This fall, Boulevard Kitchen & Oyster Bar adds a delicious new chapter to its popular Sunday Suppers by hosting a series of exclusive “Pig and Pinot” family-style dinners starting at 6:30 p.m. on Nov. 6, 13, 20 and 27.
The four events — an extension of the restaurant’s ongoing Sunday Supper Series will offer guests an all-inclusive, ‘nose-to-tail’ menu that includes pork belly porchetta, confit and glazed pig’s head, chipotle-spiced pig’s tails, crunchy pig’s ears as well as a variety of sides, accompaniments and dessert along with a Pinot Gris reception courtesy of Cedar Creek Estate Winery. Guests will also have the option to pair each course with Pinot varietal wines hand-selected by Restaurant Director and Sommelier Steve Edwards.
“We’re excited to showcase the versatility of our kitchen team here at Boulevard and build on the success of our Sunday Supper Series with a one-of-kind dining experience in a fun, friendly and communal setting,” says Boulevard Executive Chef Alex Chen.
– PIG AND PINOT SUNDAY SUPPER SERIES MENU –
– Cedar Creek Pinot Gris Reception –
Courtesy of Cedar Creek Estate Winery
– Starter –
St. Hubertus Pinot Blanc
Local Butternut Squash Bisque
Brown Butter, Spice Crème
– Main –
Cedar Creek Pinot Noir
Crispy Pork Belly Porchetta
Fennel Seeds, Smoked Paprika, Thyme
Confit and Glazed Pig’s Head
Mikey’s Crunchy Pig’s Ear
Heirloom Apples, Onion Salad, Ginger Vinegar Dressing, Fresno Chilies
Served with Chimichurri Sauce, Charred Scallion and Pickled Mustard Seed Relish
and Apple and Raisin Mostarda
Bacon and Cheddar Corn Bread
Celeriac and Potato Purée
Charred Brussels Sprouts
– Dessert –
Domaine Pinnacle Ice Cider
Caramelized Apple, Vanilla Ice Cream, Caramel Sauce
When: Nov. 6, 13, 20 and 27
Where: Boulevard Kitchen & Oyster Bar, 845 Burrard St., Vancouver B.C.
Price: $52 per person plus tax and gratuity ($82 with wine pairings); two-guest minimum
Tickets: Available online at boulevardvancouver.ca/events