Red Door Bistro Whistler

🥗 Appetizers

Bistro Salad

Baby gem lettuce, arugula, roasted beets, blueberries, radish, quinoa, and crispy chickpeas tossed in a black pepper honey vinaigrette.

Cambozola & Mushrooms

Mixed mushrooms sautéed with garlic oil and shallots, served over crispy polenta cakes with arugula, truffle oil, shaved parmesan, and port syrup.

Tajima Wagyu Beef Carpaccio

Shaved Tajima beef drizzled with black garlic aioli, topped with roasted shallots, arugula, parmesan, and served with grilled baguette.

Duck Confit Spring Rolls

Crispy pastry filled with duck, carrot, and mushroom duxelle, paired with pickled ginger, roasted garlic purée, and red currant sauce.

Nova Scotia Scallops

Buttered Bay scallops with celery root purée, lemon dumplings, pink lady apple, pistachios, and apple balsamic syrup.

Country Game Terrine

Prosciutto-wrapped wild boar and venison green peppercorn terrine with grainy mustard, seasonal chutney, cornichons, and grilled baguette.

Columbia River Steelhead

Lemon-cured steelhead with artichokes, pickled cucumber, tamari dressing, nori croutons, radish, and sesame seeds.

Humbolt Squid

Pan-seared squid with Sichuan peppercorns, tarragon sauce, and garlic chili oil.

Mushroom Crepe

Baked savory crepe filled with mushrooms, goat cheese, shallots, and herbs, finished with chive crème fraîche and port syrup.

Truffle Fries

Hand-cut Kennebec potatoes with rosemary, sea salt, parmesan, chives, and truffle oil.

Daily Soup

Chef’s daily creation.

Bread Basket

Freshly baked bread served with butter.

(Half basket available)

🍽️ Mains

West Coast Bouillabaisse

A rich tomato, fennel, and saffron broth with prawns, mussels, scallops, and fresh fish, served with piquillo pepper aioli and grilled baguette.

Sakura Pork

Prosciutto-wrapped tenderloin with sriracha-glazed belly, fingerling potatoes, apple butter, sour mustard sauce, and crispy chicharrons.

B.C. Ling Cod

Old Bay–dusted ling cod filet with potato dumplings, brandy lobster bisque, and pickled fennel coleslaw.

Braised Short Ribs

Red wine and herb–marinated beef, slow cooked to perfection, served with potato pavé, arugula, parmesan, and braising jus.

Quebec Duck Breast

Five-spice roasted duck with saffron orange polenta cake, snap peas, and buckwheat honey.

Ricotta Gnudi

Light cheese dumplings with sautéed shallots, oyster mushrooms, broccoli, and snap peas, finished with romesco sauce, parmesan, and chili oil.

Steak Frites

8oz coffee and spice–grilled bavette steak with rosemary frites, chimichurri, and garlic aioli.

🍰 Desserts

Vanilla Bean Crème Brûlée

Classic custard with a caramelized sugar crust, served with a ginger snap cookie and fresh berries.

Date Pudding Cake

Warm spiced date cake with rich rum toffee sauce and vanilla gelato.

Peanut Butter Bombe

Layers of Lindt dark chocolate and caramel mousse with peanut butter whip on a pretzel crust.

Lemon Trifle

Lemon cake and mascarpone cream layered with blueberries, raspberry coulis, lemon curd, and ginger cookie crumble.

Lemon Sorbetto

Refreshing lemon sorbetto with fresh mint and Limoncello liqueur.