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
rangeland alberta, pickled ramps, lotus chips, arugula – grilled bread 23
yellowfin tuna tartare
itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 27
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 68
kusshi oyster
deep bay, bc – delicate fruity flavour, 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 150 / 30g
seafood plateau
kusshi and beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67
elisa seafood tower
kusshi and beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster 195
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, burgundy truffle 27
burrata from puglia
jonagold apple, radicchio, endive, hazelnuts from aldergrove, vinaigrette with miso, urfa biber, yuzu and olive oil 27
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
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 48
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, black futtsu squash, lobster mushroom, perigueux sauce 52
nonna’s coniglio brasato
braised rabbit – sauerkraut, sage, grilled polenta 39
red wine braised double r ranch signature short rib of beef
braised hannah brook farm borlotti beans and crispy salsify 48
beef wellington for two
pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, burgundy truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce. 94
whole roasted chicken
3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy 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
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 55
double r ranch, okanagan, washington
signature
tenderloin 8oz 88
bone-in striploin 40 day dry aged 14oz 85
rib-eye 12oz 79
holstein dairy cow, wisconsin
usda prime
striploin 10oz 63
pine haven, alberta
grass-fed
rib-eye 40 day dry aged 10oz 75
blue dot, prince edward island
potato and grass-fed
‘vancouver cut’ bone-in tenderloin 10oz 82
striploin 12oz 62
bone-in rib-eye 20oz 92
bone-in rib-eye 30oz 129
brant lake farm, alberta
wagyu flat iron 6oz 54
wagyu ‘picanha’ 6.5oz 48
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
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 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
burgundy truffle, comté cheese 19
sautéed broccolini
balsamic vinegar, chili 12
brussels sprouts
fried, brown butter, parmesan 13
butter lettuce salad
red wine vinaigrette 13
wild + foraged mushrooms
sautéed 18
vanilla mascarpone cheesecake
blueberries and strawberries, yuzu cremeux, blueberry thai basil gel, toasted streusel crust, strawberry watermelon 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 13
sorbet – mango kalamansi mojito / kiwi apple / strawberry watermelon 13
assorted boxed macarons
six pieces 15
Artisan Cheeses
served with smoked salt + pepper toast and housemade blood orange 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
- cocktails
- spirit-free
- beer
SIGNATURE COCKTAILS
americano
antica formula, cocchi torino, punt e mes, campari, soda 16
pepino
sandeman white port, fever tree cucumber tonic 15
the yard sale
ketel one vodka, lychee liqeur, lychee and black tea, five spice honey, lemon 16
incandescent
don julio blanco tequila, amaro nonino, lillet, lemon 17
house negroni
botanist islay dry gin, martini rosso vermouth, campari 17
identity thief
tanqueray london dry gin, aperol, raspberry puree, mint syrup, lime, soda 17
earl grey martini 2.0
tanqueray london dry gin, sons of vancouver amaretto, earl grey lavender syrup, egg white 18
the diplomat and the mule
flor de cana 18 rum, amaro montenegro, passionfruit puree, lime, ginger beer 16
knight of ni
montelobos mezcal, sherringham rhubarb gin, strawberry shrub, lime, miraculous foamer, soda 18
southern hospitality
buffalo trace bourbon, ricard pastis, peach puree, baasil, honey, lemon, angostura bitters 16
spring in toki-yo
green tea infused suntory whiskey, st. germain elderflower liquer, cocchi americano, ardbeg wee beastie, yuzu 17
golden compass
chamomile and grapefruit infused sipsmith gin, amaro nonino, bianco vermouth, grapefruit bitters 19
interstellar
volcan blanco tequila, sheringham aquavit, cocchi americano, bitter bianco, orange bitters 22
savary island
bruichladdich classic laddie scotch, ardbeg 10, tio pepe fino sherry, celery juice, lemon, celery bitters, cucumber bitters, saline 19
black manhattan
angel’s envy bourbon, cocchi dopo teatro vermouth amaro, luxardo amaro abano 26
danger zone
knob creek bourbon, ardbeg wee beastie, sweet vermouth, mirto, plum rootbeer bitters 18
sazerac
remy martin vsop cognac, simple syrup, peychauds and agostura bitters, absinthe rinse 32
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
backcountry brewing widowmaker IPA
squamish, bc, canada 9
Bottles & Cans
alhambra | reserve pilsner | ESP
330ml 9
peroni lager | ITA
330ml 8
steam whistle pilsner | toronto | ON
341ml 8
stella artois pilsner | BEL
330ml 8
persephone pale ale | gibsons | BC
355ml 8
strangefellows jongleur belgian wit | vancouver | BC
473ml 10
miller high life | USA
355ml 8
guinness stout | dublin | IRE
440ml 12
sunday cidery | sunday sesh | gibsons | BC
355ml
hanabi lager | 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.
Opening Hours
Bar daily from 4:30pm
Dinner daily from 5pm