Appetizers & Salad

For an Evening of Diverse Pleasure, Mix and Match Selections from our Salad & Tapas Menu (Changes Often)

Side Soup and Salads
(May Be Substituted for Caesar Salad Accompanying Entrée with Appropriate Upcharge)

Homemade Soup du Jour - The Boardwalk Bistro has built a reputation for original soups created from our repertoire of more than 50 recipes Cup 5.00 / Bowl 8.00

Homemade Gourmet Line Soup - Cup 6.00-8.00 / Bowl 10.00-12.00

Hearts of Romaine Caesar Salad - Shaved parmesan, poached quail egg & croutons 7.00 pairing icon_sm

European Greens - Topped with goat cheese, port vinaigrette and herb crostini 6.00

Grilled Fruit Salad - Lightly grilled peach, mango and strawberry tossed with arugula and mixed greens finished with balsamic vinaigrette and fresh mozzarella 8.00

Toasted Israeli Couscous Salad - Served with mint, English cucumber, cherry tomato, lemon and feta cheese 8.00

Fresh Blueberry, Pear and Apple Salad - Tossed with spinach, gorgonzola cheese and country bacon 8.00

Southern Fried Chicken Salad - Savory breast of chicken fried to perfection & placed atop spinach-romaine-spring mix tossed in mustard vinaigrette with tomato & cucumber 16.00

lollipops

 

 

Spanish Tapas

Brussels Sprouts, Artichoke Hearts and Ham Three Ways - Sautéed with pancetta, sweet ham and prosciutto served with savory toast 10.00

Lamb Carnitas - Grilled lamb cooked with onions atop corn tortilla finished with yogurt, julienne cucumber and tomato relish topped with cilantro 10.00

Lamb Meatballs - Served w/calimyrna fig and roasted almonds with coriander ragout 10.00

Medallion of Grilled Polenta topped with Smoked Salmon Florette - Accented with fresh avocado kalamata olive puree, feta cheese and capers 10.00

Warm Spinach Artichoke Dip - Finished with parmesan cheese & toasted pita 8.00

Lamb Spring Rolls - Three lamb spring rolls served with fresh mint and lettuce accompanied by sweet pepper black dipping sauce 10.00

Moroccan Chicken Lollipops - Two marinated drummers baked then flash fried and tossed in zesty fig and apricot glaze 10.00

Fresh Cherries & Grapes on Goat Cheese Crostini - Finished with jicama relish and balsamic reduction 10.00

Small Plates

Dusted Shrimp over Parsnip Crisps - Chef’s signature flour dusted baked shrimp served over crispy parsnips with lemon garlic butter 12.00

Crispy Lobster Skewer - Deep fried with citrus salad, lemon aioli and herb pesto 14.00

Seafood Relleno - Egg battered chile relleno filled with shrimp, lobster and Spanish chorizo resting in tomato broth with manchego cheese croutons 14.00

Oysters Rockefeller - Half dozen on the half shell 10.00

 

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