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
$50 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
$70 per person (plus tax)
Glazed Veal Shank
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
$65 per person (plus tax)
Visitors can also enjoy the finer points of the pour courtesy of interactive Champagne sabrage, cognac pipetting and port tongs presided over by our team of sommeliers.
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.