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
- tartare
- raw and chilled
- starters and salads
- land and ocean
- steaks
- sides and sauces
- dessert
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 27
yellowfin tuna tartare
itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 32
beet tartare
radish confetti, goat cheese from salmon arm, venturi schulze balsamic vinaigrette – crostini 19
tartare tasting trio
‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 72
kumamoto oyster
puget sound, wa – mild brininess, sweet flavour, honeydew 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 22
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 165 / 30grams
seafood plateau
kumamoto and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67
elisa seafood tower
kumamoto 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 17
dinosaur kale salad
quinoa, radish, florence fennel, marcona almonds, crispy garlic bread crumbs, fennel pollen, pecorino toscano 19
caesar salad
gem lettuce, parmesan, cantabrian anchovy, croutons 21
hand-cut beef carpaccio
harry’s bar sauce – arugula, pecorino al tartufo, summer truffle 28
burrata from puglia
beets and blood orange, pistachios, pistachio vinaigrette, vancouver island balsamic vinegar 29
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 28
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 cermoula and sumac
pumpkin hummus, farro verde with root vegetables, citrus butter and soba 29
whole wood-grilled 1.5 lb lobster
from nova scotia, grilled lemon mp
sablefish
sake marinated and roasted, bok choy and daikon, wood grilled green onions – sesame, soy and horseradish 52
whole branzino
cavolo nero, grilled lemon 47
ricotta gnocchi cacio e pepe
wayanadan black pepper, pecorino and grana padano, crispy kale 32
wood grilled alberta lamb rack
lentil du puy, white turnip, king oyster mushroom, natural jus 52
nonna’s coniglio brasato
braised rabbit – sauerkraut, sage, grilled polenta 39
red wine braised double r ranch signature short rib of beef
bourguignon style – celery root, roast mushrooms, shallots, crispy pork 48
beef wellington for two
pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, summer truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce. 94
whole roasted chicken
3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and summer 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 72
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 64
black angus, alberta
reserve
bone-in rib-eye 20oz 92
double r ranch, okanagan, washington
signature series
bone-in striploin, 40 day dry aged 14oz 92
tenderloin 8oz 88
1881 hereford omaha beef, nebraska
usda prime – hereford and black angus cross
‘vancouver cut’ bone-in tenderloin 10oz 89
striploin 10oz 76
ribeye 12oz 96
pine haven, alberta
grass-fed
rib-eye 40 day dry aged 10oz 75
blue dot, prince edward island
potato and grass-fed
bone-in rib-eye 30oz 170
wagyu beef
brant lake farm, alberta
wagyu flat iron 6oz 54
wagyu ‘picanha’ 6.5oz 58
snake river farms, idaho
wagyu striploin ‘california cut’, 2oz minimum 21/oz
wagyu tenderloin 2oz minimum 23/oz
a5, miyazaki prefecture, japan
wagyu striploin ‘california cut’, 2oz minimum 36/oz
a5, kagoshima prefecture, japan
wagyu tenderloin 2oz minimum 38/oz
larger cuts
porterhouse, ‘prime’ 32oz
double r ranch, okanagan, washington 190
beef tomahawk, 50oz
double r ranch, okanagan, washington 225
fries – 3 times cooked
braised, blanched, fried 13
hashbrowns
roesti style 12
roast potatoes
sea salt, parsley, rosemary, garlic 10
sieglinde potato puree
helmer’s farm, pemberton 12
onion rings
buttermilk fried, ranch dressing 13
organic carnaroli risotto
wild and cultivated mushrooms 32
Sauces
au poivre, red wine, bearnaise, barbecue, salsa verde, chimichurri 4 each
wood grilled rainbow carrots
beef tallow, fresh herbs 12
mac + cheese
summer truffle, comté cheese 19
sautéed broccolini
balsamic vinegar, chili 13
brussels sprouts
fried, brown butter, parmesan 14
butter lettuce salad
red wine vinaigrette 13
wild + foraged mushrooms
sautéed 18
vanilla mascarpone cheesecake
compressed ruby pink grapefruit, hibiscus gelee, pistachio cream, grapefruit hibiscus 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 – mango kalamansi mojito / mandarin ginger / grapefruit hibiscus 13
assorted boxed macarons
six pieces 15
Artisan Cheeses
served with smoked salt + pepper toast and housemade fig jam 27
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
- wine program
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 & 2024
Wine Spectator – “Best of” Award of Excellence 2019 – 2023
- cocktails
- spirit-free
- beer
SIGNATURE COCKTAILS
rosella
hibiscus infused belvedere vodka, xila agave liqueur, passionfruit, pomegranate, grapefruit 19
sakura
momokawa pearl nigori sake, roku gin, okanagan spirits cherry liqueur, sage syrup, lemon, cherry & sage bitters, miraculous foamer 19
incandescent
don julio blanco tequila, amaro nonino, lillet, lemon 17
house negroni
botanist islay dry gin, martini rosso vermouth, campari 18
earl grey martini 2.0
tanqueray london dry gin, sons of vancouver amaretto, lavender & earl grey syrup, lemon, egg white 18
kilted mule
kilbeggan irish whiskey, yellow chartreuse, green apple, lime, ginger beer 17
fairwell tour
saint james rhum, giffard pear liqueur, st remy signature brandy, pear, lime, falernum, pimento & angostura bitters 18
char-treau or false?
laphroaig ‘select’ scotch, green chartreuse, creme de cacao, white chocolate syrup, lime, umami bitters 22
danger zone
knob creek bourbon, ardbeg wee beastie, sweet vermouth, mirto, plum & rootbeer bitters 18
strike two
casamigos reposado tequila, drambuie, alvear medium sherry, thierry blend espresso, cinnamon & balsamic syrup, fig & fennel bitters 20
beets by deez
beet infused buffalo trace bourbon, house vermouth blend, benedictine, fernet branca 20
officer peña
espina negra mezcal, alvear px sherry, chili infused bianco vermouth, cointreau, corazon & grapefruit bitters 20
black manhattan
angel’s envy bourbon, cocchi dopo teatro vermouth amaro, luxardo amaro abano 26
sazerac
remy martin vsop cognac, michter’s straight rye, peychauds & angostura bitters, absinthe 32
SPIRIT FREE & LOW ABV%
sans booze
spritz blitz
spirit free bitter aperitif, leitz de-alcoholized sparkling wine, soda 13
south beach mule
seedlip, orange, lime, mint, ginger beer 13
pomegranate punch
seedlip, passionfruit, pomegranate, grapefruit, soda 13
yuzu collins
seedlip, yuzu, honey, fever-tree cucumber tonic 13
leitz
de-alcoholized sparkling riesling 11
edna’s non-alcoholic paloma | vancouver
355ml 13
heineken lager 0.0% | netherlands
330ml 7
phillips brewing iOTA pale ale 0.5% | victoria | BC
355ml 7
phillips brewing iOTA pilsner 0.5% | victoria | BC
355ml 7
Local Draught – 14oz
four winds, elementary lager
delta, bc, canada 8
backcountry brewing widowmaker IPA
squamish, bc, canada 9
Bottles & Cans
glutenberg “gluten free” | blonde ale | montreal | QC
473ml 13
glutenberg “gluten free” | ipa | montreal | QC
473ml 13
guiness | stout | IRE
473ml 12
hoyne dark matter | stout | victoria | BC
355ml 8
miller high life | lager | USA
355ml 8
peroni | lager | ITA
330ml 8
persephone | pale ale | gibsons | BC
355ml 8
steam whistle | pilsner | toronto | ON
341ml 8
stella artois | pilsner | BEL
330ml 8
twin sails | horchata milk stout | port moody | BC
473ml 13
sunday cidery | sunday sesh | gibsons | BC
355ml 8
hanabi lager | napa valley | california | USA *
5oo ml 55
heineken lager 0.0% | netherlands
330ml 7
phillips brewing iOTA pale ale 0.5% | victoria | BC
355ml 7
phillips brewing iOTA pilsner 0.5% | victoria | BC
355ml 7
* 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.
Opening Hours
Bar daily from 4:30pm
Dinner daily from 5pm