Boulevard menu — United States

Fresh bluefin tuna served with spicy chili, tender eggplant, a sesame-vinegar dressing, whipped ginger tofu, and a crispy taro garnish.

Thinly sliced raw yellowtail served with dapple fire plums, brown butter-infused ponzu, pickled ginger plum, and toasted sunflower seeds.

Finely chopped raw beef served with housemade beef tallow waffle fries, pickled rutabaga, tarragon, and a creamy bearnaise sauce.

Fresh figs served with Moka blue cheese, red endive, coffee-spiced pecans, coffee blossom honey, and arugula.

This starter features whipped Brillat-Savarin cheese served with heirloom tomatoes, basil oil, a savory anchovy-based spread, and black French olive oil.

Rye gnocchi and torched Comté cheese served with buttered escarole, Egyptian caraway, walnuts, Belper Knolle cheese, and winter truffle.

This soup features spot prawns, lobster mushrooms, and sweet corn, finished with a dollop of urfa chili-infused crème fraîche.

Small pasta shells served with lobster coral in a light tomato broth, finished with a sauté of torpedo onions, Fresno chilies, and opal basil.

Six fresh oysters topped with a creamy mixture of Maine lobster, tarragon, and lemon.

This dish features Pacific box crab served with cornmeal pancakes, accompanied by pink celery and pickled cauliflower.

A trio of escargots prepared three ways: with parsley-garlic Pernod, black truffle and Burgundy wine, and chorizo with piquillo peppers.

A smooth duck liver pâté served with a prickly pear and hibiscus jelly on a toasted Williams pear sourdough crumpet.

Premium Golden Osetra caviar served with traditional buckwheat pancakes, sour cream, and a smoked sturgeon-infused crème fraîche.

Pan-seared halibut served over creamy corn polenta with sautéed mushrooms, squash, and a zesty citrus-tomatillo sauce.

Pan-seared sea scallops served with a spicy spreadable pork sausage, fresh shelling beans, summer vegetable stew, creamy Jerusalem artichoke purée, and basil-infused croutons.

Creamy risotto made with sungold tomatoes and squash blossoms, served with patty pan squash, burrata, okra, fig leaf butter, and roasted Jimmy Nardello peppers.

This pan-seared pork chop is served with fried green tomatoes, braised collard greens, savory porcini mushrooms, Irish bacon, and a sweet peach and green tomato jelly.

This dish features a lamb chop served with green beans, whipped tahini, lamb-filled dumplings in a yogurt sauce, and a finish of chili butter and apricot.

A tender beef fillet served with artichokes, a hazelnut and tomato relish, sautéed trumpet mushrooms, and fingerling potatoes.

A selection of artisanal cheeses served with rosemary and dried apricot focaccia, honeycomb, and fresh fruit.

This cornmeal buttermilk sponge cake is soaked in three milks and served with fresh figs, blackberry sorbet, a crisp cornmeal wafer, and fig leaf-infused whipped cream.

A small pastry filled with vanilla custard, topped with crunchy oat and flax seed granola, and served with a scoop of pink apple sorbet.

A rich dark chocolate tart served with a crisp honeycomb wafer, chocolate sauce, and whipped honey cream.

This dessert features vanilla ice cream paired with a yuzu-infused white chocolate mousse and a crispy black sesame wafer.

A refreshing dessert featuring a variety of melons served with a tangy tomatillo sorbet, lime and white tequila gelatin, and a sweet ambrosia-flavored powder.

A scoop of toasted coconut ice cream served with chewy brown butter and cacao nib mochi.

A daily selection of three scoops of ice cream and sorbet.