Chef-Led Meal Kits

Dates:  Weekends from April 16 – June 12
Orders: Order on Tock

Our all-new meal kits come complete with easy to follow and insightful video tutorials. Plan for a fun-filled experience where you’ll master new skills and learn from our very own Iron Chef Canada Champion Alex Chen.
These three-course kits are available for pickup from Boulevard on weekends, orders close the Thursday before pickup. Orders can be made on Tock.

Weekend of April 16-17

Tortilla Espanola
watercress, Manchego cheese

local clams, mussels, prawns, humboldt squid, lobster, chorizo soffrito

Chocolate Mousse

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Wine Pairing Video

Weekend of April 23-24

Dungeness Crab Caesar Salad
shaved parmesan cheese, crouton

Peppercorn Prime New York Steak
potato gratin, brussel sprouts, green peppercorn sauce

Apricot Caramel Mousse

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Wine Pairing Video

Weekend of April 30 – May 1

Butternut Squash Soup
maple whipped cream, chive oil 

Lobster Mac and Cheese
melted gruyère, shellfish béchamel sauce

Apricot Caramel Mousse

Weekend of May 14-15

French Onion Soup
crouton, gruyère cheese

Beef Bourguignon
braised carrots, pearl onions, lardon, mushroom, pomme purée

Chocolate Mousse

Weekend of May 21-22

BLVD Seafood Chowder

Slow-Roasted Boneless Canadian Prime Ribeye
mashed potatoes, Madeira jus, root vegetables, brussels sprouts, Yorkshire pudding

Chocolate Mousse

Weekend of May 28/29

Lobster Bisque
brandy crème, chive 

Beef Tenderloin Rossini
foie gras, fondant potato, shaved Perigord truffles

Apricot Caramel Mousse

Weekend of June 4-5

Hamachi Crudo
gem lettuce, apples, endive, yuzu

Salt Baked Sea Bream
fennel, radish, lemon potato, sauce vierge

Strawberry Cheesecake

Weekend of June 11-12

Soup de Poisson
rouille, crispy croutons, gruyère cheese

Chicken Coq au Vin
crème fraiche whipped potato, lardon, pearl onions, mushroom, broccolini, carrots, braising jus

Strawberry Cheesecake