Boulevard Kitchen area & Oyster Bar‘s Executive Chef Roger Ma has curated a new indulgent area to the Boulevard menu the For the Table offerings are theatrical tableside experiences created to share. The menu will element mainstays alongside with holiday features such as a Roasted Lamb Saddle for Easter supper on April 17. Rotating proteins and seasonal summer months seafood ordeals are predicted to also seem on the menu.
Highlights from the For the Table menu incorporate a Whole Sea Bream ‘En Croûte de Sel’ ($105.00), the showstopping two-pound sea bream is baked and offered in salt dough, unveiled from its baked crust tableside and dressed in Provençal sauce. Meat-enthusiasts will swoon about an extraordinary 50oz Bone-In Tomahawk Ribeye ($205.00) this sought-immediately after Canadian angus beef slice is cooked to patron’s preference, seasoned with porcini powder to add richness, salt and Tellicherry pepper.
Also showing up on the menu is a plant-based presenting, the Whole Roasted Curry Cauliflower ($40.00). The crispy cauliflower is roasted in curry leaves for a tender main which is each fragrant and infused with flavour, the dish is topped with green chutney and coconut turmeric sauce, spiced almonds and sultana raisins.
Boulevard’s For the Desk menu choices are available to order in conjunction with a wide assortment of sides of vegetables and starches along with the a la carte menu of appetizers, mains and choices from its famed uncooked bar.