GOODS from Boulevard Kitchen & Oyster Bar
Vancouver, BC | The Boulevard Kitchen & Oyster Bar back-of-house team is combining their culinary talents and capturing the flavours of the season with a new Fall Tasting Menu that premieres as part of the downtown restaurant’s daily dinner service beginning today.
A collaboration between Executive Chef Alex Chen, Chef de Cuisine Roger Ma and Pastry Chef Kenta Takahashi, Boulevard’s Fall Tasting Menu will offer five seasonally-inspired courses, changing regularly to take advantage of the freshest and most readily available ingredients.
Available for $95 per person plus tax and gratuity, the menu features a dessert course followed by tableside bonbon service with a variety of handmade confections including Toasted Marshmallows, Mini Cassis and Lime Macarons, Chocolate Truffles and Lollipops courtesy of Takahashi. Accompanying wine pairings selected by Wine Director JP Potters are also available for an additional $75.
BOULEVARD KITCHEN & OYSTER BAR
FALL TASTING MENU
Taittinger Champagne Brut Réservez
local sea urchin
ikura, shiso, fresh wasabi, rice cracker
Sea Star Ortega 2016
butternut squash, pumpkin seed gremolata, apple, aged balsamic
Little Farm Pied de Cuve Orange 2016
la sauvagine cheese, sunchoke, roasted sunflower seeds, sherry beurre noisette
Masseria Li Veli Verdeca 2015
foie gras and truffle farce, beets, preserved cherry duck jus
La Gerla Brunello di Montalcino 2010
poached bartlett pear, brown butter cream, cassis sorbet
Poças Colheita Tawny Port 1992
selection of bonbons served tableside
“Our customers often request a tasting-menu dining experience and we’re excited to introduce a truly unique seasonal menu designed by our team of award-winning chefs. This menu also gives our front-of-house team the chance to showcase the exceptional service and style for which Boulevard has become known for,” says Potters.
RESERVATIONS | Reservations for Boulevard Kitchen & Oyster Bar’s Fall Tasting Menu, which includes an amuse, five courses and tableside bonbon service for $95 per guest, can be made by calling the restaurant at 604-642-2900. For the latest news about Boulevard, register for the restaurant’s e-newsletter at www.boulevardvancouver.ca, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and Instagram.
Hours: Sunday to Thursday – Dinner until 10:00pm / Bar Service until 12am
Friday and Saturday – Dinner until 11pm / Bar Service until 12am
Weekend Brunch – Saturday and Sunday 10:00am-2:30pm
Photos: Leila Kwok
Alex Chen – Executive Chef
Roger Ma – Chef de Cuisine
Kenta Takahashi – Pastry Chef
Brian Hopkins – Maître D’
JP Potters – General Manager
Isaac Olivier – Assistant General Manager
Shiva Reddy – Sommelier
ABOUT BOULEVARD KITCHEN AND OYSTER BAR
Vancouver’s Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences.
A crossroads between a classic, European-styled bistro and contemporary bespoke style, the décor embraces local works of art, natural stone and imported Italian marble, up-cycled and refurbished antique chandeliers, white oak floors, violin veneer paneling and subtle accents of bronze and gold. From the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room and expansive wrap-around outdoor patio, Boulevard offers guests a wide range of culinary experiences — from early morning to late at night.