FIELD TRIP: WILDEBEEST ANNOUNCES NEW SPRING ‘FIELD AND FOREST’ MENU AVAILABLE EXCLUSIVELY FROM JUNE 3 TO 17
Five Limited-Edition Dishes Debut on Chef Ian McHale’s Nightly Menu, Feature Bounty of Locally Foraged, Harvested Ingredients from Farm, Forest and Field
Wildebeest will introduce the newest edition to its rotating lineup of seasonally inspired menus when it springs forward with a new Field and Forest Menu available exclusively at the Gastown hotspot from June 3 to 17.
The new menu follows the lead of the restaurant’s Fall Game and Mushroom Menu that was offered for a limited run last November and further underscores Chef Ian McHale and his culinary team’s philosophy of showcasing the wide array of fresh ingredients provided by local forests, farms and fields in five unique dishes.
Available nightly on a first-come, first-served basis in addition to Wildebeest’s regular nightly menu, the Field and Forest Menu features Foxglove Farm asparagus (licorice fern, buttermilk, wood sorrel) and smoked Yarrow Meadows duck (trailing blackberry, buffalo blue, wild herbs) as starters, Peace Country lamb shank (stuffed morels, leek, sweet cicely) and rabbit rigatoni (housemade rigatoni, lovage, elderflower) as mains and a dessert offering of ‘grand fir’ (malted custard, grand fir ice cream, cannoli pastry).
As part of the two-week feature, Wildebeest Bar Manager Alex Black has introduced a special‘How to Dougie’ cocktail that mingles Douglas fir-infused Resurrection Spirits White Rye, Dry Vermouth, Foraged Flowering Currant Cordial, Maraschino Liqueur, and Herbal Bitters. Optional wine pairings hand-selected by Wine Director Christina Hartigan are also available as a complement to each dish.
Available June 3 to 17 only
licorice fern, buttermilk, wood sorrel
‘How to Dougie’ Cocktail: Douglas Fir-infused Resurrection Spirits White Rye, Dry Vermouth, Foraged Flowering Currant Cordial, Maraschino Liqueur, and Herbal Bitters $15Smoked Yarrow Meadows Duck $18
trailing blackberry, buffalo blue, wild herbs
Bartier Bros. ‘Cerqueira Vineyard’ Merlot 2016, Okanagan Valley, BC $13/$60
Peace Country Lamb Shank $39
stuffed morels, leek, sweet cicely
TH Cabernet Franc 2017, Okanagan Valley, BC $15/$70
Rabbit Rigatoni $28
housemade rigatoni, lovage, elderflower
Reyneke ‘Biodynamic’ Chenin Blanc 2016, Stellenbosch, South Africa $17/$80
Grand Fir $11
malted custard, grand fir ice cream, cannoli pastry
Château d’Aydie ‘Doux’ Petit Manseng, Pacherenc du Vic-Bilh 2016, France $10/$80
As Wildebeest’s Spring Field and Forest Menu features are available in limited quantities and served on a first-come, first-served basis exclusively from June 3 to 17, 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 firstname.lastname@example.org.
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.
120 W Hastings St., Vancouver, BC V6B 1G8 | Happy Hour Mon – Sun 5 to 6 p.m. | Dinner Mon – Sun 5 p.m. to late | Brunch Weekends & Holidays 10 a.m. – 2 p.m. | 604-687-6880 | wildebeest.ca
Facebook: /wildebeestyvr | Instagram: @wildebeestyvr | Twitter: @WildebeestYVR