BOULEVARD MENU

STARTERS

snake river farms wagyu beef carpaccio | 25

porcini aioli, pickled shiitakes, marcona almonds, porcini tuille, parmesan

seared foie gras | 27

poached quince, spiced apple butter, ginger foam, cinnamon ‘snickerdoodle’ cookies

charcoal grilled spanish octopus | 26

white bean ragout, roasted pepper purée braised and pickled celery, calabrian chili

crumb celeriac waldorf salad | 18

celery leaf pesto, granny smith apple, candied walnuts, valdeón cheese

SHARE

oysters | market price
a seasonal selection of west & east coast oysters

seafood tower for two | 68 OR seafood tower for four | 110

wild bc sidestripe shrimp, albacore tuna tataki, read island mussel escabèche, dungeness crab louie, snow crab legs, shrimp, local oysters

add a pound of poached & chilled lobster | market price

seafood tower royale | market price

LAND

grilled usda prime ny steak | 57
winter onions, caramelized leek swiss chard gratin, red wine jus

a5 japanese wagyu beef | market price
seasonal preparation

hanger steak edit | 40
pastrami spice, caraway sauerkraut, potato roesti, horseradish emulsion, dijon cream

SEA

roasted sablefish | 48
soy-sake glaze, baby harukei turnip bone broth emulsion, marinated seaweed

seafood linguine | 37
mussels, clams, side stripe shrimp, humboldt squid shellfish butter sauce, calabrian chili breadcrumb

roasted ling cod | 39
sunchoke curry, fermented rutabaga, braised hazelnuts, puffed wild rice

ENHANCEMENTS

pomme purée | 13
yukon gold potatoes, snipped chives

seared foie gras | 20

roasted brussels sprouts | 11
hazelnut tahini glaze, sesame crunch

truffle scented roast mushrooms | 14
wild & cultivated, sunny side free range egg

broccolini | 13
calabrian chili, parmesan

glazed seasonal vegetables | 13

bread basket | 5
sourdough, corn bread muffins

– 3 years –