Boulevard Kitchen & Oyster Bar‘s Executive Chef Roger Ma has curated a new indulgent section to the Boulevard menu; the For the Table offerings are theatrical tableside experiences designed to share. The menu will feature mainstays along with holiday features such as a Roasted Lamb Saddle for Easter dinner on April 17. Rotating proteins and seasonal summer seafood experiences are expected to also appear on the menu.
Highlights from the For the Table menu include a Whole Sea Bream ‘En Croûte de Sel’ ($105.00), the showstopping two-pound sea bream is baked and presented in salt dough, unveiled from its baked crust tableside and dressed in Provençal sauce. Meat-lovers will swoon over an impressive 50oz Bone-In Tomahawk Ribeye ($205.00); this sought-after Canadian angus beef cut is cooked to patron’s preference, seasoned with porcini powder to add richness, salt and Tellicherry pepper.
Also appearing on the menu is a plant-based offering, the Whole Roasted Curry Cauliflower ($40.00). The crispy cauliflower is roasted in curry leaves for a tender core that’s both fragrant and infused with flavour, the dish is topped with green chutney and coconut turmeric sauce, spiced almonds and sultana raisins.
Boulevard’s For the Table menu offerings are available to order in conjunction with a wide variety of sides of vegetables and starches along with the a la carte menu of appetizers, mains and selections from its famed raw bar.
The menu can be viewed here.
Boulevard’s For the Table offerings are available now.
Reservations can be made online via OpenTable or by calling 604-642-2900.
