Amuse Bouche

Jumbo Lump Crab & Avocado "Cannelloni"
Mango & Papaya | Passion Fruit Vinaigrette
Avissi | Prosecco | Italy

First Course
Sautéed Day Boat Scallops
Green Lentil "Daube" | Apple Smoked Bacon | Celeriac Purée | Caper Herb Butter
Sokol Blosser | Evolution | Oregon

Sautéed Hudson Valley Foie Gras
Rum Foie Gras Spoon Bread | Apricot Chutney | Tahitian Vanilla Butter
Beringer | Nightingale | Napa Valley

Maine Lobster Agnolotti
Chanterelles | Porcini Mousse | Confit Pear Tomato | Truffle Froth
Emmolo | Sauvignon Blanc | Napa Valley

Second Course Sautéed Tile Fish & Shrimp "Scampi"
Leek & Corn Succotash | Fingerling Potato | Basil Pesto | Caper Herb Butter
Parducci | Pinot Noir | California

Certified Angus Filet Mignon with Danish Blue Cheese
Rosti Potato | Baby Carrots | Asparagus | Red Wine Reduction
Aquinas | Cabernet Sauvignon | Napa Valley

Pistachio Crusted Colorado Lamb Chop & Roasted Loin
Caponata | Porcini Mousse | Aged Goat Cheese Potato Purée | Bordelaise Sauce
Carmen Gran Reserva | Petite Sirah | Chile

Dessert
Dark Chocolate & Caramel Mousse Torte
Chocolate Olive Oil Cake | Mascarpone Gelato
Porto Kopke | 10 Yr Tawny | Portugal

Peach Upside Down Cake
Peach & Blueberry Compote | Brown Butter and Vanilla Gelato
Franco Amoroso | Moscato D'Asti | Italy

Prix Fixe 68 with Wine 95

On The Side
Ratatouille 7
Sautéed Spinach 7
Pistachio Green Beans 7
Roasted Root Vegetables 6
Spanish Chips 5
French Fries 5
Chive Mashed Potato 6
Parmesan Risotto 6

Appetizer
Shrimp Corn Chowder
Apple Smoked Bacon| Celery Root| Turnips 9

Steamed Littleneck Clams
Chorizo | Oven Dried Tomatoes | Lemon Gnocchi | Upland Cress 12

Sautéed Lump Crab Cakes
Spiced Rum Black Beans | Pickled English Cucumber | Smoked Paprika Sauce 14

Wild Mushroom Ravioli
Porcini Mousse | Confit Tomato | Mascarpone Truffle Froth 13

Grilled Octopus & Shrimp Salad
Artichokes | Olives | Capers| Roasted Red Peppers 13

Blvd "Chopped" Organic Greens
Bulgarian Feta Cheese | Roasted Red Pepper | Chick Peas | Cucumber | Citrus 10

Granny Smith Apple & Belgian Endive
Danish Blue Cheese | Beets | Walnuts | Mustard Vinaigrette 11

Things to Share
Artisanal Cheese Plate
Toma | Manchego | Humboldt Fog | Moody Blue | Boucheron Served with Fig and Ginger Chutney
Choice of three 13 All five 18

Chilled Boulevard Fresh Seafood Platter
Oysters | Clams | Jumbo Lump Crab Salad | Grilled Shrimp Seafood Salad | Tuna Tartar | Spanish Chips | Assorted Sauces 44

Entrees
Grilled "Chermoula" Organic Salmon
Fingerling Potatoes | Roasted Golden Beet Puree | Spinach | Whole Grain Mustard 25

Blvd Seafood Risotto
Maine Lobster | Day Boat Bay Scallops | Fresh Shrimp| Truffle Froth 35 Herb Crust Day Boat Halibut Ratatouille | Basil Pesto | Parmesan Polenta Gratin | Aged Balsamic 29

Almond Crusted Atlantic Cod
Garlic Mashed Potatoes | Littleneck Clams | Roasted Tomato Broth 28

Cavatelli & Pulled Braised Short Ribs
Shiitake & Portobello Mushrooms | Asparagus | Roasted Tomato| Mascarpone 25

Roasted Organic Half Chicken
Chive Mashed Potatoes | Pearl Onions | Crispy Parsley | Aged Balsamic Jus 26

Roasted Long Island Duck Breast
Sweet Potato Purée | Confit Leg & Caraway Cabbage | Dried Cherry Gastrique 30 Roasted Berkshire Pork Tenderloin Shrimp & Chorizo Cassoulet | Parsnip Purée | "Mole Sauce" 27

Roasted Milk Fed Veal Chop "Saltimbocca"
Spinach | Galette Potato | Wild Mushrooms | Marsala Reduction 39

32 Day Dry-Aged Rib Eye
Chanterelle & Cipollini Onions | Pistachio Green Beans | Bordelaise Sauce 38