multi-course menus

First Course

BLVD green salad
shaved radishes, manchego, crouton, crudités, sherry vinaigrette

or

BLVD clam chowder
manila clams, yukon gold potatoes, leek, dill, fennel pollen

or

asparagus salad
asparagus, crispy soft boiled egg, toasted almonds, grainy mustard dressing, pickled red onion

or

Brant Lake wagyu beef carpaccio (+ $10)
soy-lime vinaigrette, 7 herb emulsion, pickled shiitake, crispy shallot and garlic, seasoned rice paper

Main Course

ling cod “cioppino”
mussel, manila clam, chorizo, roasted tomato and fennel

or

grilled hanger steak
preserved beets, Tokyo turnips, charred turnip top, beet purée, sauce verte

or

spring risotto
pea purée, marscapone, spring vegetables, charred leeks, whipped herb ricotta, crispy guanciale

or

lamb duo (+ $10)
charcoal grilled rack, stewed chickpeas and peppers, house made merguez, fresh peas, fava beans, labneh

Dessert

chocolate mousse
caramel ganache, chocolate mousse, chocolate crunch

strawberry cheesecake
cream cheese mousse, strawberry curd, white chocolate crisp

or

chocolate terrine
70% dark chocolate, raspberry, whipped cream

or

caramel apricot mousse
white chocolate crunch, apricot, caramel mousse