DINING ROOM MENU TO TAKE-HOME
Our dining room menu is available for pickup or delivery 7 days a week from 4:30 pm to 8:30 pm.
Wine to accompany your dinner can be ordered from our online list.
Get ready for the new Bearfoot Bistro online store! Coming soon.
DINING ROOM MENU TO TAKE-HOME
Our dining room menu is available for pickup or delivery 7 days a week from 4:30 pm to 8:30 pm.
Wine to accompany your dinner can be ordered from our online list.
Walla Walla Onion Soup 20
cave aged gruyère onion ring, toasted poppyseeds, burnt leek, spruce
Air Dried Brant Lake Wagyu 22
grilled persimmon, buffalo mozzarella, arugula, Marcona almond, charred cippolini
Thiessen Farms Quail 24
confit leg, textures of parsnip, kataifi nest, quail egg, quince, red wine & black pepper caramel
Crab Trio 32
tom kha, croquette, mango, soy pop rocks, trout roe, nam jim
Shoyu Cured Hiramasa 24
lightly torched, compressed Asian pear, cucumber, fresh serrano chili, shiso, puffed tapioca
White Alba Truffle 64
taglierini pasta, 63°C egg, guanciale, Sovarano cheese, brown butter, toasted hazelnut
East & West Coast Oysters 22
served on the half shell, mignonette, lemon, fresh horseradish
Vancouver Island Black Cod 52
sea urchin beurre blanc, braised salsify, caviar, granny smith apple, Atlantic lobster
Sterling Silver Beef Tenderloin 52
or
Snake River Farms Wagyu Spinalis 97
or
Japanese A5 Wagyu Striploin MP
textures of sunchokes, grilled Brussels sprouts, braised cippolini , green peppercorn
Québec Red Deer “Rossini” 72
foie gras terrine, Yukon potato rösti, Périgord truffle, porcini purée, Madeira jus
Brome Lake Duck Breast 48
pine mushroom dashi, pickled shemiji, Shanghai bok choy, shiitake dumpling, radish, burdock
Kabocha Squash & Potato Gnocchi 38
apini, chili, celeriac, brown butter espuma
add scallop & Ibérico bacon 16
Braised Te Mana Lamb Shank 52
ricotta cavatelli, confit smoked tomato, black garlic, Cerignola olive, Tuscan kale
Seared Québec Foie Gras 35
Black Périgord Truffles MP
White Alba Truffles MP
Seared East Coast Scallop 14
Alaska King Crab (1/2lb) 75
CAVIAR (1oz.)
Northern Divine 185
Osietra 245
IBÉRICO DE BELLOTA (40g)
Jamón Cinco Jotas 48
TO SHARE
Artisan Bread & Cultured Butter 8
Truffle Fries 14
Brussels Sprouts 14
Wild & Cultivated Mushrooms 18
Quanah Dark Chocolate & Peanut 14
almond shortbread, salted caramel, mascarpone
International Cheese Selection 20
fruit preserves, maple pecans, seeded crostini
Nitro Ice Cream 32/person
Tahitian vanilla bean, sundae toppings, prepared tableside
minimum 2 people
Moema Milk Chocolate & Plum 12
pecan sponge, tonka bean yogurt espuma, coronation grape tuile
Winter Forest 14
candy cap mushroom, macerated stone fruits, butternut squash ice cream
Signature Chocolate Bar 9
Quanah dark chocolate or Moema milk chocolate
EXECUTIVE CHEF MELISSA CRAIG
PASTRY CHEF BEÑAT LARRASQUET