The Brickworks Whistler

🥗 Appetizers

Vibrant, upscale starters with West Coast and European influence.

Bruschetta

Grilled baguette topped with lemon basil whipped ricotta, heirloom tomatoes, garlic, fresh herbs, and red wine–rosemary balsamic glaze.

Bison Carpaccio

Seared rare bison with roasted garlic Dijon aioli, caperberries, cherry tomatoes, pickled onion, cornichons, and blue cheese. Served with crostini.

Roasted Carrot & Tahini Dip

Creamy roasted carrot and tahini blend topped with pickled beets, pumpkin seeds, olives, cucumber, and roasted garlic. Served with baguette.

PEI Mussels

East Coast mussels in creamy white wine, shallot, and garlic broth. Served with grilled baguette.

Herbed Goat Cheese Polenta Bites

Crispy polenta with truffle oil, parmesan, and chives. Served with creamy leek pesto dip.

Tuna Tataki

Sesame-crusted ahi tuna with greens, carrot, and edamame. Served with wasabi cream and miso-ginger vinaigrette.

Scallops Crudo

Thin-sliced Hokkaido scallops with yuzu-passionfruit dressing, pickled fresno pepper, grapes, herb oil, and chives.

Burrata

Creamy burrata with grilled peaches, heirloom tomatoes, arugula, basil, and crostini, finished with red wine–rosemary balsamic glaze.

🧀 Grazing Boards

Shareable boards curated with artisan ingredients.

Artisanal Cheese Board

Cheese selection with relish, jams, pickles, olives, berries, crackers, and grilled baguette. Serves 2–4.

Charcuterie Board

Cured meats and liver pâté with mustard, jams, pickles, and olives. Served with crackers and baguette. Serves 2–4.

The Grazing Board

Combo of artisanal cheeses and cured meats with jams, pickles, olives, and berries. Serves 4–6.

🥗 Salads

Fresh, colorful salads with creative toppings and dressings.

Sea to Sky Salad

Greens with carrot, edamame, red pepper, watermelon radish, cucumber, miso-ginger vinaigrette, and sesame-crusted ahi tuna.

Summer Harvest Salad

Greens and arugula with roasted corn, bacon, blue cheese, tomatoes, pickled onion, and crispy jalapeños in apple-thyme vinaigrette.

Caesar

Romaine with parmesan, smoky bacon, garlic dressing, focaccia croutons, a caperberry, and a soft-boiled egg.

Add-ons

Crispy polenta, garlic & lemon butter prawns, Korean fried cauliflower, Arctic char, or seared scallops.

🍽️ Signature Mains

Elevated entrées showcasing regional ingredients and bold flavours.

Bone-In Pork Loin

Korean BBQ-glazed BC pork loin with roasted vegetables, duck fat potatoes, and apple mustard.

Honey Glazed Duck Breast

Pan-seared duck breast with citrus honey glaze, carrot purée, duck fat potatoes, vegetables, and red wine sauce.

Pesto-Stuffed Chicken Supreme

BC chicken stuffed with pesto goat cheese, wrapped in speck, with balsamic glaze and apple-tarragon beurre blanc. Served with duck fat potatoes and vegetables.

Braised Bison Linguine

Slow-braised bison short rib over linguine with creamy white wine-ajvar sauce, mushrooms, shallots, peas, arugula, chimichurri, and pumpkin seeds.

The Brickworks Burger

Chuck and brisket patty with truffle Dijon aioli, smoked gouda, bacon, peach chutney, and arugula. Served with smashed potatoes and creamy leek dip.

Arctic Char

Pan-seared Arctic char in apple-tarragon beurre blanc with lemon basil risotto, vegetables, grilled lemon, capers, and sumac.

Roasted Red Pepper Linguine

Creamy white wine-ajvar linguine with mushrooms, shallots, peas, arugula, chimichurri, and pumpkin seeds. Optional: Black Tiger prawns.

Korean Cauliflower Bowl

BBQ-glazed crispy cauliflower with edamame, kale, peppers, carrot, shallots, and kimchi in sesame-ginger vinaigrette over coconut cauliflower rice. Optional: crispy Tiger prawns.

Braised Bison Short Rib

IPA-braised short rib with duck fat creamed potatoes, roasted vegetables, and rich bison jus.

🥔 Sides

Thoughtful, flavour-driven additions for any entrée.

Duck Fat Mashed Potatoes

Creamy potatoes infused with duck fat.

Seasonal Vegetables

Roasted and sautéed vegetables.

Garlic & White Wine Mushrooms

Sautéed mushrooms with garlic and wine.

Truffle & Herb Roasted Potatoes

Duck fat potatoes with herbs and parmesan. Optional creamy leek pesto dip.

Crispy Maple-Bacon Brussels Sprouts

Brussels sprouts roasted with maple and bacon.

Marinated Olives

House-marinated olive mix.

🍰 Desserts

Indulgent house-made desserts with refined flavours.

Crème Brûlée Cheesecake

Caramelized sugar crust, dulce de leche, and fresh berries.

Carrot Cake

Cream cheese–frosted carrot cake with cinnamon-nutmeg chantilly and maple walnuts.

Chocolate Cake

Rich chocolate cake with dulce de leche, chantilly, cranberries, mint, and berries. Vegan on request.

Cheese Board

Three cheeses with compote, crackers, candied walnuts, and berries.

🍹 Happy Hour

4–6pm daily. Shareable, approachable bites.

3 for Small Plates

Choose any three share plates.

Mini Grazing Board

Cheese and meats with jams, pickles, olives, and crackers.

🍴 Share Plates

Comfort-driven shareables with West Coast flair.

Bruschetta

Grilled baguette with whipped ricotta, tomatoes, herbs, and balsamic glaze. Goat cheese available.

Crispy Brussels Sprouts

Maple-glazed Brussels sprouts with bacon and thyme.

Crispy Smashed Potatoes

BC potatoes in a smoky house rub. Creamy leek dip available.

KFC (Korean Fried Cauliflower)

Battered cauliflower tossed in Korean BBQ sauce with creamy leek-pesto dip.

PEI Mussels

Creamy white wine, shallot, and garlic broth with grilled baguette.

Marinated Olives

Sicilian olives marinated with lemon, chili, garlic, oregano, and rosemary.

Mushrooms on Toast

Local mushrooms in creamy white wine sauce with parmesan, garlic, and herbs on baguette.

Roasted Carrot & Tahini Dip

Roasted carrot-tahini blend with beets, pumpkin seeds, olives, cucumber, and roasted garlic.

Spring Salad

Greens and arugula with strawberries, fennel, walnuts, goat cheese, mint, orange balsamic vinaigrette, and pomegranate molasses.

🍷 Drinks Specials

House Wine (½ Liter)

Double Gin & Tonic

Craft Beer Sleeves

Craft Beer Pints