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Chef's Steakhouse Selections |
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Filet Mignon Napoleon with Crab and Portabellas |
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Center cut filet mignon medallions layered with lump crabmeat, portabellas, and Bleu cheese, then finished with a balsamic glaze. |
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Certified Black Angus beef topped with Chef's crab cake, mixed cheeses and sauteed mushrooms. |
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Center cut filet mignon seasoned and grilled to perfection. |
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14-16 oz. KC cut strip steak grilled bone in to preserve flavor |
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Oak Barrel Flat Iron Steak |
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10 oz. Black Angus flat iron steak ( cut from the shoulder chuck ) tender and full of flavor. Oak barrel marinated. |
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Twin Black Angus Sirloins |
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Twin 6 oz. Black Angus sirloins grilled to order. |
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The Boulevard Grill serves only the finest certified Black Angus USDA choice beef. We never compromise on the quality of our steaks! |
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Steak Temperature Descriptions |
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Rare - very red, cold center
Medium Rare - red, cool center
Medium - warm, pink center
Medium Well - cooked through, hot slight pink center
Well - cooked through, no pink, hot center |
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We cannot guarantee any meats cooked past medium well |
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* The FDA recommends that all beef products be cooked thoroughly. |
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Chicken or Veal Toscano Portabella |
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Grilled chicken or sauteed veal cutlets simmered in a sauce made with red onion, fire-roasted tomatoes, olive oil, red wine, garlic and butter, served on a grilled portabella. Topped with shaved parmesan cheese and your choice of one side. |
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Creole Chicken or Veal Ala Bleu |
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Garlic grilled chicken breast or sauteed veal cutlets topped with fresh bleu cheese on a bed of creamy Creole seasoned sauteed spinach. Served with one side. |
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Grilled seasoned chicken breast topped with Chef's crab cake, assorted cheeses and sauteed mushrooms. |
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Lightly dusted and seasoned fresh chicken or veal cutlets sauteed in butter, then finished in pan with a crisp sauce made from lemon juice, chablis and capers. |
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Chicken or Veal Saltimbocca |
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Lightly dusted and seasoned fresh chicken or veal cutlets sauteed with Pancetta then topped with melted mozzarella cheese and Marsala sauce. |
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1 lb. of sweet Alaskan crab legs. Served with drawn butter. |
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Seared rare* Ahi tuna (Sushi grade) with a pepper crust. Served on a bed of baby greens with Raspberry vinaigrette and cusabi dressing.
*can be cooked to desired temp upon request |
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Broiled Tilapia with Cardinal Sauce |
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Fresh Hilo tilapia broiled then topped with cardinal sauce, made from rich lobster bisque and fire-roasted tomatoes. |
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Asian Sesame Crusted Salmon Filets |
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Sesame crusted salmon filets sauteeed in butter then finished with a sweet toasted sesame glaze. |
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Broiled shrimp scampi, Asian breaded fantail shrimp, and steamed black tiger shrimp. |
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Haddock stuffed with lump crab meat then broiled with lemon butter and white wine. |
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Broiled in butter and wine topped with panko, country style breaded, or corona beer battered. |
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"Spicy" Seafood Jambalaya |
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An array of sauteed seafood and sausage in a spicy Creole sauce. Served over rice with your choice of one side. |
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Twin crabe cakes made with the Chef's own recipe. Available fried or broiled. |
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(There is a $2.00 Plate Sharing Fee) |
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Angel Hair, Fettuccine or Penne |
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Fresh pasta with marinara, topped with meatballs |
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An array of fresh seafood sauteed with spinach and bacon over pasta in a Parmesan cream sauce |
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Fresh seafood with sun dried tomatoes, black olives, garlic butter and feta cheese or Parm Cream Sauce |
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*Butternut Squash Ravioli |
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Roasted and pureed butternut squash stuffed inside tender ravioli finished in a fresh butter-cream sauce infused with sage |
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Herbed Grilled Chicken Tenderloin and Vegetables |
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16.99
*Vegetables only 13.99 |
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Grilled chicken tenderloins and seasonal sauteed vegetables served over pasta in an herbed garlic, wine butter sauce |
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Black Angus Steak Carbonara |
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Sliced Black Angus beef on a bed of pasta made with, Pancetta, Parmesan cheese, eggs, garlic butter, herbs, and black pepper. A classic rustic Italian dish that is sure to please. |
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Skinless slices of eggplant, fried until crisp then layered with smoked Gouda, sliced portabellas, black olives, and roated red peppers, then topped with sun-dried tomato pesto vinaigrette. Served with one side. |
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16.99
with fresh feta cheese 17.99 |
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Marinated and grilled portabellas stuffed with fresh vegetables sauteed in wine, garlic butter, and sun-dried tomato pesto topped with port wine sauce. Served on a bed of sauteed spinach. Served with one side. |
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"Spicy" Vegetable Jambalaya |
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An array of freshly sauteed vegetables in a spicy Creole sauce. Served over rice pilaf. Served with one side. |
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