Valentine’s Day Dinner at the Boulevard

Boulevard will offer a special multi-course menu featuring the restaurant’s award-winning West Coast-inspired cuisine for $120 per person plus tax and gratuity, with optional wine pairings selected by Restaurant/Wine Director JP Potters available for an additional $85 per person. Items from the Valentine’s Day menu will also be available à la carte on request.

Highlights of the Valentine’s Day dinner menu include an amuse bouche of poached sunseeker oyster followed by kampachi, kataifi-crusted scallop and an entrée choice of roasted branzino or prime beef striploin, with add-on enhancements as seared foie grasNorthern Divine Caviar and shaved Perigord truffles also available. The romantic repast ends on a high note with a dessert course of either chocolate jasmine or rose vacherin prepared by Pastry Chef Kenta Takahashi, who will also tempt the palates of guests with complimentary petits fours.

BOULEVARD KITCHEN & OYSTER BAR
VALENTINE’S DAY MENU

— $120 per person plus tax and gratuity —
wine pairings available for an additional $85 per person

AMUSE
Poached Sunseeker Oyster
sunchoke, wakame, bonito cream, Northern Divine caviar
n/v taittinger, brut réserve / champagne, fr

FIRST
Kampachi
local uni, blood orange, confit Buddha hand lemon,
Domenica Fiore Reserva olive oil, bottarga, Calabrian chili crumb
2016 zind-humbrecht riesling / alsace, fr

SECOND
Kataifi Crusted Scallop
cauliflower, buttermilk emulsion, curry oil
2015 philippe chavy ‘les narvaux’ / meursault, fr

MAIN
choice of:

Roasted Branzino
lobster + bouillabaisse emulsion, leek, saffron potato, clams, mussels, side stripe shrimp
2015 michel gros / hautes-côtes de nuits, fr
or
2015 domaine du closel ‘les caillardieres’, savennières, fr

Prime Beef Striploin
porcini, bone marrow crusted Treviso, sauce Périgueux
2013 sordo / barolo, it

Enhancements
shaved black Perigord truffles $10/g
seared foie gras $22
Northern Divine Caviar course $160

DESSERT
choice of:

Chocolate Jasmine
dark chocolate mousse, jasmine cream, mango sherbet
1995 messias colheita tawny / porto, pt

Rose Vacherin
litchi and rose crémeux, meringue, raspberry sorbet
2017 michele chiarlo moscato d’asti / piemonte, it

with complimentary Valentine’s Day petits fours by Pastry Chef Kenta Takahashi

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