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

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

Food Menu

Lunch Menu

Soups + Sides

shishito peppers

9.5
oven roasted with romesco and smoked sea salt

house baked bread

4.5
crushed tomatoes in olive oil

warm olives

8.5
toasted almonds + garlic

croquetas del dia

9.5
with salmorejo

sopa del dia

8
with seasonal flavours

Ensaladas
(fresh salads)

tomato + mozzarella

15.5
fresh BC heirloom tomato, arugula, balsamic reduction

assorted citrus salad

15.5
rootdown greens, toasted pine nut and blood orange dressing

local roasted beets

14.5
whipped Okanagan goats cheese

Bocadillos

Spanish sandwich on house baked bread

tortilla patata

10.5
traditional potato omelette

wild smoked salmon

11.5
boiled egg + capers

serrano + manchego

10.5
with romesco sauce

matane shrimp + avocado

11.5
with yuzu mayonaise

local tomato + mozzarella

10.5
fresh mozzarella with basil

local pork jowl

11.5
slow cooked, romesco, salsa verde

add soup to bocadillo

5
helen's organic olive oil

add green salad to bocadillo

5
rootdown farm awesome greens

Charcuterie

house pickles, chutney, crostini

fresh charcuterie board

27.5
(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine

cured charcuterie board

26.5
prosciutto san daniele
serrano
chorizo
fennel salami

fresh + cured board

29.5

Raciones
(Shared Plates)

lamb albondigas

17.5
slow cooked meatballs

chorizo sausage

17.5
pan-fried egg and salsa brava

empanada del dia

9.5
fresh daily with seasonal flavours

Cafe

house blend

cappuccino

4.5

americano

4

espresso

4

cafe latte

4.75

Crafted
Non-Alcoholic

elderflower lemonade

6.5
fresh lemon juice, elderflower cordial, glacial water

palomito

6.5
lavender syrup, fresh grapefruit, soda, half salt rim

northlands

6.5
muddled ginger, fresh lemon, honey syrup, soda

cool change

6.5
orange + pineapple juice, coconut syrup, cream, crushed ice

DINNER MENU

Soups + Sides

shishito peppers

9.5
oven roasted with romesco and smoked sea salt

house baked bread

4.5
crushed tomatoes in olive oil

warm olives

8.5
with toasted almonds

sopa del dia

8
with seasonal flavours

Ensaladas
(fresh salads)

tomato + mozzarella

15.5
fresh BC heirloom tomato, arugula, balsamic reduction

assorted citrus salad

15.5
rootdown greens, toasted pine nut and blood orange dressing

local roasted beets

14.5
whipped Okanagan goats cheese

Classic Pintxos
(on skewer)

croqueta del dia

4
with salmorejo

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

27.5
(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine

cured charcuterie board

26.5
prosciutto san daniele
serrano
chorizo
fennel salami

fresh + cured board

29.5

fresh + cured + cheese board

33.5

jamon iberico de bellota

36.5
spanish free range acorn fed

Cheese

assorted cheese board

26.5
manchego 3 + 12 month
murcia al vino "drunken goat"
mahon
valdeon blue

Seafood

oceanwise tiger prawns

16.5
garlic, chili, olive oil

albacore tuna

15.5
avocado, mojo rojo, soft boiled egg

lobster + matane shrimp roll

18.5
smoked salmon, salsa verde, yuzu

wild scallop crudo

17.5
capers, olives, orange, smoked salmon

caviar selection

mp
12g + 30g sizes available

Meat

pork jowl

16.5
romesco, baby herb salad

beef tartare

18.5
aji chilies, chives

lamb albondigas

17.5
slow cooked meatballs

wagyu short ribs

28.5
slow braised wagyu beef

Montaditos
(ON ARTISAN BREAD)

spicy nduja + passionfruit

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

Raciones
(Shared Plates)

octopus ‘jorge’ style

18.5
confit potatoes, garlic, paprika

anchovies two ways

16.5
featuring bay of biscay

chorizo sausage

17.5
salsa brava, soft boiled egg + potatoes

quebec duck liver

23.5
torched, with pear chutney

Bar

  • SLV
  • PNT

BC Craft On Tap

  • BTL

BC Craft Bottled Beer

  • BTL

Spanish Bottled Beer

  • 650 ml BTL

BC Craft – Large Format to Share

  • 500 ml BTL

BC Craft Cider

Gin + Tonics

  • GLS
  • PTR

Sangria

OSO Cocktails

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. “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.

Jason Redmond – Bar Manager

Jason worked in front-of-house positions in Australia and Vancouver Island before arriving at Araxi as Assistant Bar Manager in 2013. “I’ve always been privileged to work with skilled colleagues and to be able to inspire guests with original cocktail creations based on classic techniques,” he says. “At Bar Oso, we’re using fresh, local ingredients from British Columbia to create cocktails that compliment the Spanish-inspired cuisine. It’s exciting!”

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. “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.

Jason Redmond – Bar Manager

Jason worked in front-of-house positions in Australia and Vancouver Island before arriving at Araxi as Assistant Bar Manager in 2013. “I’ve always been privileged to work with skilled colleagues and to be able to inspire guests with original cocktail creations based on classic techniques,” he says. “At Bar Oso, we’re using fresh, local ingredients from British Columbia to create cocktails that complement the Spanish-inspired cuisine. It’s exciting!”

CONTACT

604 962 4540  |  150 – 4222 village sq whistler, bc  | open daily from 11:30am