Boulevard

BLVD is supporting the Sweet Dreams initiative by @makeawishbcyukon. You can help make a child’s wish 🌟 come true by ordering 1 or more of @chefkenta's dessert everytime you come in. $1 from each dessert sold during April and May will be donated to the Make a Wish Foundation 🌟

Our variety of side dishes from our For the Table menu - there is something for everyone! #blvdyvr

Steak that meat your expectations 🥩 USDA Prime striploin | grilled leek, leek purée, beef ragu ‘fleischnacka’, red wine jus #blvdyvr

Our whole sea bream ‘en croûte de sel’ is so moist and perfectly cooked that the flesh comes right off the bones! #blvdyvr #onthetable : whole sea bream ‘en croûte de sel’ | 2lbs mediterranean sea bream baked in salt dough aromatics, served with roasted fennel, provençal sauce

@chefkenta's desserts are always TOO PRETTY 😍 TO EAT! Sometimes it is hard for us to even make the first dent. #onthetable : pistachio & grapefruit vacherin | pistachio cream, grapefruit semifreddo, meringue mugwort ice-cream #blvdyvr

A mainstay of japanese drinking culture, its low alcohol content and balance of flavors makes for a refreshing cocktail throughout the evening. Light, effervescent, subtle. #onthebar : japanese highball | toki whisky, soda, lemon oil spritz #blvdyvr

The Whole Sea Bream 'En Croûte de Sel' is a theatrical tableside experience. The showstopping 2lb sea bream is baked and presented in salt dough, unveiled from its baked crust tableside and dressed in Provençal sauce. One of the highlights of our new For the Table menu #blvdyvr

Indulge in @chefrogerma Reserve Caviar selection by @kalugaqueen exclusively available at BLVD and make your weekend extra special. Caviar Service | 30g exclusive reserve caviar. Buckwheat blinis with traditional garnish⁠ #blvdyvr

This juicy and tender USDA prime striploin of beef is sous-vide then grilled lightly over charcoal tender leeks. Our new menu item for Spring! #onthetable : USDA Prime Striploin of Beef | grilled leek, leek puree, beef ragu “fleischnacka”, red wine jus #blvdyvr

Casarecce is short pasta noodles with curled edges and a groove down the middle. Their twisted shape makes them perfect for holding sauces. House made casarecce | charred asparagus pesto, toasted pine nuts, shaved pecorino, burrata from puglia, parmesan crisps, chili oil #blvdyvr

Whether celebrating a milestone or getting down to business, Boulevard Kitchen and Oyster Bar is home to Vancouver’s best private dining space. Let us assist you in creating a bespoke culinary experience for your next private event ✨⁠ ⁠ ⁠#blvdyvr

Our 50oz bone-in tomahawk rib eye is an absolute showstopper! Order from our family style menu. #onthetable : 50oz bone-in tomahawk ribeye canadian angus beef seasoned with procini powder, salt, tellicherry pepper, served with broccolini, red wine jus #blvdyvr

Fluffy potatoes, made from scratch with mash and choux pastry, then fried. Our pomme dauphine have a crunchy outside and a soft and luxurious inside. Definitely one of our guests favourite sides! Order it on our new family style menu available every evening for dinner service.⁠

Our beautiful vegan option for family style dining - Whole roasted curry cauliflower - cauliflower roasted in curry leaves, madras curry, lime pickle, finished with green chutney, tumeric coconut curry Available Thursday through Sunday during dinner service. #blvdyvr

Chase away the Monday blues with our Margarita(ville) cocktail kit from our Boulevard Provisions collection on TOCK. • 1 x 750ml Cazadores Tequila • 1 x 750ml Cointreau • 1 x 500ml Lime Juice • Maldon Sea Salt • Dehydrated Citrus Wheels for Garnish #blvdprovisions

One of the classic French sauces, a specialty from Provence, sauce provencal, is made with sautéed onions, garlic, capers, olives, and herbes de Provence, which gives it a distinct Mediterranean flavor accompanies our light and moist seabream with sweet roasted fennel. #blvdyvr

#onthebar : Caribbean Paper Plane - plantation stiggins’ pineapple rum, aperol, amaro montenegro, lemon This bright, complex, bitter-sweet cocktail gives a tropical vibe while melding surprisingly well with the bitter sweet amaro and aperol

Come for Happy Hour but stay for dinner! Our seafood tower makes it worthwhile 😉 #blvdyvr

@chefkenta's bon bon service is an excellent way to end a meal. Check out his house made marshmallows that are to die for! #blvdyvr

Raise the steaks by taking your loved one to Boulevard. #onthetable : Pine Haven grass fed striploin of beef | delicata squash, zaklan farm ciopollini, pomme dauphine, toasted pumpkin seeds, red wine jus add foie gras to make it extra #blvdyvr