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yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 19

vegetable tartare

avocado, chili, olive oil, fall and winter vegetables, pickled berries, black spanish radish, cured egg yolk – taro chips 18

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 59

cured golden eagle coho 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 + irish point oysters, shrimp cocktail, tuna tartare, cured hamachi, cured golden eagle coho salmon  59

elisa seafood tower

kusshi + irish point oysters, cured hamachi, cured golden eagle coho salmon, tuna tartare, shrimp cocktail, whole nova scotia lobster  159

hand-cut beef carpaccio

harry’s bar sauce, arugula, pecorino al tartufo, burgundy truffle 20

burrata from puglia

wood-grilled heirloom carrots and hannah brook beets, pickled red onion, easter egg radish, castelvetrano olive tapenade, onion ash 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, grilled heirloom carrots, florence fennel – slow cooked in olive oil, salsa verde 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 38

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy truffle – roasting jus  49

angus reserve, alberta

tenderloin 6oz  39
rib-eye 12oz  49  |  18oz  74

cache creek natural beef, british columbia

striploin grass fed, 40 day dry aged 10oz   53
rib-eye grass fed, 40 day dry aged 10oz  57

blue dot, prince edward island

striploin potato and grass fed  12oz  49
rib-eye potato and grass fed  20oz  69  |  30oz  95

snake river farm, okanagan valley, idaho

wagyu striploin californian 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
hanging tender wagyu  6oz  34
wagyu coulotte 6.5oz  36

holstein dairy cow, wisconsin

striploin 10oz  48
bone-in 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  28/oz
tenderloin 2oz minimum  29/oz

porterhouse

double r ranch, okanagan, washington  32oz  130

beef tomahawk

double r ranch, okanagan, washington  50oz  179

prime rib

hanging over fire, angus reserve, alberta  16oz 52

rainbow carrots

wood-grilled, beef tallow, fresh herbs 9

cauliflower au gratin

romanesco, comte, bread crumbs 9

wood-grilled broccolini

balsamic vinegar, chili 9

delicata squash

cooked over fire 9

roast parsnips

moroccan spices 9

brussels sprouts

fried, brown butter, parmesan 10

grilled polenta

9

baked alaska

caramelized banana rum ice cream, browned butter cake, peanut butter cremeux, banana puree, candied peanuts  20

house-made ice creams

salted caramel, maple creme fraiche, hazelnut mocha with toasted cocoa nibs 12

sorbets

banana passion fruit, coconut lemon verbena, pomegranate lychee  12

selection of petit fours

six pieces  12