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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, 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 + pink moon oysters, shrimp cocktail, tuna tartare, cured hamachi, cured golden eagle coho salmon  59

elisa seafood tower

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

hand-cut beef carpaccio

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

burrata di puglia

kumquat and sake marmalade, prosciutto di san daniele, radicchio, endive and hazelnut salad 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

heirloom carrots, salt baked celeriac, ember roast shallots natural jus 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 perigord truffle – roasting jus  59

angus reserve, alberta

tenderloin 6oz  39
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  98

snake river farm, idaho

wagyu striploin california 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
wagyu hanger steak 6oz  34
wagyu coulotte 6.5oz  36

holstein dairy cow, wisconsin

striploin 10oz  48
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  29/oz

tenderloin 2oz minimum  32/oz

rib-eye 2oz minimum  29/oz

porterhouse

double r ranch, okanagan, washington  32oz  130

beef tomahawk

double r ranch, okanagan, washington  50oz  189

prime rib

hanging over fire, angus reserve, alberta  16oz 52
offered on fridays & saturdays only

wood-grilled rainbow carrots

beef tallow, fresh herbs 9

truffle mac + cheese

macaroni elbows, comte cheese 16

sauteed broccolini

balsamic vinegar, chili 9

white, golden + chioggia beets

north arm farms, pemberton  9

roast parsnips + celery root

curry vinaigrette, crispy garlic 14

brussels sprouts

fried, brown butter, parmesan 10

baked alaska

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

house-made ice creams

salted caramel, true vanilla, chestnut, hazelnut mocha with toasted cocoa nibs 13

sorbets

banana / passion fruit, pear, cassis 12

selection of petit fours

six pieces  12

boxed macarons  

six pieces  15

Artisan Cheeses

served with cranberry jam and smoked salt & pepper toast  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