Tartare
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
Raw and Chilled
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
Starters and Salads
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
Land and Ocean
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
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
Steaks
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
true north, manitoba
prime
rib-eye 12oz 98
blue dot beef, maritimes
grass fed
‘vancouver cut’ bone-in tenderloin 10oz 105
striploin 10oz 89
CIB, prince edward island
grass fed
bone-in striploin 40 day dry aged, Luigi & Sons 14oz 94
double r ranch, okanagan, washington
signature series
tenderloin 8oz 115
little joe, australia
grass fed
rib-eye 12oz 90
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 190
porterhouse, 32oz
grass-fed, CIB, prince edward island 245
beef tomahawk, 50oz
double r ranch, okanagan, washington 295
Sides and Sauces
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
Desserts
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
Opening Hours
Bar daily from 4:30pm
Dinner daily from 5pm