yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 20

vegetable tartare

avocado, chili, olive oil, fall vegetables, pickled berries, black spanish radish, cured egg yolk – taro chips 18

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 63

cured spring salmon

eggplant age nasu, navel orange, watercress – soy citrus 17

caviar – northern divine white sturgeon

bc sustainably farmed – buttery with mild saltiness, firm on the palate, dark glossy pearls 150 / 30g

seafood plateau

kusshi + beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon  65

elisa seafood tower

kusshi + beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster  169

hand-cut beef carpaccio

harry’s bar sauce – arugula, pecorino al tartufo, winter truffle 20

burrata from puglia

salt spring island asian pear and meyer lemon, roast walnuts, mesclun greens 20

roast sea scallops from new bedford

thai style salsa with tomato, chili, lime and cilantro 22

alaskan king crab

‘robata style’, chickpea, lemon and coriander sauce, rayu and green salad 30

lamb rack from alberta

roast carrots, baby hakurei turnips and boulangere potatoes, castelvetrano olive tapenade – natural jus  48

braised angus short rib of beef

braised foxglove farm flageolet beans and black tuscan kale  44

beef wellington for two

pastry wrapped 8oz double r ranch tenderloin of beef, herb crêpe, mushrooms duxelle, red wine sauce 75

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy truffle – roasting jus  59

slow-roasted prime rib of angus beef

yorkshire pudding, beef tallow cooked carrots, red wine sauce  16oz  69
available fridays, saturdays & sundays

Our steak selections are meticulously curated from the best local and global suppliers using sound farming practices; then grilled over local BC birch, apple and alder woods.

angus reserve, alberta

tenderloin  6oz  49
rib-eye  12oz  56 

cache creek natural beef, bc

striploin  grass fed, 40 day dry aged  10oz  62
rib-eye  grass fed, 40 day dry aged  10oz  69

blue dot, prince edward island

striploin  potato and grass fed  12oz  56
bone-in rib-eye  potato and grass fed  20oz  83  |  30oz  119

snake river, idaho

wagyu striploin  california cut, 2oz minimum  19/oz
wagyu tenderloin  2oz minimum  21/oz

double r ranch, okanagan valley, washington

tenderloin  8oz  56

brant lake farm, alberta

wagyu flat iron  6oz  48
wagyu hanger steak  6oz  41
wagyu coulotte  6.5oz  45

holstein dairy cow, wisconsin

striploin  10oz  55
rib-eye  12oz  65

usda prime, omaha

bone-in striploin 16oz  64
‘vancouver cut’ bone-in tenderloin  10oz  79

a, kagoshima prefecture, japan

wagyu striploin  california cut, 2oz minimum  34/oz
wagyu tenderloin 2oz minimum  36/oz

porterhouse

double r ranch, okanagan, washington  32oz   135

beef tomahawk

double r ranch, okanagan, washington  50oz   189

wood-grilled rainbow carrots  

beef tallow, fresh herbs  9

mac + cheese  

burgundy truffle, comté cheese  16

sautéed broccolini  

balsamic vinegar, chili  9

brussels sprouts  

fried, brown butter, parmesan  10

wild + foraged mushrooms

14

half lobster  

from nova scotia  mp

baked alaska

caramelized banana rum ice cream, browned butter cake, peanut butter cremeux, banana puree, candied peanuts  20

trio of house-made ice creams + sorbets

ice cream – vanilla bean, salted caramel, hazelnut mocha with roasted cocoa nibs
sorbet – banana passion fruit, red wine coronation grape, peach lemongrass  13

boxed macarons  

six pieces  15

Artisan Cheeses

served with smoked salt + pepper toast and housemade blueberry jam  20

le sorcier de missisquoi   semi-soft cow milk, lined with vegetable ash

blue juliette   mild goat blue, sweet and buttery

quebec cheddar  four-year aged

truffle pecorino   raw sheep milk, earthy and nutty