Joining us during Dine Out Vancouver? Please see our Dine Out menu. (January 19th - February 4th)

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 alderwood, brine | 6
FRIED CHICKEN togarashi mayo, pickles | 12
GLAZED BOAR BELLY bonito, sorghum glaze | 12
CHEESE PLATE rye crisps, whole grain mustard | 19

smaller

HOUSE CHARCUTERIE | 18
Cured, smoked, and preserved heritage breed pork & game, infused honey, spiced mustard, rye crisps
add cheese & smoked olives | 18

BEETROOT & BURRATA | 16
Fresh burrata, salt-baked beets, spiced maple granola,
pickled Okanagan apricots, smoked yoghurt, basil oil

TUNA TARTARE | 17
Celeriac mayonnaise, pickled daikon, potato chips, capers, chives, olive oil

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, criminal mushroom
vinaigrette, grilled sourdough bread
add bone luge | 3

larger

PORK BELLY & SCALLOPS | 29
Crispy pork belly, seared Atlantic scallops, pickled daikon,
red & green cabbage, tonka bean, buttermilk foam

PAN-SEARED ROCKFISH | 28
Orange & chili prawn bisque, roasted sunchokes, shaved fennel,
crispy chickpeas, salsa verde

MUSHROOM TAGLIATELLE | 22
Handmade pasta, foraged mushrooms, fresh sage, toasted pumpkin seeds, cabernet vinegar, grana padano
add braised beef shank | 5

CONFIT DUCK LEG | 26
Parsnip puree, handmade gnocchi, roasted parsnips, borderlaise sauce

GRILLED BISON STEAK | 34
Turtle Valley bison tri-tip, zucchini & smoked potato gratin, spinach purée, fried caper berries, harissa oil, rosemary & bacon jus

ROASTED ELK LOIN | 36
Crispy potato terrine, pickled & roasted winter squash, rosemary oil, dark chocolate jus

BONE-IN RIBEYE (32oz.) | 132
Thirty two ounces of locally-raised, organic, bone-in, grass-fed beef that's been dry aged for forty days and served with a rosemary & bacon jus
please allow forty-five minutes for the perfect steak
 

sides

GREEN BEANS | 10
Miso glaze, toasted sesame seeds, pine nuts

SKILLET CORNBREAD | 7
Citrus & chili butter

BRUSSELS SPROUTS CAESAR | 14
Caesar dressing, shaved grana padano

FORAGED MUSHROOMS | 10
Roasted shallots, fresh thyme, brown butter

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

A 6-PACK FOR THE KITCHEN | 9


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Dessert

CARAMELIZED PEARS | 9
Tarragon anglaise, brown butter crumb, poppyseed crisp, amaretto cream, boar drippings

CRÈME BRÛLÉE | 9
Quince purée, roasted parsnip

CHOCOLATE SILK CAKE | 9
Salt baked pineapple, rum raisin ice cream, toasted coconut, lime meringue

CHEESE BOARD | 19
Daily cheese selection, country bread, seasonal accompaniments