Dinner

DINNER

STARTERS

snake river farms wagyu beef carpaccio | 25
porcini aioli, pickled shiitakes, marcona almonds, porcini tuille, parmesan
seared foie gras | 27
poached quince, spiced apple butter, ginger foam, cinnamon ‘snickerdoodle’ cookies
charcoal grilled spanish octopus | 26
white bean ragout, roasted pepper purée braised and pickled celery, calabrian chili crumb
celeriac waldorf salad | 18
celery leaf pesto, granny smith apple, candied walnuts, valdeón cheese

SHARE

oysters | market price
a seasonal selection of west & east coast oysters
seafood tower for two | 68 or seafood tower for four | 110
wild bc sidestripe shrimp, albacore tuna tataki, read island mussel escabèche, dungeness crab louie, snow crab legs, shrimp, local oysters
add a pound of poached & chilled lobster | market price
seafood tower royale | market price

land

grilled usda prime ny steak | 57
winter onions, caramelized leek swiss chard gratin, red wine jus
a5 japanese wagyu beef | market price
seasonal preparation
hanger steak edit | 40
pastrami spice, caraway sauerkraut, potato roesti, horseradish emulsion, dijon cream

sea

roasted sablefish | 48
soy-sake glaze, baby harukei turnip bone broth emulsion, marinated seaweed
seafood linguine | 37
mussels, clams, side stripe shrimp, humboldt squid shellfish butter sauce, calabrian chili breadcrumb
roasted ling cod | 39
sunchoke curry, fermented rutabaga, braised hazelnuts, puffed wild rice

enhancements

pomme purée | 13
yukon gold potatoes, snipped chives
seared foie gras | 20
roasted brussels sprouts | 11
hazelnut tahini glaze, sesame crunch
truffle scented roast mushrooms | 14
wild & cultivated, sunny side free range egg
broccolini | 13
calabrian chili, parmesan
glazed seasonal vegetables | 13
bread basket | 5
sourdough, corn bread muffins

Prix Fixe Menu

highlights of the canadian culinary championships, 2020

75 per person
45 for wine pairings

first | bc coastal terroir
honey mussel ‘gratinée’, foraged bull kelp, sea urchin custard,yukon gold potato and scallion terrine, shellfish emulsion

2018 culmina ‘unicus’ | gruner veltliner | okanagan valley, bc

second | duck ‘cassoulet’
duck leg rillet, white bean ragout, double smoked bacon tomato conifit, pickled vegetables, potato tuille

2017 closson chase | pinot noir | prince edward county, on

third | oat crusted elk
parsley root purée, haskup berry gastrique fiddlehead fern & phytoplankton relish, braised tuscan kale

2016 painted rock | syrah | okanagan falls, bc

dessert | sea buckthorn cremeux
caramel mousse, yogurt ice-cream

2016 inniskillin, ice wine | vidaI | niagara peninsula, on

Tableside Services*

*All Boulevard Tableside Service Pieces are subject to availability and may be ordered with 48 hours notice by calling the restaurant at 604-642-2900. Substitutions will be politely declined. A credit card is required at time of booking and more notice may be required for weekend services.

Clay-Baked Salmon | $50 per person (plus tax)
Wild coho salmon, procured by fisherman Rick Burns of Pacific Provider, and a beurre rouge sauce (red wine reduction infused with shallots, thyme and black peppercorn, finished with butter) accompanied by a seasonal garnish such as millet risotto, celeriac and Brussels sprouts
Hay-Roasted Striploin | $70 per person (plus tax)
10 oz. of prime beef striploin roasted and hay-smoked and served family style with red wine jus, pomme purée and glazed vegetables
Glazed Veal Shank | $65 per person (plus tax)
three-pound, bone-in veal shank cooked for 36 hours and served with creamy garlic rosemary polenta, glazed vegetables, Hanna Brook green salad and braising jus with a second service of bone marrow toast