Fun, lively, and vibrant, Boon Fly Café serves modern rustic cuisine in a contemporary roadhouse atmosphere. Start your day with our signature Boon Fly donuts, and end it with our award-winning fried chicken or one of our nightly dinner specials. Resort guests and locals alike are drawn to the energetic vibe and satisfying cuisine that’s based on the agricultural heritage of the region.
View menu on Boon Fly Website
Trapeze Lunch Menu - Burlingame Updated 7/23/2023
Menu and prices subject to change
APPETIZERS
Crab Cakes – 15
Mango-avocado salsa, lemon aioli & microgreens
Bacon Wrapped Prawns – 14
Served with pineapple and homemade balsamic reduction
Red Wine Braised Grilled Octopus – 16
Served with celery, carrots, cucumber and oregano-lemon vinaigrette
Carpaccio – 14
Thin sliced filet mignon, red onions, capers, Grana-Padano cheese, arugula, and virgin olive oil
Fried Calamari – 14
Served with artichokes, green beans, tartar and chipotle sauce
Burrata & Seasonal Tomatoes – 13
Fresh basil, kalamata olives homemade pesto sauce and laudemio olive oil
Spring Rolls Philly Cheese Steak – 12
Served with creamy horseradish sauce
Grilled Polenta Cake – 10
Creamy Gorgonzola and mushroom demi-glace sauce topped with mozzarella cheese
SALADS
Soup of the Day 8
Caesar Salad – 10
Petite hearts of romaine, baked parmesan cheese basket, croutons and homemade roasted garlic lemon pepper dressing
Trapeze Salad – 9
Organic mix greens, cucumbers, tomatoes, kalamata olives, feta cheese and balsamic vinaigrette
Beet Salad – 11
Arugula with roasted red beets, walnuts, dried cranberries, goat cheese and lemon citrus dressing
Sesame Crusted Ahi Tuna – 18
Roasted beets, cantaloupe melon, avocado and ginger lime soy vinaigrette
Duck Prosciutto – 16
With artichokes, arugula, melon, apples, orange, feta cheese and honey-lemon dressing
ADD: Chicken 8 | Salmon 10 | Prawns 10 | Steak 12
SANDWICHES
All sandwiches served with your choice of french fries or salad
Mary’ Free-Range Grilled Chicken Breast Sandwich -12
Served with mozzarella cheese, tomatoes, spring mix and homemade pesto sauce
Grilled Thin Sliced Ribeye Sandwich – 16
Served with tomatoes, arugula, grilled onions, melted gorgonzola cheese and roasted garlic, rosemary aioli
Grilled Salmon Sandwich – 14
Served with arugula, onions, tomatoes, avocado, and tartar sauce
8.oz Kobe Beef Burger -14
Served with lettuce. tomatoes, pickles, onions. cheddar cheese and chipotle aioli sauce
ENTRÉES
Spaghetti Bolognese – 18
Spaghetti pasta with homemade filet mignon meat sauce
Lobster Ravioli – 20
Homemade lobster ravioli with fresh dill and vodka pink sauce
Lemon-Pepper Linguini – 24
Served with prawns, salmon, clams, bay scallops, roasted tomatoes and garlic white wine lemon sauce
Penne Al Forno – 20
Italian sausage, chicken, chilli flakes, garlic, basil, spinach, mozzarella cheese and homemade marinara sauce
Chicken Parmesan – 18
Served with penne pasta, mixed vegetables and homemade marinara sauce
Baby Back Ribs – 22
Served with caramelized onions, french fries and homemade spicy Mongolian BBQ sauce
Grilled Atlantic Salmon – 24
Served with mashed potatios and lemon musterd Tarragon sauce
Linguine Alle Vongole – 20
Linguine pasta with manilla clams,chilli flakes parsley,tomatoes and white wine lemon butter sauce
SIDES – Roasted Potatoes 5 | Sautéed Spinach 6 | Sautéed Mixed Veggies 7 | French Fries 7
Trapeze Dinner Menu - Burlingame Updated 7/23/2023
Menu and prices subject to change
APPETIZERS
Crab Cakes – 16
Mango-avocado salsa, lemon aioli & microgreens
Bacon Wrapped Prawns – 16
Served with pineapple and homemade balsamic reduction
Red Wine Braised Grilled Octopus – 17
Served with celery, carrots, cucumber and oregano-lemon vinaigrette
Carpaccio – 15
Thinly sliced filet mignon, red onions, capers, Grana-Padano cheese, arugula, and virgin olive oil
Fried Calamari – 15
Served with artichokes, green beans, tartar, and chipotle sauce
Burrata & Seasonal Tomatoes – 14
Fresh basil, kalamata olives homemade pesto sauce, and laudemio olive oil
Spring Rolls Philly Cheese Steak – 13
Served with creamy horseradish sauce
Tacos Three ways – 12
Served with steak, pork, chicken and cilantro tomatoes, onions salsa
Spicy Tuna Tartare – 17
Served with apples, mint, onions,Won Ron chips and ginger lime soy sauce vinaigrette
Duck Prosciutto Salad – 16
Artichokes, arugula, melon, apples, orange, feta cheese and honey-lemon dressing
Grilled Polenta Cake – 10
Creamy gorgonzola, and mushroom demi-glace sauce topped with mozzarella cheese
SALADS
Soup of the Day 8
Caesar Salad – 10
Petite hearts of romaine, baked parmesan cheese basket, croutons and homemade roasted garlic lemon pepper dressing
Trapeze Salad – 9
Organic mix greens, cucumbers, tomatoes, kalamata olives, feta cheese and balsamic vinaigrette
Greek Salad – 10
Sliced cherry tomatoes, onions, cucumbers, kalamata olives, feta cheese and lemon-olive oil dressing
Beet Salad – 11
Arugula with roasted red beets, walnuts, dried cranberries, goat cheese and lemon citrus dressing
Add: Chicken 8 | Salmon 10 | Prawns 10 | Steak 12
PASTAS
Penne Con Pollo – 18
Penne pasta with chicken, sun-dried tomatoes, spinach, mushrooms and creamy Alfredo sauce
Lobster Ravioli – 24
Homemade lobster ravioli with prawns, spinach, tomatoes and vodka pink sauce
Lemon-Pepper Linguini – 26
Linguini pasta with prawns, salmon, clams, bay scallops, roasted tomatoes and white wine lemon garlic sauce
Penne Al Forno – 20
Italian sausage, chicken, chilli flakes, garlic, basil, spinach, mozzarella cheese and homemade marinara sauce
Fettuccine Stroganoff – 22
Served with sliced filet mignon, mushrooms and cream sauce
Fusilli Mediterranean – 17
Served with capers, kalamata olives, tomatoes, basil, parsley and garlic olive oil sauce topped with feta cheese
ENTRÉES
Grilled Filet Mignon – 38
Served with grilled asparagus and oven-baked gnocchi with gorgonzola cream sauce
Grilled Lamb Chops – 38
Served with roasted potatoes, mixed vegetables and herb butter sauce
Paella Valencia – 28
Arborio rice and assorted seafood baked in white wine saffron sauce
Grilled Atlantic Salmon – 26
Served with orzo pasta, chopped asparagus, red bell peppers, english peas and lemon mustard-tarragon sauce
Traditional Cioppino – 30
Served with bay scallops, prawns, salmon, dungeness crab, clams, calamari and roasted garlic crostini in a tomato white wine sauce
12.oz Grilled Rib Eye – 32
Served with roasted potatoes, mixed vegetables and herb butter sauce
Mary’ Free-Range Grilled Chicken – 22
Served with prosciutto, mozzarella cheese, sun-dried tomato, mixed vegetables and mustard cream sauce
Baby Back Ribs – 24
Served with caramelized onions, coleslaw and homemade spicy Mongolian BBQ sauce
Duck Confit – 24
Served with roasted potatoes, green beans and orange-balsamic sauce
SIDES
Roasted Potatoes
Sautéed Spinach 6
Sautéed Mixed Veggies 7
French Fries 7