Valentine’s Dinner February 13,14,15 at Boulevard Kitchen & Oyster Bar

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.



valentine’s day2019


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.

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