yellowfin tuna tartare

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

vegetable tartare

avocado, chili, olive oil, 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  179

hand-cut beef carpaccio

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

burrata from Puglia

mandarin orange and meyer lemon with pickled grapes, pistachios, mint, celery and domenica fiore olive oil  20

roast sea scallops

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

grilled alberta lamb rack

artichokes with spinach and root vegetables, chickpea fritter  48

braised angus short rib of beef

braised foxglove farm flageolet beans and black tuscan kale  44

black truffle beef wellington for two

pastry wrapped 8oz double r ranch beef tenderloin, herb crêpe, summer truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 85

whole roasted chicken

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

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  49
rib-eye  12oz  56 

cache creek natural beef, bc

striploin  grass fed, 40 day dry aged  10oz  62
rib-eye  grass fed, 40 day dry aged  10oz  69

blue dot, prince edward island

striploin  potato and grass fed  12oz  56
bone-in rib-eye  potato and grass fed  20oz  83

snake river, idaho

wagyu striploin  california cut, 2oz minimum  19/oz
wagyu tenderloin  2oz minimum  21/oz

double r ranch, okanagan valley, washington

tenderloin  8oz  56

brant lake farm, alberta

wagyu flat iron  6oz  48
wagyu hanger steak  6oz  41
wagyu coulotte  6.5oz  45

holstein dairy cow, wisconsin

striploin  10oz  55
rib-eye  12oz  65

usda prime, omaha

bone-in striploin 16oz  6

a5, kagoshima prefecture, japan

wagyu rib-eye 2oz minimum  34/oz
wagyu tenderloin 2oz minimum  36/oz

wood-grilled rainbow carrots  

beef tallow, fresh herbs  9

mac + cheese  

summer truffle, comté cheese  16

sautéed broccolini  

balsamic vinegar, chili  9

brussels sprouts  

fried, brown butter, parmesan  10

wild + foraged mushrooms

14

half lobster  

from nova scotia  mp

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, coronation grape, mandarin orange  13

boxed macarons  

six pieces  15

Artisan Cheeses

served with smoked salt + pepper toast and housemade guava 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