Dinner <<< Back

Boulevard
1 Mission St
San Francisco, California

phone: (415) 543 6084

DINNER MENU
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STARTERS
SOUP OF THE DAY 13.75
HAWAIIAN AHI TUNA TARTARE
Fresh Wasabi, Assorted Tobikos, Ginger, Daikon & Taro Chips 17
PAN SEARED WASABI PRAWNS
Fresh Gulf Prawns, Grated Wasabi Root, Wasabi Tobiko Avocado, Shaved Fresh Hearts of Palm & Wasabi Oil 16
CRISPY SOFT SHELL CRAB
Fried Green Tomatoes, Crab Remoulade 15.75
PORCINI MUSHROOM RISOTTO
Shaved Fresh Porcini Mushrooms Parmegiano Reggiano Vacche Rosse 15.75
ESCARGOTS with THREE FLAVORS
Bourguignonne: Red Wine, Bacon & Garlic Classic Garlic & Parsley Spanish Roasted Garlic & Pimenton 14.75
DUNGENESS CRAB SALAD
Green Papaya with Crab Knuckles, Basil, Mint, Cilantro & Lime Mango with Lump Meat, Thighs & Poppy Seed Vinaigrette 17.75
LOBSTER, SHRIMP, CRAB & MASCARPONE RAVIOLI
Saffron Tomato Broth & Baby Chanterelle Mushrooms 17
PAN ROASTED SCALLOPS
Morel Mashed Potatoes, Peas of Sugar Snaps & Carrot Hollandaise 16.75
PAN SEARED ARTISAN SONOMA FOIE GRAS
Fresh Cherries in Cabernet Sauvignon, Hazelnut Pain Perdu, Mizuna Salad with Pickled Cherries 22.
ENDIVE SALAD with BALSAMIC VINAIGRETTE
Red Flame Raisins, Pine Nuts & Mountain Gorgonzola Crouton with Pears and Watercress 13.75
EVA’S EARLY HEIRLOOM TOMATOES
Arugula, Mizuna, Confit del Cabo Tomatoes, Ricotta Salata 14.75
MESCLUN SALAD with BRULEED CABECOU GOAT CHEESE
Baby Beets, Vanilla & White Balsamic Vinaigrette, Maletti Aceto Balsamic
Toasted Almond Brittle 13.75
MAIN COURSES
PAN ROASTED WILD CANADIAN CALICO SALMON
Asparagus, Sweet White Corn Fresh Morel Mushrooms, Asparagus Coulis 31
CALIFORNIA WHITE SEA BASS
Yukon Gold Potatoes Crushed with Rock Shrimp & Melted Saffron Garlic
Spanish Chorizo with Clams, Salsa Pimenton Arugula, Brown Butter & Sherry Vinegar 33
PAN ROASTED NORTHERN HALIBUT (ALASKA)
French Wild Asparagus, Little Klamath Potatoes with Spring Green Garlic
Favas, English Peas & Lightly Buttered White Wine Beurre Fondu 32
WOOD OVEN ROASTED BERKSHIRE PORK LOIN CHOP (KUROBUTA)
Apriums, Bourbon & Spicy Pecans, Corn Spoon Bread Rainbow Chard Sauteed with Tasso, Roast Pork Jus 28.75
WOOD OVEN ROASTED RACK OF LAMB
Bloomsdale Spinach with Pine Nuts, Currants & Pecorino Lucano Yukon Gold Potatoes with Vidalia Onion Mousseline
Roasted Lamb Jus Infused with Herbs 38.50
QUAIL “SALTIMBOCCA”
Boneless Quail (2) with Prosciutto, Mozzarella & Sage Golden Chanterelles, White Asparagus & Arugula
Italian Butter Beans & Fresh Green Cecci Beans 26.75
FIRE ROASTED ANGUS FILET MIGNON
Vine Ripe Tomato, French Bean Caesar Parmesan Roasted Garlic Mashed Potatoes with Parmesan Tuile Red Wine Beef Jus 38.75

Executive Chefs
Nancy Oakes & Pamela Mazzola

Chefs de Cuisine & Sous Chefs
Suzanne Bussiere
John Desmond
Zachary Hilty
Ravi Kapur