Balboa Cafe_239.jpg

Dinner

This is the page description.

 

—  Dinner  —

To Share

—  DEVILED EGGS  —
bacon jam
11.50

—  CALAMARI —
remoulade, cocktail sauce
16.00

— OYSTERS ON THE HALF SHELL —
seasonal mignonette ice
2.50 each

— TUNA TARTAR —
papaya, mango, passion fruit, rice chicharron, sesame seed
17.00

—  BABY ARTICHOKE TEMPURA  —
lemon and harissa aioli
11.00

—  BRUSSEL SPROUTS  —
chimichurri, parmesan, lemon aioli
11.00


Soups & Salads

—  DAILY SOUP  —
seasonal garnishes
9.00

—  HEIRLOOM TOMATO SALAD —
smoked aji amarillo, mascarpone, spiced pepitas
12.00

—  BALBOA SALAD —
field greens, radishes, almond slivers, pickled cherries, pecorino romano, buttermilk dressing
12.00

—  CAESAR SALAD  —
whole leaf romaine, parmesan, house croutons, caesar dressing
14.50
+ chicken 6, shrimp 7, salmon 10

—  COMPOSED AHI TUNA SALAD  —
edamame, fennel, citrus, radishes, aji amarillo, coconut lime dressing
23.50


Entrées

—  DAILY PASTA  —
seasonal ingredients
a.q.

—  FILET MIGNON  —
cornbread pudding, pickled cherries, cress
33.00

—  PAN ROASTED SALMON  —
coconut rice, fennel jelly, pumpkin seed romesco
25.00

—  THE PORK PLATE  —
center cut pork chop, tender pork belly, chile and apricot jam, parmesan grits
32.00

— SCALLOPS  —
textures of peas, candied lemon, smoked roe, sumac
29.50

—  ROASTED CHICKEN  —
white bran cassoulet, carrots, confit tomatoes, prosciutto crumb
25.50

— SOFT POLENTA  —
ragu of mushrooms, parmesano, crispy egg
21.00

—  BALBOA BURGER ON A BAGUETTE  —
butter lettuce, housemade onions and bread & butter pickles, french fries
16.50
+ add jack, swiss, blue cheese, cheddar, caramelized onions, sautéed mushrooms, fried egg, bacon or avocado 
2.00 ea


Sides

— SAUTÉED BABY CARROTS —
7.00

— MASHED POTATOES —
7.00

— MAC & CHEESE —
9.00

— ORGANIC GREENS —
6.00

— SEASONAL VEGETABLES —
7.00


BSF_Summer2018-NewRev-Lores-95.jpg


—  Nightly specials  —

Handmade daily, exclusively in-house

—  MONDAY  —
meatloaf

—  TUESDAY  
enchiladas

—  WEDNESDAY  —
chicken paillard

—  THURSDAY  —
catch of the day

—  FRIDAY  —
fish & chips

—  SATURDAY  —
chef’s choice

—  SUNDAY  —
prime rib

EXECUTIVE CHEF GORAN BASAROV