Alta Bistro Whistler

👨‍🍳 Chef’s Five Course

Chef’s Menu for the Table

Five-course tasting menu featuring seasonal creations from the Alta kitchen.

🍞 For the Table

Organic Sourdough Ciabatta

Served with extra virgin olive oil and whipped Golden Ears butter.

Snack Pickles

Assortment of house-pickled organic Pemberton vegetables.

Marinated Olives

With orange, garlic, thyme, olive oil, and warm spices.

Charred Napa Cabbage

Confit garlic aioli, caponata, romesco, and white anchovies.

Fried Duck Egg & Pemberton Mushrooms

Topped with truffle crème fraîche, tomato jam, and Grana Nanna cheese.

Fresh Oysters

Served with hot sauce, lemon, granita, and horseradish.

Alta Deli-Board

A shareable board of local cured meats, artisan cheeses, pickles & preserves, and house mustard.

🥗 Appetizers

Apricot & Golden Tomato Gazpacho

With lavender, spring onion, and crispy fried wild rice.

Rootdown Farms Kale Salad

Tossed with a 64° egg, anchovy dressing, Soria chorizo, garlic-toasted panko, and Grana Nanna cheese.

BC Albacore Tuna Crudo

Served with salted cucumber, chili salad, trout roe aioli, bonito flakes, and farm-fresh radish.

Venison Tartare

With chicken liver mousse, Granny Smith apple, chocolate vinaigrette, malted barley, cocoa, and lavash.

Bella Casara Burratini & Okanagan Cherries

Paired with mint & honey vinaigrette, lovage pesto, and rhubarb.

🍽️ Main Course

Pemberton Summer Vegetable Mille-Feuille

Layered vegetables with cashew praline, caramelized phyllo pastry, fennel pesto, curried green pea purée, and cattail pollen.

Prairie Ranchers Gochujang Glazed Pork Belly

Salt Spring Island Mussel Risotto

Creamy risotto with spring peas, shellfish caramel, saffron, and shaved Grana Nanna cheese.

Seared Haida Gwaii Halibut

Paired with fregola, asparagus, Kalamata olives, sunchoke chips, tarragon, and lemon beurre blanc.

Sumac Crusted Beef Bavette

With blue cheese brioche, coffee & sumac, brown butter carrot purée, black truffle, and spruce tip jus.

Alta Cheeseburger

Game and pork patty topped with black garlic truffle aioli, local lettuce & tomatoes, served with togarashi chicharrones.

🍰 Dessert, Cheese & Dessert Cocktails

Gooseberry Pannacotta

With North Arm Farms gooseberries, strawberry & elderflower gel, vanilla sable crumble, orange meringue, and cardamom.

Chocolate Pumpkin Seed Financier

Served with spicy yuzu kosho gelato, preserved rhubarb, anise white chocolate sauce, and nougatine.

Affogato

Tonka bean parfait with apricot liqueur and double espresso.

Alta’s Cheeseboard

Artisan cheeses with fruit compote and crisp crackers.