NOW OPEN!

Fridays, Saturdays & Sundays

FROM 4PM

Keeping our community safe will always be our number one priority
for both our guests and staff.

NOW OPEN!

Fridays, Saturdays & Sundays

From 4pm

Our team happily greets all of our guests on a first-come first-serve basis. We kindly recommend arriving at your earliest convenience to minimize any potential wait time. As safety is our top priority, we have implemented a responsible outdoor seating arrangement.

For further information please contact us at [email protected]

The health and safety of our staff and community is our number one priority. Our restaurant is committed to practicing the strictest Covid-19 protocols set by health and government officials.

Our team happily greets all of our guests on a first-come first-serve basis. We kindly recommend arriving at your earliest convenience to minimize any potential wait time. As safety is our top priority, we have implemented a responsible outdoor seating arrangement.

For further information please contact us at [email protected]

The health and safety of our staff and community is our number one priority.
Our restaurant is committed to practicing the strictest Covid-19 protocols set by health and government officials.

604 962 4540 | 150 – 4222 village sq | whistler, bc

Food Menu

DINNER MENU

Soups + Sides

house baked bread

4.5

crushed tomatoes in olive oil

shishito peppers

12.5

oven-roasted, romesco
smoked sea salt

gazpacho

9

with seasonal garnishes

warm olives

10

with marcona almonds

croquetas (daily selection)

9.5

classic with salmorejo

Ensaladas (fresh salads)

tomato + mozzarella

15.5

fresh bc heirloom tomato, arugula, balsamic reduction

citrus salad

15.5

frisse, radicchio + apple dressing

local roasted beets

14.5

whipped Okanagan goats cheese

Classic Pintxos (on skewer)

tortilla de patatas

4.5

spanish omelette

gilda

4.5

anchovy, olive and piparras

iberico ham

7.5

manchego cheese, tomato

Charcuterie

house pickles, chutney, crostini

fresh charcuterie board

29.5

(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine

cured charcuterie board

29.5

prosciutto san danielle
bresaola
chorizo
truffle salami

fresh + cured board

34.5

fresh + cured + cheese board

37.5

jamon iberico de bellota

38.5

'Cinco Jotas' acorn fed 100% iberico ham

Cheese

chutney, crostini + candied pecans

assorted cheese board

29.5

manchego 3 + 12 month
mahon
valdeon blue
murcia al vino

Seafood

ceviche mixto

18.5

wild scallops, prawns, hamachi, with aji amarillo

gambas al ajillo

17.5

prawns, garlic, chili, olive oil

octopus “Jorge” style

18.5

confit potatoes, garlic, paprika

lobster + matane shrimp roll

21.5

smoked salmon, salsa verde, yuzu

wild scallop crudo

17.5

ajo blanco, grapes, toasted almonds and crispy prosciutto

Meat

rolled pork belly

17.5

romesco sauce, apple + herb salad

beef tartare

18.5

capers, shallots, truffle dressing

lamb albondigas

17.5

slow cooked meatballs

wagyu short ribs

36.5

slow-braised wagyu beef

chorizo sausage

17.5

pan-fried egg and salsa brava

Montaditos (ON ARTISAN BREAD)

sobrasada + honey

4.5

spreadable salami

roasted tomato

4

chickpea puree, parsley

serrano + manchego

5.5

romesco sauce

matane shrimp

5.5

avocado, yuzu

duck liver parfait

6.5

candied orange zest

piquillo pepper

3.5

goats cheese, balsamic reduction

brandada de bacalao + aioli

4.5

emulsion of salt cod, olive oil and potato

Raciones (LARGE TAPAS)

organic chicken empanada

18.5

vegetable pisto and hen egg

mojama (cured Spanish tuna)

20.5

melon, arugula, almonds and olive oil

spanish mussel conserva

22.5

jamon iberico potato chip

Bar

20 oz

Seasonal Rotating Taps

Seasonal Light Beer 20oz

10

Seasonal Dark Beer 20oz

10

BTL

BC Craft Bottled

Mayne Island ‘Blonde Ale’

11

Mayne Island ‘Mayne-Ich’ Lager

11

Four Winds IPA 330ml

9

Hoyne ‘Dark Matter’ 350ml

9

BC Craft Cider

Nomad Semi-Dry 500ml

14

Nomad ‘Keeved’ 750ml

48

Nomad Traditional Dry 500ml

16

BTL

Spanish Bottled Beer

Alhambra Reserva 1925 350ml

9

GLS
PTR

Sangria

Peach Sangria

14

40

rose wine, peach liqueur and puree, elderflower syrup, seasonal fruit

Red Sangria

14

40

red wine, brandy, cointreau, citrus zest, cinnamon

Gin + Tonics

Sheringham Seaside (BC) + Fever Tree Tonic

16

Organic white wheat, BC malted barley and local hand harvested winged kelp are a few of the sustainable botanicals that represent a BC seaside stroll in this unique gin combined with Fever Tree tonic

Long Table Cucumber (BC) + Phillips Cucumber Mint

18

Bright, crisp, cucumber, bell pepper and honeydew melon undertones meet acidic lemon, and coriander, paired with cucumber and mint steeped, softly sweet tonic

Gin Mare (Spain) + Fever Tree Mediterranean Tonic

19

Gin Mare is made using traditional techniques from the Mediterranean, through a delicate maceration and independent distillation which expresses all the characteristics of each botanical such as rosemary, basil and arbequina olives.

Roku (Osaka, Japan) + Fever Tree Tonic

18

Crafted by the House of Suntory using 6 distinct Japanese botanicals. Most notably, yuzu, sencha tea & sakura flower. Paired with ginger sticks, green tea & a floral tonic that is light and refreshing

The Botanist (Scotland) + Fever Tree Tonic

18

Creeping thistle, mugwort, white clover and wood sage are just a few of the 22 Islay foraged botanicals in this complex gin lovingly caressed by the high carbonation and subtle citrus and quinine notes of Fever Tree tonic

G’Vine Nouaison (France) + Fentimans Tonic

24

an intensely aromatic and smooth profile, Nouaison Gin is crafted from grapes in small batches and invites to take another look on a classic G&T. Delicate spicy aromas of Java pepper, cinnamon associated with lively citrus fruit

OSO Cocktails

refreshing

Alpine Collins

16

Bombay Sapphire gin, elderflower liqueur, alpine cordial
cardamom bitters, lime, soda, fir tip

Firecracker Margarita

16

hibiscus and jalapeno-infused tequila, Cointreau, basil, jalapeno, lime, smoked sea salt

Piquillo y pepino

18

Gin Mare, piquillo pepper, cucumber, lime, celery root bitters and black pepper tincture

¿Manzana?

17

de luze VS cognac, ancho reyes chili liquere, lemon, smoked honey, peach bitters

sour

Oso Sour

17

bacon infused bourbon, maple syrup, lemon, egg white, dash Chartreuse, maple candied bacon

Apostoles

18

son’s of vancouver amaretto, apostoles 30yr palo cortado, citrus blend, egg whites, angostura bitters

Trophy Wife

16

pink peppercorn infused Stoli vodka, apricot, egg white citrus, pink peppercorn dust

rich

Oso Manhattan

19

cedar infused rye, Alvear 1927 ‘solera’ PX sherry, black walnut, & chocolate bitters, sweet vermouth, jamon Ibérico

Armada

17

bacardi 8yo, sweet vermouth, tawny port, licor 43, chocolate bitters

Café con Crema

16

Monkey Shoulder scotch, crème de cacao, chilled espresso, Averna, Spanish cream

warm

Mulled Sangria

14

house red sangria heated up to fully express the notes of cinnamon, orange and dried fruits

Carajillo

16

licor 43, fresh espresso (also available cold)

from the barrel

Chocolate Negroni

18

aviation gin, el bandarra vermut, campari, chocolate bitters

Bring Me Back

16

resurrection gin, vermouth blend, green chartreuse

About Bar Oso

“Oso” meaning “bear” in Spanish, an homage to Whistler’s wildlife – is open daily and offers a profusion of Spanish-influenced small plates, tapas, and house-made charcuterie. The long, convivial bar is the ultimate place to meet for hand-crafted cocktails and inspired wines.

Jorge Muñoz Santos – Chef

Jorge, a native of Madrid, grew up in his family’s restaurant, surrounded by the lively Spanish culture of food and hospitality. Jorge’s resumé is deep, beginning with his education at Madrid’s I.E.S. Hotel Escuela and continuing at two notable Spanish venues, Restaurante Chantarela and Hotel Casa Irene, before arriving at Araxi as Sous Chef in 2011. Leading the day-to-day operations at Bar Oso, Jorge brings a taste of Spain to the mountains with his love for tapas. “I am very much inspired by my roots,” Jorge says. “Everyday, I’m excited to share that experience through Bar Oso’s food and atmosphere.

Our Covid-19 Commitment