Dinner Menu
Dinner Menu
Prologue
Oscar’s Greens | 26
baby gems | pickled radicchio | shaved asparagus | bagna càuda dressing | Pangrattato
Ora King Salmon Tartare | 29
smoked calamansi aioli | pickled baby cucumber | squid tapioca crisps
AAA Alberta Beef Carpaccio | 34
smoked bone marrow emulsion | compressed onions | parsley salad | puffed beef tendon
Strawberry Gazpacho | 26
compressed strawberries | black olives | panko | holistic basil | extra virgin olive oil
Two Origins | 34
Hokkaido scallop | crispy smoked pork belly | pressed cucumber | vadouvan sauce
BC 3-DAY Aged Albacore Tuna | 32
sustainably caught albacore tuna kinilaw | cashew vinegar | calamansi foam | Okanagan apples
BC Prawn Cones | 32
citrus-cured prawns | onion medley | citrus gel | eggroll cone
Narrative
BC Halibut Ballotine | 54
herbed spinach emulsion | green peas | pea tuile | holistic pea shoots
Char Kissed Ora King Salmon | 54
miso cured king salmon | plum beurre blanc | glazed pomme anna | yu choy | BC pear
QC Duck Breast | 56
roasted duck breast | oriental duck jus | haskaps | sweet potato | Alberta bok choy
AAA Alberta beef Medley | 62
AAA AB beef tenderloin | short rib dumpling | asparagus | parsnip 3-ways | bistek beef jus
Ocean’s bounty Tagliatelle | 62
Nova Scotia lobster | BC prawns | Hokkaido scallops | bisque broth | smoked paprika oil
AAA Alberta Beef Cheeks Agnolotti | 51
braised beef cheeks | Trafford Farms mushrooms | polenta agnolotti | beef drippings | Parmigiano Reggiano
Alberta Pork | 54
pork 5 ways | green peppercorn jus | garlic pomme purée | swiss chard | pickled carrots
A5 Miyazaki Wagyu Striploin | MP
4oz-6oz | smoked in-house and grilled on charcoals | Ask your server for availability
Chef's Tasting Menu | $175 per person
Amuse Bouche
decadent creation by The Wilde Kitchen Team
QC Foie Ganache
strawberry jam | egg roll biscuit | balsamic reduction
Strawberry Gazpacho
compressed strawberries | black olives | panko | holistic basil | extra virgin olive oil
BC 3-Day Aged Albacore Tuna
sustainably caught albacore tuna | cashew vinegar | calamansi foam | pickled Okanagan apples
Pan de Sal
Chef Leroy’s childhood bread | smoked herbed citrus butter
Char Kissed Ora King Salmon
sustainably caught king salmon | plum beurre blanc | glazed pomme anna | yu choy | BC pear
Alberta AAA Beef Medley
AAA AB beef tenderloin | short rib dumpling | parsnip 3-ways | asparagus | bisteak beef jus
mixed berry glass
Ube Miso Cheesecake
ube mascarpone | white miso | ube chocolate crumbs |
mixed berry glass
Petit Fours
selections by our talented pastry team
$135 per person
Wine pairing available |
$135 per person
Dessert Menu
Ube Miso Cheesecake | 14
ube mascarpone | white miso | ube chocolate crumbs | mixed berry glass
brown butter ice cream | smoked caramel
Caramel Apple | 14
caramelized white chocolate mousse | phyllo tart | almond praline crumble |
brown butter ice cream | smoked caramel
Banana Chocolate Brulee | 14
chantilly | dark chocolate ganache | hazelnut praline | banana caramel
Petit Fours | 14
house selection of petit fours from our talented pastry team
Affogato | 12
Dorian Honey Earl Grey Gelato in collaboration with Noto Gelato | Wilde brewed espresso
fruit jam
Wilde Assorted Cheeses | 28
smoked Gouda | Gorgonzola | Gruyère | house-made pickles | lavash | bread |
fruit jam