Wildebeest Unveils Limited-Edition Fall Game and Mushroom Menu this November

Gastown Hotspot Showcases Five Unique Feature Dishes Incorporating Wild Game, Locally Foraged Mushrooms, ‘Loose Morels’ Cocktail from November 1 to 15

This fall, Wildebeest will underscore its philosophy of working closely with local farms, foragers and providers by offering a seasonal Game and 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 local vendor that works with small farms throughout BC and Alberta to supply restaurants with the highest quality 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 and Mushroom Menu showcases such inspired dishes as goat & lamb kromeski (pickled morels, tarragon aioli), vacche rosse ravioli (mushroom consommé, chanterelles, garlic purée, Burgundy truffle, spruce tip) and 74% dark chocolate & Alba truffle ganache (smoked boar drippings, espresso, morel agrodolce, 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.

WILDEBEEST FALL GAME AND MUSHROOM MENU

Goat & Lamb Kromeski
pickled morels, tarragon aioli

Goose Terrine
celeriac remoulade, quail egg, porciniVacche Rosse Ravioli
mushroom consommé, chanterelles, garlic purée, Burgundy truffle, spruce tip

Roast 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 mushrooms available in our own backyard here in BC,” says Wildebeest Chef Ian McHale. “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.”

RESERVATIONS
As Wildebeest’s Fall Game and Mushroom Menu features are available in limited quantities and served on a first-come, first-served basis exclusively from November 1 to 15, reservations are strongly recommended and can be made via Open Table or by calling the restaurant at 604-687-6880.

For more information about Wildebeest, go to wildebeest.ca, become a fan of /wildebeestyvr on Facebook and follow @WildebeestYVR on Twitter and Instagram. Wildebeest also offers private dining spaces available to be booked for evening and weekend events. For more information, enquiries, and pricing for private functions, call 604-687-6880 or email eat@nullwildebeest.ca.

ABOUT WILDEBEEST | Located in a refurbished 19th-century building in the heart of Vancouver’s historic Gastown district, Wildebeest offers decadent yet simple country cooking in a multi-level space that features a cocktail bar and lounge, open-concept kitchen, warm and inviting dining room with banquette seating and an intimate ‘Underbelly’ private dining room. Employing classic butchery traditions and contemporary techniques, Chef Ian McHale and the culinary team work closely with nearby farms and suppliers to develop delicious menus that change with the seasons. Dishes are paired with a diverse selection of Old- and New-World wines and a carefully crafted, award-winning cocktail list for a truly unforgettable dining experience.

Twitter: @WildebeestYVR | Instagram: @WildebeestYVR | Facebook: /wildebeestyvr