BUCK’S DEVILED EGGS sweet pickle relish topped with hickory smoked bacon......................................9

HOUSE CREAM SPINACH artichoke hearts with melted Monterey jack, salsa, sour cream, warm tortilla chips...13 SMOKED SALMON toast points, lemon herb aioli.....................................................................14 WOOD FIRED ARTICHOKES spicy remoulade......................................................................13

BOULEVARD OYSTERS crispy Gulf oysters, cream spinach, Crystal aioli...........................................15 SOUP DU JOUR created daily..........................................................................................8

GRILLED CHICKEN SALAD house greens, citrus vinaigrette with a touch of Thai peanut sauce 17

SEARED TUNA SALAD Ahi tuna, house greens, mango, spicy ginger vinaigrette 19

CAESAR SALAD fresh romaine, Reggiano, sourdough croutons 10

AMERICAN BLUE WEDGE SALAD Maytag blue cheese served the traditional way 14

HOUSE SALAD house greens, chopped egg, bacon, sourdough croutons 9

Choice of dressing: Bleu Cheese, Thousand Island, Buttermilk Ranch, Herb Vinaigrette, Honey Mustard

CHEESEBURGER house ground chuck, cheddar, mayo, mustard, lettuce, tomato, onion, brioche bun 15

VEGGIE BURGER chef’s recipe with Monterey jack, lettuce, tomato, onion and a soy glaze 15

PRIME RIB SANDWICH thinly sliced, mayo, Monterey jack, stacked on an onion roll 20

LOBSTER ROLL classic style, crisp bibb lettuce, mayo, served on a warm, toasty bun 22

GULF FISH SANDWICH grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioche 18

FIRE ROASTED CHICKEN seasoned and rotisserie cooked with natural jus, served with mashed potato......19

CEDAR PLANK SALMON filleted in house, flame broiled with creole mustard marinade and kale salad................26

SLOW ROASTED PORK CHOP double cut bone-in chop served with red cabbage...........................................26

PAN SEARED CRAB CAKES jumbo lump crab cakes, French fries and coleslaw................................................34

BARBECUE RIBS slow cooked overnight and finished on the grill, paired with French fries and coleslaw..............29

PRIME RIB slow roasted, accompanied by au jus, and a loaded baked potato...........................................................34

FILET MIGNON 10 oz center cut, paired with steamed broccoli and mashed potatoes.............................................38

WOOD GRILLED REDFISH topped with crab meat and lemon butter sauce paired with seasonal vegetables...28

SEARED SEA SCALLOPS cheddar grits, Applewood-smoked bacon bits and ginger tomato compote..................38

Mashed Potatoes 6 • French Fries 6 • Coleslaw 6 • Black Beans and Rice 6 • Red Cabbage 6

Steamed Broccoli 6 • Seasonal Green Vegetable 6 • Kale Salad 6 • Loaded Baked Potato 6

504.889.2301 | www.BoulevardBistro.com4241 Veterans Memorial Blvd. | Metairie, La

Proud Member of the Creole Cuisine Restaurant Concepts Family

SALADS

ENTREÉS

SIDES & VEGETABLES

SANDWICHES

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products.