Boulevard Debuts New Luxury Tableside Elements Such as Clay-Baked Salmon, Crêpes Flambé, Port Tongs Plus Christmas Brunch, Dinner and Celebratory New Year’s Eve Menus
The award-winning team at Boulevard Kitchen & Oyster Bar is warming up winter by unveiling an array of new luxury Tableside Service Pieces and special Christmas Eve and Christmas Day brunch and dinner services as well as a gala New Year’s Eve celebration with live music.
Boulevard’s array of new Tableside Elements offer parties of between two and 12 guests truly unique culinary experiences such as clay-baked salmon, hay-smoked striploin, glazed veal shank and crêpes flambé prepared and plated before their very eyes. Boulevard visitors can also enjoy the finer points of the pour courtesy of interactive Champagne sabrage, cognac pipetting and port tongs presided over by the restaurant’s team of sommeliers.
The clay-baked salmon was just one of the marquee dishes that Boulevard Chef Alex Chen prepared to earn the praise of the judges en route to defeating Canadian Iron Chef Hugh Acheson on the November 7 episode of The Food Network Canada’s inaugural season of Iron Chef Canada.
Boulevard’s exclusive suite of Tableside Service Pieces are subject to availability and may be ordered with 48 hours notice by calling the restaurant at 604-642-2900. A credit card is required at time of booking. More notice may be required for weekend reservations.
Boulevard is also inviting friends and family to join them for the following special holiday services:
CHRISTMAS EVE BRUNCH & DINNER (MONDAY, DECEMBER 24)
Boulevard Executive Chef Roger Ma and his kitchen team will make culinary wishes come true by preparing gourmet holiday brunch and dinner menus on Monday, December 24 from 11 a.m. to 3 p.m. and 5 to 11 p.m. The three-course prix-fixe brunch menu will feature highlights such as lobster-infused coconut and butternut squash bisque, BLVD poke bowl, wild mushroom and Comte cheese omelet for $68 per person plus tax and gratuity. Dinner service will offer a variety of à-la-carte options as well as a festive prix-fixe menu featuring butternut squash velouté, roasted Fraser Valley turkey with all the trimmings and a traditional dessert course of bûche de noël for $74 per person plus tax and gratuity with optional wine pairings available for $55 per guest.
Boulevard will also host special prix-fixe brunch services from 11 a.m. to 3 p.m. on Saturday, December 22 and Sunday, December 23.
CHRISTMAS DAY BRUNCH & DINNER (TUESDAY, DECEMBER 25)
On Christmas Day, Boulevard welcomes guests to take part in its signature grand buffet brunch and dinner services from 10:30 a.m. to 3 p.m. and 5 to 9:30 p.m. that feature such highlights as house-baked pastries, locally sourced charcuterie, heirloom beet salad, smoked steelhead trout and albacore tuna tataki as well as a carving station featuring prime striploin, porchetta and roasted turkey and a selection of desserts by Executive Pastry Chef Kenta Takahashi for $88 per person or $49 for children ages three to 12 plus tax and gratuity. Boulevard will also offer a three-course Christmas Day Brunch prix-fixe menu that offers dishes such as West Coast oysters, persimmon and burrata salad, classic eggs benedict and Parisienne gnocchi for $68 per person plus tax and gratuity.
NEW YEAR’S EVE SEATINGS (MONDAY, DECEMBER 31)
Boulevard will flip the calendar in its signature elegant style when its award-winning chefs Alex Chen and Roger Ma collaborate on a pair of dinner services featuring live entertainment in the restaurant’s expansive dining room. The early seating (5 to 6:30 p.m.) offers a three-course menucomplemented by live jazz courtesy of the Jennifer Scott Trio for $125 per person plus tax and gratuity. The later seating (8 to 10 p.m.) features a four-course menu accompanied by the soul, funk and R&B stylings of The Adam Thomas Band for $198 per person plus tax and gratuity. During both services — which also feature optional wine pairings for an additional $95 per person — guests can enjoy dishes that include duck consommé ‘pot au feu’, kanpachi crudo, roasted sablefish, burrata and black winter truffle and caramel chocolate mousse with gourmet supplements available such as seared foie gras, Northern Divine caviar, Japanese A5 premium wagyu and black Perigord truffles.
As seating is limited for Boulevard’s holiday services, reservations are highly recommended and can be made by calling 604-642-2900 or online. A credit card is required for Christmas Day and New Year’s Eve reservations and cancellations with less than 48 hours notice for New Year’s Eve will be charged full ticket price.
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 6 p.m.
845 Burrard Street, Vancouver, B.C. V6Z 2K6 | 604-642-2900 | boulevardvancouver.ca | Twitter: @blvdyvr | Facebook: /blvdyvr | Instagram: @blvdyvr
Media release, video and images provided by Jan-Christian Sorensen, SMC Communications.