STARTERS
SOUP & SALADS
Market Soup 15
Beet Salad 19
BC Strawberries, Fairwinds Farm Goat Cheese, Pickled Mustard Seeds, Pea Shoots, Rhubarb Dressing
1888 Caesar Salad 18
Heritage Boar Bacon, Brioche Croutons, Aged Cheddar, House Dressing
FRESH FROM THE OCEAN
Fresh Shucked Oysters (Market Availability) 5ea.
Mignonette, Roasted Seaweed Oil, Fresh Horseradish, House Hot Sauce, Lemon
Crab & Daikon 24
Harissa Emulsion, Dill, Old Bay Bread Crumbs
HOUSE SPECIALTY
Canadian Rangeland Bison Tartare 26
Mans Egg Yolk, Fermented Radish, Poplar Bluff Potato Crisps
Québec Foie Gras Dip 17/person
Smoked Apple Gel, Red Onions, Grilled Sour Dough
Tuesday to Saturday, 6:00pm - 9:00pm
MENU
TO START
ENTREES
1888 Seasonal Soup 20
Inspired by seasonal and local produce
Bread and Butter 17
House Made Brioche, Cultured Butter and Seasonal Compote, Foie Mousse
Apple and Cabbage 18
Kale, Hazelnut, Dried Blueberry, Hollyhock Dressing
Beet Salad 24
Orange, Textures of Beet, Beet Gastrique, Feta Mousse, Pickled Shallot Dressing
Scallops & Pork 34
Chicharrones, Pepper, Sweet Potato, XO Sauce
Seared Foie Gras 35
Seasonal Compote, Brioche, Cherry Cordial Reduction, Savory Granola
Warm Mushroom and Goat Cheese Tart 24
Red Fox Mushroom Medley, Pearl Onion, Spring Pea, Mushroom Velouté
Acadian Caviar Tasting 50g - 350 / 10g - 80
Brioche, Free-range Hard Boiled Eggs, Chives, Crème Fraiche
Harvest Pavé 50
Seasonal Legumes, Beets, Carrots, Squash, Goat Cheese
Bison Loin 82
Red Current and Dark Chocolate Jus, Savory Oats, Celeriac and Cauliflower Purée, Spring Peas
Braised Beef Cheeks 68
Roasted Root Vegetables, Parsnip Purée, Almond, Dill, Mustard Jus
Handmade Gnudi 48
Zucchini Cream, Onion Ash, Pistachio Gremolata, Fairwinds Goat Cheese
Icelandic Cod 65
Tarragon, Leek, Oyster Cream, Acadian Caviar, Mussels
PRIME CUTS
ENHANCEMENTS
8oz Filet Mignon 70
14oz New York Striploin 75
Brant Lake Farm, High River, Alberta
7oz Gold Standard Wagyu Filet Mignon 97
12oz Gold Standard Wagyu New York Striploin 105
Bone-In Ribeye 150
35oz
A5 Gunma Joshu Japanese Wagyu
Tenderloin or Striploin 50/oz (minimum 4oz)
Served with baby pepper relish and 1888 steak sauce
Quebec Bleu Cheese 9
Forty Creek Bourbon Onions 7
Canadian Buttered Lobster 27
Seared Quebec Foie Gras 25
Forty Creek Peppercorn Cream Sauce 6
Chive Bearnaise 6
1888 Steakhouse Sauce 6
SIGNATURE SIDES
Seasonal Foraged Mushrooms 15
Sherry, Garlic, Thyme
Brussel Sprouts 15
Double Smoked Boar Bacon, Thyme and Garlic Butter
Creamy Mashed Potatoes 13
Cultured Butter, Chive
Mac and Cheese 14
Canadian Cheeses, Brioche Crumble, Chives
Creamed Spinach 13
Mornay Sauce, Nostrala Cheese