Menu

APPETIZERS & SALADS

pickled shimeji mushrooms, house-made mustard, asiago flatbread

fresh local seafood, manhattan or new england style

black pepper croutons, parmesan cheese crumbs

toasted almonds, crisp apples, horseradish creme fraiche

jalapeno & lime aioli

spiced matchstick fries, sweet chilli jus

OYSTERS

classic tartar sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

creole butter sauce

(1 dozen) traditional accompaniments

SALADS & BOWLS

ripe mango, avocado, radish, cucumber sprouts, sweet soy dressing

iceberg lettuce, blue cheese, avocado, cucumber, tomato, egg, smoked bacon, basil vinaigrette (choice of chicken or shrimp)

crisp lettuce, feta cheese, avocado, corn & bean sales, cilantro lime vinaigrette (choice of blackened salmon or spicy chicken

organic faro, kale, dates, walnuts, squash & pecorino

LUNCH ENTREES

vegetable fried rice, ginger soy glaze

dill pickle sauce, shaved iceberg, tomato, cajun fries

twice cooked wedge fries, slaw & gravy

olive, caper and crushed roma tomato sauce

yukon gold potato gnocchi, light rose sauce

aged cheddar, crispy bacon, sun-dried tomato aioli, sesame seed bun, fries & salad

house-cut fries & kale slaw

APPETIZERS

fresh local, wild seafood, manhattan or new england style

pickled shimeji mushrooms , house-made mustard, asiago flatbread

spicy matchstick fries, sweet & sour chili jus

grilled soft tortilla, tropical salsa, avocado crema

spicy sun-dried tomato aioli

SALADS

toasted almonds, crisp apples, horseradish creme fraiche

ahi tuna, mango, avocado, radish, sweet soy dressing

black pepper croutons, parmesan bread crumbs

OYSTERS & RAW BAR

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

creole butter sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

(1 dozen) traditional accompaniments

ENTREES

crispy prosciutto & sage, crushed potatoes, caper butter

yukon gold potato gnocchi, sweet peas, rose sauce

cedar roasted, dill baby potatoes, apple & date chutney

goat cheese scalloped potato, braised kale, cabernet jus

‘AAA’ tenderloin, squash & mascarpone ravioli, veal reduction

changes daily – see our in-house feature board

oyster mushrooms, cafe au last sauce, walnut gremolata

vegetable fried rice, ginger soy glaze

olive, caper and crushed roma tomato sauce

hand-cut fries & winter vegetables, brandy peppercorn sauce

brown butter parmesan risotto, mushroom madeira pan jus

WHITE

Laurent Miquel ‘Vendanges Nocturnes’ 2016 , France

50th Parallel 2016 Okanagan Valley, BC

Matua 2016 Hawkes Bay, New Zealand

Three Sisters ‘Bench White’ 2016 Naramata Bench, BC

Synchromesh 2016 Okanagan Valley, BC

Edna Valley 2015 Central Coast, California

RED

Laurent Miquel ‘Vendanges Nocturnes’ 2016, France

Frescobaldi ‘Castiglioni’ 2016 Chianti, Italy

Skaha Vineyard ‘Impulsion’ 2013 Okanagan Valley, BC

Murphy-Goode 2014, California

Santa Julia 2017 Mendoza, Argentina

Marques de Caceres ‘Crianza’ 2014 Rioja, Spain

Averill Creek 2015 Cowichan Valley, BC

ROSÉ

Mission Hill ‘Estate’ 2017 Okanagan Valley, BC

Pasquiers 2016 Languedoc, France

BUBBLES

Segura Viudas Brut Rosé NV Penedès, Spain

LaMarca, Italy

Happy Hour is served in the Lounge and Bar 3 pm -6 pm and 10pm – Close every day.

APPETIZERS

sam marzano, grana padano

pickle and dill dipping sauce

house mustard, fried capers

curried mayo

avocado crema

buttermilk ranch dip

jen’s original recipe

black truffle aioli

RAW BAR

local & wild

changes daily

crispy wontons

creole butter

house tartar sauce

STEAMERS

white wine & herbs

beer & bacon broth

chorizo & fennel

We are Happy to offer Weekend Brunch in our WildTale Yaletown Location.
Stayed tuned for news on our opening dates for Lunch and Brunch at WildTale Olympic Village

BRUNCH FAVOURITES

two free range eggs any style, bacon, sausage organic greens and multigrain toast

local smoked salmon, dill & caper cream cheese pickled red onion, two fried free range eggs multigrain toast

chantilly whipped cream, fresh fruit & berries
~ Add Chef Andrew’s Fried Chicken ~ 5.75

tomatoes, peppers, zucchini, spinach feta cheese, organic greens & toast

greek yogurt, fresh fruit, maple syrup local organic granola

bacon, crab, lobster, tomato hand cut fries & salad
~ Add Egg ~ 1.75

SIGNATURE BENEDICTS

all bennies are served with 2 poached eggs signature hollandaise, english muffin organic greens and fresh fruit

crispy pancetta, butter poached lobster tail

local salmon, dill cream cheese

tomato a la plancha

gelderman’s farms hand-shaved ham

SIDES

made to order

artisan crafted

market fresh

evoo & chillies

GROUP BOOKINGS