To your Heart’s Content: Boulevard Kitchen & Oyster Bar hosts a very Special Valentine’s Day Dinner Thursday, February 14
Restaurant Invites Guests to Cozy Up During Intimate One-Night-Only Service Featuring Choice of Courses, Optional Wine Pairings and Complimentary Petits Fours
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.
VALENTINE’S DAY MENU
— $120 per person plus tax and gratuity —
wine pairings available for an additional $85 per personAMUSE
Poached Sunseeker Oyster
sunchoke, wakame, bonito cream, Northern Divine caviar
n/v taittinger, brut réserve / champagne, fr
local uni, blood orange, confit Buddha hand lemon,
Domenica Fiore Reserva olive oil, bottarga, Calabrian chili crumb
2016 zind-humbrecht riesling / alsace, fr
Kataifi Crusted Scallop
cauliflower, buttermilk emulsion, curry oil
2015 philippe chavy ‘les narvaux’ / meursault, fr
lobster + bouillabaisse emulsion, leek, saffron potato, clams, mussels, side stripe shrimp
2015 michel gros / hautes-côtes de nuits, fr
2015 domaine du closel ‘les caillardieres’, savennières, fr
Prime Beef Striploin
porcini, bone marrow crusted Treviso, sauce Périgueux
2013 sordo / barolo, it
shaved black Perigord truffles $10/g
seared foie gras $22
Northern Divine Caviar course $160
dark chocolate mousse, jasmine cream, mango sherbet
1995 messias colheita tawny / porto, pt
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
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.