Summer in Whistler is in full swing! We're excited to have you visiting us, and it’s a pleasure to see old & new faces alike. The feedback has been incredible so far!
Today we’re looking at two new features, our BC Steelhead Affumicato & our Brasato di Coniglio (braised rabbit). Both these dishes are authentic Italian offerings made with local & Canadian ingredients! Have you had a chance to try our new menu yet?
BC Steelhead Affumicato
We introduced the BC Steelhead Affumicato during our soft reopening in June, and it's been far and away a crowd-pleaser. The affumicato is a sharable 3oz serving of steelhead with pickled and roasted celeriac. This two-way combination creates an unbelievable marriage of flavours.
The affumicato is finished with a lemon gel and a buttermilk dressing. Our Chef De Cuisine Nick Surowy has outdone himself perfectly with several complementary flavours in this dish. Our suggested pairing is with the aromatic Hartford Court Russian River Chardonnay (2018)
Make sure to enjoy it soon while BC Steelhead is in season!!
Translating to 'smoked steelhead,' our BC Steelhead Affumicato is the perfect late afternoon snack and is light enough to allow you to indulge in an entrée.
Brasato Di Coniglio (Braised Rabbit)
Another two-way dish, the Brasato Di Coniglio, features Quebec Rabbit Leg slow-braised in a vegetable, tomato & red wine blend for 3 hours. Accompanying the leg is a prosciutto-wrapped rabbit loin stuffed with sage. The loin is sous vide and roasted for a perfect texture.
It is served on a bed of creamy Parmesan polenta with grilled asparagus and an olive agrodolce garnish. The Brasato di Coniglio is an opulent Italian dish that lightly refines itself on the palate, making it perfect for summer nights on our patio or inside the dining room.
Brasato Di Coniglio is best paired with any Sangiovese, our favourite being the Pian delle Vigne Brunello di Montalcino (2015).
An authentic Italian entrée with local & Canadian ingredients, the Brasato di Coniglio stands out from our Summer 2021 menu.
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