BOULEVARD, San Francisco, CA

What better place to spend New Year’s Eve than at the acclaimed Boulevard restaurant? Complete with festive décor, hats, a midnight champagne toast, and fireworks on the Embarcadero, it was truly a night to remember. And the food? Exceeded our expectations by a mile. Check out our tasty dishes below.

1997 CARDINALE

We've been waiting for a special occasion to crack open this '97 Cardinale. An excellent vintage of an already supreme wine.

GOLDEN BEET SALAD

with mozzarella and shaved burgundian truffle

We never knew we would enjoy beets!

BUTTERNUT SQUASH BISQUE

pan seared ricotta gnocchi, hen of woods mushrooms

braised chestnuts, sage & crispy pancetta

Ohmygod. I don't know how they get their soup so luscious and silky smooth. The gnocchi, mushrooms, chestnuts and pancetta put this over the top.

AHI TUNA TARTARE

ginger, wasabi tobiko, spicy mayo

white miso foam, baby shitake mushrooms, chips

Very solid.

BUTTER POACHED MAINE LOBSTER

rancho gordo cannellini beans with

chorizo & herbs, roasted garlic

Perfect buttery, rich flavor

PYRAMID RAVIOLI

fontina fonduta, shaved burgundian truffles

hazelnut amaretti, truffle nage

Look at those truffles!!

ROSSINI OF LAND, SEA & AIR

elk loin with seared foie gras chard pesto, shaved black truffles

yellowfin tuna, sauce foie gras & braised chard

quail with bacon, foie gras & braised chard

chanterelle mushrooms & natural jus

black truffle sauce

Suni decided to be bold and try the land, sea, an air trio. He really enjoyed the elk and the bacon wrapped quail (both with silky foie gras), but thought the yellowtail was lacking in flavor compared to the others.

ANGUS FILET MIGNON

fondant cipollini onion stuffed with braised short rib

parmesan potato puree, broccoli di ciccio

heirloom carrot, fresh horseradish, red wine beef jus

I was so full by the time I was served the main course, that I took a few bites and took the rest home. It did, however, make for a wonderful New Year's Day dinner.

BANANA DULCE DE LECHE TRUFFLE CAKE

crunch graham cookie, whipped cream, chocolate curls

rum crème caramel, bruleed banana

Although we were stuffed to the very core, we somehow managed to eat every last bite of 2 desserts. Banana, chocolate, graham, and rum? Delightful.

BLACK & WHITE

english toffee macaroon

gianduja cupcake with chocolate & meringue kisses

tainori chocolate pave with white chocolate foam

araguani chocolate sorbet

valrhona white chocolate ice cream

Whimsical, unique and festive, this dessert was almost as fun to gaze at as it was to eat. Almost.



Celebrating New Year's in style

MADRONA MANOR, Healdsburg, CA

Set in the hills above Sonoma Valley, this top-rated restaurant and manor is one of the Bay Area's most romantic destinations. So when we heard about their famous Christmas Dickens Dinner, we just couldn’t pass up the chance for some good food and holiday cheer. Although the meal was simply wonderful, what made the night truly special were the carolers. Dressed in period costumes from the 19th century, the a capella group toured the gorgeously decorated rooms and delighted us with their holiday music. It was a night to remember.

PETIT LOBSTER "SHEPHERD'S PIE"

Graham Beck Sparkling, Brut, Western Cape, South Africa

Although just a couple of bites, this rich starter made our mouths happy and set the stage for the rest of our meal. Luckily, the rest of the dinner lived up to the excitement that this dish created.

DUNGENESS CRAB SALAD
almonds, radicchio, estate oranges, green goddess dressing
2007 Everett Ridge Sauvignon Blanc, Dry Creek Valley

Both of us ate every bite of this crab salad – we just couldn’t get enough of the sweet crab, crunchy almonds, creamy green goddess, and refreshing burst of citrus.

CELERIAC-POTATO SOUP

applewood smoked bacon, parsley

2007 Seghesio Barbera, Alexander Valley

One of the favorites of the night, we both couldn’t get over the exceptional silky texture and flavors of this soup. Between slurps, we pondered how we could possibly achieve the same results at home.

BEEF WELLINGTON

mashed potatoes, broccolini, red wine reduction

2005 Mill Creek Cabernet Sauvignon, Sonoma County

Although it doesn’t look like much, every component on this plate was brilliantly done. The beef wellington had a rich layer of chopped mushrooms between the tender beef and the flaky crust, which added depth of flavor. Even the broccolini was seasoned so well that both of us ate every bite. Any chef who can get us to finish our veggies is a talented one to say the least.

CHRISTMAS PUDDING

persimmons, walnut praline, brandy cream

2004 Alvear Pedro Ximenex, Montilla-Moriles

A pleasant surprise, this desert was incredible. Although a bit heavy after the rich beef, I still managed to eat every bite. Suni threw in the towel two thirds of the way through. There were so many different flavors and textures in this dessert that my mouth just kept wanting more.