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.
to start
HOUSE APÉRITIF served chilled, with a twist | 7
DEVILED EGG foie gras, Old Bay | 4ea
add acadian caviar | 6
SMOKED OLIVES alderwood, brine | 6
FRIED CHICKEN togarashi mayo, pickles | 12
BBQ BOAR BELLY sorghum popcorn | 12
CHEESE PLATE sourdough, agrodolce & mustard | 19
smaller
HOUSE CHARCUTERIE | 19
Cured, smoked, and preserved heritage breed pork & game,
salmonberry agrodolce, housemade mustard, sourdough
add cheese & smoked olives | 18
ELK TARTARE | 18
Egg yolk, gherkins, shallot, whole grain mustard, La Leyanda,
potato chips
HEIRLOOM VEGETABLES | 16
Heirloom carrots & beets, pickled pumpkin, Cashel blue cheese,
spiced maple granola, Douglas fir vinegar
STUFFED BISON TAIL | 18
Scallop mousse, preserved tomatoes, compressed celery, kombu,
wild garlic
BONE MARROW | 19
Roasted leeks and oyster mushrooms, crimini mushroom
vinaigrette, grilled sourdough bread
add sherry bone luge | 3
larger
CACHE CREEK RIBEYE | 140
Thirty-two ounces of locally raised, organic, bone-in, grass-fed beef, dry-aged forty days, elderberry jus
please allow forty-five minutes for the perfect steak
BC WAGYU RAGU RIGATONI | 29
Local mushrooms, basil, dark chocolate, Cacio di Bosco al Tartufo
LOBSTER TAIL | 32
Butter-poached lobster, black pudding, celeriac, Spartan apple &
tonka bean purée, crabapple beer
BISON FLAT IRON | 38
Grilled bison, pomme lyonaisse, parsley root purée, thyme,
elderberry jus
add seared foie gras | 15
VACCHE ROSSE RAVIOLI | 28
Local mushrooms, garlic purée, mushroom consommé,
Périgord truffles, spruce tip
ATLANTIC TURBOT | 36
BC spot prawns, leeks, tarragon beurre blanc, coriander
sides
ROASTED JERUSALEM ARTICHOKES | 13
Fresh burrata, sage, chanterelle vinegar
GLAZED CARROTS | 13
Fig-aged balsamic, heirloom carrots, hazelnuts
SKILLET CORNBREAD | 8
Whipped butter of smoked bone marrow, onion ash
THE POUTINE | 14
Kennebec fries, ‘nduja sausage, chicken gravy, cheese curds
Dessert
MILK & LEMON | 11
Hazelnut sponge cake, milk & lemon mousse, lemon meringue,
hazelnut tuile
FIG & CHOCOLATE | 11
Chocolate silk cake, fig jam, brandy-soaked figs, fig leaf yogurt,
cocoa nibs
CHEESE PLATE | 19
Daily cheese selection, sourdough crackers,
salmonberry agrodolce, housemade mustard