Lunch
Lunch at Balboa Cafe
— LUNCH —
To Share
— DEVILED EGGS —
chives, pickled mustard seeds, applewood smoked bacon
10.50
— GRILLED ARTICHOKE —
remoulade
10.50
— SHISHITO PEPPERS —
cippolini onions, lemon, garlic aioli
13.00
— 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
— CITRUS CURED SALMON —
herb boursin cheese, pickled mustard seeds, sourdough toast
17.50
— AHI TUNA TARTAR —
sweet soy, avocado, pomegranates, scallions, toasted sesame, crostini
15.50
— OYSTERS ON THE HALF SHELL —
lemon drops
2.50 ea
Soups & Salads
— DAILY SOUP —
seasonal garnishes
9.00
— BALBOA SALAD —
mixed greens, seasonal produce, goat cheese,
candied walnuts, croutons, balsamic vinaigrette
11.50
— CAESAR SALAD —
whole leaf romaine, parmesan, garlic croutons, caesar dressing
13.50
— ROBERT H. COBB SALAD —
organic greens, roasted chicken, avocado, applewood smoked bacon, heirloom tomato, hard boiled egg, blue cheese, balsamic vinaigrette
17.50
— TACO SALAD —
little gem lettuce, avocado, pico de gallo, seasoned black beans, charred corn, cotija cheese, yogurt-lime crema
15.00
— AHI TUNA SALAD —
chickpea hummus, golden baby beets, pickled carrots, spiced pepita seeds,
herbed goat cheese, buttermilk dressing
23.50
Entrées
— DAILY OMELETTE —
fresh fruit, mixed greens
a.q.
— DAILY PASTA —
a.q.
— 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, applewood smoked bacon or avocado
2.00 each
— BUTTERMILK FRIED CHICKEN SANDWICH —
campfire chicken breast, jack cheese, napa slaw, tomatoes, english muffin, French fries
16.50
+ add avocado/bacon/fried egg
2.00 each
— THE REUBEN —
corned beef brisket, braised red cabbage, swiss cheese, whole grain mustard,
house pickles, marble rye
16.50
— PAN SEARED SALMON —
coconut rice, fennel and orange salad, red pepper coulis
19.50
— DIVER SCALLOPS —
fricassee of seasonal vegetables, crispy prosciutto americano, mojo picon, aji dulce
24.50
— CHICKEN POT PIE —
sourdough bowl, rotisserie style chicken, seasonal vegetables, parmesan crust
23.00
— MEAT & POTATOES —
filet mignon, stacked potatoes,
chive and horseradish crema
25.50
Sides
— SEASONAL VEGETABLES —
7.00
— BRUSSEL SPROUTS —
7.00
— FRENCH FRIES —
6.00
— ORGANIC GREENS —
5.00

– Specials –
— MONDAY —
asian chicken salad
— TUESDAY —
enchiladas
— WEDNESDAY —
chicken paillard
— THURSDAY —
tacos
— FRIDAY —
fish & chips
EXECUTIVE CHEF GORAN BASAROV