THE Blvd Restaurant’s dinner menu of innovative seasonal California cuisine, sophisticated ambiance and elegant outdoor dining area set the scene for a memorable fine dining experience in Beverly Hills.
TABLE STARTERS
- velouté 14
white asparagus, hazelnuts, chicken rillet - classic tuna tartar 19
avocado, ponzu and soy vinaigrette - *vegetables 16
21 vegetable salad, sunflower & fennel seeds, banyuls vinaigrette - *burrata {v} 17
sungold tomato confit, herbs salad - veal tacos 16
pickled onions, cilantro, corn tortillas - *artichoke 18
braised artichoke leaves, puree, pickled mushrooms, black truffles - *charred octopus 19
potato confit, tomato, shishito peppers - *sweet gem salad 16
salt cured, spiced walnuts, chickpeas, piquillo jus
MAINS
- duck 32
bucatini, crispy duck confit, arabiatta sauce, extra virgin olive oil, pecorino - branzino 38
morels, artichokes, sugar snap peas, asparagus - grilled shetland salmon 36
seasonal vegetables curry, basmati rice - alaskan halibut 37
charred corn, baked ricotta, tomatillos, toasted brioche - *chicken 29
carrots, lentils, sunflower seeds, meyer lemon - beef filet mignon 44
polenta, roasted corn, grainy mustard squash - *rack of lamb 40
piquillo peppers purée, grilled eggplant, peewee potatoes - *prime New York/ribeye (choice of) 52
28-day aged “four story hill farm” new York, house made steak frites, sauce au poivre
PASTA
- cataleracci 28
beef ragout, horseradish salad - *fettuccini nicoise 26
gluten free fettuccini, fennel, “nicoise”, quail eggs - seafood 37
rice noodles, tiger prawns, scallops, mussels, green curry sauce
Updated May 20, 2013 Executive Chef Gilles Arzur – menu subject to change
*Gluten Free Items
