OSO APRÈS 2:30-5PM
$20 charcuterie | $20 1/2 litre of wine
MON – FRI FROM 2:30PM
SAT – SUN FROM 11:30AM
OSO APRÈS 2:30-5PM
$20 charcuterie
$20 1/2 litre of wine
MON – FRI FROM 2:30PM
SAT – SUN FROM 11:30AM
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 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 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
LUNCH MENU
Soups + Sides
spiced tomato soup
9
spanish olive oil
shishito peppers
11.5
oven roasted with romesco
and smoked sea salt
and smoked sea salt
croquetas deli dia
9.5
with salmorejo
warm olives
10
with marcona almonds
house baked bread
4.5
crushed tomatoes in olive oil
Ensaladas (fresh salads)
tomato + mozzarella
15.5
fresh bc heirloom tomato, arugula, balsamic reduction
pear and endive
15.5
blue cheese dressing, pecans
local roasted beets
14.5
whipped Okanagan goats cheese
Bocadillos
tortilla patata
12.5
traditional potato omelette
wild smoked salmon
13.5
boiled egg + capers
serrano + manchego
12.5
with romesco sauce
matane shrimp + avocado
16.5
with yuzu mayonnaise
local tomato + mozzarella
12.5
fresh mozzarella with basil
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
29.5
(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine
cured charcuterie board
29.5
culatello
serrano
chorizo
cured beef bresaola
serrano
chorizo
cured beef bresaola
fresh + cured board
32.5
fresh + cured + cheese board
36.5
Cheese
assorted cheese board
29.5
manchego 3 + 12 month
mahon
valdeon blue
mahon
valdeon blue
Raciones (Shared Plates)
lamb albondigas
17.5
slow cooked meatballs
chorizo sausage
17.5
pan-fried egg and salsa brava
burrata + orange
17.5
raddichio, almonds, apple dressing
DINNER MENU
Soups + Sides
croquetas (daily selection)
9.5
classic with salmorejo
shishito peppers
11.5
oven roasted with romesco
and smoked sea salt
and smoked sea salt
gazpacho of local vegetables
9
spiced tomato soup, spanish olive oil
warm olives
8.5
with toasted almonds
house baked bread
4.5
crushed tomatoes in olive oil
Ensaladas (fresh salads)
tomato + mozzarella
15.5
fresh bc heirloom tomato, arugula, balsamic reduction
pear and endive
15.5
blue cheese dressing, pecans
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
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine
cured charcuterie board
29.5
culatello
serrano
chorizo
cured beef bresaola
serrano
chorizo
cured beef bresaola
fresh + cured board
32.5
fresh + cured + cheese board
37.5
jamon iberico de bellota
38.5
'Cinco Jotas' acorn fed 100% iberico ham
Cheese
assorted cheese board
29.5
manchego 3 + 12 month
mahon
valdeon blue
mahon
valdeon blue
Seafood
gambas al ajillo
17.5
prawns, garlic, chili, olive oil
lobster + matane shrimp roll
19.5
avocado, mojo rojo, soft boiled egg
octopus “Jorge” style
18.5
confit potatoes, garlic, paprika
wild scallop crudo
17.5
ajo blanco, grapes, toasted almonds
caviar selection
mp
12g + 30g sizes available
Meat
rolled pork belly
17.5
romesco sauce, apple + herb salad
beef tartare
18.5
truffle dressing, capers, shallots
lamb albondigas
17.5
slow cooked meatballs
carrilleras braseadas
36.5
slow cooked waygu beef cheeks
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 (Shared Plates)
organic chicken empanada
18.5
vegetable pisto and hen egg
mojama (cured Spanish tuna)
20.5
melon, arugula and olive oil
burrata + orange
17.5
raddichio, almonds, apple dressing
Bar
- SLV
- PNT
BC Craft Taps
Seasonal Light Beer 20oz
10
Seasonal Dark Beer 20oz
10
- BTL
BC Craft Bottled
Four Winds IPA 330ml
9
Hoyne ‘Dark Matter’ 350ml
9
- 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
Resurrection Rose Gin + Fentimans Tonic
17
The base for this is 100% rye grain which is then distilled through 9 botanicals such as rose petals and grapefruit to name a few. It is then aged in Cabernet Sauvingon barrels for 6 months to add colour and complexity
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
and coriander, paired with cucumber and mint steeped, softly sweet tonic
Black Moon (BC) + Fever Tree Tonic
18
Charred rosemary and Okanagan sage give Black Moon gin its distinctive rich and intense aroma, balanced with a clean dry tonic to allow the savoury notes of the gin to shine through
Sheringham Seaside (BC) + Fever Tree Tonic
15
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
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
OSO Cocktails
refreshing
Easy Out
16
gin, yellow chartreuse, orgeat, orange blossom water, lemon, soda, nutmeg
¿Manzana?
17
de luze VS cognac, ancho reyes chili liquere, lemon, smoked honey, peach bitters
Firecracker Margarita
16
hibiscus and jalapeno-infused tequila, Cointreau, basil, jalapeno, lime, smoked sea salt rim
Alpine Collins
16
Bombay Sapphire gin, elderflower liqueur, alpine cordial
cardamom bitters, lime, soda, fir tip
cardamom bitters, lime, soda, fir tip
sour
Oso Sour
17
bacon infused bourbon, maple syrup, lemon, egg white, dash Chartreuse, maple candied bacon
Trophy Wife
16
pink peppercorn infused Stoli vodka, apricot, egg white citrus, pink peppercorn dust
Apostoles
18
son’s of vancouver amaretto, apostoles 30yr palo cortado, citrus blend, egg whites, angostura
bitters
bitters
El Pajaro
18
pisco, bourbon, citrus blend, orange & chili reduction, lemongrass, egg whites
rich
Avellana
18
mezcal, contratto bianco vermouth, hazelnut liqueur
Armada
17
bacardi 8yo, sweet vermouth, tawny port, licor 43, chocolate bitters
Oso Manhattan
19
cedar infused rye, Alvear 1927 ‘solera’ PX sherry, black walnut, & chocolate bitters, sweet vermouth, jamon Ibérico
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
Verde Caliente
16
green chartreuse, hot chocolate, spanish cream
Cup o’ Tea-ki
17
tito’s vodka, dark rum, coconut, pecan, mango rooibos oat milk
Carajillo
16
licor 43, fresh espresso (also available cold)
from the barrel
Bensonhurst
18
(for each Bensonhurst sold we will donate $9 to WAG) aberfeldy scotch, noilly pratt dry vermouth, maraschino, cynar
Chocolate Negroni
18
aviation gin, el bandarra vermut, campari, chocolate bitters
Bring Me Back
18
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.
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