The GOODS from Wildebeest
Vancouver, BC | Wildebeest invites you to spend New Year’s Eve enjoying a five-course menu prepared exclusively for the occasion. With options ranging from some of Wildebeest’s most popular dishes to one-night-only features, Chef Wesley Young’s comforting creations are sure to send you into the New Year with a happy heart and a full belly. The restaurant will be offering seatings throughout the evening, giving guests the option of dining early or late. The restaurant will be open until 1am for those wishing to ring in 2015 with a toast.
NEW YEAR’S EVE DINNER MENU
Rangeland bison carpaccio, black olive & soy vinaigrette, crispy burdock, arugula
Hazelmere Farm radicchio salad, toasted almonds, winter mandarin, shaved cheese
Albacore tuna crudo, blistered shishito peppers, pickled white onion, chili oil, pear
Yakima Valley lamb tartare, confit egg yolk, french fries
Kabocha squash & pine nut ravioli, parmesan consommé, winter vegetables
Atlantic lobster tail, smoked potato, salt foam, seaweed salad
Pan-roasted sablefish, smashed fingerling potatoes, maple-bacon lardons, crispy chard
Poached farm egg, foraged mushrooms, barley risotto, shaved truffle, onion
Alberta Reserve Angus beef striploin & bone marrow, creamed leeks, jus
Spiced bread pudding, chocolate ganache, bourbon anglaise
Poached Anjou pear, mulled red wine, vanilla ice cream
Triple-cream brie, crushed waffle cone, raspberry honey
Tickets for the evening are $69 per guest and can be purchased online here. Interested parties are asked to please advise Wildebeest of any allergies or dietary restrictions when making their reservation.
120 West Hastings Street | Vancouver, BC
Web: www.wildebeest.ca | Twitter | Facebook
Open for dinner service from 5pm to midnight, Tuesday to Sunday evenings
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
ildebeeesley Young: Executive Chef
Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.
The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Wesley Young, from field to finish. Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.