Impress at Boulevard This Valentine’s Day

Can’t Help Falling for Boulevard Kitchen & Oyster Bar’s This Valentine’s

Exceptional service is coupled with award-winning cuisine this Valentine’s at one of the city’s most sought-after date spots.

This Valentine’s, Boulevard Kitchen & Oyster Bar tempts patrons with a weekend of features and on February 14 four courses of opulence. Executive Chef Roger Ma celebrates the regional bounty while implementing woo-worthy techniques that are sure to impress.

A Yellowtail Tartar amuse-bouche complete with caviar, shisho, chive and citrus crème fraîche on a buckwheat tartlet will set the tone for patrons, followed by Seared Foie Gras then a course of Hokkaido Scallop. Options for main include the Gratinée of Nova Scotia Lobster, complete with rich bone marrow crust, parsnip, roasted porcini and Americaine jus.

Canada’s Best Pasty Chef, Boulevard’s Executive Pastry Chef Kenta Takahashi didn’t forget the sweetest day of the year and will be preparing an indulgent Love Platter for Two. This shared dessert features an array of expertly crafted sweets, including strawberry meringue chantilly, sesame praline bar, chocolate mousse, and caramel raspberry.

Diners seeking further indulgences can treat themselves and their better half to the delights of Boulevard’s raw bar – oysters, chilled seafood and caviar.

Boulevard’s Valentine’s Day menu is available for $145.00 per person. Vegetarian options will be available upon request. On February 14, the Valentine’s Day menu will be the only menu available.

Those opting to celebrate over the weekend of February 11-13 will be treated to nightly specials complete with a touch of Boulevard’s theatrical charm. These features will be available in conjunction with Boulevard’s a la carte menu.

Reservations can be secured online via OpenTable or by calling the restaurant at 604-642-2900.
The full menu can be viewed here. Reservations are available via OpenTable.

About Boulevard Kitchen & Oyster Bar
Located in Vancouver’s downtown shopping district, Boulevard Kitchen & Oyster Bar is an award-winning showcase for sensational seafood paired with the culinary visions of Chefs Alex Chen and Roger Ma. Both Ma and Chen have won the Canadian Culinary Championship crown, in 2020 and 2018 respectively. Chen was also the first competitor to beat an Iron Chef – Hugh Acheson – in the 2018 reboot of Iron Chef Canada. In fact, Boulevard is one of the most awarded restaurants in the city’s recent history. Boulevard’s seafood-focused menu is grounded in classical technique and training, and artfully infused with West Coast flair and international influences. Boulevard boasts a gorgeous room, signature booths, a buzzy bar and elegant private dining spaces, each enhanced with exceptional service, and a wide-ranging selection of wines and cocktail. www.boulevardvancouver.ca

Information and image courtesy of the restaurant.