| Category | Item | Price |
|---|---|---|
| DINNER – RAW Bar | SEAFOOD TOWER Nori wrapped steelhead, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns, oysters For Two | CA$79.00 |
| CA$159.00 | ||
| One Pound of Poached & Chilled Lobster | CA$65.00 | |
| Oysters | Shallot mignonette, cocktail sauce, Thai chili espuma | |
| Caviar Service | Chef Roger Ma Reserve traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers | |
| Classic Ossetra | CA$145.00 | |
| Kaluga Premium | CA$155.00 | |
| DINNER – Appetizers | FALL HARVEST SALAD Locally farmed kale, chicories, truffle Manchego, Bartlett pear, roasted celeriac, aged sherry vinaigrette, puffed grains | CA$23.00 |
| Hamachi Crudo | Spring onion, cucumber, radish, sesame, chili aioli, chilled soy broth | CA$27.00 |
| Brant Lake Wagyu Beef Carpaccio | Soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper | CA$26.00 |
| Foie Gras Terrine | Almond pudding tartlet, amaretto gel, pickled cherry, toasted brioche | CA$29.00 |
| Beet & Burrata Salad | Grilled treviso, spiced candied walnut, orange, beet meringue | CA$26.00 |
| Fremantle Octopus al la Plancha | Ras el Hanout stewed chickpeas, socca chips, herb yogurt, arugula | CA$28.00 |
| Lobster Bisque | Prawn toast, sesame, tarragon | CA$26.00 |
| DINNER – Mains | Charcoal Grilled Sablefish Soy-sake glaze, local bull kelp, radish, roasted king oyster mushroom, bone broth emulsion | CA$52.00 |
| Roasted Ling Cod | Chorizo stuffed peppers, toasted couscous, charred leeks, Perelló gordal olives, sauce basquaise | CA$44.00 |
| Seafood Linguine | Mussels, clams, Pacific white prawns, Humboldt squid, shellfish butter sauce, Calabrian chili breadcrumb | CA$39.00 |
| Seared Hokkaido Scallops | Curry sauce, Chiang Mai sausage, eggplant, lemongrass rice pilaf, Thai pesto, green beans, crispy rice noodles | CA$48.00 |
| Grilled Hanger Steak | Potato espuma, buckwheat crusted carrots, puffed buckwheat, carrot puree, onion marmalade, red wine jus | CA$45.00 |
| Slow Cooked Lumina Lamb Shank | Ancient grain ‘risotto’, charred cabbage, natural jus | CA$50.00 |
| A5 Miyazaki Prefecture Wagyu | Per oz 2oz minimum A5 grade striploin, seasonal accompaniment | CA$32.00 |
| Prime Striploin | Celery root fondant, beef ragu ‘fleischinacka’ red wine jus | CA$62.00 |
| Housemade Cavatelli | Sage brown butter sauce, butternut squash, apple, Parmesan, nut veirge | CA$35.00 |
| DINNER – FOR THE TABLE | Clay Baked Salmon Fig leaf wrapped salmon spiced with sumac, fennel pollen and espelette, served with roasted fennel, sauce beurre rouge | CA$120.00 |
| 50oz Bone-In Tomahawk Ribeye | Canadian Angus beef seasoned with porcini powder, salt, Tellicherry pepper, served with broccolini, red wine jus | CA$225.00 |
| House Sourdough | Served with whipped truffle cream, aged balsamic, Sicilian olive oil | CA$15.00 |
| Cornbread | Cornbread muffins with salted butter | CA$8.00 |
| Pomme Dauphine | Choux pastry, potato, truffle aioli | CA$15.00 |
| Truffle Fries | Handcut Kennebec potato, Parmesan, chive | CA$15.00 |
| Roasted Brussels Sprouts | Tiroler bacon, sherry maple gastrique | CA$15.00 |
| Spinach Gratin | Garlic spinach purée, wild oregano, bread crumbs | CA$16.00 |
| Charred Broccolini | Lemon, Parmesan, Calabrian chili | CA$16.00 |
| Dessert | Salted Sesame Praline Bar Roasted sesame gianduja crunch, chocolate mousse, black & white sesame mousse | CA$17.00 |
| Pear Crumble | Poached pear, pear granita, amaretto mousse, almond crumble, cassis jelly | CA$18.00 |
| Pumpkin Vacherin | Spiced pumpkin panna cotta meringue, kabocha squash & pumpkin cream, roasted tea ice-cream | CA$18.00 |
| Bonbon Service | Current inspirations and expressions | CA$24.00 |
| Selection of House Made Sorbet & Ice-Cream | CA$12.00 |
Boulevard Kitchen & Oyster Bar
Address
845 Burrard St, Vancouver, BC V6Z 2K6, Canada
Opening Hours
Sunday
11:30 am–11 pm
Saturday
11:30 am–11 pm
Monday
3–11 pm
Tues Day
3–11 pm
Wednesday
3–11 pm
Thursday
3–11 pm
Friday
3–11 pm