Boulevard to Offer Easter Brunch, Dinner and To-Go Packages
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.
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.
With Spring Break just around the corner, Boulevard Kitchen & Oyster Bar launches its first-ever Kids’ Menu. This collection of elevated yet familiar bites is designed to thrill and excite while exhibiting the uncompromising Boulevard standard to which its patrons have come to expect.
This Thanksgiving, leave it to our team to prepare a dinner the critics will envy. Dine-in, or indulge from home with our to-go package; either way, you can rely on an effortless and memorable meal.
Spaces for the Sunday Dinner series are strictly limited and can be purchased via the Boulevard website or directly on Tock.
Thrilled to share this recipe from Chef Alex Chen. Chef Chen was one of our original contributors to #TasteofThursday and we are so pleased to welcome him back.
Featuring Dine OutSide Vancouver and Private Dining plus much more.
Seafood Boils will be held on Thursday’s starting August 6th to August 27th. This summer bbq spread provides great value, feeding four people for $60. Available for pickup on Saturday only.
Boulevard has raised the bar for fine-dining in Vancouver. The team looks forward to welcoming guests back for the Boulevard experience – which will always include a surprise.
This Father’s Day set the table, fire up the grill and forget the rest. Boulevard’s Father’s Day Special Surf and Turf Grill Pack features premium proteins like USDA Prime NY Steaks and Atlantic Lobster.
This indulgent and interactive meal is designed to feed two adults and is available for $129 with the option to add additional portions of seafood. Simply boil the fresh seafood, then layout across the table for a most impressive presentation, cooking and serving instructions are included from Executive Chef Roger Ma.