VANCOUVER — Roger Ma, executive chef at Boulevard Kitchen & Oyster Bar, has introduced a special menu available exclusively from February 22 to March 1.
The four-course menu features Ma’s award-winning dishes from the recent 2020 Canadian Culinary Championship where Ma beat out 11 competitors to take top honours. Dishes include honey-mussel gratinée with foraged bull kelp, sea urchin custard, Yukon potato-and-scallion terrine and manila clam emulsion; Duck ‘Cassoulet’; oat-crusted Elk with parsley-root purée, haskup-berry gastrique, fiddlehead fern and phytoplankton relish and braised Tuscan kale; and a Sea Buckthorn crémeux, presented by pastry chef Kenta Takahashi.
The four-course menu costs $75 per person, with Canadian wine pairings available for $45 per person. This menu will only be available during dinner service, 5 p.m to 10 p.m., daily.
