Since dishes are served a la carte, customes can order what they want, split entrées, and supposedly save money by not paying for items they do not want. The problem is that most things are so good they are hard to resist. While salads seem to be exceptional here, patrons may want to try other items such as Crab Cakes (these are not listed on my take-home menu and may be seasonal). While most seafood dishes are best near the coasts, the crab cakes at Boulevard were pretty good for the Heartland.

Split order of filet mignon cooked medium, asparagus, and potatoes au gratin

Filet Mignon seems to be the restaurant's signature steak, with only prime quality meat being served. The one pictured in the photo is actually a half order that the staff graciously split so that I could enhance the dinner experience by not eating as much meat and ordering more side dishes. A half order was enough to enjoy the rich flavor, and to appreciate the skill used to cook the meat perfectly as ordered.

The Filet Tips and Mushrooms is a variation of the filet steak that includes a delicious sauce that has only been equaled in a few of my experiences such as Alys' Fireside Cafe in Walsenburg, Colorado. I prefer the pure steak experience without the sauce, but I am glad I was able to sample this other dish to make a comparison. The Mashed Potatoes that come with the dish are about as good as you can find anywhere.

Fresh Asparagus with Hollandaise was good but the sauce was not something I particularly enjoyed. I got spoiled on fresh asparagus when I visited Minnesota during the summer, and getting it out of season or when it has to be shipped from out of state just does not compare.

Au Gratin Potatoes really seemed almost like a monstrosity, and totally out of character with the other superb dishes that were served. It seemed as if the chef "tried too hard" on the potatoes with lots of garlic and flavors, but they did not come together for me. Although the mashed potatoes sounded like a more generic dish, they actually had a more gourmet flavor than the au gratin version.

The dessert was probably the next best aspect of the meal besides the outstanding dishes already mentioned. I do not have a dessert menu and do not know the name of the dish I sampled--I just know it had excellent strawberries and other fruit as well as fresh cream and a light, flaky crust.

The stereotype about Boulevard is that you should either bring a credit card or lots of cash. I did feel that the most expensive items were the best, so I cannot complain about the prices. This is one of the few restaurants in Oklahoma that is on par with some of the finer restaurants in other parts of the country. It is doubtful that many restaurants in other states, though, serve steak of the same quality as those that are served here.

The desserts are not to be missed