Boulevard American Bistro

Sweet pickle relish topped with hickory smoked bacon.

Artichoke hearts with melted Monterey Jack, salsa, sour cream, warm tortilla chips.

Kale cabbage slaw, peanut vinaigrette.

Barbecue butter, grilled bread.

Crispy gulf oysters, cream spinach, crystal aioli.

Spicy remoulade.

Contact merchant for today's soup selection.

Fresh romaine, reggiano, sourdough croutons.

House greens, honey-chili vinaigrette with a touch of Thai peanut sauce.

Ahi tuna, house greens, mango, spicy ginger vinaigrette.

Maytag bleu cheese served the traditional way.

Jumbo gulf shrimp stacked with crisp romaine, vine ripe tomatoes, deviled egg, and a new Orleans style remoulade.

House greens, chopped egg, bacon, sourdough croutons.

Braised pork belly, sliced ham, Jack cheese, house-made bread & butter pickles, and mustard pressed on buttered French bread with creamy coleslaw.

House ground chuck, cheddar, mayo, mustard, lettuce, tomato, and onion, on a brioche bun.

Chef’s recipe with Monterey jack, lettuce, tomato, onion and a soy glaze.

Thinly sliced prime rib, mayo, and Monterey Jack, stacked on ciabatta bread.

Grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioche.

Chicken, ham, cheddar, jack cheese, bacon, lettuce, tomato, and mayo on multi grain wheat.

Marinated chicken breast with melted Monterey Jack, mayo, tomato, onion and arugula.

Seasoned and rotisserie cooked with natural jus, served with mashed potato.

Jumbo lump crab cakes, french fries and coleslaw.

Lump crabmeat and lemon butter. Served with broccoli and mashed potatoes.

Slow roasted, accompanied by au jus, and a loaded baked potato.

Sauteed mushrooms, English peas, and a grana padano cream sauce.

Served with kale salad.

Double cut, bone-in chop. Served with red cabbage.

Linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers, and house smoked campari tomatoes.

Flame broiled, caramelized with a creole mustard glaze, served with creamy cole slaw.

8 ounce center cut, paired with steamed broccoli and mashed potatoes.

Marinated in pineapple and ginger, served with house cut french fries.

Slow cooked overnight and finished on grill, paired with French fries and coleslaw.

Cajun seasoning with lemon butter sauce and crabmeat, paired with seasonal vegetables.

Sweet pickle relish topped with hickory smoked bacon.

Crispy gulf oysters, cream spinach, crystal aioli.

Artichoke hearts with melted Monterey Jack, salsa, sour cream, warm tortilla chips.

Kale cabbage slaw, peanut vinaigrette.

Barbecue butter, grilled bread.

Toast points, lemon herb aioli.

Spicy remoulade.

Contact merchant for today's soup selection.

Fresh romaine, reggiano, sourdough croutons.

House greens, honey-chili vinaigrette with a touch of Thai peanut sauce.

Ahi tuna, house greens, mango, spicy ginger vinaigrette.

Maytag bleu cheese served the traditional way.

Jumbo gulf shrimp stacked with crisp romaine, vine ripe tomatoes, deviled egg, and a new Orleans style remoulade.

House greens, chopped egg, bacon, sourdough croutons.

Braised pork belly, sliced ham, Jack cheese, and house-made bread and butter pickles pressed on buttered french bread with creamy coleslaw.

House ground chuck, cheddar, mayo, mustard, lettuce, tomato, and onion, on a brioche bun.

Chef’s recipe with Monterey Jack, lettuce, tomato, onion and a soy glaze.

Thinly sliced prime rib, mayo, and Monterey Jack, stacked on ciabatta bread.

Grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioche.

Marinated chicken breast with melted Monterey Jack, mayo, tomato, onions and arugula.

Seasoned and rotisserie cooked with natural jus, served with mashed potato.

Jumbo lump crab cakes, french fries and coleslaw.

Lump crabmeat and lemon butter served with broccoli and mashed potatoes.

Slow cooked overnight and finished on the grill, paired with french fries and coleslaw.

Sauteed mushrooms, English peas, and grana padano cream sauce.

Double cut bone-in chop served with red cabbage.

Slow roasted, accompanied by au jus, and a loaded baked potato.

Linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers, and house smoked campari tomatoes.

Cajun seasoned with lemon butter sauce and crabmeat paired with seasonal vegetables.

Served with kale salad.

Flame broiled, caramelized with a creole mustard glaze, served with creamy cole slaw.

Center cut, paired with steamed broccoli and mashed potatoes.

Marinated in pineapple and ginger served with house cut french fries.