Place Category: Contemporary American, Desserts, Happy Hours, Modern European, Outside Dining, Private Dining, and Weekend BrunchPlace Tags: Chef Owned and Operated and Dog Friendly Patio
“Bohemian” conveys something different to everyone… and that’s the beauty of the word.
It’s in the eye of the beholder, reflecting a free-spirited nature, not confined to rules or limitations. Our restaurant reflects this ethic of creativity, and seeking collective harmony. This is where casual dining meets sophistication with no frills — simplicity and complexity in one. Quality ingredients, preparation with love and care.
There’s something for everyone, and we welcome you to enjoy and discover the carefree bohemian inside of you. Unleash your inner bohemian and join our “world” of Boho.
Boho San Francisco Brunch Menu - Update 4/5/2022
Menu and prices subject to changeWeekend Brunch Menu Saturday – Sunday, 11am – 3pm
Bottomless Mimosa 18
selection of flavors: orange, strawberry, passion fruit, cassisWhites Omelette (or Scramble) -18
avocado, potatoes, house saladBoho Omelette – 19
boursin cheese, snap peas, potatoes, house saladSmoked Salmon Omelette – 21
green onions, cream cheese, roasted potatoes, saladHam & Cheese Omelette – 18
roasted potatoes, house saladTwo Eggs Any Style – 17
potatoes, house salad, choice of bacon, prosciutto, or vegetablesEggs Benedict
(served with potatoes & salad)
Vegetarian (seasonal veggies) 18
Smoked Salmon 21
Duck Confit 22Avocado Toast – 15
mixed greens, house pickles, poached eggAvocado & Butter Lettuce Salad – 14
radish, basil, cilantro, lemon
add fried egg +2 | smoked
salmon +7 prosciutto +5Lobster Salad (entree size) – 37
shrimp, avocado, arugula, romaine, citrus, cherry tomatoes, lemon-mint dressingLittle Gem Salad – 12
Roasted garlic dressing, Parmesan, pumpernickel
Add: grilled chicken – 7
Add: sautéed shrimp – 10Steamed Mussels – 22
rouille, crème fraiche, fines herbesSoup of the Day – 9
Chicken Dumpling Soup – 10/18
chicken broth, mushrooms, bell pepperFresh Oysters, ½ dzn | 1 dzn – 12/24
Smoked Salmon Plate – 17
crème fraiche, capers, scallionsTuna Poke – 18
dashi, yuzu, soy, shallots, wasabi, avocadoBoho Burger (8oz) -16
lettuce, pickles, tomato, onion, aioli
add: bacon +3 | truffle fries +5
fries +5 | avocado +3 | green salad +4
fried egg +2 | Fiscalini cheddar +1Steak frites – 32
Add an egg any style + 2French Toast -15
chocolate, mixed berries, apple syrup
SAVORY CRÊPES
choice of wheat or buckwheat
Add cheese +3 | Add avocado +3 | Add mushrooms +3
ham, cheese & egg 1scrambled egg, bacon & cheese 18
smoked salmon, cream cheese & onion 21
duck confit, snap pea, mushroom sauce 22
seasonal vegetable 16
SWEET CRÊPES
apple Tatin & mascarpone – 12
fresh berries, crème anglaise, mint – 12
*Menu Items and prices are subject to change without notice
Boho San Francisco Dinner Menu - Update 4/5/2022
Menu and prices subject to changeSTARTERS
FRESH OYSTERS – half dozen – 18
champagne mignonette, lemonAHI TUNA CUPS – 21
shiro dashi, yuzu, horse radish, avocado, cilantroGRILLED OCTOPUS – 18
chick peas, delicate squash, arugula, romescoHAND CUT BEEF TARTARE – 17
shallots, Dijon, cream, herbs, truffle friesBONE MARROW – 18
shishito almond paste, tomato gel, grilled toastDUCK SLIDERS – 16
duck confit, house pickles, rouille, blue cheese dressingHOUSE PICKLES – 7
cucumber, celery, carrots, onionTRUFFLE FRIES – 11
truffle oil, Midnight moon cheeseLITTLE GEM SALAD – 12
Roasted garlic dressing, parmesan, pumpernickel
add: grilled chicken – 7 | add: shrimp – 11KALE AVOCADO GREEN GODDES – 14
Beets, goat cheese, puffed riceBURRATA – 16
house-marinated tomatoes, basilWARM BREAD PLATE – 3
whipped butterSOUP OF THE DAY – 9
CHICKEN DUMPLING SOUP – 10/18
chicken broth, bell pepper, mushrooms, shiro dashi
MIDS & PASTA
SEACUTERIE BOARD (good for 2) – 38
smoked salmon, ahi tuna, hot smoked sturgeon, octopus, smoked butterfish, house condiments, smoked trout roe, grilled breadLOBSTER SALAD – 37
shrimp, avocado, arugula, romaine, citrus, cherry tomatoes, lemon-mint dressingSTEAMED MUSSELS – 22
rouille, cream fraiche, cilantro, garlicSEAFOOD PASTA – 36
scallops, shrimp, mussels, basil, garlic, parmesan, creamHAND MADE VEGETARIAN PASTA – 24
green onions, wild mushrooms, English pea, pea shoots, white asparagus, parmesan* OSSETRA CAVIAR RESERVE – 90
mini blinis, cream fraiche
MAINS
PAN SEARED CHILEAN SEABASS – 37
wild rice, asparagus, carrot-ginger puree, citrus beurre-blancWHOLE ROASTED BRANZINO – 37
wild rice, broccolini, carrot-ginger puree, citrus beurre-blancRACK OF LAMB, full/half – 76/38
polenta, asparagus, eucalyptus sauceDUCK LEG CONFIT – 32
mashed potatoes, shishito peppers,PORK CHOP – 32
lentil, brussels sprouts, kale, caramelized applesBURGER – 16
lettuce, bacon-chipotle marmalade, pickles, tomatoes, onion, aioli
*add: fries – 5 | truffle fries – 5 |avocado – 3
fried egg – 2 | bacon – 2 | salad – 4RIB EYE STEAK – 52
add Lobster Tail –21
potato gnocchi, roasted cippolini onions, black garlic jus, tomato beurre blanc
SIDES – 8
mashed potatoes
polenta
broccolini
OUR CHEF
Andrei is an American Chef with over 10 years of experience in American, French, and Contemporary European cuisine. His first kitchen was at his family’s restaurant in Eastern Europe. During his career in the US he worked as a Sous Chef at Cavallo Point, Sausalito, 5A5, Absinthe and as an Executive Chef at Waterfront. His unconditional love for cooking and natural interest in food led him to gain a deeper knowledge and refine his skills. Chef Andrei couldn’t just implement the ideas of others; his passion has been to create dishes based on his understanding of ingredients and their compatibility. His desire is to express his inner vision of what is appetizing, nutritious and appealing. Chef Andrei believes in the benefits of fresh and healthy ingredients; for this reason, he sources only local high-quality product. It takes responsibility to feed others; one should be honest and have true love for people. Chef Andrei does, he has it all.
“Don’t look at the things the way they are. Look at the way they could be. The more knowledge and skills you get, the more horizons open up for you in your imagination.”
