yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 20

vegetable tartare

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

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 63

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  65

elisa seafood tower

kusshi + beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster  169

hand-cut beef carpaccio

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

burrata from puglia

salt spring island asian pear and meyer lemon, roast walnuts, mesclun greens 20

roast sea scallops from new bedford

thai style salsa with tomato, chili, lime and cilantro 22

alaskan king crab

‘robata style’, chickpea, lemon and coriander sauce, rayu and green salad 30

lamb rack from alberta

roast carrots, baby hakurei turnips and boulangere potatoes, castelvetrano olive tapenade – natural jus  48

nonna’s coniglio brasato

braised rabbit – sauerkraut, sage, grilled polenta 39

braised angus short rib of beef

braised foxglove farm flageolet beans and black tuscan kale 44

veal osso buco – milanese style

white wine and tomato, saffron risotto, gremolata 52

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy truffle – roasting jus  59

steak selection for this evening

angus reserve tenderloin

alberta, 6oz 49

wagyu striploin, california cut

snake river farms, idaho, 2oz minimum 17/oz

seared in a cast iron pan – roast potato ‘fondant’,
roast heirloom carrots, red wine sauce

beef wellington for two

pastry wrapped 8oz double r ranch tenderloin of beef,
herb crêpe, mushrooms duxelle, red wine sauce 75

slow-roasted prime rib of angus beef

yorkshire pudding, beef tallow cooked carrots, red wine sauce  16oz  69

steaks that are taking a rest

Due to a small fire on the roof of our building, we are currently unable to cook on our Grillworks Infierno grill.

angus reserve, alberta

rib-eye 12oz  49

cache creek natural beef, british columbia

striploin grass fed, 40 day dry aged 10oz   55
rib-eye grass fed, 40 day dry aged 10oz  63

blue dot, prince edward island

striploin potato and grass fed  12oz  49
bone-in rib-eye potato and grass fed  20oz  76  |  30oz  112

snake river farm, idaho

wagyu tenderloin 2oz minimum  19/oz

double r ranch, okanagan valley, washington

tenderloin  8oz  49

brant lake farm, alberta

wagyu flat iron  6oz  38
wagyu hanger steak 6oz  34
wagyu coulotte 6.5oz  36

holstein dairy cow, wisconsin

striploin 10oz  48
rib-eye 12oz  58

usda prime, omaha

bone-in striploin  16oz  57
‘vancouver cut’ bone-in tenderloin 10oz  74

a5, kagoshima prefecture, japan

rib-eye, 2oz minimum  32/oz
tenderloin, 2oz minimum  34/oz

porterhouse

double r ranch, okanagan, washington  32oz  130

beef tomahawk

double r ranch, okanagan, washington  50oz  189

acquarello carnaroli risotto

wild and foraged mushrooms 18

brussels sprouts

fried, brown butter, parmesan 10

mac + cheese

burgundy truffle, comte cheese 16

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 – banana passion fruit, red wine coronation grape, peach lemongrass  13

boxed macarons  

six pieces  15

Artisan Cheeses

served with smoked salt + pepper toast and housemade blueberry jam  20

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