts, Arugula Honey & White Balsamic Vinaigrette 13.25
DUNGENESS CRAB CAKE
Ginger-Lemon Grass & Coconut Vinaigrette Crispy Shallots, Fragrant Herbs & Green Papaya 15.50
HOUSEMADE FONDUTA RAVIOLI
Arugula Pesto, Walnut Pesto & Chanterelle Mushrooms 13.50
PAN ROASTED DAY BOAT SEA SCALLOPS
Creamed Nettle Risotto, Shaved Black Truffles 15.50
CRISPY MONTEREY CALAMARI
Roman Style Artichoke, Salsa Verde, Meyer Lemon Aioli 14.50
AHI TUNA TARTARE
Avocado, Jalapeño, Ginger, Micro Herbs Crispy Sesame Wontons, Trio of Dipping Sauces 16.75
MAIN COURSES
NOT QUITE THE " WALDORF " SALAD
Marinated Chicken Breast Red & White Endive in Creamy Montgomery Cheddar & Dijon Dressing Apples, Candied Walnuts
Micro Celery 16.50
ROASTED GULF WHITE PRAWNS & CALAMARI STUFFED with ROCK SHRIMP & AIOLI
Grilled Calamari Salad
Crostini with Garlic & Basil, Arugula Salad 17.50
GRILLED BUTTERFISH (FLORIDA)
Slow Cooked Heirloom Beans with Spinach, Oven Roasted Tomatoes La Querca Pancetta, Extra Virgin Olive Oil & Balsamic Vinegar 21.50
GRILLED HERB MARINATED LAMB LOIN (AUSTRALIA)
Melted Potatoes & Corno di Torro Peppers in Olive Oil Broccoli Romanesque, Lamb Jus Infused with Herbs 18.50
WOOD OVEN ROASTED PORK TENDERLOIN
Stuffed with Spicy Calabrese Sausage & Cornbread White Carrot & Potato Puree Red Chard, Walnuts, Blood Orange-Ancho Jam 18.50
PAN ROASTED PACIFIC SEA BASS (NEW ZEALAND)
" Paella Rice " , Saffron, Spanish Chorizo, Fava Beans, Sherry Aioli Piquillo Pepper Lobster Sauce 21.50
WOOD OVEN ROASTED AMERICAN KOBE BAVETTE
Crispy Onion Rings, Mashed Potatoes Baby Chiogga Beets, Natural Jus 18.95
Executive Chefs
Nancy Oakes & Pamela Mazzola
Chef de Cuisine & Sous Chef
Tim Quaintance
DESSERT MENU
BANANAS FOSTER PASSION
Lava Baby Cake, Warm Caramel Sauce, Vanilla Cream Bananas Foster & Passion Fruit 9.50
SAUTERNES GINGER PEAR CRISP
Chocolate Plum Cake, Glazed with Armagnac
Seckle Pear Sorbet 9.75
VALHRONA " BLACK FOREST " MOUSSE CAKE
Hazelnut Dacquoise Crust Hazelnut & Brandied Cherry Ice Cream 9.75
STICKY TOFFEE PUDDING BRULEE
Organic Satsuma Mandarins & Turkish Coffee Dates 9.75
WARM "DUTCH APPLE PIE"
Caramel Praline Crunch Ice Cream Apple Cider Caramel 9.75
BLISS
Handmade Chocolates, Candies, Cookies & Small Cakes 9.25
DAILY ICE CREAM SELECTION 8.75
Peet'â€(TM)s Coffee
Illy Espresso
MIGHTY LEAF TEA
Breakfast Americana, Darjeeling Namring, Earl Grey,
Shanghai Garden,
African Nectar, Peppermint, Chamomile Citrus Blossom,
Kyoto Rice (Green Tea)
Pastry Chef
Jessica Sullivan
DINNER MENU
STARTERS
PIQUILLO PEPPER & MARCONA ALMOND SOUP
Rock Shrimp, Housemade Chorizo, Herb and Almond Relish 13.25
DUNGENESS CRAB SALAD ½ ½
Crab Salad with Ginger & Lemongrass Vinaigrette Crispy Shallots, Coconut, Fragrant Herbs, Green Papaya & Cashews Crab Legs with Mango & Lime Vinaigrette 17.75
AHI TUNA TARTARE & HAMACHI SASHIMI
Avocado, Jalapeño, Ginger & Key Lime Crispy Taro & Shiso Salad 18.75
FRESH FLORIDA WHITE PRAWNS
Day Boat Sea Scallop Risotto, Sundried Tomato Relish 17.25
LINGUINE " CARBONARA " with LOBSTER
Handmade Egg Pasta, Maine Lobster, Black Pepper & Bacon 17.50
MONKFISH OSCAR
Monkfish Milanese, White Asparagus, Dungeness Crab Hollandaise Sauce & Bearnaise Relish 15.75
BRAISED KOBE SHORT RIB & TRUFFLED STEAK TARTARE Horseradish Cream & Carrot Truffle Relish, Soft Aioli 17.25
PAN FRIED SWEETBREADS
Quail Saltimbocca, Roasted Chanterelle Mushrooms, Walnut Pesto Truffled Polenta & Natural Jus 17.25
SAUTEED FRESH HUDSON VALLEY FOIE GRAS
Rhubarb & Beet Tartare, Red Pepper Jelly & Jalapeño Cornbread 23
MEDJOOL DATES, CARA CARA ORANGE
PISTACHIO & GOAT CHEESE
Organic Star Route Greens, Citrus Vinaigrette 13.75
CELERY ROOT & RED ANJOU PEARS
Gorgonzola Cheese, Candied Walnuts & Arugula Honey & White Balsamic Vinaigrette 13.75
LITTLE GEM BUTTER LETTUCE SALAD
Avocado, Hearts of Palm, Ruby Grapefruit & Shallot Chervil Vinaigrette 13.75
MAIN COURSES
PACIFIC BLUENOSE SEABASS (N.Z.)
Salsify Root Gratinee, Spinach Mousseline
Chanterelle Mushrooms, Chervil Jus 29.
PAN ROASTED LOCAL HALIBUT
Marcona Almond Crust Asparagus
Artichoke Heart Fritters & Orange Nage 31
PAN ROASTED DAY BOAT SEA SCALLOPS ROSSINI
Hudson Valley Foie Gras, Creamed Nettles Fondant Potato, Shaved Black Truffles & Truffle Jus 35.
SONOMA LIBERTY FARM DUCK BREAST
Stuffed with Porcini Mushrooms, Chestnuts, Cranberries & Herbs Broccolini & Rabe with Melted Garlic, Wild Rice & Duck Jus Emulsion 32
WOOD OVEN ROASTED GRASS FED BABY LAMB RACK (N.Z.)
Yukon Gold Potatoes Crushed with Spicy Lamb Sausage Miriquita Farm White Carrots with Taggiasca Olives & Cara Cara Orange Pomegranate Rosemary Glaze & Roasted Lamb Jus 31.
WOOD OVEN ROASTED BERKSHIRE PORK PRIME RIB CHOP
Stuffed with Artichoke Hearts, Melted Garlic & Herbs Heirloom Tarbais Cassoulet Beans with Spanish Chorizo & Spinach Crunchy Manchego, Arugula, Solera Sherry Vinaigrette Roast Pork Jus 31
WOOD OVEN ROASTED ANGUS FILET MIGNON
Oxtail Ravioli with Truffled Mascarpone Mashed Potato Sauteed Spinach with Beech Mushrooms & Rich Beef Jus 39.50
Executive Chefs
Nancy Oakes & Pamela Mazzola
Chef de Cuisine
Ravi Kapur
Sous Chefs
Suzanne Bussiere
Zachary Hilty
