Vancouver’s Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style.
Green & white asparagus, hazelnuts, lemon ricotta Duck, yarrow meadows breast, farce of duck, foisgras and black truffle,
menu subject to change
Halibut, bone marrow crust, fava bean puree, english peas, smoked
pommes dauphines, asparagus, morels a la creme
seared potato, spinach tarragon emulsion
Rhubarb, poached and compote, elderflower foam and strawberry ice cream.
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