BC Wineries William Tell Downtown Vancouver Bistro British Columbia, Canada

Dinner Menu

Tuesday through Saturday
5:30 to 9:00 p.m. Sunday 5:30 to 8:00 PM A la carte menu

Executive Chef: Preston Kittle-Jago

Recent Awards:

Wine Spectator 2008 2007, 2006 Award of Excellence

Playhouse Wine Festival 2007 Silver 2006 Bronze Award

ZAGAT 2008,2007,2006 Excellence for Food and Service

Soups

The William Tell French Onion Soup $8.50 Our rich onion broth topped with a baguette crouton and three types of Swiss cheese.

Lobster Bisque $9.50 Full flavored yet light bisque served with fresh lobster.

The Chef’s Homemade Soup $7.50

Appetizers

Bündnerfleisch Carpaccio Style $12.50 A classic Swiss dish, our air-dried beef tenderloin thinly sliced, drizzled with extra virgin olive oil and finished with shaved Parmigiano Reggiano

The William Tell Caesar Salad $10.50 Whole romaine leaves tossed in our dressing and topped with a French baguette garlic crostini and finished with shaved Parmigiano-Reggiano cheese.

Wild B.C. Smoked Salmon, Roasted Beets and Goat Cheese Salad $12.50 Wild B.C. smoked salmon carpaccio and roasted beets with Mesclun greens tossed in a walnut oil vinaigrette and topped with crumbled Okanagan goat cheese

Duck Confit and Sage Gnocchi $16.50 Duck Leg Confit served on top of creamed Savoy cabbage with sage gnocchi and bordelaise sauce.

Pacific Trio $15.50 Ahi tuna carpaccio with a pickled cucumber salad. Spicy wild BC salmon tartare with gaufreutte potato crisps and Baja scallop seviche

Escargots Classic Burgundy Style $9.50 French escargots sautéed in shallots and brandy then baked in garlic butter and served with French baguette crostini.

Veal Sweetbreads and Wild Mushrooms $13.50 Braised sweetbreads and sauteed wild mushrooms served in a white wine cream sauce over puff pastry.

Portobello & Goat Cheese Risotto $14.50 Balsamic and thyme marinated whole Portobello mushroom stuffed with Okanagan goat cheese risotto, and finished with Parmagiano Reggiano and Truffle oil.

Main Courses

Tuesday through Saturday from 5:00 PM

Potato Crusted Wild BC Salmon Filet $28.00 On a bed of sauteed spinach with a lemon cream sauce and seasonal vegetables.

Wild Tiger Prawns and Baja Scallops $34.50 Pan-seared wild Tiger prawns and Baja Scallop on a carmelized onion-thyme risotto with a Morel mushroom Beurre Blanc and seasonal vegetables.

Herb Crusted West Coast Sablefish $32.50 Baked herb crusted Sablefish filet served with creamy Savoy cabbage,sage gnocchi and seasonal vegetables.

Escalope of Quebec Veal $34.50 Seared veal tenderloin served with a white wine Morel mushroom sauce, spatzli and seasonal vergetables.

Zürcher Geschnetzeltes $29.50 Thinly sliced veal and mushrooms in a white wine cream sauce with rösti potatoes and seasonal vegetables.

Duo of Lake Brome Duck $29.50 Pan-seared duck breast on top of Anna potatoes and creamed Savoy cabbage with duck leg confit served with lemon jus and seasonal vegetables.

Rack of Australian Lamb $38.50 With a grainy mustard-herb crust, minted thyme jus, pomme puree and seasonal vegetables.

Entrecote Cafe de Paris $32.50 Grilled Certified Angus 8oz New York steak topped with our “Cafe de Paris” butter, served with pont-neuf potatoes and seasonal vegetables.

Filet Mignon $34.50 6 oz. beef tenderloin served with a peppercorn-red wine sauce, pomme puree and seasonal vegatables.

Châteaubriand $37.50 p.p (minimum two people) Grilled Certified Angus beef tenderloin, carved and served tableside. Served with pont neuf potatoes, wild mushrooms seasonal vegetables and béarnaise sauce.

Steak Tartar $34.50 Certified Angus raw beef tenderloin finely cut and seasoned to perfection. Prepared tableside and served with toast points. Add $5.00 for Pont-Neuf Potatoes.

Swiss Cheese Fondue "Vaudoise" $24.50 A blend of three Swiss cheeses - Gruyere, Emmental, Raclette, with white wine and kirsch. Served with French baguette bread. Add $5.00 for vegetables and potatoes.