On February 14th we will be featuring a sumptuous menu created by Chef Ian McHale. Our Valentine’s Day service offers a set menu comprising such locally sourced and thoughtfully prepared fare as wild boar belly, bison flat iron and a special dessert course of Dark Chocolate Mousse for two. Optional wine pairing selected by Wildebeest Wine Director, Christina Hartigan, will be available to compliment the evening's menu.
Our Valentine’s Day dinner is offered at $69 per person plus tax and gratuity. Tables of four receive additional savings with our "Double Date" ticket.
Please make your reservation online or by phone at 604-687-6880 prior to purchasing your ticket. Only tickets with an accompanying reservation can be honoured.
Compressed cucumber, pickled wakame, dashi, pine nuts
FRENCH COUNTY PÂTÉ
Smoked boar brioche, quail egg, Okanagan plums, hazelnuts, nasturtium, olive oil
Grand fir, Colston Basset, preserved salmonberries, pickled pumpkin, maple granola
ROAST JERUSALEM ARTICHOKES
Sage gnocchi, hay-toasted ricotta, pumpkin seeds, fig
add seared foie | 15
Salt Spring Island mussels, saffron velouté, charred leeks, tarragon
add spot prawns | 12
WILD BOAR BELLY
Burnt onion consommé, balsamic-glazed heirloom carrots, toasted pecans, fresh thyme
add scallop | 15
BISON FLAT IRON
Grilled bison, celeriac purée, tartiflette au Reblochon, rosemary, bordelaise
add butter-poached lobster | 25
DARK CHOCOLATE MOUSSE
Espresso crumb, cocoa nibs, almond, fig leaf, aerated chocolate, coffee gel