Dinner Menu

Following the order from the BC Public Health Officer to temporarily pause indoor dining and the momentary suspension of Whistler Blackcomb operations, Bearfoot Bistro is forced to temporarily place all in-restaurant activity on hold. When provincial restrictions ease, we look forward to welcoming you back to the restaurant. In the meantime, Chef Melissa and her brigade are pleased to offer take-home menu options available for pick-up or delivery from noon to 8 pm. Please click here to see the menu.

Stay Safe.

Your Friends in Hospitality,

Bearfoot Bistro

Starters

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

Black Périgord Truffle 54
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

Mains

Vancouver Island Black Cod 52
sea urchin beurre blanc, braised salsify, granny smith apple, Atlantic lobster

Sterling Silver Beef Tenderloin 52
or
Snake River Farms Wagyu Spinalis 148
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

Desserts

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