MENU
STARTERS
MAIN COURSE
SOUP & SALADS
Market Soup 15
Wedge Salad 19
Hard Boiled Egg, Red Onions, Roasted Tomatoes, Crispy Bacon, Blue Cheese Dressing
1888 Caesar Salad 18
Heritage Boar Bacon, Brioche Croutons, Parmigiano Reggiano, House Dressing
FRESH FROM THE OCEAN
Freshly Shucked Oysters (Market Availability) 5ea.
Mignonette, Fresh Horseradish, House Hot Sauce, Lemon
Crab Cake Soufflé 26
Cajun Aïoli, Shaved Fennel, Celery Salad, Radish, Blistered Tomatoes, Lemon
Scallops Ajo Blanco 28
Parsnips, Granny Smith, Almonds, Cremini Mushrooms, Pea Shoot Vinaigrette
HOUSE SPECIALTY
Canadian Rangeland Bison Tartare 26
Man's Egg Yolk Confit, Pastrami Spice, Carolina Mustard Sauce, Poplar Bluff Potato Crisps
Steakargot 24
Gold Standard Wagyu Tenderloin, Mushroom Duxelle, Parmesan Cheese, Garlic Butter
OCEAN
Seared Icelandic Cod 60
Smoked Mussels, Braised Cabbage & Leeks, Black Apple
LAND
Mushroom Crusted Canadian Rangeland Elk Loin 65
Saskatoon Berries, Mole, Mushrooms, Fingerling Potatoes
RVH Farms Brined Chicken Breast 47
Braised Endives, Roasted Carrots, Cardamom, Hazelnuts
Slow Braised Heritage Boar Belly 48
Parsnip Purée, Honey Brussel Sprouts, Beet Charcutière Sauce
Braised Canadian Rangeland Bison Long Rib 60
Creamy Squash Polenta, Popcorn, Corn Nuts
VEGETARIAN
Market Squash 40
Roasted Root Vegetables, Chickpeas Purée, Mushrooms, Arugula Chimichurri
ENHANCEMENTS
PRIME CUTS
Hand Cut In House. Grilled on Wild Cherry Wood. Choice of Feature Butter or Natural Jus.
Benchmark Black Angus Filet Mignon 7 oz 55
Beef Tenderloin Wrapped in House Cured Boar Bacon
Canadian Rangeland 6 oz 70
Bison Tenderloin
Brant Lake Wagyu (Market Availability) 7 oz 79
Beef Tenderloin
Brant Lake Wagyu (Market Availability) 15 oz 160
Beef Tenderloin
Top Grass Black Angus 12 oz 75
New York Striploin
AAA Alberta Beef 15 oz 65
Rib Eye
AAA Alberta Beef 20 oz 70
T-Bone
AAA Alberta Beef 35 oz 125
Porterhouse
Benchmark Black Angus Tomahawk (Market Availability) 50 oz 165
Rib Eye - Dry Aged (recommended for two). With your choice of Two Sides & Two Sauces
SAUCES
Brandy Peppercorn Cream 6
Beef Tallow Béarnaise 6
Brassica Farms Mustard Steak Sauce 6
Roasted Bone Marrow 17.
Butter Glazed Canadian Lobster Tail 25
Bourbon Caramelized Onions 7
Black Truffles 5/gr
Québec Caramelized Blue Cheese 9
Seared Québec Foie Gras 24
CHOPHOUSE SIDES
Creamed Spinach 10
Roasted Garlic, Shallots
Mac & Cheese 15
Three Cheese Béchamel, Bread Crumbs
Root Vegetables Dauphinoise 12
Grilled Poplar Bluff Carrots 10
Wild Flower Honey, Pistachios
Wild Mushroom 13
Miso, Sage
Creamed Corn 14
Polenta, Popcorn
Brown Butter Whipped Potato 11
Sea Salt Baked Potato 19
Nostrala Cheese, Boar Lardons, Parmigiano Reggiano, Truffle
House Cut Fries 9
Charcoal Aïoli
DESSERTS
Nanaimo Bar Cheesecake 16
Coconut Cheesecake, Graham Crumb, Chocolate Ganache
Caramelized Banana Split 14
Chocolate Cake, Banana Ice Cream, Pineapple Compote, Strawberry
BC Fruit Crumble 14
Sherry & Cherry Sorbet
Spiced Carrot Cake 15
Cream Cheese Frosting, Orange Jam, Candied Pecans
Grandma's Chocolate Cake & Shake 16
Double Chocolate Frosting, Bourbon Vanilla Milk Shake