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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

—  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

—  CITRUS CURED SALMON  —
herb Boursin cheese, pickled mustard seeds, sourdough toast
17.50


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

—  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  —
sesame crusted ahi tuna, spring vegetable, puffed quinoa, preserved lemon, sherry vinaigrette
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

—  GRILLED CHEESE  —
bacon jam, sautéed mushrooms, brie, cheddar, garlic aioli
16.50
+ add fried egg
2.00

—  PAN SEARED SALMON  —
coconut rice, fennel salad
19.50

—  DIVER SCALLOPS  —
fricassee of summer vegetables, crispy prosciutto americano, mojo picon, aji dulce
24.50

—  ROASTED CHICKEN  —
gnocchi, sherried mushrooms, natural jus
23.00

— MEAT & POTATOES  —
filet mignon, stacked potatoes,
chive, and horseradish crema

22.50


Sides

—  SEASONAL VEGETABLES  —
7.00

—  BRUSSEL SPROUTS  —
7.00

—  FRENCH FRIES  —
6.00

—  MIXED 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