yellowfin tuna tartare

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

vegetable tartare

avocado, chili, olive oil, winter 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, perigord truffle 20

heirloom beet + okanagan goat cheese salad

roast walnuts and walnut vinaigrette, easter egg radish, endive, flower confetti 19

wood-grilled new bedford scallops

thai style salsa – chili, lime, cilantro 22

alaskan king crab

‘robata style’ grilled over burning coals, rayu – chick pea, coriander and olive oil sauce 30

lamb rack from alberta – cooked over fire

roast carrots + english peas, boulangere potatoes, castelvetrano olive tapenade – natural jus 48

nonna’s coniglio brasato

braised rabbit – sauerkraut, sage, grilled polenta 39

jacob’s ladder

red wine braised certified angus reserve short rib of beef 44

whole roasted chicken

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

angus reserve, alberta

tenderloin 6oz  42
rib-eye 12oz  49

cache creek natural beef, british columbia

striploin grass fed, 40 day dry aged 10oz   55
rib-eye grass fed, 40 day dry aged 10oz  63

blue dot, prince edward island

striploin potato and grass fed  12oz  49
bone-in rib-eye potato and grass fed  20oz  76  |  30oz  112

snake river farm, idaho

wagyu striploin california cut, 2oz minimum  17/oz
wagyu tenderloin 2oz minimum  19/oz

double r ranch, okanagan valley, washington

tenderloin  8oz  49

brant lake farm, alberta

wagyu flat iron  6oz  38
wagyu hanger steak 6oz  34
wagyu coulotte 6.5oz  36

holstein dairy cow, wisconsin

striploin 10oz  48
rib-eye 12oz  58

usda prime, omaha

‘vancouver cut’ bone-in tenderloin 10oz  74
bone-in striploin  16oz  57

a5, kagoshima prefecture, japan

striploin california cut, 2oz minimum  32/oz

tenderloin 2oz minimum  34/oz

porterhouse

double r ranch, okanagan, washington  32oz  130

beef tomahawk

double r ranch, okanagan, washington  50oz  189

prime rib

hanging over fire, angus reserve, alberta  16oz 59
offered on fridays & saturdays only

wood-grilled rainbow carrots

beef tallow, fresh herbs 9

truffle mac + cheese

macaroni elbows, comte cheese 16

sauteed broccolini

balsamic vinegar, chili 9

wood-grilled asparagus

hannah brook farm, ruskin, bc  14

brussels sprouts

fried, brown butter, parmesan 10

wild + foraged mushrooms

14

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, blueberry verbena  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