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Dinner

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—  Dinner  —

TO SHARE

—  DEVILED EGGS  —
chives, pickled mustard seeds, applewood smoked bacon
10.50

—  GRILLED ARTICHOKE  —
remoulade
10.50

—  SHISHITO PEPPERS  —
spring onions, lemon, garlic aioli
13.00

—  TOMATO TOAST  —
marinated heirloom tomatoes, roasted garlic
14.50

—  CHEESE & CHARCUTERIE  —
chef's selection of cured meats and cheeses, seasonal pickles and accoutrements, crostini
29.50


From the sea

—  CALAMARI FRITTI —
remoulade, bloody mary cocktail sauce
15.50

—  OYSTERS IN THE HALF SHELL  —
yuzu mignonette
2.50 each


Soups & Salads

—  DAILY SOUP  —
seasonal garnishes
9.00

—  BALBOA SALAD —
mixed greens, seasonal produce, goat cheese,
candied walnuts, croutons, sherry vinaigrette

11.50

—  HEIRLOOM TOMATO SALAD  —
whipped ricotta, radishes, english cucumbers
13.50

—  CAESAR SALAD  —
whole leaf romaine, grana padano, croutons, caesar dressing
13.50

—   AHI TUNA SALAD  —
sesame crusted ahi tuna, spring vegetables, preserved lemon, sherry vinaigrette
23.50

—  HEIRLOOM TOMATO SALAD  —
whipped ricotta, radishes, english cucumbers,
prosciutto crumb

13.50


Entrées

—  DAILY PASTA  —
a.q.

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

—  PAN SEARED SALMON  —
coconut rice, fennel salad
24.50

—  DIVER SCALLOPS  —
fricassee of spring vegetables, crispy prosciutto americano, mojo picon, aji dulce
29.50

—  ROASTED CHICKEN  —
pomme puree, sherried mushrooms, natural jus
25.00

—  FILET MIGNON  —
king trumpet mushrooms, asparagus, shallot marmalade, demi glace
33.00

— SWEET CORN RISOTTO  —
smoked corn succotash, teardrop peppers, fava beans,
grana padano crisp

21.00

—  BOURBON BRINED PORK CHOP —
heirloom carrots, marinated cannellini beans, 
spring onions, pickled mustard seeds, pork jus

28.00


Sides

— FRENCH FRIES —
6.00

— POMME PUREE —
6.00

— MIXED GREENS —
5.00

— SEASONAL VEGETABLES —
7.00

— ROASTED BRUSSELS SPROUTS –
7.00


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—  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