Dining Menu
Starter
Pemberton Beets & Carrots
shaved ricotta salata, spicy greens, white balsamic
Jerusalem Artichoke Soup
truffle double cream, confit rabbit, roasted chestnut
Oysters
served on the half shell, red wine mignonette
fresh horseradish
Arctic Char
smoked and sorrel, tartare and blini, gravlax and celeriac
add local divine sturgeon caviar or iranian asetra 5g $60
Nova Scallop & Kurobuta Pork Jowl
maple glaze, yam, beluga lentil brown butter jus
$5 supplement
Spanish Pata Negra
quail egg, basil seed, béarnaise, arugula
$10 supplement
Icelandic Scampi Carpaccio
serrano ham, foie gras terrine, puffed quinoa, apple
$15 supplement
Québec Foie Gras
lollipop and cranberry, custard and cocoa, terrine and quince
$15 supplement
Black Périgord Truffle
yuko gold potato gnocchi, wild mushroom, watercress
$20 supplement
Main
Yellowfin Tuna
grilled squid salad, prosciutto broth
confit fennel, cerignola olive
Yarrow Meadows Duck Breast
confit duct ravioli, squash purée
cauliflower, raisin, and pumpkin seed
Truffled Cauliflower & Porcini Soufflé
ash ripened goat cheese, puffed wild rice, hazelnut crumble
Beef
textures of potato, bone marrow herb crust, thyme jus
reserve angus tenderloin no supplement
american wagyu spinalis $50 supplement
australian wagyu striploin $75 supplement
Opal Valley Lamb Loin
spiced belly, chickpea yogurt croquette
charred eggplant, tabouli
$10 supplement
Vancouver Island Black Cod
dungeness crab cream, salt cod brandade, heart of palm
$10 supplement
Butter Poached Lobster
& Veal Sweetbread
salsify almond purée, baby nugget potato, cognac veal jus
$10 supplement
Wild Game Tasting
wild boar wrapped venison, braised bison short rib
wild mushroom and heirloom bean ragoût
$20 supplement
Enhance Your Experience
Nova Scallop $8
Black Périgord Truffles $20
White Alba Truffles $40
Butter Poached Lobster $22
Seared Québec Foie Gras $30
Alaskan King Crab $45
Create a Three Course Menu $98
Chef's Five Course Tasting Menu $148
Sommelier's Wine Pairing $128
Dessert
Hazelnut & Milk Chocolate
gianduja cream, candied hazelnuts, banana citrus sorbet mandarin pearls
Apple & Caramel
maple caramel salt parfait, apple pavé
sour cream ice cream, bacon, bourbon cake
Coconut & Pineapple
frozen coconut mousse, meyer lemon and kafir lime sorbet
pineapple and espelette jelly, rum caramel
macadamia, cilantro
Chocolate & Pear
madagascar chocolatecrémeux, yam ginger bread
banyuls vinegar marshmallow foam
pear cocoa nibs sorbet
Classic "St-Honoré" Revisited
vanilla chiboust, coffee chantilly, crispy malt
irish cream and brown butter milk jam
Chocolate Box
dominic's selection, hand made truffles
Nitro Ice Cream
prepared tableside, sundae toppings, minimum two people
$20 supplement / person
Belvedere Ice Room
Flight of 2 Vodkas ($36 supplement)
Flight of 4 Vodkas ($48 supplement)
Executive Chef Melissa Craig
Executive Pastry Chef Dominic Fortin
All water served at Bearfoot Bistro comes through the Vivreau© environmentally positive water system using local purified water in reusable deisgner glass bottles. This system supports the mission of ONE DROP, the charitable organization created by Guy Laliberté, Founder of Cirque du Soleil. ONE DROP works to fight poverty worldwide through supporting access-to-water projects where this vital resource is lacking. 100% of the proceeds from this water service will go directly to ONE DROP.
Thank you for your support.
A donation of $6 per person will be added to the bill for the Vivreau© purified water service.