Boulevard Planning Elegant and Intimate Dining Experience For Valentine’s Day

GOODS from Boulevard Kitchen & Oyster Bar

Vancouver, BC | Executive Chef Roger Ma and the all-star Boulevard Kitchen & Oyster Bar team will write a recipe for true romance by hosting an elegant and intimate dining experience in honour of Valentine’s Day this Thursday, February 14.

Beginning at 5 p.m., Boulevard will offer a special multi-course menu featuring the restaurant’s award-winning West Coast-inspired cuisine for $120 per person plus tax and gratuity, with optional wine pairings selected by Restaurant/Wine Director JP Potters available for an additional $85 per person. Items from the Valentine’s Day menu will also be available à la carte on request.

Highlights of the Valentine’s Day dinner menu include an amuse bouche of poached sunseeker oyster followed by kampachi, kataifi-crusted scallop and an entrée choice of roasted branzino or prime beef striploin, with add-on enhancements as seared foie gras, Northern Divine Caviar and shaved Perigord truffles also available. The romantic repast ends on a high note with a dessert course of either chocolate jasmine or rose vacherin prepared by Pastry Chef Kenta Takahashi, who will also tempt the palates of guests with complimentary petits fours.

BOULEVARD KITCHEN & OYSTER BAR
VALENTINE’S DAY MENU
— $120 per person plus tax and gratuity —
wine pairings available for an additional $85 per person

AMUSE
Poached Sunseeker Oyster
sunchoke, wakame, bonito cream, Northern Divine caviar
n/v taittinger, brut réserve / champagne, fr

FIRST
Kampachi
local uni, blood orange, confit Buddha hand lemon,
Domenica Fiore Reserva olive oil, bottarga, Calabrian chili crumb
2016 zind-humbrecht riesling / alsace, fr

SECOND
Kataifi Crusted Scallop
cauliflower, buttermilk emulsion, curry oil
2015 philippe chavy ‘les narvaux’ / meursault, fr

MAIN
choice of:

Roasted Branzino
lobster + bouillabaisse emulsion, leek, saffron potato, clams, mussels, side stripe shrimp
2015 michel gros / hautes-côtes de nuits, fr
or
2015 domaine du closel ‘les caillardieres’, savennières, fr

Prime Beef Striploin
porcini, bone marrow crusted Treviso, sauce Périgueux
2013 sordo / barolo, it

Enhancements
shaved black Perigord truffles $10/g
seared foie gras $22
Northern Divine Caviar course $160

DESSERT
choice of:

Chocolate Jasmine
dark chocolate mousse, jasmine cream, mango sherbet
1995 messias colheita tawny / porto, pt

Rose Vacherin
litchi and rose crémeux, meringue, raspberry sorbet
2017 michele chiarlo moscato d’asti / piemonte, it

with complimentary Valentine’s Day petits fours by Pastry Chef Kenta Takahashi


RESERVATIONS | As seating is limited for both Boulevard’s Valentine’s Day dinner service, reservations are highly recommended and can be made by calling the restaurant ay 604-642-2900 or by booking online. For the latest news about Boulevard, register for the restaurant’s e-newsletter at boulevardvancouver.ca, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and Instagram.

ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. From the all-star front-of-house team to the acute attention to detail in design to the understated elegance of the restaurant’s seafood-focused cuisine infused with casual West Coast flair, Boulevard sets forth an uncompromising standard of excellence guaranteed to capture the attention of food-savvy Vancouver residents and visitors on plate and palate alike. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard — winner of the 2018 Vancouver Magazine Restaurant Awards for Best Seafood and Best Upscale — offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late-night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and happy hour from 3 p.m. to 5:30 p.m.

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