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 22
veal tartare
albacore tonnato, lemon, capers, olive oil – crostini 20
smoked bison tartare
turtle valley bc, pickled ramps, lotus chips, arugula – grilled bread 22
yellowfin tuna tartare
itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 25
vegetable tartare
avocado, chili, olive oil, spring vegetables, pickled berries, black spanish radish, cured egg yolk – taro chips 19
tartare tasting trio
‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 65
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
caviar – northern divine white sturgeon
bc sustainably farmed – buttery with mild saltiness, firm on the palate, dark glossy pearls 150 / 30g
seafood plateau
beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67
elisa seafood tower
beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster 195
tender leaf & fresh herb salad
raw shaved beets, carrot and radish, navel orange, candied pecans, celery leaf pistou, white soy-sherry vinaigrette 16
dinosaur kale salad
quinoa, radish, florence fennel, marcona almonds, crispy garlic bread crumbs, fennel pollen, pecorino toscano 18
giant white bean + vegetable soup
simmered root vegetables, brassicas and rosemary, sourdough croutons and olive oil 15
caesar salad
gem lettuce, parmesan, don bocarte anchovy, sourdough croutons 19
jamon iberico de bellota
cinco jotas ham from jabugo, spain – 100% iberico, free range, acorn fed – pan con tomate 51
hand-cut beef carpaccio
harry’s bar sauce – arugula, pecorino al tartufo, burgundy truffle 25
burrata from puglia with prosciutto di parma
castelvetrano olive tapenade – organic spring green leaves 24
roast sea scallops
thai style salsa with tomato, chili, lime and cilantro 27
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
crispy cauliflower
chermoula and sumac, farro verde with root vegetables, squash, soba – citrus butter 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 wild baby leeks – sesame, soy and horseradish 48
whole branzino
cavolo nero, grilled lemon 47
ricotta gnocchi ‘cacio e pepe’
wayanadan black pepper and pecorino romano with crispy green kale 32
nonna’s coniglio brasato
braised rabbit – sauerkraut, sage, grilled polenta 39
wood grilled alberta lamb rack
ratatouille nicoise, grilled fingerling potatoes,
basil pistou, aged balsamic vinegar 52
braised angus short rib of beef
braised flageolet beans and black tuscan kale 44
beef wellington for two
pastry wrapped 8oz double r ranch beef tenderloin, herb crêpe, summer truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 88
whole roasted chicken
3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and summer truffle – roasting jus 61
slow-roasted certified alberta angus prime rib 16 oz – Friday, Saturday & Sunday only
yorkshire pudding, beef tallow cooked carrots, red wine sauce 72
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 51
hank’s, abbotsford, bc
rib-eye grass fed, angus/ holstein 12oz 79
Luigi & Son’s 40 day dry aged, bone-in, grass fed, angus/ holstein 14oz 76
blue dot, prince edward island
striploin potato and grass fed 12oz 58
bone-in rib-eye potato and grass fed 20oz 86 | 30oz 129
pine haven, alberta
rib-eye grass fed, 40 day dry aged 10oz 72
snake river farms, idaho
wagyu striploin california cut, 2oz minimum 21/oz
wagyu tenderloin 2oz minimum 23/oz
double r ranch, okanagan valley, washington
tenderloin 8oz 58
brant lake farm, alberta
wagyu flat iron 6oz 50
wagyu hanger steak 6oz 41
wagyu coulotte 6.5oz 45
holstein dairy cow, wisconsin
striploin 10oz 57
rib-eye 12oz 76
usda prime, omaha
bone-in striploin 16oz 66
‘Vancouver cut’ bone-in tenderloin 10oz 82
a5, kagoshima prefecture, japan
wagyu striploin california cut, 2oz minimum 36/oz
wagyu tenderloin 2oz minimum 38/oz
large cuts
porterhouse, ‘prime’ 32oz
double r ranch, okanagan, washington 190
beef tomahawk, ‘prime’ 50oz
double r ranch, okanagan, washington 225
fries – 3 times cooked
braised, blanched, fried 13
hashbrowns
roesti style 10
roast potatoes
sea salt, parsley, rosemary, garlic 9
sieglinde potato puree
north arm farm, pemberton 12
onion rings
buttermilk fried, ranch dressing 13
organic carnaroli risotto
chanterelle mushrooms, english peas, lemon, spring pea tips 27
Sauces
au poivre, red wine, bearnaise, barbecue, salsa verde, chimichurri 3.5 each
wood grilled rainbow carrots
beef tallow, fresh herbs 9
mac + cheese
summer truffle, comté cheese 17
sautéed broccolini
balsamic vinegar, chili 12
brussels sprouts
fried, brown butter, parmesan 13
wild + foraged mushrooms
sautéed 15
vanilla mascarpone cheesecake
poached pear, cassis, maple meringue, hibiscus pear sorbet – gluten free 15
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 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 – coconut + passion fruit, blackberry + apricot, strawberry + guava 13
assorted boxed macarons
six pieces 15
Artisan Cheeses
served with smoked salt + pepper toast and housemade guava jam 24
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
- cocktails
- spirit-free
- beer
APERITIF
ignite the palate
talented mr. ripley
averna, aperol, sweet vermouth, dry vermouth, corazon bitters 13
snake charmer
pimms, lillet blanc, yuzu, orange juniper bitters, cucumber, ginger beer 13
Charming
crushable
the hamptons called
zubrowka vodka, savignon blanc, lime juice, orgeat 16
electra on the seawall
sheringham seaside gin, maraschino, lemon, rosemary syrup, cucumber 17
spring in toki-yo
green tea infused suntory toki whisky, cocchi americano, st.germain, yuzu, and ardbeg 17
BOLD
spirit-forward
sazerac
hennessy vsop, peychauds, absinthe rinse 28
luna de sangre
sombra mezcal, chili infused carpano bianco, punt e mes, orange bitters 17
first time for everything
old forester bourbon, luxardo abano, spiced honey, cherry puree, lemon 16
ELISA HOUSE COCKTAILS
your favourites
charring the cosmos
tanqueray london dry gin, grilled pineapple agave syrup, lime, soda, lem-marrakech bitters 13
earl grey martini 2.0
tanqueray london dry gin, sons of vacouver amaretto, earl grey lavender syrup, egg white 18
danger zone
buffalo trace bourbon, ardbeg, sweet vermouth, mirto, plum rootbeer bitters 18
incandescent
don julio blanco tequila, amaro, lillet, lemon 16
SPIRIT – FREE
sans booze
spritz blitz
spirit free bitter aperitif, non-alcoholic sparkling wine, soda 11
south beach mule
lumette, orange, lime, mint and ginger beer 13
gatsby collins
lumette, grilled & spiced pineapple agave, lime, sparkling water 12
Local Draught – 14oz
four winds, elementary lager
delta, bc, canada 8
superflux happyness, IPA
vancouver, bc, canada 9
Bottles & Cans
peroni lager | ITA
330ml 8
steam whistle pilsner | toronto | ON
341ml 8
stella artois pilsner | BEL
330ml 8
mill street organic lager | toronto | ON
355ml 7
persephone pale ale | gibsons | BC
355ml 8
33 acres of Sunshine | vancouver | BC
330ml 8
dageraad belgian session | burnaby | BC
473ml 11
glutenberg blonde ale | montreal | QUE
473ml 13
superflux colour & shape, ‘hazy’ ipa | vancouvrer | BC
473ml 13
glutenberg stout | montreal | QUE
473ml 13
guinness stout | IRL
440ml 12
greenhill cider | BC
355ml 9
Opening Hours
Bar daily from 4:30pm
Dinner daily from 5pm