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
vegetable tartare
summer vegetables, avocado, chili, olive oil, pickled berries, cherriette radish, cured egg yolk – taro chips 28
tartare tasting trio
‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 72
shigoku oyster
samish bay, wash – firm texture and sweet 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 *other options available – inquire
seafood plateau
shigoku and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67
elisa seafood tower
shigoku 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
spring peas and fresh lemon, arugula, mint, and glorious organics green leaf salad 28
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 chermoula 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 with wild mushrooms
hazelnuts, sunchoke, citrus butter, mosto cotto, crispy sage 32
wood grilled lamb rack from alberta
fava beans, asparagus, baby carrots, risotto of stinging nettle, lamb jus 52
nonna’s coniglio brasato
braised rabbit – sauerkraut, sage, grilled polenta 39
red wine braised short rib of beef, double r ranch
wood grilled hazelmere farm green asparagus, white navy beans 55
beef wellington for two
pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, summer truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce. 98
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 82
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 68
pine haven, alberta
grass-fed
rib-eye 40 day dry aged 10oz 84
aaa black angus, alberta
reserve
bone-in rib-eye 20oz 98
macleod’s leap, fort macleod, alberta
prime
bone-in striploin 40 day dry aged 14oz 92
rib-eye 12oz 85
double r ranch, okanagan, washington
signature series
tenderloin 8oz 92
blue dot beef, prince edward island
potato and grass fed
‘vancouver cut’ bone-in tenderloin 10oz 89
striploin 10oz 76
wagyu beef
brant lake farm, alberta
bavette 6oz 54
picanha 6.5oz 58
snake river farms, idaho
wagyu flat iron 6oz 56
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
blue dot bone-in ribeye, 30oz
potato and grass-fed, prince edward island 170
porterhouse,’ prime’ 32oz
macleod’s leap, fort macleod, alberta 210
beef tomahawk, 50oz
double r ranch, okanagan, washington 245
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
mushroom risotto
organic carnaroli rice, wild and cultivated mushrooms 36
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
blackberries, berry cream cheese cremeux, key lime gel, mixed berry
and coriander 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 + yuzu / mixed berry coriander / plum, peach + rooibos 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 – 2024
- cocktails
- spirit-free
- beer
SIGNATURE COCKTAILS
earl grey martini 2.0
tanqueray gin, sons of vancouver amaretto, lavender, earl grey, lemon, egg white 19
danger zone
knob creek bourbon, ardbeg wee beastie, sweet vermouth, mirto, plum & rootbeer bitters 18
incandescent
codigo 1530 blanco tequila, amaro nonino, lillet, lemon 20
pirates remedy
flor de cana 18 rum, wray and nephew rum, averna amaro, lime, honey, pineappe, chilli bang, basil 21
zenith
lemongrass infused grey goose vodka, yellow chartreuse, yuzu, lemongrass 17
rose n’ thorne
se busca mezcal, dry vermouth, seabuckthorn, rose syrup, smoked salt 19
coco verde
botanist gin, sov melon liqueur, coconut, cucumber, lime, agave, chili bang, melon bitters, cilantro 19
bella donna
traveller whiskey, cocchi americano, lucano amaro, cherry, kola bitters 19
nocturna
hibiscus infused patron silver tequila, cointreau, benedictine, lime, agave 21
the charlatan
hennessy vs, vecchio del capo peperoncino amaro, white peach, lemon, ginger beer 18
house negroni
botanist gin, sweet vermouth, campari 18
house old fashioned
lot 40 canadian rye, demerara syrup, angostura bitters 20
sazerac
remy martin vsop cognac, rittenhouse straight rye, absinthe, peychauds & angostura bitters 28
SPIRIT FREE & LOW ABV
sans booze
spritz blitz
spirit free bitter aperitif, glimmer de-alcoholized sparkling, soda 13
south beach mule
dhos gin free, orange, lime, mint, ginger beer 13
evergreen collins
dhos gin free, rosemary syrup, lemon, soda 13
yuzu collins
dhos gin free, yuzu, honey, fever-tree cucumber tonic 13
tee-time
jasmine-elderflower-passionfruit iced tea 13
glimmer | vancouver 0.5%
blanc de blancs sparkling 11
lautus | south africa 0.5%
chardonnay 12
la colombette
cabernet sauvignon 13
heineken lager | netherlands
330ml 7
phillips brewing iOTA pale ale 0.5% | victoria | BC
355ml 7
phillips brewing iOTA pilsner 0.5% | victoria | BC
355ml 7
amaro lucano | ITALY
amaro lucano zero apertif 7
Local Draught – 14oz
beva brewing lager
north vancouver , bc, canada 8
33 acres fluffy cloud IPA
vancouver, bc, canada 9
Bottles & Cans
peroni | lager | ITA
330ml 8
twin sails low life lager | port moody | BC
355ml 8
hoyne down easy pale ale | victoria | BC
355ml 8
hoyne italian pilsner | victoria | BC
355ml 8
stella artois | pilsner | BEL
330ml 8
north point strawberry blonde ale | north vancouver | BC
473ml 13
glutenberg “gluten free” | blonde ale | montreal | QC
473ml 13
guinness | stout | IRE
440ml 12
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