Executive Chef Alex Chen to Prepare Easter Feast Featuring Classic Brunch Favourites, Charcuterie, Seafood Bar, Carving Stations and Kids’-Only Menu Including Take-Home Chocolate Bunny
Boulevard Kitchen & Oyster Bar is extending an invitation for friends and family to gather together and celebrate Easter in true West Coast-style with a gourmet buffet brunch service on Sunday, April 16 from 10:30 a.m. to 3 p.m.
Boulevard’s award-winning Executive Chef Alex Chen and team will serve up a true Easter feast featuring an array of house-baked breads and pastries, salads, charcuterie and classic brunch favourites as well as a raw seafood bar, carving station, and special kids’-only menu that includes a take-home chocolate bunny for $72 per person or $25 for children under 12.
Among the many menu highlights are fresh salads including Quinoa, Fresh Fruit and Heirloom Beet; a bounty of raw and hot seafood options such as Fresh-Shucked Oysters, Albacore Tuna Tataki, West Coast Paella and Smoked Steelhead Trout; classic brunch favourites like Nutella French Toast and Eggs Benedict; a live carving station consisting of Slow Roasted Prime Striploin with all the fixings and Porchetta with fennel and paprika rub; and a sweet selection of mini desserts by Pastry Chef Kenta Takashi.
“Easter Sunday is always a special occasion for people to get together and celebrate the arrival of spring,” says Chen. “We look forward to welcoming families to join ours for this very special brunch service.”
As seating is limited for Boulevard’s Easter buffet brunch service, reservations are highly recommended and can be made by calling (604) 642-2900 or online at www.boulevardvancouver.ca/reservations.
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen, who won the BC Gold Medal Plates title in 2015 and led Team Canada to a top-10 finish at the prestigious Bocuse d’Or culinary competition in France in 2013. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard 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 to 6 p.m.
Photo credit: KK Law