BOULEVARD || These New Menu Items Present a Scrumptious Feast from the Land and the Sea
Executive Chef Roger Ma has curated a new indulgent section to Boulevard’s menu that is a feast for both your eyes and stomach.
The new For the Table section presents stunning tableside dishes made for sharing. A show-stopping two-pound Whole Sea Bream 'En Croûte de Sel' baked and presented in salt dough is unveiled from its baked crust tableside and dressed in Provençal sauce. Meal lovers are in for a treat with the impressive 50oz Bone-In Tomahawk Ribeye, which Executive Chef Roger Ma shares has been prepared in a generous serving of butter to tenderize the meat, earning it the nickname “butter beef”.
50oz bone-in tomahawk ribeye. Canadian angus beef seasoned with procini powder, salt, tellicherry pepper, served with broccolini, red wine jus.
The tomahawk steak is prepared in 3 inches of butter to soften the beef to give it a heavenly soft texture.
While the sea bream and steak both offered visually striking presentations, the most subtle yet characteristic dish of the evening was the plant-based offering — the Whole Roasted Curry Cauliflower. The crispy cauliflower is roasted in curry leaves for a tender core that's both fragrant and infused with flavour, the dish is topped with green chutney and coconut turmeric sauce, spiced almonds and sultana raisins. Every guest at the table was pleasantly surprised by the burst of flavour with every bite from this dish.
Whole sea bream ‘en croûte de sel’. 2lbs mediterranean sea bream baked in salt dough aromatics, served with roasted fennel, provençal sauce
The texture of the fish is silky smooth.
Whole roasted curry cauliflower. Roasted in curry leaves, green chutney and coconut turmeric sauce, spiced almonds, sultana raisins.
This chicken dish is currently on a the ‘secret menu’ — an item Chef Roger Ma has been perfecting and refining. Make sure to ask for it for your table!
These new additions to the menu welcome guests to gather and break bread together, and a tasty assortment of vegetables and starches make for the perfect complements to the shared mains. A few of our favourites would be the spinach gratin, crispy roasted sunchokes, and pomme dauphine.
The heavenly pomme dauphine bites are made of choux pastry with potato inside and served on a bed of truffle aioli. The roasted sunchokes with yuzu and sansho peppercorn sauce, sunchoke relish, and toasted sunflower seeds serve up an intriguing medley of textures and refreshing flavours.
Asparagus Salad with gribiche sauce, crispy kataifi, spiced almond tarragon, capers.
Baked Oysters with creamed spinach, garlic bread crumb, wild oregano.
Crispy Roasted Sunchokes with yuzu and sansho peppercorn sauce, sunchoke relish, toasted sunflower seeds.
You must leave room for dessert, which is meticulously prepared by Pastry Chef Kenta Takahashi, named Canada's best pastry chef for 2020 by Canada's Best 100 Restaurants. The desserts of the evening were exquisite; from the light and refreshing grapefruit and pistachio vacherin, to the decadent sesame praline bar and indulgent bonbons playfully dotting the plate, there’s something for everyone at the table, whether you like fruity and tart flavours or sweet and indulgent bites.
The meal was in fact so memorable that we have already made a booking to celebrate Mother’s Day with our family at this location. Head over to Boulevard’s website to see the full menu and to book a table for your visit. We hope you enjoy it as much as we did!
Decadent sesame praline bar.
Grapefruit & pistachio vacherin is a refreshing ad light dessert option.
The dessert platter was truly a work of art from Pastry Chef Kenta Takahashi.