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Lunch

Lunch at Balboa Cafe

 

—  LUNCH  —
 

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

—  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

—  ROBERT H. COBB SALAD  —
field greens, roasted chicken, avocado, bacon, tomato, hard boiled egg, blue cheese, balsamic vinaigrette
17.50

—  TACO SALAD  —
shredded romaine, marinated corn, black beans, queso fresco, salsa fresca, habanero-lime crema
16.00
+ avocado 2, chicken 6, beef patty 8

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


Entrées

—  DAILY OMELETTE  —
seasonal ingredients
a.q.

—  DAILY PASTA  —
seasonal ingredients
a.q.

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

—  FRIED FRESNO-FRESNO CHICKEN SANDWICH  —
roasted garlic and rosemary aioli, dill pickles, napa slaw, chevre cheese, brioche, shoestring fries
16.50
+ add avocado or bacon
2.00 each

—  MEAT & POTATOES  —
filet mignon, duck fat potatoes, harissa and chipotle aioli, chimichurri
25.50

—  PAN ROASTED SALMON  —
coconut rice, fennel jelly, pumpkin seed romesco
21.00

—  SCALLOPS  —
texture of peas, candied lemon, smoked roe, sumac
24.50

— SHORT RIB WAFFLE  —
house herb boursin cheese, pickled mustard seeds, radishes, chipotle maple syrup
18.50

— CHICKEN BREAST  —
soft polenta, confit tomatoes, stewed peppers and onions, chicken jus
22.50


Sides

—  SEASONAL VEGETABLES  —
7.00

—  DUCK FAT POTATOES  —
8.00

—  MAC & CHEESE  —
9.00

—  FRENCH FRIES  —
6.00

—  ORGANIC GREENS  —
6.00


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– Specials –

— MONDAY —
meatloaf

— TUESDAY —
enchiladas

— WEDNESDAY — 
chicken paillard

— THURSDAY — 
tacos

— FRIDAY — 
fish & chips

EXECUTIVE CHEF GORAN BASAROV