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1 Mission Street, San Francisco, CA 94105
Entering through an antique wooden turn-style door causes guests to pause just long enough to be transported to the Belle Epoque spirit of the restaurant’s interior. With its hand-blown art nouveau glass light
415.543.6084
www.boulevardrestaurant.com
Chef de Cusine Dana Younkin
Cuisine
American, Californian, Contemporary
Meals Served
Lunch, Dinner
Restaurant Hours
Lunch
Monday - Friday 11:30 am - 2:15 pm Dinner
Sunday - Thursday 5:30 pm - 10:00 pm Friday - Saturday 5:30 pm - 10:30 pm
Dining
Vegetarian Options Seasonal Menus Extensive Wine List
Attire
Business Casual
Additional Services
Private Rooms Private Parties Banquet Facilities Valet Parking
Handicap Accessible Reservations
Suggested
Credit Cards
Visa, MasterCard American Express, JCB
Elected
“Outstanding Restaurant” —James Beard Foundation, 2012
Winner
“Best Chef in California,” Nancy Oakes
—James Beard Foundation, 2001
Nominated
“Outstanding Restaurant Award” —James Beard Foundation,
2005-2011
“One Star Award”
— e Michelin Guide 2007-2015
Executive Chef Nancy Oakes
Boulevard
AHI TUNA TARTARE
Red Yuzu Koshu & Charred Shishito Peppers Japanese Cucumber with White Miso Sesame & Peanuts Myoga Ginger & Scallion, Sesame Umami Cracker 20.
ABALONE
Balinese Black Fried Rice with Red Prawns & Cloud Ear Mushroom Wood Oven Char Siu Pork Cap & Pickled Lily Bulbs 21.
MARYLAND SOFT SHELL CRAB with POLENTA JACKET
Calabrian Nduja & Scallop Quenelle, Opal Basil Sweet White & Red Summer Corn, Baby Fennel 19.
GRILLED SPANISH OCTOPUS & CRISP MONTEREY CALAMARI Grilled Persian Cucumbers & Celery ‘Escabeche’ Warm New Amarosa Potatoes & Aioli 19.
SEA SCALLOPS
Calaspara Rice Risotto with ‘Paella’ Flavors Sepia, Jimmy Nardello Rouille & Oaxacan Beans 21.
VIOLIN SQUASH RAVIOLI LUONGO
Taleggio Fonduta, Roasted Wild Pecans Crisp Gribenes & Sage 17.
HUDSON VALLEY FOIE GRAS
Pistachio Bostock with Satsuma Plum Syrup, Almonds & Flax Seeds Turkish Figs Roasted in Cointreau
Fresh Adriatic Figs with Grappa Meringue 35.
AVOCADO, HEIRLOOM CUCUMBER & KALE SALAD
Baia Nicchia Tiny Frying Peppers & Feta Sesame & Sun ower Seed Tahini 15.
HEIRLOOM TOMATOES & BURRATA
Basils & Herbs, Santa Chiara Extra Virgin Olive Oil 17.
PAN ROASTED DOUBLE AIRLINE BREAST with HAND-CUT QUAIL SAUSAGE
Italian Buckwheat, Heirloom Carrot Couscous & Flowering Kale Summer Plums with Basil, Black Pepper & Extra Virgin Olive Oil Poppy Seed Strudel, Sundried Plums & Balsamic Vinegar Roasted Quail Jus 35.
WILD KING SALMON
GRILLED & WOOD OVEN ROASTED
Roasted Chanterelle Mushrooms with Grilled Baby White Turnips Red Beet Farrotto, Pearled Barley & Bulghur 38.
WILD KING SALMON
GRILLED & WOOD OVEN ROASTED
Roasted Chanterelle Mushrooms with Grilled Baby White Turnips Red Beet Farrotto, Pearled Barley & Bulghur 38.
NORTHERN HALIBUT
A LA PLANCHA
Baby Artichokes, Fresh Butter & Cranberry Beans with Roasted Tomato, Sauteed Bloomsdale Spinach Calabrian Chili & Uni Panzanella, Basil & Parsley 38.
BRENT WOLFE KING QUAIL BERKSHIRE KUROBUTA PORK PRIME RIB CHOP WOOD OVEN ROASTED
Smoked & Crisped Polenta, Spigarello & Melted Acorn Pig Lardo Summer Pole Beans, Chunky Basil & Broccoli di Cicco Pesto Jimmy Nardello Pepper, Roasted Pine Nuts & Parmesan, Roast Pork Jus 38.
CALIFORNIA LAMB T-BONE
WOOD OVEN ROASTED & STUFFED with ARTICHOKE & ARUGULA
Crisp Olive Oil Roasted Potatoes with Sun ower Seed & Hazelnut Dukkah, Slow Roasted Costata Romanesco Squash Baba Ganoush Roasted Lamb Jus with Mint & Rosemary 39.
CRISP SUMMER SQUASH BLOSSOM & GOLDEN TOMATO RISOTTO
Ale Battered Squash Blossom Stuffed with Ricotta, Squash & Basil Pan Roasted King Trumpet Mushrooms & Crisp Wild Rice Crushed Fava Beans & Charred Romanesco Squash 27.
OUR MENU IS GUIDED BY THE PRINCIPLES OF SUSTAINABILITY. SAMPLE MENU.
xtures, pressed tin, steel girders and artisan ironwork throughout, the interior communicates the building’s past, and captures a timeless spirit. Counter seating allows guests to watch the activity in the exhibition kitchen with its wood-burning oven or sit in one of the coveted window seats that perfectly frame views of the Bay Bridge.
starters
mains
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
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