DINNER

Available :: 4:30pm to 10:00pm

RAW Bar

seafood tower 
pacific white prawns, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, shrimp, local oysters
for two | 72
for four | 115
one pound of poached & chilled lobster | MP

oysters | market price
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 osetra 30g | 145
    kaluga premium 30g | 155
    golden imperial 30g | 165

Appetizers

baked oysters | 21
creamed spinach, garlic bread crumb, wild oregano
add oyster | +7

hamachi crudo | 26
charred citrus, shaved fennel, avocado, cilantro, chili crema, citrus vinaigrette

blvd clam chowder | 15
manila clams, yukon gold potatoes, leeks, dill, fennel pollen

salad of locally farmed lettuces | 18
shaved crudité, toasted seed and thyme tuile, tea soaked apricot, almonds, sherry vinaigrette

foie gras terrine | 29
pickled okanagan cherry, almond panna cotta, toasted brioche

heirloom tomato & burrata salad | 25
local heirloom tomatoes, burrata from puglia, basil, baba ghanoush, black olive crumble, aged balsamic

roasted cabbage wedge | 22
yuzu emulsion, cabbage & apple puree, toasted hazelnuts, honey crisp apples

brant lake wagyu beef carpaccio | 24
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper

mains

charcoal grilled sablefish | 49
soy-sake glaze, local bull kelp, snap pea, radish, roasted king oyster mushroom, bone broth emulsion

ling cod provençal | 38
manila clams, mussels, roasted tomato, fennel saffron fingerling potatoes, crostini, rouille, provençal sauce

seared hokkaido scallops | 46
red curry sauce, chiang mai sausage, lemongrass rice pilaf, eggplant, green beans, crispy rice noodles, thai pesto

seafood linguine | 37
mussels, clams, sidestripe shrimp, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb

grilled hangar steak | 39
potato espuma, house pickles, spinach marmalade, smoked sour cream, red wine jus

lamb duo | 48
charcoal grilled chop, house-made merguez, ras el hanout stewed chickpeas, roasted eggplant, panisse

USDA Prime striploin | 58
add foie gras | +20
shishito salsa verde, beef ragu ‘fleischnacka’, red wine jus

A5 miyazaki prefecture wagyu | 32 per oz.
2oz. minimum
a5 grade striploin, seasonal accompaniment

house made fusilli | 35
add pacific prawns | +16
zucchini pesto, sun gold tomato, pangrattato, parmesan, pine nut

FOR THE TABLE

whole sea bream ‘en croûte de sel’ | 105
2lbs mediterranean sea bream baked in salt dough aromatics, served with roasted fennel, provençal sauce

50oz bone-in tomahawk ribeye | 205
canadian angus beef seasoned with porcini powder, salt, tellicherry pepper, served with broccolini, red wine jus

whole roasted curry cauliflower | 40
roasted in curry leaves, green chutney and coconut turmeric sauce, spiced almonds, sultana raisins

pomme dauphine | 13
choux pastry, potato, truffle aioli

chilliwack creamed corn | 16
chorizo, tarragon, puffed sorghum

wild rice pilaf | 12
lemongrass, shallot, garlic, scallion

truffle fries | 13
handcut kennebec potato, parmesan, chives

spinach gratin | 15
garlic spinach purée, wild oregano, bread crumbs

charred broccolini | 15
lemon, parmesan, calabrian chili

potato espuma | 14
light, airy potato, butter, chives

cornbread | 5
cornbread muffins with salted butter

Blvd Prix Fixe $65pp

Available :: Monday – Wednesday

$30 wine pairings

Appetizer

BLVD clam chowder 

ling cod provençal
manila clams, mussels, roasted tomato, fennel, crostini, rouille, saffron fingerling potatoes, provençal sauce
cassini | pinot noir | okanagan, bc