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Whistler Restaurant Guide
BEARFOOT BISTRO
The Bearfoot Bistro has come a long way from the ‘simple French bistro’ that
it once was, outgrowing its’ name along the way. These days The Bearfoot
boasts a team of twenty cooks working at any one time in its’ open show
kitchen, headed by Executive Chef Melissa Craig, who is the creative genius
behind your culinary experience & Pastry Chef Dominic Fortin. This kitchen
procures the very finest wild and cultivated products, with heightened
seasonal sensitivity. Receiving, preparing, and presenting these
ingredients, respectful of their individual integrity, are of utmost
importance to our culinary team. Everything is prepared ‘a la minute’, and
in such a manner as to emphasize the quality of the ingredients without
over-complication…. this allows the Chef to cook to the depths of her soul.
True ‘foodies’ can experience all the action at our Chef’s Table (up to 18
ppl), and everyone can enjoy the chef’s daily Tasting Menu, or, for the true
gourmet, the Menu Gastronomique.
BEARFOOT BISTRO MENU
Create A Three Course Menu $90
Chefs Daily Five Course Tasting Menu $125
Sommelier’s Five Course Wine Pairing $120
Let Our Team Create A Multi Course
Gastronomique Experience $225
(24 Hour Notice)
Iranian Sea Caviar 30g
Beluga $210, Asetra $180, Sevruga $155, Quebec $85
Appetizer
Winter Greens, Champagne Mustard Vinaigrette,
8 Year Aged Cheddar, Pumpkinseeds, Black Grapes
◊
Arugula, Venturi Shultz Aged Balsamic, Blue Cheese, Figs, Candied Walnuts
◊
Cauliflower and Porcini Mushroom Cream Soup,
Dungeness Crab, Truffle Oil
◊
Shucker’s Selection of Oysters, Fresh Horseradish, Lemon
◊
Confit Quebec Foie Gras and Atlantic Lobster Salad,
Pea Pannacotta, Tobiko, Grainy Mustard Vinaigrette
◊
Pan Seared Weathervane Scallop,
Braised Veal Cheek Pine Mushroom Ragout, Truffle Jus
◊
Vancouver Island Black Cod, Creamy Salt Cod Polenta, Tomato Nicoise Olive
Vinaigrette
◊
Bluefin Tuna Prepared Three Ways
**$20 Supplement
◊
Honey Tamari Glazed Quail,
Spot Prawn Cilantro Spring Roll, Cucumber Salad,
Chili Lime Sauce
◊
Pan Seared Quebec Foie Gras, Quince French Toast
Foie Gras Terrine, Apple Pepper Chutney
**$15 Supplement
◊
Mt. Lehman Squab Breast, Cauliflower Flan,
Bayonne Ham Du Puy Lentil Ragout, Sage Jus
Main Course
Poached Atlantic Lobster,
Pine Mushroom Lemongrass Broth,
Wild Mushroom Cabbage Bundle, Soya Beans
**$10 Supplement
◊
White Cornmeal Crusted Wild Turbot,
Dungeness Crab Leek Ravioli, Sweet Corn Sea Urchin Cream
◊
Skatewing and Weathervane Scallop “Charlotte”,
Fingerling Potato Pancetta Green Bean Hash,
Carrot Tarragon Butter
◊
Wild Arctic Caribou Loin and Herb Crusted Chop,
Foie Gras Emulsion, Potato Chanterelle Mushroom Terrine **$15 Supplement
◊
Snake River Farm Kobe Sirloin, Sarawak Peppercorn Jus, Truffled Bone Marrow
Potato Mash, Baby Green Beans
**Kobe Tenderloin $30 Supplement
◊
Merridale Cider Brined Berkshire Pork Tenderloin, Caramelized Apple Sage Bread
Pudding,
Maple Cardamom Jus
◊
Ramouski Lamb Prepared Three Ways
Braised Shank Pie
Spiced Lamb Fennel Sausage
Hazelnut Crusted Loin
◊
Maluma Buffalo Tenderloin and
Braised Shortrib Wellington, Jerusalem Artichoke Puree, Morel Mushroom Game Jus
◊
Sweet Soy Glazed Cowichan Bay Duck Breast,
Duck Confit Scallion Steam Bun, Star Anise Ginger Broth
Selection of Daily Desserts
Reserve in Advance to ensure your preferred dinner time!
Call Toll Free: 1-877-887-5422