dinner

omakase

  1. A Japanese expression that can be loosely translated to "trust the chef" or "let us order for you".
  2. The best way to experience Wildebeest - trust us.

snacks

SMOKED OLIVES | 6
FRIED CHICKEN | 12
SMOKED BOAR BELLY | 12
CHARCUTERIE BOARD | 22
CHEESE PLATE | 19

smaller

SALT-BAKED BEETS | 14
Red onion relish, blue cheese, pistachio & shallot crumb, orange oil, beet juice, fresh sorrel

WEDGE SALAD | 15
Iceberg lettuce, herb emulsion, baby vegetables, toasted hazelnuts, crumbled feta, pomegranate yogurt

BISON CARPACCIO | 16
Candied walnuts, sherry vinaigrette, arugula, cured egg yolk, sorghum 'popcorn', grana padano

HORSE TARTARE | 16
Pickled celery & carrot, compressed apple, black garlic oil, toasted hay mayo, sous-vide egg yolk, potato chips

SWEETBREADS ON TOAST | 18
Roasted veal sweetbreads, smoked olive tapenade, toasted sourdough, pickled figs, whole grain mustard, hibiscus

BONE MARROW | 19
Roasted leeks and oyster mushrooms, crimini mushroom vinaigrette, grilled sourdough bread
add bone luge | 3

larger

SPRING ASPARAGUS | 19
Blue corn barley, sous vide egg, tahini, basil pesto, pine nuts, hummus cracker

PORK BELLY & SCALLOPS | 28
Crispy pork belly, seared Atlantic scallops, green apple,
charred Savoy cabbage, buttermilk foam, tonka bean

PAN-SEARED HALIBUT | 39
Cortes Island clams, black cardamom & carrot purée, roasted & pickled heirloom carrots, bacon-sourdough crumb

DUCK PAPPARDELLE | 24
Handmade noodles, braised duck leg ragu, fresh sage, toasted pumpkin seeds, grana padano

ROASTED ELK LOIN | 35
Crispy potato terrine, pickled & roasted cauliflower, rosemary oil, fermented horseradish, jus

BRAISED LAMB LEG | 36
Spring nettle & parmesan ravioli, Lyonnaise onions, wild garlic, English peas, lemon butter emulsion

GRILLED ANGUS FLAT IRON | 33
Smoked German butter potatoes, charred eggplant purée, kale chips, braised endive, jus – served medium

CACHE CREEK RIBEYE | 128
Thirty-two ounces of locally-raised, organic, bone-in, grass-fed beef that's been dry-aged for forty days and served with a foie gras & bone marrow jus

please allow forty-five minutes for the perfect steak

sides

GREEN BEANS | 9
Miso glaze, toasted sesame seeds

BRUSSELS SPROUTS CAESAR | 12
Caesar dressing, shaved grana padano

SUMMER GREENS | 14
Glorious Organics greens, peach & buttermilk dressing, flax seed granola, spiced pecans, radish and cucumber

THE POUTINE | 14
Kennebec fries, duck sausage, chicken gravy, cheese curds

A 6-PACK FOR THE KITCHEN | 9


Dessert

CHEESECAKE | 9
Cheesecake mousse, strawberry sorbet, shortbread crumble

ELDERFLOWER CRÈME BRÛLÉE | 9
Elderflower cordial, poached BC rhubarb

BLACK CHERRY | 9
Almond cake, cherry sorbet, chocolate pudding, boozy cherries, mascarpone

CHEESE BOARD | 17
Daily cheese selection, country bread, seasonal accompaniments