yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 22

vegetable tartare

avocado, chili, olive oil, fall vegetables, pickled berries, black spanish radish, cured egg yolk – taro chips 19

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 65

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 + beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon  67

elisa seafood tower

kusshi + beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster  185

hand-cut beef carpaccio

harry’s bar sauce – arugula, pecorino al tartufo, burgundy truffle  22

burrata from Puglia

salad of endives with hazelmere farms anjou pear, poplar grove hazelnuts, root veg crisps and vincotto   22

roast sea scallops

thai style salsa with tomato, chili, lime and cilantro  23

bc dungeness crab

crispy spring roll with soy beans, fresh lemon and aleppo chili, chickpea and coriander sauce, rayu and green salad  28

wood grilled alberta lamb rack

lentil du puy and roast parsnips with hazelmere farm green kale  52

braised angus short rib of beef

braised flageolet beans and black tuscan kale  44

black truffle beef wellington for two

pastry wrapped 8oz double r ranch beef tenderloin, herb crêpe, burgundy truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 88

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy 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
rib-eye  12oz  58

pine haven natural beef, alberta

striploin  grass fed, 40 day dry aged  10oz  64
rib-eye  grass fed, 40 day dry aged  10oz  72

blue dot, prince edward island

striploin  potato and grass fed  12oz  58
bone-in rib-eye  potato and grass fed  20oz  86  |   30oz  129

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  190

beef tomahawk, ‘prime’ 50oz  225

double r ranch, okanagan, washington

wood grilled rainbow carrots  

beef tallow, fresh herbs  9

mac + cheese  

burgundy truffle, comté cheese  17

sautéed broccolini  

balsamic vinegar, chili  9

brussels sprouts  

fried, brown butter, parmesan  11

wild + foraged mushrooms

15

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

boxed macarons  

six pieces  15

Artisan Cheeses

served with smoked salt + pepper toast and housemade guava jam  23

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