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.
