Menus
Sample Dining Room Menu
Multi-Course Menu Starting at $119
in common
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daily selection of chef's welcome bite
Starters
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KANPACHI CRUDO
crispy sunchokes, almond milk, yuzu & white soy, fermented habanero & ginger pearls
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AHI TUNA CARPACCIO
virginia peanut salsa macha, pineapple pico de gallo, lime crema & shelling bean tempura
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CHILLED DUNGENESS CRAB
hearts of palm, turmeric vinaigrette, cara cara orange, hazelnut creme, endive & little gem
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ROQUEFORT & CHICORY CHOPPED SALAD
alpine beets, portuguese pine nuts & tomato passata vinaigrette
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ENGLISH PEA SOUP
king crab, twice baked lemon souffle, lemon oil & tarragon
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BERMUDA TRIANGLE RAVIOLI
roasted morels, pink peppercorn pecorino, beet & pomegranate beurre fondu
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VEAL SWEETBREADS
yuzu & cara cara orange marmalade, prawn tempura, wasabi tobiko kewpie, pickled carrots
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ABALONE on SEA URCHIN TAGLIARINI al NERO
piquillo breadcrumbs, parsley & colatura ($8 supplement)
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CAPTAIN'S KALUGA
crispy sea bass, tartar sauce & caviar ($22)
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GOLDEN OSETRA CAVIAR SERVICE
buckwheat blinis, sour cream & smoked sturgeon creme ($145 per ounce)
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ESCARGOTS & ARTICHOKE HEARTS
parsley garlic butter & toast points ($14)
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PAN SEARED QUAIL BAO
shiitakes & pine nuts, sichuan chili oil, scallion & cilantro ($8)
A la carte dining is available in the bar, lounge, and Chef's counter.
Mains
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SEARED SCALLOPS
dungeness crab & scallop lasagnette, sauteed red veined spinach, pernod & chervil nage
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ARCTIC SHELF SEA BASS
potato churros & romesco sauce, escarole, clamshell mushroom & jalapeno relish
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DUTCH WHITE ASPARAGUS & MORELS
green asparagus risotto, nettle & celery root involtini, farmstead camembert fonduta
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BRENT WOLFE QUAIL
stuffed morels, wild rice & pearled barley with porcini & leek, elderberry, pancetta & wild pecan
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SWEETWATER PORK CHOP
bacon, cauliflower & gruyere fritters, roasted apple & scarlet turnip, apple balsamic butter
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DIXON LAMB STRIPLOIN
artichoke & potato gratin, soft celeriac, asparagus, tiny morels & artichoke a la grecque
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FILET OF BEEF
spigarello kalecannon, salt & pepper black trumpet spring onion frito misto, new garlic aioli ($8 supplement)
Cheese
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a seasonally changing selection served with accompaniments
Dessert
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STRAWBERRY YUZU SUNDAE
roasted strawberry & yuzu white chocolate ice creams, rhubarb jam & oat biscuit
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DARK CHOCOLATE MOUSSE
pecan wedding cookies, burnt cinnamon ice cream, aleppo chocolate sauce
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WINTER FRUITS
pomelo, blood orange, persimmon & papaya, coconut panna cotta with mango ice
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TOKYO FOG AFFOGATO
black tea & bergamot semifreddo, black sesame chocolate chip cookie & ginger shortbread
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SCOOPS A TROIS
daily selection of ice cream & sorbets
consuming raw or undercooked products may result in foodborne illness
a 6% surcharge is added for san francisco employer mandates
Sample Wine List
Download PDFSample Menu
COCKTAILS
Seasonal Libations
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EVERYTHING NICE
Vodka, Xila, Cinnamon, Orgeat, Grapefruit, Lime
$18
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SINGLE JINGLE
Rye, Single Malt Scotch, Dupont Reserve, Bordiga Rosso, Belle de Brillet
$20
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DOWN THE CHIMNEY
Mezcal, Aqua Perfecta, Alma Tepec, Lime, Peche
$20
Boulevard Classics
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LA VIE MARTINI
Gin, Yzaguirre Dry, Mancino Sakura, Lemon Twist
$24
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BOULEVARDIER
Bourbon and Rye Whisky, Campari and Italian Vermouth
$19
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MIDTOWN MANHATTAN
Whiskey, Spanish Rojo and French Dry Vermouths, Port, Bitters
$18
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CAFE MARTINI
Brandy, Cognac, Cold-Brew Espresso Liquer, Black Cardamom
$20
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FRONT DE MER
Agricole Rum, Lime and Sugar
$18
Alcohol-Free Offerings
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HARMONY
Pomegranate, Lime, Ginger, Bubbles
$10
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SURELY BOULEVARD'S TEMPLE
Local Grenadine, Mexican Sprite
$10
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ELDERFLOWER SPRITZ
Elderflower, Sugar, Soda Water
$10
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BREWDOG HAZY AF (N/A IPA)
Brewdog Brewing Company, Winchester, Ohio
$10
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LAGUNITAS HOP WATER
A 'hoppy refresher' from Petaluma, CA
$6
Beer & Cider
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TEMESCAL PILS
Oakland, CA 16oz.
$12
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FACTION BREWING IPA
Alameda, CA 16oz.
$12
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DEATH & TAXES BLACK LAGER
Moonlight Brewing Co., Santa Rosa, CA 12oz.
$12
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HUMBOLDT CIDER
Gravenstein, Eureka (16oz.)
$12