Menu Changes

Blvd 16’s New Summer Menu

Photo: Blvd 16

Wisconsin-bred Chef Simon Dolinky has worked in kitchens in Spain, New Orleans, and the Midwest. All of these influences come together in his beautifully orchestrated restaurant Blvd 16 at Westwood’s Kimpton Hotel Palomar. Dolinky loves cooking with grits, which show up in new and exciting ways, and also keeps a hydroponic vegetable garden on the roof to grow chiles, peppers, herbs, and other goodies that go into his entrees, starters, and house-made herbal cocktails. Dedicated to sustainable meats and seafood, and local, organic produce, Chef Simon recently plucked some of his crops for a new summer menu. Shrimp sausage anyone? Let’s take a look.


Grilled Flatbread 9
preparation changes daily

Fried Local Calamari 12
pickled jalapenos and fennel, pepper jelly aioli

Hamachi Sashimi 16
ginger and cucumber nage, grapefruit and caviar

Hawaiian Tuna Rolls 16
dungeness crab, jalapeño and lemongrass vinaigrette and micro shiso

Domestic Artisan Cheeses 3 for 14, 5 for 23
with walnut raisin toast, organic honeycomb and house made fruit preserves


Baby Greens Salad 7
golden raisins, sunflower seeds and champagne vinaigrette

Caesar Salad 9 add chicken 13
preserved lemon, basil and Spanish anchovies

Organic Butter Lettuce Salad 10
buttermilk dressing, cherry tomatoes, ripe avocado and toasted pepitas

Beet Salad 10
watercress, citrus vinaigrette and toasted pistachios

Blvd 16 Chopped Salad 14
currants, blue cheese, bacon, chopped egg, grilled chicken,
walnut and tarragon vinaigrette


Orecchiette 16
wild mushroom ragout with oregano and green onions

Vialone Nano Risotto 19
preparation changes daily

Roasted Halibut 26
tomato carpaccio, farro and cucumber salad, anchovy and caper berry vinaigrette, grilled eggplant

Pan Seared Striped Bass 27
vanilla and orange poached fennel, black olives and fingerling potatoes

Crispy Skin Organic Salmon 26
shrimp sausage, spring vegetables and lima bean ragout

Brandts Farms Grilled Bistro Filet 28 add blue cheese 2
roasted mushrooms, brown butter yukon gold potatoes and California cherry gastrique

Pot Roast 25
tomato and white wine braised whole flatiron, parsnips, celery and boiled potatoes

Chicken & Dumplings 24
roasted mushrooms, sweet potato dumplings, glazed baby carrots and consommé

Seasonal Menu

Ahi Tuna Poke 12
watermelon, soy, avocado and radishes

Chilled Saffron Tomato Soup 9
fresh baby heirloom tomatoes with salt and pepper grilled crouton

Asparagus Grits 9
poached egg and shaved parmesan cheese

White Corn Ravioli 13
Maine lobster and roasted mushrooms

Stone Fruit and Almond Tart 6
caramel and vanilla ice cream

Seasonal Tasting Menu $48
Chefs Inspiration Tasting Menu $62


Roasted Asparagus 9
sieved egg, crispy bacon and herb aioli

Broccolini 8
chili flakes, garlic, pinenuts and golden raisins

Mac and Chevre 10
shell pasta, goat cheese and rosemary bread crumbs

Risotto 7
basil and lemon

Smashed Fingerling Potatoes 6
lemon, fresh herbs and crème fraiche

Blvd 16 Garden Herb Fries 7
balsamic espresso ketchup

Blvd 16’s New Summer Menu