Vegetarian selections in green
All entrees below served with one side dish and a house salad unless otherwise noted
Add any steak topping for $2
Brie cheese, caramelized onions & mushrooms
Chipotle compound butter & crispy onions
Rosemary cream sauce
6 oz. sirloin. 13
Two 6 oz. sirloins. 20
Hand cut 14oz ribeye grilled to order and topped with garlic butter. 24 Make it blackened for an extra .50
Sirloin topped with Boulevard crab cake, mixed cheeses, and sauteed mushrooms. 24
10oz. trees major steak rubbed with spices, cooked medium rare, sliced thin and served with chimichurri cream sauce.22
8oz. topped with balsamic mushrooms and onions in red wine sauce. 18
Make any steak into a Surf 'n' Turf feast by adding a broiled or fried crabcake at 12.
*The FDA recommends that all beef products be cooked thoroughly.
Cavatappi pasta with our house made cheese sauce, topped with herbed panko and fresh basil. 12
Creamy Alfredo sauce made to order. Served with Fettuccini or Penne. Chicken 15 Salmon 18
Mac-n-cheese with pepper jack and ghost pepper cheeses, jalapenos, scallions, and drizzled with adobe sauce. 13Chicken 15 Crab 18 Salmon 18
Cavatappi pasta and jumbo lump crab meat or grilled chicken cutlets in our house made cheese sauce, topped with bacon, herbed panko and Basil. Chicken 14 Crab 17 Salmon 17
Zucchini, broccoli, cauliflower, carrot, roasted tomato, spinach, peas, and penne in a light garlicky tomato sauce topped with shave parmesan and balsamic glaze. 12chicken 14
Above pasta entrees served with a house salad.
Two 6oz. crab cakes made with the Boulevard's own recipe. Available fried or broiled. 27
4-5 oz. hand cut fresh Faroe Island salmon filet broiled and topped with lemon dill aioli and panko. Single 14 Twin 20
Two grilled chicken breasts topped with mozzarella cheese, house-made bruschetta mix, shaved parmesan, balsamic glaze, and fresh basil. 18
Grilled seasoned chicken breast topped with a Boulevard crab cake, assorted cheeses and sauteed mushrooms. 20
8oz. Haddock broiled in butter and wine, topped with lemon-dill aioli and panko 15, or 10oz. fried. 16
Haddock stuffed with lump crab meat then broiled with lemon, butter and white wine. 22
Two pan seared breasts topped with bacon bits, mushrooms, shallots, and white rosemary cream sauce. 18
Served with quick-chi, wanton crisps, and wasabi vinaigrette. 24
Grilled with a spicy and smoky adobe sauce and served with wild rice, corn tortilla crisps, and fresh cilantro. 22
Broiled with sundried tomato pesto, white wine, butter, and thinly sliced red onion, topped with shaved parmesan, fresh basil, and balsamic glaze. 18
Tiger shrimp, Andouille sausage, roasted tomato, peppers and onions with spicy risotto.20
Entree selections are not available at lunchtime.
*The FDA recommends that all beef products be cooked thoroughly. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.