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 green onions, lotus chips, arugula – grilled bread 23
yellowfin tuna tartare
itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 27
vegetable tartare
avocado, chili, olive oil, winter vegetables, pickled berries, black spanish radish, cured egg yolk – taro chips 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
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
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
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 21
jamon iberico de bellota
cinco jotas ham from jabugo, spain – 100% iberico, free range, acorn fed – pan con tomate 52
hand-cut beef carpaccio
harry’s bar sauce – arugula, pecorino al tartufo, winter truffle 27
burrata from puglia
meyer lemon and mandarin orange, stoney paradise concord grapes, pistachios, mint and watercress 26
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
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 green onions – 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
potato dauphinoise, preserved tomato, young fennel, rosemary jus 52
red wine braised angus short rib of beef
flageolet beans and black tuscan kale 48
beef wellington for two
pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, winter truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 94
whole roasted chicken
3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and winter truffle – roasting jus 65
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 8oz 64
pine haven, alberta
grass-fed
rib-eye 40 day dry aged 10oz 75
brant lake farm, alberta
wagyu flat iron 6oz 54
wagyu coulotte 6.5oz 48
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
double r ranch, okanagan, washington
rib-eye 12oz 79
holstein dairy cow, wisconsin
striploin 10oz 63
rib-eye 12oz 79
snake river farms, idaho
wagyu striploin ‘california cut’, 2oz minimum 21/oz
wagyu tenderloin 2oz minimum 23/oz
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 12
roast potatoes
sea salt, parsley, rosemary, garlic 10
sieglinde potato puree
north arm 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
winter truffle, comté cheese 19
sautéed broccolini
balsamic vinegar, chili 12
brussels sprouts
fried, brown butter, parmesan 13
wild + foraged mushrooms
sautéed 18
vanilla mascarpone cheesecake
cara cara orange, sea buckthorn cremeux, sicilian pistachio tuile, huckle blackberry 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 – huckle blackberry / raspberry kaffir / kiwi apple 13
assorted boxed macarons
six pieces 15
Artisan Cheeses
served with smoked salt + pepper toast and housemade blood orange 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
CRUSHABLE
ignite the palate
roxanne
glenmorangie 10yr scotch, malbec, lemon, red dragon chai syrup 17
limari sour
lemongrass infused plum wine, pisco, lemon, mt.fuji bitters, miraculous foamer 14
the diplomat and the mule
diplomatico reserva rum, amaro montenegro, passionfruit puree, lime, simple syrup, ginger beer 16
yaletown athletic club
belvedere vodka, st. germain, carrot juice, orange juice, lemon, honey and ginger syrup 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 vancouver amaretto, earl grey lavender syrup, egg white 18
danger zone
knob creek bourbon, ardbeg, sweet vermouth, mirto, plum rootbeer bitters 18
incandescent
don julio blanco tequila, amaro, lillet, lemon 16
BOLD
spirit-forward
in fair jalisco
volcan reposado tequila, hennessy vs cognac, strega, lemon, orange and rosemary syrup, orange bitters 17
black manhattan
buffalo trace bourbon, cynar, amaro abano, sweet vermouth 16
house negroni
botanist islay dry gin, sweet vermouth, campari 17
sazerac
remy martin vsop cognac, simple syrup, peychauds 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
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
persephone pale ale | gibsons | BC
355ml 8
twin sails ‘dat juice’ citra pale ale | port moody | BC
473ml 10
miller high life | USA
355ml 8
dageraad belgian session | burnaby | BC
473ml 11
superflux colour & shape, ‘hazy’ ipa | vancouver | BC
473ml 13
hoyne brewing co. ‘dark matter’ | victoria | BC
330ml 9
guinness stout | dublin | IRE
440ml 12
greenhill cider | vancouver | 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