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Thanksgiving

 

—  thanksgiving dinner 2018  —
 

appetizers

—  FALL VEGETABLE SOUP  —
sage brown butter, pomegranate, crispy sage
10.00

—  CAESAR SALAD  —
whole leaf romaine, torn croutons, grana padano parmesano
11.00

—  BUTTER LETTUCE SALAD  —
avocado, grapefruit, marinated hearts of palm, manchego, slivered almonds, champagne vinaigrette
14.00

—  FRIED CALAMARI  —
remoulade, bloody mary cocktail sauce
16.00

—  BLUE CRAB CAKES  —
serrano chile, yuzu aioli, brioche crostini
18.00

—  BABY ARTICHOKES  —
romesco, lemon aioli, smoked egg, prosciutto crumb
14.00


Entrées

—  BALBOA TURKEY DINNER  —
cornbread and sage stuffing, fall roasted vegetables, cranberries, turkey gravy
30.00

—  PAN ROASTED SALMON  —
corn succotash, chorizo broth
32.00

—  FILET MIGNON  —
sunchoke gratin, brassicas, essence of beef
34.00

—  ARTICHOKE RISOTTO  —
crescenza cheese, artichoke hearts, candied lemon, lemon-thyme nage
21.00


DESSERTS

—  N.Y. CHEESECAKE  —
kumquat marmalade
11.00

—  PUMPKIN PIE  —
five spice whipped cream, vanilla bean ice cream
11.00


EXECUTIVE CHEF GORAN BASAROV

 

Now Accepting Reservations for Thanksgiving and Christmas

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