Bearfoot Bistro

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.

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