ROYAL MIYAGI baynes sound, firm, light briny finish 5

FANNY BAY baynes sound, firmer texture, light briny finish 5

CHEF’S CREEK okeover inlet, small and firm, melon finish 5

SUNSEEKER desolation sound, sweet, salty 5

KISU baynes sound, deep cup, light finish 5

ISLAND TIDE ritherdon bay, medium deep, firm 5

STELLAR BAY GOLD barkley sound, deep cup, buttery 5

KUSSHI deep bay, plump, firm, deep cup 5

TWO-TIER SEAFOOD TOWER

10 oysters on the half shell, 6 chilled prawns
albacore tuna tataki, spicy tuna roll, marinated seaweed and jellyfish salad, ceviche, smoked wild sockeye salmon 139

add a third tier of 1lb whole maritime lobster AQ

JUMBO PRAWN COCKTAIL

house-prepared cocktail sauce

4 pieces 22.5     6 pieces 29.5

NOVA SCOTIA LOBSTER COCKTAIL

house-prepared cocktail sauce

1/2 lb  AQ        1 lb  AQ

LOBSTER AND MATANE SHRIMP ROLL

lobster and shrimp with yuzu mayonnaise, wrapped in nori, sushi rice, avocado and sesame seeds 24.5

WILD BC SOCKEYE SALMON BATTERA

box style sushi, salmon sashimi, lemon, avocado, shiso, citrus adjusted soya 21.5

RED TUNA ‘POKE’

chopped pacific red tuna, sesame, seaweed, pickled daikon, radish, avocado 22.5

HAMACHI SASHIMI

spicy miso, yuzu zest, jalapeno pepper, aji amarillo 29.5

CAVIAR FROM SUSTAINABLY-FARMED STURGEON

(30g sizes available)

beluga, oscietra, sevruga, acadian gold, acadian emerald, acadian wild bc northern divine (12g size available) served with blinis, crème fraîche, free-range chopped egg, snipped chives

SPICED PEMBERTON CARROT SOUP

garnished with lightly pickled carrots, popcorn granola, herb emulsion 19.5

PEMBERTON ASSORTED HEIRLOOM TOMATO SALAD

goodfield and rootdown farm tomatoes, organic green, gazpacho vinaigrette, tomato water, nasturtium oil, sourdough cracker 21.5

LOCAL KALE ‘CAESAR’ SALAD

rootdown farm kale with classic dressing, cured egg yolk ricotta salata, toasted breadcrumbs 20.5

QUEBEC FOIE GRAS PARFAIT

house baked brioche, ruby port gel, lightly pickled okanagan cherries, candied orange zest, edible blossoms 28.5

DIGBY WILD SCALLOP CRUDO

leche de tigre sauce, lightly pickled red onion, shaved radish, cucumber, crispy prosciutto, cilantro 27.5

ALBERTA ANGUS RESERVE BEEF TARTARE

‘classic english’ marinade, egg yolk jam, pickled carrots, carrot ketchup, house potato chips, corriander emulsion 26.5

BC ALBACORE TUNA TATAKI

seared and thinly sliced tuna, daikon radish, ponzu pearls, shiso leaf, ponzu sauce, chili threads 22.5

GRILLED PACIFIC NEON SQUID

ragout of 'nduja sausage, white and green beans, preserved lemon, baby spinach and toasted marcona almonds 26.5

ARAXI RAW TRIO FOR TWO

wild scallop crudo with leche de tigre sauce, alberta angus reserve beef tartare and house potato chips, bc albacore tuna tataki with daikon radish, ponzu pearls 26.5pp

STEAK FORMATS FROM THE INFRARED GRILL 

7 OZ ANGUS RESERVE TENDERLOIN 69.5 (larger sizes available)

10 OZ CERTIFIED ANGUS STRIPLOIN 89.5

DAILY LARGE FORMAT ADDITION AQ

lightly roasted local carrots, russet potato & sourcream croquette, grilled tomatillo salsa verde

GRILLED LAMB SIRLOIN

crisp parmesan polenta, smokey eggplant, warm tomato and olive salad, toasted almonds, tagine sauce, cilantro 58.5

ROASTED YARROW MEADOWS DUCK BREAST

glazed pemberton beets, plum wine gel, ginger vinaigrette, beet and goat cheese ravioli, bitter leaves 53.5

OCEAN WISE PRAWN RISOTTO

sauteed prawns, arborio rice, white wine finished with carrot juice, mascarpone, rootdown farm carrots, snipped chives 36.5

WILD BC HALIBUT

roasted garlic crust, heirloom tomatoes, sauce vierge, green beans, crispy basil, tomato salsa 56.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, warm dashi broth, seasonal greens, green onion, toasted sesame oil 53.5

DAILY BC SALMON ADDITION

crafted from the freshest local and sustainable salmon available utilizing seasonal produce and garnishes from our local farmers AQ

SEARED WILD ATLANTIC SCALLOPS

curry salt, bonito lemon butter sauce with confit lemon gel, hakurei turnips, baby herb salad 52.5

HOUSE MADE PASTA AND CULTIVATED BC MUSHROOMS

bucatini pasta, roasted local mushrooms, three cheese fonduto, fresh herb gremolata, grana padano 37.5

PACIFIC PRAWN  6 ea

SEARED SCALLOP  9 ea

ROASTED BC MUSHROOMS  13.5

BRUSSELS SPROUTS + MAPLE MISO  13.5

TRUFFLE FRIES  12.5

HOUSE FRIES  10.5

'HARMONY RIDGE’ CHOCOLATE FONDANT

warm-centered chocolate cake made with araxi’s custom-blend dark chocolate, double caramel gelato, candied cocoa nibs  16.5

ARAXI LEMON TART

baked lemon curd in a sweet pastry crust creme fraiche ice cream and preserved raspberry coulis 16.5

BLACK FOREST GÂTEAU

dark and white chocolate mousse, flourless chocolate cake, brandied cherries, chantilly cream  16.5

COCONUT CRÈME CARAMEL

vegan coconut custard and passion fruit caramel, lime-infused tropical fruit salad and coconut tuile  15.5

RASPBERRY + PISTACHIO MOUSSE CAKE

vanilla yogurt mousse, chiffon sponge and raspberry gel, freeze-dried raspberries and pistachio-whipped ganache   16

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients and garnishes  14

SELECTION OF PETIT FOURS  six pieces  13.5

HAND-CRAFTED CHOCOLATES  four pieces  8.5,  eight pieces  14.5

ASSORTED MACARONS  three pieces  7.5,  six pieces  13.5

chef curated artisan cheese selection

selection of three 18.5 | selection of five 24.5

golden ears 5-yr cheddar - bc, canada
woolwich goat brie - bc, canada
benedictin blue - quebec, canada
thea sheepsmilk - ontario, canada
oka classique - quebec, canada

served with apple-fig jam and sourdough crostini