Menus | Elisa Wood-Fired Grill

Taking center stage on Elisa’s menu, flame-grilled premium fine cuts from around the world, sustainable seafood, and locally sourced produce are prepared by
Executive Chef Andrew Richardson on a stunning Grillworks Infierno.

Food
Wine
Bar

TARTARE

the ‘classic’ beef

caramelized shallot aioli, crunchy onions – grilled bread 26

veal

albacore tonnato, lemon, capers, watercress, olive oil – crostini 24

smoked bison tartare

rangeland alberta, pickled ramps, glorious organics arugula, lotus chips – grilled bread 29

yellowfin tuna

itsumo tuna, avocado, sesame, soy and horseradish, crispy shallots – yukon gold potato chips 32

vegetable

autumn vegetables, avocado, chili, olive oil, pickled berries, cherriette radish, cured egg yolk – taro chips 28

RAW & CHILLED

kusshi oyster – deep bay, bc

delicate fruity flavour, mignonette, lemon, horseradish 4.5 each

northern belle oyster – north lake, pei

fresh clean ocean flavour, savory umami finish, mignonette, lemon, horseradish 4.5 each

shrimp cocktail

gem lettuce, tomato, lemon, horseradish, tabasco 24

cured hamachi

preserved lemon, coriander and soba, celery leaves, micro cilantro, thyme – olive oil 29

cured spring salmon

eggplant ‘age nasu’, navel orange, watercress – soy citrus 17

northern divine white sturgeon caviar

bc sustainably farmed, buttery with mild saltiness, firm on the palate, dark glossy pearls – toasted brioche 175 / 30g

– other caviar options also available –

FOR THE TABLE

– recommended for 2 or more –

tartare tasting trio

the ‘classic’ beef tartare, the ‘signature’ beef tartare, veal tartare 72

jamon iberico

cinco jotas ham from jabugo, spain – 100% iberico free range, acorn fed – pan con tomate 52

seafood plateau

kusshi + northern belle oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67

elisa seafood tower

kusshi + northern belle oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster 215

STARTERS AND SALADS

giant white bean & vegetable soup

slowly simmered with root vegetables, brassicas and rosemary – sourdough croutons, olive oil 15

tender leaf & fresh herb salad

raw shaved beet, carrot and radish, navel orange, candied pecan, celery leaf pistou, white soy-sherry vinaigrette 19

dinosaur kale salad

quinoa, radish, florence fennel, marcona almond, crispy garlic bread crumbs, fennel pollen, pecorino toscano 21

caesar salad

gem lettuce, parmesan, cantabrian anchovy, croutons 24

hand-cut beef carpaccio

harry’s bar sauce – arugula, pecorino al tartufo, winter truffle 28

burrata from puglia

hidden rose apple, endive and hazelnuts, vinaigrette with miso, urfa biber, yuzu and olive oil 32

roast sea scallops

thai style salsa with tomato, chili, lime and cilantro 29

bc dungeness crab spring roll

crispy spring roll with soy beans, fresh lemon and aleppo chili, chickpea and coriander sauce, rayu and green salad 34

LAND AND OCEAN

crispy cauliflower with chermoula and sumac

red kuri squash with sage, farro verde with root vegetables, citrus butter and soba

whole wood-grilled 1.5 lb lobster

from nova scotia, grilled lemon mp

whole branzino

cavolo nero, grilled lemon 55

sablefish

sake marinated and roasted, bok choy and daikon, wood grilled green onions – sesame, soy and horseradish 54

ricotta gnocchi alla norma

crispy japanese eggplant, sungold tomato, basil, ricotta salata 38

mushroom risotto

organic carnaroli rice, wild and cultivated mushrooms 39

wood grilled lamb rack from alberta

spring peas, wild bc morels, grilled hispi cabbage 65

nonna’s coniglio brasato

braised rabbit – sauerkraut, sage, grilled polenta 39

red wine braised short rib of beef, double r ranch

zucchini spaghetti, genovese basil, marjoram, pine nuts, olive oil 65

beef wellington for two

pastry wrapped 8oz angus reserve beef tenderloin, herb crêpe, winter truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 98

WHOLE ROASTED CHICKEN

free run and grain fed from abbotsford, bc
3½ lb slow-roasted chicken, lemon, garlic, thyme,
tarragon, winter truffle, roasting jus 65

SLOW-ROASTED PRIME RIB OF BEEF

available Friday through Sunday
AAA black angus beef from alberta beef tallow cooked carrots, yorkshire pudding – red wine sauce 16oz 82

STEAK

WOOD-FIRED STEAKS

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.

hank’s, abbotsford, bc

grass-fed
tenderloin 6 oz 75

pine haven, alberta

grass-fed
ribeye 40-day dry aged 10oz 98

blue dot, maritimes

grass-fed, corn and barley finished
‘vancouver cut’ bone-in tenderloin 10oz 105
striploin 10oz 89
bone-in ribeye 20 oz 115

CIB, prince edward island

grass-fed, corn and barley finished
bone-in striploin 40-day dry aged, Luigi & Sons 14oz 94

double r ranch, washington

signature series
tenderloin 8oz 115

holstein, wisconsin

usda prime
ribeye 12oz 92

little joe, australia

grass-fed
ribeye 12oz 90

WAGYU BEEF

brant lake farm, alberta

full heritage japanese wagyu and black angus cross
bavette 6oz 61
picanha 6.5oz 68

king river, australia

full heritage japanese wagyu and australian angus cross
ribeye 12oz 130

carrara, australia

full heritage japanese wagyu and australian angus cross
flat iron 6oz 65

king river ’jewel’, australia

purebred australian wagyu, BMS 9+
striploin ‘california cut’, 2oz minimum 21/oz
tenderloin 2oz minimum 23/oz

a5, miyazaki prefecture, japan

full heritage japanese wagyu
striploin ‘california cut’, 2oz minimum 36/oz

a5, kagoshima prefecture, japan

full heritage japanese wagyu
tenderloin 2oz minimum 38/oz

larger cuts

bone-in ribeye, 30oz

blue dot, maritimes 190

porterhouse, 32oz

CIB, prince edward island 245

tomahawk, 50oz

double r ranch, okanagan, washington 295

SIDES AND SAUCES

fries – 3 times cooked

braised, blanched, fried 14

hashbrowns

roesti style 15

roast potatoes

sea salt, parsley, rosemary, garlic 12

sieglinde potato purée

helmer’s farm, pemberton 14

onion rings

buttermilk fried, ranch dressing 15

Sauces

au poivre, red wine, bearnaise, barbecue, salsa verde, chimichurri 5 each

wood grilled rainbow carrots

beef tallow, fresh herbs 14

wild & foraged mushrooms

sautéed 22

truffle mac & cheese

winter truffle, comté cheese 22

sautéed broccolini

balsamic vinegar, chili 16

brussels sprouts

fried, brown butter, parmesan 16

butter lettuce salad

red wine vinaigrette 15

DESSERTS

strawberry and vanilla mascarpone cheesecake

mixed berry sorbet and cremeux, gluten free streusel crust, lime gel 16

creme brulee

vanilla, salted caramel, apple, bergamot gel, dulcey crust 15

warm valrhona chocolate cake

passion fruit, hazelnut crunch, cocoa nib tuile, salted caramel ice cream 16

baked alaska

caramelized banana rum ice cream, browned butter cake, peanut butter cremeux, banana puree, candied peanuts 23

cinnamon sugar doughnuts

chocolate whisky toffee sauce 14

boxed assorted macarons

six pieces 15

trio of house-made ice creams + sorbets

ice cream – vanilla bean / salted caramel / hazelnut mocha + roasted cocoa nibs 14
sorbet – mixed berry / mango + passionfruit / coconut + yuzu 13

Artisan Cheeses

le douanier | award winning, washed-rind Quebec cheese

brillat-savarin | triple cream cow’s milk, buttery and soft

gorgonzola | young Italian D.O. blue cheese from unskimmed cow’s milk

truffle pecorino | raw sheep milk, earthy and nutty

cheese plate 29 / per piece 9

accompanied by smoked salt + pepper toast and guava jam

wine program

The relentless commitment to excellence by our kitchen demands that we nurture the growth of a purposeful and wisely selected wine list to complement our food.

Our list has been developed with approachability always in mind. Although many prestigious labels reside within our compilation, the focus has been towards diversity of origin and pairing with unique cuts of beef that populate our menu.

This show stopping state-of-the-art cellar houses labels from across the world – old and new – including California, Bordeaux, Burgundy, Tuscany and British Columbia.

please note: wine list is subject to change

Vancouver International Wine Festival – Platinum Award 2023 – 2025

Wine Spectator – “Best of” Award of Excellence 2019 – 2025

view the list

CLASSIC COCKTAILS

earl grey martini 2.0

tanqueray gin, sons of vancouver amaretto, lavender, earl grey, lemon, egg white 20

danger zone

traveller bourbon, ardbeg wee beastie, sweet vermouth, mirto, plum root-beer bitters 19

incandescent

don julio blanco, amaro nonino, lillet, lemon 20

charring take two

chamomile infused hendrick’s gin, noilly prat, grilled peach, vanilla, agave, soda, mt.fuji bitters 21

house old fashioned

lot 40 canadian rye, demerara syrup, angostura bitters 20

house negroni

botanist gin, sweet vermouth, campari 18

SIGNATURE COCKTAILS

viridian

seventh heaven gin, st. germain, strega, apple, lemon, honey, celery bitters 20

phoenix

solmano espadin mezcal con mango, 99 bananas, curacao, pineapple habanero shrub, lime, soda, mango bitters 25

tokyo short circuit

masahiro kaijin blended whisky, pear brandy, mizunara liquor, sesame syrup, sakura bitters. 24

fully employed

patron silver tequila, campari, limoncello, coconut and pandan syrup, lemon 22

the hot seat

jameson triple whiskey, tio pepe sherry, ginger, dragon chai syrup, lemon, orange blossom 19

tang dynasty

grey goose vodka, vecchio del capo hot, osmanthus tea, szechuan-infused elderflower syrup, lemon 20

sangre y lima

astral blanco tequila, passion fruit liqueur, blood orange ginger beer, lime 20

copal

rey campero mezcal, creme de cacao, lillet, yuzu, egg white* orange bitters 23

crimson skies

flor de cana 12yr rum, green chartreuse, strawberry syrup, chipotle, lime 22

SPIRIT FREE & LOW ABV

sans booze

spritz blitz

spirit free bitter aperitif, glimmer de-alcoholized sparkling, soda 13

south beach mule

sobrii distilled non-alcoholic spirit, orange, lime, mint, ginger beer 13

evergreen collins

sobrii distilled non-alcoholic spirit, rosemary syrup, lemon, soda 13

yuzu collins

sobrii distilled non-alcoholic spirit, yuzu, honey, fever-tree cucumber tonic 13

tee-time

jasmine-elderflower-passionfruit iced tea 13

glimmer | vancouver 0.5%

blanc de blancs sparkling 11

lautus | south africa 0.5%

chardonnay 12

la colombette

cabernet sauvignon 13

heineken lager | netherlands

330ml 7

phillips brewing iOTA pale ale 0.5% | victoria | BC

355ml 7

phillips brewing iOTA pilsner 0.5% | victoria | BC

355ml 7

amaro lucano | ITALY

amaro lucano zero apertif 7

BEER

Bottles & Cans

four winds | light lager | Delta | BC

355ml 8

stella artois | pilsner | BELGIUM

330ml 8

peroni | lager | ITA

330ml 8

whistler brewing | gluten free lager | whistler | BC

355ml 9

twin sails brewery | hefeweizen | vancouver | BC

473ml 13

brassneck | passive aggressive | pale ale | vancouver | BC

473ml 12

bomber brewery | lionheart london porter | vancouver | BC

473ml 12

guinness | stout | IRE

440ml 12

sunday cidery | sunday sesh | gibsons | BC

355ml 8

hanabi lager co. | steffi pilsner | napa valley | california | USA *

5oo ml 55

* exclusive to Toptable Group, Hanabi lager comes from the creators of Screaming Eagle Winery. The word Hanabi is Japanese for ‘fireworks’, and like the wine, each brewed season will be unique and show vintage-like variation.