Elisa

beef tomahawk, 50oz

double r ranch, okanagan, washington 245

blue dot bone-in ribeye, 30oz

potato and grass-fed, prince edward island 170

porterhouse,’ prime’ 32oz

macleod’s leap, fort macleod, alberta 210

elisa seafood tower

shigoku and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon, whole 1.5lb nova scotia lobster 2 15

slow-roasted alberta AAA black angus prime rib 16 oz – Friday, Saturday & Sunday only

yorkshire pudding, beef tallow cooked carrots, red wine sauce 82

aaa black angus, alberta

reserve bone-in rib-eye 20 oz 98

beef wellington for two

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

onion rings

buttermilk fried, ranch dressing 13

wagyu beef

red wine braised short rib of beef, double r ranch

spinach and potato gnocchi, dragon tongue and french beans 55

baked alaska

caramelized banana rum ice cream, browned butter cake,peanut butter crémeux, banana purée, candied peanuts 23

larger cuts

wood grilled lamb rack from alberta

confit of summer vegetables with morel mushrooms, cauliflower and lamb jus 52

pine haven, alberta

grass-fed rib-eye 40 day dry aged 1 0oz 84

macleod’s leap, fort macleod, alberta

prime bone-in striploin 40 day dry aged 14oz 92

trio of house-made ice creams + sorbets

ice cream – vanilla bean / salted caramel / hazelnut mocha + roasted cocoa nibs 14 sorbet– mango + yuzu / mixed berry coriander / plum, peach + rooibos 13

whole wood-grilled 1.5 lb lobster

from nova scotia, grilled lemon mp

whole roasted chicken

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

seafood plateau

shigoku and beausoleil oysters, shrimp cocktail, tuna tartare, cured hamachi, spring salmon 67

warm valrhona chocolate cake

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

sablefish

sake marinated and roasted, bok choy and daikon, wood grilled green onions – sesame, soy and horseradish 52

ricotta gnocchi with broccoli pesto

basil, pistachios, toscano pecorino and fresh lemon 32

nonna’s coniglio brasato

braised rabbit – sauerkraut, sage, grilled polenta 39

mac + cheese

summer truffle, comté cheese 19

vegetable tartare

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

tartare tasting trio

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

dinosaur kale salad

quinoa, radish, florence fennel, marcona almonds, crispy garlic bread crumbs, fennel pollen, pecorino toscano 19

vanilla mascarpone cheesecake

blackberries, berry cream cheese cremeux, key lime gel, mixed berry and coriander sorbet – gluten free 16

Artisan Cheeses

served with smoked salt + pepper toast and housemade fig jam 27

fries – 3 times cooked

braised, blanched, fried 13

jamon iberico de bellota

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

crispy cauliflower with chermoula and sumac

pumpkin hummus, farro verde with root vegetables, citrus butter and soba 29

creme brulee

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

the ‘classic’ beef tartare

caramelized shallot aioli, crunchy onions – grilled bread 26

yellowfin tuna tartare

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

picanha 6.5 oz

58

snake river farms, idaho

w agyu flat iron 6oz 56

mushroom risotto

organic carnaroli rice, wild and cultivated mushrooms 36

veal tartare

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

smoked bison tartare

rangeland alberta, pickled ramps, lotus chips, arugula – grilled bread 27

giant white bean + vegetable soup

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

burrata from puglia

spring peas and fresh lemon, arugula, mint, and glorious organics green leaf salad 28

whole branzino

cavolo nero, grilled lemon 47

hank’s, abbotsford, bc

grass-fed tenderloin 6 oz 68

blue dot beef, prince edward island

potato and grass fed‘vancouver cut’ bone-in tenderloin 10oz 89

caesar salad

gem lettuce, parmesan, cantabrian anchovy, croutons 21

cured spring salmon

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

hashbrowns

roesti style 12

organic caviar – northern divine white sturgeon

bc sustainably farmed – buttery with mild saltiness, firm on the palate, dark glossy pearls 165 / 30grams *other options available – inquire

wagyu tenderloin 2 oz minimum

23/oz

double r ranch, okanagan, washington

signature series tenderloin 8oz 92

tender leaf & fresh herb salad

raw shaved beets, carrot and radish, navel orange, candied pecans, celery leaf pistou, white soy-sherry vinaigrette 17

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

shrimp cocktail

gem lettuce, tomato, lemon, horseradish, tabasco 24

brant lake farm, alberta

bavette 6 oz 54

assorted boxed macarons

six pieces 15

cured hamachi

preserved lemon, coriander and soba, celery leaves and micro cilantro, thyme – olive oil 22

hand-cut beef carpaccio

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

roast sea scallops

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

brussels sprouts

fried, brown butter, parmesan 14

butter lettuce salad

red wine vinaigrette 13

roast potatoes

sea salt, parsley, rosemary, garlic 10

wood grilled rainbow carrots

beef tallow, fresh herbs 12

sieglinde potato puree

helmer’s farm, pemberton 12

sautéed broccolini

balsamic vinegar, chili 13

striploin

10oz 76

A5, kagoshima prefecture, japan

wagyu tenderloin 2 oz minimum 38/oz

shigoku oyster

samish bay, wash – firm texture and sweet finish, mignonette, lemon, horseradish 4.5

beau soleil oyster

miramichi bay, nb – clean briny flavour, mignonette, lemon, horseradish 4.5

wagyu striploin‘california cut’, 2 oz minimum

21/oz

A5, miyazaki prefecture, japan

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

wild + foraged mushrooms

sautéed 18

cinnamon sugar doughnuts

chocolate whisky toffee sauce 14

rib-eye

12oz 85

Sauces

au poivre, red wine, bearnaise, barbecue, salsa verde, chimichurri 4 each