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Boulevard
Three-course prix fixe in the dining room; a la carte at the bar, lounge, and chef's counter.
Berkshire Pork Chop
Pan-Roasted Wild King Salmon
Steak Tartare
Ahi Tuna Carpaccio
Artichoke and Truffle Lasagne
Winter Truffle Risotto
Sea Scallops
Tender scallops seared to golden perfection, balanced with complementary flavors
Wood-oven roasted with poppy seed spaetzle, lemon, sage, Adriatic figs and fig mostarda.
Fresh California king salmon roasted with lemon leaves — clean, oceanic, and impeccably sourced
Hand-cut beef with pickled white asparagus.
Ahi Carpaccio or Carpaccio‑style starter
Delicate raw fish with bright accents like blood orange, pomegranate, and chili oil
Thinly sliced tuna with somen noodles.
Layers of pasta with earthy artichoke and fragrant truffle — a rich, comforting starter with fine-dining polish
Creamy risotto with carnaroli rice, vacche rossa parmesan, olive oil and winter truffle
Pan-Seared Scallops
Day-boat scallops with seasonal accompaniments.
Meyer Lemon Roulade
Light roulade with mascarpone cream, black currant jam and tangerine sorbet
Salmon Carpaccio
Light, citrus-dressed salmon — a recurring lighter starter.
Gold Osetra Caviar Service
Luxurious caviar with buckwheat blinis, sour cream and smoked sturgeon crème fraîche
Ahi Tartare
Fresh ahi tuna tartare with clean, bright seasoning — a perfect raw fish starter
Desserts
Rich, artfully plated sweets—cheesecake with frangipane crust or marble cake with brown butter ice cream
Seared Pork With Roasted Radishes And Walnuts
Based on 1,692 reviews
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