Boulevard

San Francisco, CA

=( My coworkers and I trekked out to lunch at Boulevard to celebrate another coworker's retirement last Monday. The 10 of us fit nicely into their wine room. Quiet enough to each other, private enough so that we wouldn't annoy people with our conversations and sometimes highly animated discussions. Dark and cozy...intimate. Plus, we had fun looking at all the wines. "Hey, did anyone bring a backpack?" =P

For starters:

LAURA CHENEL GOAT CHEESE & HAZELNUTS
Marinated Beets, Blood Oranges, Endive Watercress & Hazelnut Vinaigrette
(3 of us had this)

SEARED DAY BOAT SEA SCALLOPS
Soft Polenta, Fava Bean, Pine Nut & Meyer Lemon Relish, Balsamic Jus
(3 of us had this)

The remaining had one of the following (no pics...people were digging in!):

HEARTS OF BUTTER LETTUCE
Bosc Pear, Gorgonzola Cheese, Candied Walnuts
&
DUCK BOLOGNESE & PORCINI RAVIOLI
Spring Peas, Bacon & Chervil, Natural Jus
&
FRESH DUNGENESS CRAB CAKE
Yellow Tomato Vinaigrette, Avocado, Watercress

Onto the lunch entrees:

CHAR RARE AHI TUNA

Three Mediterranean Salads: Farro Tabbouleh; Tiny Italian Ceci Beans in Hummus Zucchini Ribbons & Squash Blossoms Viniagrette

DRY AGED CALIFORNIA LAMB CHOP & SICILIAN LAMB SAUSAGE
Wrapped in Pancetta Crushed Yukon Gold Potatoes with Arugula, Mascarpone, Confit Garlic & Chili Flakes Natural Lamb Jus

GRILLED FLORIDA BUTTERFISH (ESCOLAR)
Fregola di Sarda with Clams & Rock Shrimp, Tomatoes, Herbs, Garlic & Shallots, Wild Arugula

One person had the Wasabi Crusted Mahi Mahi with Sauteed Pea Shoots with Baby Shiitake Mushrooms Ginger Beurre Blanc & Sesame Vinaigrette (not shown). I was one of the four who ordered the escolar. I loved how the little al dente pastas that were gently cradled by the clamshells since the sweetness of the escolar drippings flavored the pearls of fregola di sarda. The escolar was perfectly cooked with that moist, rich white flesh. However, I think mine was overseasoned on the outside. I had to gulp down a few glasses of water with the entree. Still, the nice char and moist flesh made up for the salt. The rock shrimp were surprisinly plump and perfectly cooked though the clams were just okay without the slight brininess I like. The savory fish drippings were definitely a great accompaniment to the more mild clams.

For dessert:

KAFFIR LIME SCENTED CREME BRULEE w/ Lime Madeleine cookies

BLACKBERRIES & RASPBERRIES
Meyer Lemon Meringue (Look at that ice malt crystal sugar decoration!)

Others had the Strawberry "shortcake" Lady Finger Cake with Strawberries, Mascarpone Meringue & Fresh Strawberry Coulis or the Ice Cream Sandwich selection with macadamia nut ice cream, and two other ice creams that I forget. I split the creme brulee dessert with my coworker "H" since we were stuffed. She had wanted the madelines and I'm a sucker for all things cuuuuuustaaaaaaaaaaard. The most interesting bit of the dessert was the ice malt sugar decoration on the blackberries and raspberries covered with meringue. When you get a bunch of nerdy biochemists together, we get really into the chemistry behind the formation of something so clear.

Ice malt pellets...a form of maltose?

We had a lovely lunch sending off a dedicated colleague who actaully started off our eating fest in the morning with a cheese puff from Fatapple's and fresh cherries and strawberries! I sure am going to miss her sarcasm, wit, and honesty but at least we squeezed in precious good times. =(