Group Bookings
Whether intimate or epic, allow us to help you create an evening to remember at the Bearfoot Bistro.
We can accommodate up to 150 people for a full service dining experience. Or, if you prefer that your guests mix and mingle, we can host up to 600 people. Many evenings are subject to a minimum spend.
For more information please contact Erin Kincaid at 604.932.3433 or erin AT bearfootbistro.com
Five Course Sample Menu - $128
Amuse Bouche
atlantic Lobster Panna Cotta, trout roe
Wild Sockeye Salmon
tartar, fresh jalapeño, seaweed crusted sashimi, miso ginger marinated
Pan Seared Qualicum Scallop
fresh corn, Dungeness crab bisque, vanilla oil
Tiroler Bacon Wrapped Quail Breast
crisp veal sweetbreads, cauliflower puree, chanterelle mushroom veal jus
Carmen Creek Buffalo Tenderloin
brown butter game jus, beluga lentil ragout
Olive Oil Three Ways
tarragon snow, apricot gel, white chocolate chips
Five Course Sample Menu 2 - $168
Amuse Bouche
Smoked Trout Rillette, Siberian caviar, crème fraiche
Yellowfin Tuna & Hamachi Sashimi
yuzu compressed watermelon, fresh cilantro, sesame ginger emulsion
Vancouver Island Blackcod
icelandic scampi, pemberton potato gnocchi, truffle cream
Quebec Foie Gras Crème Brûlée
pickled cherries, toasted brioche, foie gras powder
Australian Wagyu Striploin
morel mushroom jus, white asparagus, Jerusalem artichoke espuma
Textures Of Chocolate
michel cluizel, grand cru chocolate, lillooet honey white, chocolate ice cream
$58
Please Select 2 Dishes From Each Course
Starter
Mixed Greens
Or
Wild Mushroom Soup
brioche crouton, truffle oil
Or
House Smoked Albacore Tuna
confit potato arugula salad, preserved lemon vinaigrette
Or
Chili Glazed Pork Belly
cilantro mint salad, grapefruit, coconut jelly
Main
Pan Seared Wild Salmon
citrus tarragon beurre blanc
Or
Free Range Chicken Breast
morel mushroom sage jus
Or
Reserve Angus Beef Striploin
roasted shallot cognac jus
Or
Handmade Potato Gnocchi
champagne cream, wild mushroom ragout, reggiano
Dessert
Buttermilk Honey Panna Cotta
coffee syrup, citrus salad
Or
Chocolate Hazelnut Financier
tahitian vanilla cream, banana
$78
Please Select 2 From Each Course
Starter
Sockeye Salmon Gravlax
confit fingerling potato, horseradish crème fraiche, citrus dill vinaigrette
Or
Carmen Creek Buffalo Tartar & Carpaccio
truffle peaches, manchego, quail egg
Or
Pistachio Crusted Goat Cheese
baby beets, mixed greens fennel salad, meyer lemon vinaigrette
Or
Dungeness Crab Sweet Corn Bisque
vanilla oil
Main
Prosciutto Wrapped Albacore Tuna
parsley puree, creamy polenta, tomato olive vinaigrette
Or
Braised Lamb Shank
chorizo white bean fresh basil ragout
Or
Reserve Angus Beef Tenderloin
porcini mushroom veal jus
Or
Brome Lake Duck Breast
orange star anise jus
Dessert
Vanilla Crème Brûlée
brandied cherries, almond genoa bread
Or
Pecan Praline Brownie
chocolate chantilly, salted caramel
$98
Please Select 2 From Each Course
Starter
Brome Lake Duck Confit Foie Gras Terrine
smoked duck breast, apple chutney, toasted brioche
Or
Risotto
atlantic lobster, avocado, sweet corn
Or
Pan Seared Scallop
braised wild mushroom ragout, cauliflower puree
Or
Fennel Crusted Yellowfin Tuna Niçoise
olive tapenade, quail egg, quail egg green bean salad
Main
Vancouver Island Blackcod
sesame miso broth, spot prawn scallion dumpling, edamame
Or
Grilled Carmen Creek Buffalo Rib-Eye
red wine bone marrow jus
Or
Reserve Angus Beef Tenderloin
foie gras truffle jus
Or
Wild Arctic Char
watercress puree, tomato panzenella vinaigrette
Dessert
Raspberry Macaron
pistachio mousse, lemon balm syrup
Or
Chocolate Savarin
macerated fruits, port jelly, chocolate chantilly
$128
Please Select 2 From Each Course
Starter
Quebec Foie Gras Terrine & Crème Brûlée
poached mission fig, toasted brioche
Or
Alaskan King Crab Gratin
chive mascarpone, celeriac remoulade, pickled garlic
Or
Asian Inspired Raw Plate
chive mascarpone, celeriac remoulade, pickled garlic
Or
Tiroler Bacon Wrapped Quail
Crisp veal sweetbreads, Jerusalem artichoke puree, chanterelle mushroom veal jus
Main
Roasted Venison Rack
mission fig roasted shallot chutney
Or
Butter Poached Atlantic Lobster
siberian caviar beurre blanc
Or
Oakleigh Ranch Australian Wagyu Striploin
pemberton vegetables
Or
Pan Seared Icelandic Scampi & Scallops
potato truffle gnocchi, green pea puree
Dessert
Michel Cluziel Chocolate Black Forest Cake
brandied cherries, cherry sorbet
Or
International Cheese Selection
toasts, grapes, candied walnuts
Savory Canapés
$50/dozen
Yellowfin Tuna
avocado
Smoked Wild Sockeye Salmon
citrus crème fraiche
Grilled Scallop
orange vanilla salad
Alaskan King Crab
Cilantro Rice Paper Roll
Prawn Shiitake Mushroom Gyoza
Oysters on the Halfshell
lemon
Duck Confit Rillette
toasted brioche
Braised Buffalo Shortrib Wild Mushroom Croquette
Chili Glazed Pork Belly
cilantro mint salad
Beef Tartar
fresh horseradish
Organic Chicken Scallion Dumpling
sweet soy
Quebec Foie Gras Mousse
ice wine jelly
Brie Mission Fig Filo Triangle
Cauliflower Panna Cotta
truffle oil
Artichoke Heart Roast Garlic Bruschetta
focaccia
Wild Mushroom Risotto Cake
reggiano
Sesame Spinach Shiitake Mushroom Roll
Sweet Canapés
$45/dozen
Chocolate Tart
fleur de sel
Chocolate Mousse Cake
White Chocolate cake
bailey chantily
Dark Chocolate & Praline Brownie
Pâte de fruits
Mini Gingerbread Savarin
Dominic Fortin Signature Handmade Sweets
$2 each
Handmade Truffles
kona coffee, matcha green tea, sesame ginger, crème brûlée
Handmade Macaroons
pistachio, salted caramel, raspberry
