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.
STARTERS
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
FROM THE GARDEN
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
SUSTAINABLE, ALL NATURAL, FREE RANGE
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
SIDES
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
