Menus | Elisa Wood-Fired Grill

Taking center stage on Elisa’s menu, flame-grilled premium fine cuts from around the world, sustainable seafood, and locally sourced produce are prepared by
Executive Chef Andrew Richardson on a stunning Grillworks Infierno.

Food
Wine
Bar

the ‘classic’ beef tartare

caramelized shallot aioli, crunchy onions – grilled bread 26

veal tartare

albacore tonnato, lemon, capers, olive oil – crostini 24

smoked bison tartare

rangeland alberta, pickled ramps, lotus chips, arugula – grilled bread 29

yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 32

vegetable tartare

autumn vegetables, avocado, chili, olive oil, pickled berries, cherriette radish, cured egg yolk – taro chips 28

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 72

shigoku oyster

samish bay, wash – firm texture and sweet finish, mignonette, lemon, horseradish 4.5

beau soleil oyster

miramichi bay, nb – clean briny flavour, mignonette, lemon, horseradish 4.5

shrimp cocktail

gem lettuce, tomato, lemon, horseradish, tabasco 24

cured hamachi

preserved lemon, coriander and soba, celery leaves and micro cilantro, thyme – olive oil 29

cured spring salmon

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

organic caviar – northern divine white sturgeon

bc sustainably farmed – buttery with mild saltiness, firm on the palate, dark glossy pearls 175 / 30grams *other options also available

seafood plateau

shigoku and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67

elisa seafood tower

shigoku and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole 1.5lb nova scotia lobster 215

giant white bean + vegetable soup

simmered root vegetables, brassicas and rosemary, sourdough croutons and olive oil 15

tender leaf & fresh herb salad

raw shaved beets, carrot and radish, navel orange, candied pecans, celery leaf pistou, white soy-sherry vinaigrette 19

dinosaur kale salad

quinoa, radish, florence fennel, marcona almonds, crispy garlic bread crumbs, fennel pollen, pecorino toscano 21

caesar salad

gem lettuce, parmesan, cantabrian anchovy, croutons 24

hand-cut beef carpaccio

harry’s bar sauce – arugula, pecorino al tartufo, winter truffle 28

burrata from puglia

golden delicious apple, endive and hazelnuts, vinaigrette with miso, urfa biber, yuzu and olive oil 32

roast sea scallops

thai style salsa with tomato, chili, lime and cilantro 29

bc dungeness crab spring roll

crispy spring roll with soy beans, fresh lemon and aleppo chili, chickpea and coriander sauce, rayu and green salad 34

jamon iberico de bellota

cinco jotas ham from jabugo, spain – 100% iberico, free range, acorn fed and served with pan con tomate 52

crispy cauliflower with chermoula and sumac

red kuri squash with sage, farro verde with root vegetables, citrus butter and soba 29

whole wood-grilled 1.5 lb lobster

from nova scotia, grilled lemon mp

whole branzino

cavolo nero, grilled lemon 55

sablefish

sake marinated and roasted, bok choy and daikon, wood grilled green onions – sesame, soy and horseradish 54

ricotta gnocchi with gorgonzola cream

walnut pesto, caramelized anjou pear and parsley 38

mushroom risotto

organic carnaroli rice, wild and cultivated mushrooms 39

wood grilled lamb rack from alberta

confit of winter vegetables, red cabbage, oyster mushrooms, lamb jus 65

crispy cauliflower with chermoula and sumac

red kuri squash with sage, farro verde with root vegetables, citrus butter and soba 29

whole wood-grilled 1.5 lb lobster

from nova scotia, grilled lemon mp

whole branzino

cavolo nero, grilled lemon 55

sablefish

sake marinated and roasted, bok choy and daikon, wood grilled green onions – sesame, soy and horseradish 54

ricotta gnocchi

fresh heirloom tomato sauce with stracciatella from puglia, chili and basil 38

mushroom risotto

organic carnaroli rice, wild and cultivated mushrooms 39

wood grilled lamb rack from alberta

confit of fall and winter vegetables, red cabbage, chanterelle mushrooms, lamb jus 65

nonna’s coniglio brasato

braised rabbit – sauerkraut, sage, grilled polenta 39

red wine braised short rib of beef, double r ranch

blue hubbard squash, crosnes, roasted red and blush onions 65

beef wellington for two

pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, winter truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce. 98

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and winter truffle – roasting jus 65

slow-roasted alberta AAA black angus prime rib 16 oz – Friday, Saturday & Sunday only

yorkshire pudding, beef tallow cooked carrots, red wine sauce 82

wood fired steaks

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.

hank’s, abbotsford, bc

grass-fed
tenderloin 6oz 75

pine haven, alberta

grass-fed
rib-eye 40 day dry aged 10oz 98

aaa black angus, alberta

reserve
bone-in rib-eye 20oz 115

true north, manitoba

prime
rib-eye 12oz 98

blue dot beef, maritimes

grass fed
‘vancouver cut’ bone-in tenderloin 10oz 110
bone-in striploin 40 day dry aged, Luigi & Sons 14oz 94
striploin 10oz 89

double r ranch, okanagan, washington

signature series
tenderloin 8oz 115

wagyu beef

brant lake farm, alberta

full heritage japanese wagyu and black angus cross
bavette 6oz 61
picanha 6.5oz 68

king river, australia

full heritage japanese wagyu and australian cross
ribeye 12oz 130

carrara, australia

full heritage japanese wagyu and australian cross
wagyu flat iron 6oz 65

king river ‘jewel’ , australia

purebred australian wagyu BMS 9+
striploin ‘california cut’, 2oz minimum 21/oz
tenderloin 2oz minimum 23/oz

A5, miyazaki prefecture, japan

full heritage japanese wagyu
wagyu striploin ‘california cut’, 2oz minimum 36/oz

A5, kagoshima prefecture, japan

full heritage japanese wagyu
wagyu tenderloin 2oz minimum 38/oz

larger cuts

bone-in ribeye, 30oz

grass-fed, blue dot, maritimes 210

porterhouse, 32oz

grass-fed, CIB, prince edward island 245

beef tomahawk, 50oz

double r ranch, okanagan, washington 310

fries – 3 times cooked

braised, blanched, fried 14

hashbrowns

roesti style 15

roast potatoes

sea salt, parsley, rosemary, garlic 12

sieglinde potato puree

helmer’s farm, pemberton 14

onion rings

buttermilk fried, ranch dressing 15

Sauces

au poivre, red wine, bearnaise, barbecue, salsa verde, chimichurri 5 each

wood grilled rainbow carrots

beef tallow, fresh herbs 14

wild + foraged mushrooms

sautéed 22

truffle mac + cheese

winter truffle, comté cheese 22

sautéed broccolini

balsamic vinegar, chili 16

brussels sprouts

fried, brown butter, parmesan 16

butter lettuce salad

red wine vinaigrette 15

vanilla spiced mascarpone cheesecake

carrot namelaka, winter citrus, mandarin gel, oat tuile, mandarin carrot sorbet – gluten free 16

creme brulee

vanilla, salted caramel, apple, bergamot gel, dulcey crust 15

cinnamon sugar doughnuts

chocolate whisky toffee sauce 14

warm valrhona chocolate cake

passion fruit, hazelnut crunch, cocoa nib tuile – salted caramel ice cream 16

baked alaska

caramelized banana rum ice cream, browned butter cake, peanut butter crémeux, banana purée, candied peanuts 23

trio of house-made ice creams + sorbets

ice cream – vanilla bean / salted caramel / hazelnut mocha + roasted cocoa nibs 14
sorbet – mandarin carrot / spiced vanilla pear / red wine grape 13

assorted boxed macarons

six pieces 15

Artisan Cheeses

served with smoked salt + pepper toast and housemade guava jam 27

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

chateau de bourgogne triple cream brie, buttery and soft

quebec cheddar four-year aged

truffle pecorino raw sheep milk, earthy and nutty

wine program

The relentless commitment to excellence by our kitchen demands that we nurture the growth of a purposeful and wisely selected wine list to complement our food.

Our list has been developed with approachability always in mind. Although many prestigious labels reside within our compilation, the focus has been towards diversity of origin and pairing with unique cuts of beef that populate our menu.

This show stopping state-of-the-art cellar houses labels from across the world – old and new – including California, Bordeaux, Burgundy, Tuscany and British Columbia.

please note: wine list is subject to change

Vancouver International Wine Festival – Platinum Award 2023 – 2025

Wine Spectator – “Best of” Award of Excellence 2019 – 2025

view the list

SIGNATURE COCKTAILS

earl grey martini 2.0

empress cocktail gin, sons of vancouver amaretto, lavender, earl grey, lemon, egg white 19

danger zone

knob creek bourbon, ardbeg wee beastie, sweet vermouth, mirto, plum & rootbeer bitters 18

incandescent

codigo 1530 blanco tequila, amaro nonino, lillet, lemon 20

fern + flame

flor de cana 18 rum, fernet branca, lime, burnt cinnamon syrup 19

boarding pass

basil infused grey goose vodka, yuzu wine, green tea syrup, lemon
cucumber tonic, mt fuji bitters 18

curtain call

bulleit bourbon, spicy campari, benedictine, cocchi vermouth di torino, amaro nonino 20

pink panther

patron silver tequila, amaro montenegro, dragon fruit and hibiscus syrup. lemon, salt, cyprus tree bitters 21

fire in verona

del maguey vida mezcal, drambuie, amaro averna, bitter bianco, blood orange, lime 22

figment of you

fig infused seventh heaven gin, raicilla, cocchi americano, noilly prat vermouth 20

hoppy endings

hendrick’s oasium gin, aperol, IPA, grapefruit, lemon, honey 18

house negroni

botanist gin, sweet vermouth, campari 18

house old fashioned

lot 40 canadian rye, demerara syrup, angostura bitters 20

house sazerac

remy martin vsop cognac, rittenhouse straight rye, absinthe, peychauds & angostura bitters 28

SPIRIT FREE & LOW ABV

sans booze

spritz blitz

spirit free bitter aperitif, glimmer de-alcoholized sparkling, soda 13

south beach mule

sobrii distilled non-alcoholic spirit, orange, lime, mint, ginger beer 13

evergreen collins

sobrii distilled non-alcoholic spirit, rosemary syrup, lemon, soda 13

yuzu collins

sobrii distilled non-alcoholic spirit, yuzu, honey, fever-tree cucumber tonic 13

tee-time

jasmine-elderflower-passionfruit iced tea 13

glimmer | vancouver 0.5%

blanc de blancs sparkling 11

lautus | south africa 0.5%

chardonnay 12

la colombette

cabernet sauvignon 13

heineken lager | netherlands

330ml 7

phillips brewing iOTA pale ale 0.5% | victoria | BC

355ml 7

phillips brewing iOTA pilsner 0.5% | victoria | BC

355ml 7

amaro lucano | ITALY

amaro lucano zero apertif 7

Local Draught – 14oz

four winds | lager

delta, bc, canada 8

33 acres | fluffy cloud IPA

vancouver, bc, canada 9

Bottles & Cans

peroni | lager | ITALY

330ml 8

four winds | light lager | Delta | BC

355ml 8

beva | ‘reelaxin’ pale ale | north vancouver | BC

473ml 9

stella artois | pilsner | BELGIUM

330ml 8

north point | strawberry blonde ale | north vancouver | BC

473ml 13

brassneck | passive aggressive | pale ale | vancouver | BC

473ml 12

glutenberg | “gluten free” | blonde ale | montreal | QC

473ml 13

field house | cold brew stout | vancouver | BC

473ml 12

guinness | stout | IRELAND

440ml 12

sunday cidery | sunday sesh | gibsons | BC

355ml 8

hanabi lager co. | steffi pilsner | napa valley | california | USA *

5oo ml 55

* exclusive to Toptable Group, Hanabi lager comes from the creators of Screaming Eagle Winery. The word Hanabi is Japanese for ‘fireworks’, and like the wine, each brewed season will be unique and show vintage-like variation.