We’re pleased to present a special Valentine’s dinner menu prepared by our Executive Chef Roger Ma and his award-winning team. This year, as we are already close to being sold out for Friday, February 14th, we are also offering our exclusive Valentine’s Day menu on Thursday, February 13th and Saturday, February 15th.
The multi-course menu features an array of West Coast-inspired dishes and add-on enhancements as well as complimentary petits fours prepared by Pastry Chef Kenta Takahashi.
sun seeker oyster
champagne and cucumber granite, kelp oil, cured salmon roe
n/v taittinger | champagne, fr
caraway kohlrabi, buttermilk dashi, dill, northern divine caviar
2017 garnier & fils | chardonnay | chablis, fr
roasted scallop on the shell
flavours of thailand, cauliflower, lime
2016 main divide | pinot gris | waipara, nz
olive oil poached atlantic cod
razor clam “suquet de peix” ragout, shellfish and white navy bean espuma, celery
2016 brewer clifton | chardonnay | sta. rita hills, us
~ or ~
prime beef striploin
onion and short rib tarte tatin, braised gem lettuce, butternut squash, sauce perigeux
2010 ch. faugeres, haut faugeres | merlot, cabernet | st. emilion, fr
shaved black perigord truffles 10/gr seared foie gras 22
strawberry, vanilla cream, rose ice cream
2016 gehringer bros, icewine | cabernet franc | okanagan valley, bc
~ or ~
bahibe 46% chocolate mousse
chocolate crunch, roasted tea cremeaux, caramel ice cream
2017 m. chapoutier | grenache | banyuls, fr
valentine‘s petits four
executive chef roger ma
120 per person wine pairings 85
Perennially sold-out, we recommend making reservations early by booking online or calling us at 604-642-2900.
Media release and images provided by Boulevard Restaurant.