Wildebeest Presents Fall Game And Mushroom Menu
Showcasing Five Unique Feature Dishes Incorporating Wild Game, Locally Foraged Mushrooms, ‘Loose Morels’ Cocktail
from November 1 to 15
This fall, Wildebeest will underpin our philosophy of working closely with local farmers & foragers by offering a seasonal Game & Mushroom Menu available November 1 to 15.
The à la carte feature menu will incorporate game meat such as elk, boar and goat from Two Rivers Specialty Meats — a fantastic local vendor that works with small farms throughout BC and Alberta to supply restaurants with the highest quality of ethically and sustainably-raised products — and an array of mushrooms supplied by foragers from the BC interior and Vancouver Island.
Available nightly on a first-come, first-served basis in addition to Wildebeest’s regular menu, the Fall Game & Mushroom Menu showcases such inspired dishes as goat & lamb kromeski, pickled morels, and tarragon aioli; Vacche Rosse ravioli with mushroom consommé, chanterelles, garlic purée, Burgundy truffle, and spruce tip; and 74% dark chocolate & Alba truffle ganache, smoked boar drippings, espresso, morel agrodolce, and porcini ice cream.
As part of the fresh sheet for the two-week event, the Wildebeest bar staff will shake up a Loose Morels feature cocktail that blends goose fat-washed calvados, morel agrodolce and aromatic bitters for an inspired variation on a classic Old Fashioned.
FALL GAME AND MUSHROOM MENU
Goat & Lamb Kromeski
pickled morels, tarragon aioli
Goose Terrine
celeriac remoulade, quail egg, porcini
Vacche Rosse Ravioli
Wild mushroom consommé, chanterelles, garlic purée, Burgundy truffle, spruce tip
Roasted Elk Tri-Tip
house sauerkraut, black trumpet purée, lobster mushroom
74% Dark Chocolate & Alba Truffle Ganache
smoked boar drippings, espresso, morel agrodolce, porcini ice cream
‘Loose Morels’ Feature Cocktail
goose fat-washed calvados, morel agrodolce, aromatic bitters
“This seasonal menu gives our guests a unique opportunity to sample the amazing bounty of wild game and wild mushrooms available in our own backyard here in BC. It also gives our team a chance to spotlight the many local providers and foragers who supply us with these products on a daily basis.”
-Chef Ian McHale
