yellowfin tuna tartare

itsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips 27

vegetable tartare

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

tartare tasting trio

‘classic’ beef tartare, ‘signature’ beef tartare + veal tartare 68

caviar – northern divine white sturgeon

bc sustainably farmed – buttery with mild saltiness, firm on the palate, dark glossy pearls 150 / 30g

seafood plateau

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

elisa seafood tower

beau soleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole nova scotia lobster  195

hand-cut beef carpaccio

harry’s bar sauce – arugula, pecorino al tartufo, burgundy truffle  27

burrata from puglia

meyer lemon and mandarin orange, stoney paradise concord grapes, pistachios, mint and watercress  26

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  28

wood grilled alberta lamb rack

potato dauphinoise, preserved tomato, young fennel, rosemary jus  52

braised angus short rib of beef

braised borlotti beans and black tuscan kale  48

beef wellington for two

pastry wrapped 8oz double r ranch beef tenderloin, herb crêpe, burgundy truffle, potato ‘fondant’, roast heirloom carrots, red wine sauce 94

whole roasted chicken

3.5 lb. slow-roasted chicken, lemon, garlic, thyme, tarragon and burgundy truffle – roasting jus  65

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.

hank’s, abbotsford, bc

grass-fed, angus and holstein

tenderloin  6oz  57
rib-eye  12oz  79
bone-in striploin, luigi & son’s 40 day dry aged  14oz  76  

pine haven, alberta

grass-fed

rib-eye  40 day dry aged  10oz  75

brant lake farm, alberta

wagyu flat iron  6oz  54
wagyu coulotte  6.5oz  48

blue dot, prince edward island

potato and grass-fed

‘vancouver cut’ bone-in tenderloin  10oz  82
striploin  12oz  62
bone-in rib-eye  20oz  92
bone-in rib-eye  30oz  129

double r ranch, okanagan valley, washington

tenderloin  8oz  64

holstein dairy cow, wisconsin

striploin  10oz  63
rib-eye  12oz  79

snake river farms, idaho

wagyu striploin ‘california cut’, 2oz minimum  21/oz
wagyu tenderloin  2oz minimum  23/oz

a5, kagoshima prefecture, japan

wagyu striploin ‘california cut’, 2oz minimum  36/oz
wagyu tenderloin  2oz minimum  38/oz

large cuts

porterhouse, ‘prime’ 32oz  

double r ranch, okanagan, washington  190

beef tomahawk, ‘prime’ 50oz  

double r ranch, okanagan, washington  225

wood grilled rainbow carrots  

beef tallow, fresh herbs  9

mac + cheese  

burgundy truffle, comté cheese  19

sautéed broccolini  

balsamic vinegar, chili  12

brussels sprouts  

fried, brown butter, parmesan  13

wild + foraged mushrooms

sautéed 18

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 + roasted cocoa nibs  13
sorbet – mandarin carrot / raspberry kaffir / kiwi apple  13

assorted boxed macarons  

six pieces  15

Artisan Cheeses

served with smoked salt + pepper toast and housemade blood orange jam  24

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