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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  —
spring 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, sherry 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, french fries, english muffin
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

—  ROASTED CHICKEN  —
pomme puree, brassicas, natural jus
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


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– Specials –

— MONDAY —
asian chicken salad

— TUESDAY —
enchiladas

— WEDNESDAY — 
chicken paillard

— THURSDAY — 
tacos

— FRIDAY — 
fish & chips

EXECUTIVE CHEF GORAN BASAROV