Boulevard Reveals Decadent Five-Course Dinner Menu for Valentine’s Day

GOODS from Boulevard Kitchen & Oyster Bar

Vancouver, BC | Boulevard Kitchen & Oyster Bar will help guests get down to the heart of the matter by offering a gourmet Valentine’s Day dinner menu guaranteed to set the mood on Wednesday, February 14.

Available for $110 per person plus tax and gratuity with optional wine pairings available for $75 and $95, the dinner features five decadent courses prepared by award-winning Executive Chef Alex Chen and team, with dessert courses and a take-home petits fours box courtesy of Pastry Chef Kenta Takahashi.

BOULEVARD VALENTINE’S DAY DINNER MENU
– $110 per person plus tax and gratuity –
wine pairings available for additional $75 per person
*premium wine pairings available for additional $95 per person

AMUSE
Poached Joyce Point Oyster
cucumber and champagne gelée, dill cream, brown butter crouton, Northern Divine Caviar
taittinger, brut réserve / chardonnay, pinot noir, pinot meunier / champagne, fr

FIRST
Kanpachi
sea urchin emulsion, ikura, quail ‘ramen’ egg, fresh wasabi, shiso
lunessence, quartet / riesling, viognier, gewürztraminer, orange muscat / okanagan valley, can
*weinbach, clos des capucins, reserve / sylvaner / alsace, fr

SECOND
Paté en Croute
yarrow meadow duck, foie gras, venison, porcini, blood orange marmalade, pistachio
siduri / pinot noir / willamette valley, calif
*cristia, cuvée tradition / grenache, syrah / châteauneuf-du-pape, fr

CHOICE OF MAIN
Roasted Sablefish
lobster miso chowder, wakame, parisienne potato
meyer family vineyards / chardonnay / okanagan valley, can
*hartford court / chardonnay / russian river valley, calif
or
Prime New York Striploin
variation of sunchokes, brown butter sunflower seeds, sauce périgueux
osoyoos larose, pétales d’osoyoos / merlot, cabernet sauvignon / osoyoos, can
*la gerla ‘birba’ / sangiovese grosso / toscana igt, it

Enhancements
shaved black perigord truffles $35, seared foie gras $22
cheese course $18, Northern Divine Caviar course $150

CHOICE OF DESSERT
Dark Chocolate Mousse
alpaco chocolate mousse, coconut cream, passion fruit semifreddo
taylor fladgate, 10 year tawny / port, pt
*m. chapoutier / Grenache / banyuls rimage, fr
or
White Chocolate & Rose Panna Cotta
lychee jelly, pink grapefruit semifreddo
paul jaboulet aîné, le chant des griolles / muscat de beaumes-de-venise, fr
*gehringer brothers icewine / cabernet franc / okanagan, can

with take-home Valentine’s petits fours box


Chen, who previously led Team Canada to a top-10 finish at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013, captured his second BC Gold Medal Plates title in Victoria last October. He will once again represent the province at the Canadian Culinary Championships in Kelowna from February 2 to 3, where Chen will compete against 10 of his fellow top chefs from across Canada for national glory.

RESERVATIONS | As seating is limited for Boulevard’s Valentine’s Day dinner, reservations are highly recommended and can be made at 604-642-2900 or online at www.boulevardvancouver.ca/reservations.

Boulevard Kitchen & 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. Visit SCOUT profile.
Neighbourhood: Downtown
845 Burrard St. | 604-642-2900 | WEBSITE

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Boulevard Reveals Decadent Five-Course Dinner Menu for Valentine’s Day

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