Boulevard to Offer Indulgent Easter Brunch, Dinner and Effortless To-Go Kits
Boulevard Kitchen & Oyster Bar readies for Easter with a refreshing spring dine-in menu available for brunch and dinner, along with effortless kits for the home.
Easter Brunch and Dinner
Executive Chef Roger Ma presents a three-course menu bursting with fresh seafood and early spring ingredients.
Menu highlights include: First of the Season Halibut, prepared with asparagus, tiroler bacon, poached button mushroom, English peas, sauce Normande; Brant Lake Wagyu Beef Carpaccio, a decadent yet delicate starter with pickled shiitake and lively soy-lime vinaigrette; and a Lamb Duo that nods to Mediterranean influences showcasing premium Te Mana lamb sirloin charcoal grilled and a ground shoulder merguez. Pastry Chef Kenta Takahashi prepares two tempting treats for dessert, a Raspberry Caramel featuring a raspberry curd, milk chocolate mousse and crunch and caramel, which delivers the perfect balance of sweet and tart. Alternatively, his Passionfruit Tart presents playful layers of toasted marshmallow and butter crust. Easter brunch and dinner menu is available for $68 per person.
For the little ones, the newly launched three-course Kids’ Menu will be available for $39. Boulevard’s Raw Bar will be fully stocked, and Caviar Service will be available for those looking to indulge further.
Sunday, April 4, 2021
Dinner 4:00pm- 8:30pm
For a truly effortless Easter at home, trust on Iron Chef Canada Champion Alex Chen‘s offerings. Chen, who leads Boulevard’s at-home line BLVD Provisions, has designed two mouthwatering offerings that celebrate the arrival of spring. Opt for either a Slow-Roasted Leg of Lamb or a super tender Boneless Prime Ribeye Roast
Slow-Roasted Leg of Lamb
tarragon, shallot, garlic, potato gratin, broccolini, radish, fennel, lamb jus
$235, feeds four people
Boneless Prime Ribeye Roast
porcini salt, Yorkshire pudding, potato gratin, broccolini, radish, fennel, horseradish cream, thyme jus
$265, feeds four people
Both indulgent offerings come complete with the signature BLVD Corn Bread, a sensational spring Asparagus Soup featuring sweet Dungeness Crab and tarragon cream and a Raspberry Caramel dessert. Easy-to-follow printed cooking instructions accompany Boulevard’s Easter To-Go kits. Easter To-Go will be available for pickup from Boulevard on April 2, 3 and 4, orders must be placed via Tock. The full menu can be viewed here.
Information and images provided by the restaurant.