dinner
omakase
- A Japanese expression that can be loosely translated to "trust the chef" or "let us order for you".
- The best way to experience Wildebeest - trust us.
snacks
SMOKED OLIVES | 6
FRIED CHICKEN | 12
GLAZED BOAR BELLY | 12
CHEESE PLATE | 19
smaller
HEIRLOOM TOMATOES | 16
Italian burrata, pickled & raw tomatoes, salted Okanagan plums,
chardonnay vinegar, basil oil
BISON CARPACCIO | 17
Candied walnuts, sherry vinaigrette, arugula, cured egg yolk, sorghum 'popcorn', grana padano
HORSE TARTARE | 17
Pickled celery & carrot, compressed apple, black garlic oil, toasted hay mayo, 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, criminal mushroom
vinaigrette, grilled sourdough bread
add bone luge | 3
larger
PORK BELLY & SCALLOPS | 28
Crispy pork belly, seared Atlantic scallops, green apple,
charred Savoy cabbage, buttermilk foam, tonka bean
PAN-ROASTED OCEAN PERCH | 29
Sidestripe prawn bisque, shishito pepper puree, grilled garlic scapes, sauteed broccolini, fresh thyme
CHANTERELLE PAPPARDELLE | 22
Handmade pasta, foraged mushrooms, fresh sage, toasted pumpkin seeds, cabernet vinegar, grana padano
add braised beef shank | 4
GOAT LASAGNA | 24
Braised goat & lamb, handmade pasta, pickled cherries, mushroom and madeira puree, crispy leeks, bordelaise
GRILLED BISON STEAK | 34
Turtle Valley bison tri-tip, zucchini & smoked potato gratin, spinach purée, fried caper berries, harissa oil, rosemary & bacon jus
add seared foie gras | 10
ROASTED ELK LOIN | 36
Crispy potato terrine, pickled & roasted cauliflower, rosemary oil, fermented horseradish 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
GRILLED CORN | 7
Citrus & chili butter, pork floss
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
Dessert
CHEESECAKE | 9
Cheesecake mousse, strawberry sorbet, shortbread crumble
ELDERFLOWER CRÈME BRÛLÉE | 9
Elderflower cordial, poached BC rhubarb
CHOCOLATE SILK CAKE | 9
Salt baked pineapple, rum raisin ice cream, toasted coconut, lime meringue
CHEESE BOARD | 17
Daily cheese selection, country bread, seasonal accompaniments