DECLARE YOUR LOVE: BOULEVARD KITCHEN & OYSTER BAR SETS THE MOOD THIS FEB. 14 BY HOSTING GOURMET VALENTINE’S DAY DINNER SERVICE

Executive Chef Alex Chen Prepares Exclusive Four-Course Feast Featuring Optional Wine Pairings, Complimentary Box of Valentine’s Petits Fours by Pastry Chef Kenta Takahashi

On Tuesday, Feb. 14, Boulevard Kitchen & Oyster Bar will bring the love by playing host to an exclusive, one-night-only Valentine’s Day dinner service prepared by Executive Chef Alex Chen and his team.

Boulevard’s four-course feast will offer guests a chance to get up close and personal with Chen’s award-winning West Coast-inspired cuisine for $99 per person plus tax and gratuity. Optional wine pairings selected by Boulevard Director of Operations and Sommelier Steve Edwards are also available for an additional $59 per person, while premium wine pairings are on offer for an additional $99 per person.

Highlights of Boulevard’s Valentine’s Day dinner menu include slow poached Sawmill Bay oyster with Northern Divine caviar and surf clam essence, butter poached Atlantic lobster tail with roasted Jerusalem artichoke, sauce américaine and black truffle, prime New York striploin with celeriac and braised short rib pavé and madeira jus and a dessert course of dark mangaro chocolate mousse with cream and chocolate sorbet, as well as a complimentary box of Valentine petits fours handmade by Boulevard Pastry Chef Kenta Takahashi.

Boulevard Beverage Director J-S Dupuis will also offer guests a signature Valentine’s Day cocktail guaranteed to set the mood — ‘jus d’amour no. 2’ featuring Brockman’s gin with Cocchi Rosa, raspberry liqueur, lemon, honey, rose water and egg white.

BOULEVARD KITCHEN & OYSTER BAR

VALENTINE’S DAY DINNER MENU

amuse-bouche

slow-poached sawmill bay oyster

northern divine caviar, surf clam essence

pâté en croûte

ham hock, pistachio, pickled mustard seed, porcini, warm gougère

butter poached atlantic lobster tail

roasted jerusalem artichoke, sauce américaine, black truffle

prime new york striploin

celeriac and braised short rib pavé, madeira jus

additions

shaved black perigord truffles $35

seared foie gras $22

cheese course $18

caviar (northern divine, karat osetra, siberian beluga) MP

dark chocolate mousse

dark mangaro chocolate mousse and cream, chocolate sorbet

raspberry vacherin

raspberry crémeux, meringue, cheese ice cream

valentine petits fours box

Reservations are highly recommended for Boulevard’s Valentine’s Day dinner service and can be made online at boulevardvancouver.ca/reservations or by calling (604) 642-2900.

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.

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.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | (604) 642-2900 | www.boulevardvancouver.ca