Boulevard

Sea Scallops

Tender scallops seared to golden perfection, balanced with complementary flavors

Berkshire Pork Chop

Wood-oven roasted with poppy seed spaetzle, lemon, sage, Adriatic figs and fig mostarda.

Pan-Roasted Wild King Salmon

Fresh California king salmon roasted with lemon leaves — clean, oceanic, and impeccably sourced

Steak Tartare

Hand-cut beef with pickled white asparagus.

Artichoke and Truffle Lasagne

Layers of pasta with earthy artichoke and fragrant truffle — a rich, comforting starter with fine-dining polish

Ahi Carpaccio or Carpaccio‑style starter

Delicate raw fish with bright accents like blood orange, pomegranate, and chili oil

Ahi Tuna Carpaccio

Thinly sliced tuna with somen noodles.

Winter Truffle Risotto

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.

Ahi Tartare

Fresh ahi tuna tartare with clean, bright seasoning — a perfect raw fish starter

Gold Osetra Caviar Service

Luxurious caviar with buckwheat blinis, sour cream and smoked sturgeon crème fraîche

Desserts (e.g., Vanilla Brûlée Cheesecake, Caramel Chocolate Marble Cake)

Rich, artfully plated sweets—cheesecake with frangipane crust or marble cake with brown butter ice cream

Seared Pork With Roasted Radishes And Walnuts