SPRING MENU
Boulevard’s menu is grounded in classical French technique and training while artfully
infusing casual West Coast cuisine and international influences.
Dinner
4:30pm to 11:00pm
RAW BAR
–
seafood tower
smoked steelhead, albacore tuna tataki, mussel escabèche,
dungeness crab louie, snow crab legs, prawns, oysters
for two | 85
for four | 170
caviar service
chef roger ma reserve
traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers
classic ossetra 30g | 145
kaluga premium 30g | 155
golden imperial 30g | 165
blue fin tuna sashimi
shishito kosho, soy lime vinaigrette, puff buckwheat
30
Hamachi Crudo
compressed papaya, puffed rice, lemongrass coconut sauce, chili oil
27
oysters
shallot mignonette, cocktail sauce, thai chili espuma
Market Price
nova scotia lobster
1lb poached & chilled nova scotia lobster
65
Appetizers
–
foie gras terrine
poached rhubarb, cardamom pannacotta, pistachio, elderflower gel
29
ASPARAGUS salad
egg yolk emulsion, marcona almonds, crispy prosciutto, pedro ximénez reduction
27
fremantle octopus
gem lettuce, charred ramp, buttermilk emulsion, chimichurri
28
SPRING HARVEST SALAD
Hannah Brook Farm greens, savory fromage blanc, radish, peas, sourdough crisps
23
brant lake wagyu beef carpaccio
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper
26
BLVD baked oysters
creamed spinach, garlic, wild oregano, bread crumb, sauvagine cheese sauce
24
add baked oyster l +8
Dinner Mains
–
charcoal grilled sablefish
soy-sake glaze, local bull kelp, radish, roasted king oyster mushroom,
bone broth emulsion
52
roasted ling cod
roasted fennel, humboldt squid, baby potato, crab bisque
47
seafood linguine
mussels, clams, pacific white prawns, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb
42
housemade caSARECCE
herb pesto, spring onion, pecorino romano, jalapeño crouton
38
add pacific prawns +18
Seared Scallops
smoked ham hock, cassoulet, tomato confit, thyme & parsley crumbs
48
Charcoal Grilled Loong Kong Chicken
½ chicken, snap peas, coriander, basmati rice pilaf, butter chicken sauce
50
Grilled hanger Steak
smoked potato espuma, braised red cabbage, peppercorn jus
48
roasted lumina lamb saddle
savory fava bean purée, fregola, roasted spring onion, pickled ramp, seared leek, natural jus
52
prime striploin
10oz, with green asparagus ‘rotolo’, red wine jus
65
brant lake wagyu ribeye
12oz
92
A5 miyazaki prefecture wagyu
roasted butternut squash, nut and seed crumble, red wine jus
32 per oz
add foie gras +26
For the table
–
Slow Cooked Bone-In Beef Short Rib
northern gold Alberta angus beef, Myca Farms mushrooms
140
dry aged Beef program
35-40 day dry aged prime beef, chef’s select cut, Myca Farms mushrooms, red wine jus
MP
cornbread
cornbread muffins, salted butter
10
house sourdough
served with whipped truffle cream, aged balsamic, sicilian olive oil
15
truffle fries
truffle salsa, parmesan, chives
15
GLAZED ASPARAGUS
hollandaise, toasted almonds
17
pomme purée
whipped butter, chives
14
charred broccolini
lemon, parmesan, calabrian chili
16
Dessert
salted sesame praline bar
roasted sesame gianduja crunch, chocolate mousse, black &
white sesame mousse
17
pecan banoffee crisp
caramelized banana, roasted pecan crisp, vanilla semifreddo, dulce de leche
18
tropical fruit panna cotta
jasmine panna cotta, lychee, mango jelly, banana, pineapple compote, jasmine ice cream
18
Chamomile Grape pavlova
chamomile ice cream, grape, elderflower jelly, meringue
19
bon bon service
current inspirations and expressions
24
selection of house made sorbet & ice cream
12
selection of three cheeses
fruit compote, spiced almonds, cranberry crisp
22
Desserts for the table
–
selection of seasonal desserts and bon bons for sharing
small 48
large 84
Specialty Coffee
–
boulevard pick-me-up
forty creek cream, kahlúa, vanilla vodka, espresso
15
espresso martini
absolut vodka, kahlúa, espresso
15
*Dessert Wine Menu Available Upon Request
KIDS’ MENU
A Three-Course Adventure For The Littlest Gourmands.
48
First Course
–
BLVD Caesar Salad
romaine hearts, creamy dressing, parmesan, herb croutons
OR
Veggie Sticks and Dip
fancy carrots, celery, cucumber, cherry tomatoes, tortilla chips, house made buttermilk ranch
OR
BLVD Clam Chowder
OR
Prawn Cocktail
pacific prawns, louis sauce, shredded lettuce
Second Course
–
Chicken Fingers and Fries
hand-breaded chicken, world famous honey mustard
OR
BLVD JR Burger
cheddar cheese, lettuce, tomato, onion, mayo and pickle, soft milk bun, served with fries
OR
Linguini and Meatballs
house made, marinara sauce, parmesan
OR
Buttered Noodles and Prawns
parmesan, two garlic butter prawns
OR
Steak Frites
grilled hanger steak, handcut french fries, smokey mustard dip
Dessert
–
Chef Kenta’s Ultimate
Ice Cream Sundae
vanilla ice cream and a plethora of creative toppings
Drinks
At Boulevard Kitchen, our cocktail bar in Vancouver is renowned for its innovative and expertly crafted drinks. Our drink menu offers an exquisite selection of craft cocktails, local craft beer, and fine wine. Whether you’re savouring one of our seasonal cocktails or enjoying a glass from our carefully curated wine bar, Boulevard sets the standard for elevated drinking experiences.
Wine
–
We are proud to showcase a wine selection that complements our seafood focused menu. Always evolving we have worked to develop a notable wine list featuring labels sourced both locally and from major wine making regions around the globe.
Click to View Wine List
*Full wine list is available by request.
**The wine list is subject to change at any time.
For specific wine needs please email info@boulevardvancouver.ca
Blvd cocktails
–
BLVD martini
boozy – sophisticated – iconic
hendrick’s grand cabaret gin grey goose vodka, cocchi rosa, orancio vermouth, grapefruit bitters, lemon twist
22
BLVD old fashioned
boozy – classic
knob creek 9 yr small batch bourbon, oleo saccharum
22
sea to sky
refreshing – delicate – playful
haku vodka, midori melon, citrus, sparkling rosé, wolfberry
18
over the sun
refreshing – bright – soft
lillet rosé, yellow chartreuse, bitter bianco, yuzu, honey
20
tinted lenses
boozy – creamy – tropical
milagro blanco tequila, ancho reyes verde liqueur, passionfruit, whole milk (clarified)
20
stargazer
floral – delicate – elegant
leblon cachaça, crème de violette, maraschino liqueur, almond, lime
17
a dangerous wager
boozy – intense – long
nob creek rye whiskey, flor de caña 12 yr rum, benedictine, banana de brasil, cynar
22
vesper glacé
boozy – classic – contemplative
hendrick’s gin, grey goose la poire vodka, lillet blanc
21
paper crane
delicate – creamy – smokey
suntory toki japanese whisky, aperol, islay whisky, strawberry coconut, lemon
17
pineapple daiquiri
boozy – iconic – IYKYK
rums, fernet, lime, ananas
19
Zero Proof Cocktails
–
no-loma
fresh, spritzy, sour
lumette ‘gin’, grapefruit, lime, soda
11
passion project
tropical, refreshing
lumette ‘gin’, passionfruit, lemon, honey
11
miso-tai
savory, sour, spiced
lumette ‘rum’, lime, miso-orgeat
11
strawberry-mint spritz
refreshing, bright
strawberry mint cordial, lemon, soda
11
cranberry field
refreshing, savory, sour
lumette ‘gin’, lemon, yuzu, cranberry, juniper, black pepper
11
Cocktail Hour
3:00pm to 5:00pm
Join Boulevard Kitchen and Oyster Bar for the best happy hour in Vancouver! Our happy hour menu features irresistible specials on fresh, succulent oysters and expertly crafted cocktails. Enjoy glasses of wine and a selection of West Coast cuisine small plates. Whether you’re winding down after a day at work or starting your evening out, Boulevard’s happy hour in Downtown Vancouver is the perfect place to relax and indulge.
small plates
–
oysters
lemon, shallot mignonette
min 6, max. 12, per person, per order
2 each
mixed olives
perello and castelvatrano olives
10
baby gem lettuce wedges
crispy shallot and garlic, parmesan
14
+3 add guacamole
marcona almonds
black truffle infused almonds, sea salt
8
local cod tacos
guacamole, corn tortilla, pickled red onion, coleslaw, chili crema, cilantro
16
prawn cocktail
black tiger prawn, louie dressing, lemon
20
tuna tataki
albacore tuna, ponzu vinaigrette
16
beef carpaccio
soy lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, rice paper
17
chorizo stuffed peppers
pork chorizo, basque sauce
17
lemongrass chicken wings
thai chili, caramel fish sauce
16
french fries
8
truffle fries
truffle salsa, parmesan, chives
15
cornbreaD
6
Happy Hour Cocktails
–
sbagliato
campari, sparkling wine, sweet vermouth
10
vesper glacé
gin, vodka, cocchi americano, lemon
10
espresso martini
vodka, amaro montenegro, kahlúa, espresso
10
moscow mule
vodka, lime, ginger beer
10
bloody orange negroni
blood orange gin, campari, sweet vermouth
siesta
tequila, campari, grapefruit, lime
10
HIGHBALLS
vodka / gin / tequila / rum / rye | 1oz
6.75
Happy Hour wine
white wine / red wine | 8 (5oz) | 40 (btl)
20% off regular wine menu bottles
Draught Beer
moody ales | lager | 7 (16oz)
moody ales | pale ale | 7 (16oz)
rotating tap | 9 (16oz)
Breakfast
6:30am to 10:30am
Discover your new favourite breakfast restaurant in Vancouver at Boulevard Kitchen, located in the elegant Sutton Place Hotel. Renowned for our daily hot breakfast buffet and a la carte breakfast menu, we offer an elevated dining experience in Downtown Vancouver. Enjoy classic egg dishes, including eggs benedict, West Coast favourites like smoked salmon, and sweet options including waffles. Our breakfast caters to all tastes, including gluten-free and vegan choices.
full hot
Breakfast buffet
–
lavish breakfast buffet with an array of traditional hot savoury and sweet items, selection of seasonal fresh fruits, artisan cured meats, smoked salmon, cheese, seasonal salad, fine french inspired pastries
includes freshly brewed filter coffee and house juice
42 Per Person
Breakfast Favourites
–
fruit plate
seasonal fresh cut fruit
16
steel-cut oatmeal
toasted oat + nut crumble, apple compote, julienne apple, cinnamon
18
BLVD power bowl
mixed berries, yoghurt, superfood granola, fresh cut fruit
20
deluxe continental
power bowl, daily baked pastries, BLVD cornbread
22
liege waffles
maple whipped cream, salted caramel, fresh berries
25
mexican vegan scramblE
tofu scramble, heirloom corn, beans, haas avocado, salsa verde, corn tortilla
25
Breakfast Classics
–
classic breakfast items
classic breakfast items served with basil oil infused vine-ripened tomato
crispy garlic-herb breakfast potatoes
substitute fresh-cut fruit | +4
farmhouse breakfast
free run eggs choice of: apple and pork sausage, thick cut bacon
25
avocado toast
artisan sourdough toast, haas avocado smash, two poached free-range eggs, feta, pickled onion, herbs
25
eggs benedict
free run eggs, hollandaise choice of: wilted spinach, smoked salmon, back bacon
26
BLVD omelette
free run eggs choice of up to 4 toppings: bacon, peppers, tomatoes, spinach, mushrooms, caramelized onions, smoked salmon, aged white cheddar
26
Beverage
–
café umbria filtered
coffee carafe
6
tea leaves co. premium tea
english breakfast, earl grey, green, selection of herbal, and fruit teas
6
espresso based coffees
7
House Juices
orange, grapefruit or apple
6
fresh squeezed orange juice
9
LOOP juices
cold pressed juices and smoothies, rotating selection
9
BREAKFAST SIDES
–
half avocado
haas avocado, olive oil
5
toast and jam
7
two eggs any style
free-run eggs
8
apple wood smoked bacon
9
mixed berries
seasonal selection
10
smoked salmon
ocean wise salmon, dill
13
apple and pork sausages
two rivers butchers
13
Brunch
Saturday & Sunday, 11:30 am to 2:00 pm
Experience the best weekend brunch in Vancouver, BC, at Boulevard Kitchen & Oyster Bar, located in the elegant Sutton Place Hotel Vancouver. Our menu features favourite brunch options, including classic egg dishes like eggs benedict and a French omelet with caviar. Try our acclaimed fresh Ocean Wise seafood dishes, such as the seafood tower from our raw bar and oyster bar. Our West Coast cuisine offers options for all diners, including vegetarian and gluten-free selections crafted to our high standard of excellence.
FIRST
–
oysters
shallot mignonette, cocktail sauce, thai chili espuma
Market Price
prawn cocktail
black tiger prawn, louie dressing, lemon
20
tuna tataki
albacore tuna, ponzu vinaigrette
18
crab louie salad
Local dungeness crab, avocado, soft boiled egg, iceberg lettuce
28
chilled tiger prawns | +16
brant lake wagyu beef carpaccio
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper
26
seafood tower
pastrami steelhead, albacore tuna tataki, mussel escabèche,
Dungeness crab louie, snow crab legs, prawns, oysters
for two | 85
for four | 170
add frozen martini for two | +25
grey goose vodka, sundried tomato, thai basil infusion
SECOND
–
beef ragu cannelloni
san marzano tomato sauce, roasted mushrooms, herb ricotta, sunny side up egg, black truffle
38
avocado toasT
artisan sourdough toast, smashed avocado, pickled onion, feta, herbs, poached free-range eggs
25
soufflé pancake
maple whipped cream, roasted nashi pear, berries, candied walnuts
25
lobster thermidor
béchamel, button mushrooms, gruyère, poached eggs
Half 39
Full 75
steak and eggs
sunny side up eggs, red wine jus
Hanger steak 48
Prime striploin 65
french omelet
crème fraiche, dill, salmon caviar, herb ricotta, gruyère, black truffle
28
seared scallop | +10ea
eggs benedict
english muffin, free run eggs, hollandaise
Smashed avocado 26
Dungeness crab and avocado 36
House cured back bacon 29
For The Table
–
two eggs
free–range eggs, any style
8
roasted tiger prawns 3pc
chive lemon butter
16
thick cut bacon
maple and sherry gastrique
10
crispy roasted potatoes
garlic, herb butter
9
two rivers apple
and pork sausage
9
liege waffle with bacon caramel
8ea
artisanal sourdough toast
salted butter, premium preserve
7
Dessert
–
Executive Pastry Chef Kenta Takahashi
2020 / 2023 / 2024 Best Pastry Chef — Canada’s 100 Best Restaurants
salted sesame praline bar
roasted sesame gianduja crunch, black & white sesame mousse, chocolate
17
house made ice creamS
daily flavors
14
tropical fruit panna cotta
jasmine panna cotta, lychee, mango, jelly banana, pineapple compote, jasmine tea ice cream
18
Brunch Cocktails
–
mimosa
choice of:
fresh orange
fresh grapefruit
passionfruit
pineapple
15
Sea To Sky
haku vodka, midori melon, citrus, sparkling rosé, wolfberry
18
espresso martini
vodka, kahlúa, espresso
16
BLVD ceasar
vodka, clamato, lime, boulevard spice mix
14
aperol spritz
aperol, sparkling wine, soda
15
BLVD pick me up
vodka, forty creek cream, vanilla, espresso
15
frozen martini for two
grey goose vodka, sundried tomato, thai basil infusion
25
Sparkling
codorniu, ‘anna’, cava, brut, es
5oz 14
btl 65
drappier, ‘carte d’or’, champagne, brut, fr
5oz 32
btl 160
White
lavis, pinot grigio, trentino, it
5oz 14
btl 65
garnier & fils, chardonnay, chablis, fr
5oz 25
btl 120
cailleteau bergeron, sauvignon blanc, fr
5oz 15
btl 75
tantalus, riesling, ca
5oz 18
btl 90
noble ridge, ‘stony knoll’, chardonnay, ca
5oz 15
btl 70
Red
meyer, pinot noir, can
5oz 17
btl 80
bench 1775, cabernet sauvignon/syrah, can
5oz 15
btl 66
martin ray, cabernet sauvignon, usa
5oz 28
btl 131
Rose
dom. gayolle, grenache/cinsault/syrah, fra
5oz 15
btl 70
**ask your server for our extended wine menu**
DRAUGHT BEER
(16oz)
boulevard lager
lager
9.75
moody ales & co.
hazy pale ale
9.75
persephone
indian pale ale
9.75
heineken
lager
10.75
Cider
(500ml)
left field, the cook house
raspberry
16
Dealcoholized
heineken, 0.0%
lager
8
Bottles
DOMESTIC
coors light
lager
8
molson canadian
lager
8
field house
salted porter
8
IMPORTED
corona extra
lager
9
peroni nastro azzurro
lager
9
Juices
daily pressed juices | 9
orange, grapefruit, pineapple
Zero Proof Cocktails
passion project | 11
lunette! ‘london dry’, passionfruit, honey, lemon
strawberry-mint spritz | 11
strawberry mint cordial, lemon, soda
no-loma | 11
lumette! ‘london dry’, grapef1uit, lime, soda
miso-tai | 11
lumette ‘rum’, yuzu, lemon, miso-orgeat
clarity kombucha (east van) | 9
choice of: raspberry mint hibiscus, orange dreamsicle & chaga
Coffee Spike | 8
Have any of these liquors added to your coffee
choice of:
forty creek cream
amaretto
crème de cacao white
Tea | 6
vancouver based tea leaves co. premium tea selection