If fall’s darker days and chillier temperatures have you craving comfort food in the form of hearty, flavourful fare, Wildebeest’s game and mushroom menu might be just the thing to warm and perk you up.

Running until November 15, the à-la-carte feature menu incorporates game meat such as elk and boar from Two Rivers Specialty Meats and a range of foraged mushrooms from the Interior and Vancouver Island.

The menu includes options such as:

- goat and lamb kromeski with pickled morels and tarragon aioli
- goose terrine with celeriac remoulade, quail egg, and porcini
- Vacche Rosse ravioli with mushroom consommé, chanterelles, garlic purée, Burgundy truffle, and spruce tip
- roast elk tri-tip with house sauerkraut, black trumpet purée, and lobster mushroom

For dessert, there’s 74% dark-chocolate-and-alba-truffle ganache with smoked boar drippings, espresso, morel agrodolce, and porcini ice cream.

There’s even a special cocktail to go with the seasonal menu. Loose Morels features goose fat-washed Calvados, morel agrodolce (a sweet-and-sour sauce), and aromatic bitters. It’s said to be a new twist on a classic Old Fashioned.

“This seasonal menu gives our guests a unique opportunity to sample the amazing bounty of wild game and mushrooms available in our own backyard here in BC,” says Wildebeest chef Ian McHale. “It also gives our team a chance to spotlight the many local providers and foragers who supply us with these products on a daily basis.”

The regular menu is also available during this time at the restaurant, which is housed in a refurbished 19-century building in Gastown.