Hand-Cut Beef Carpaccio | Harry’s bar sauce – arugula, pecorino al tartufo, burgundy truffle.​ Click the link in bio & experience #ElisaSteak .

Baked Alaska | caramelized banana rum ice cream, browned butter cake, peanut butter cremeux, banana puree & candied peanuts.​ #ElisaSteak

Dine with us to experience sustainable and locally sourced ingredients prepared by Executive Chef Andrew Richardson and his talented team. ​ Click the link in bio & experience. ​#ElisaSteak

Yellowfin Tuna Tartare | Taritsumo tuna, avocado, sesame, soy + horseradish, crispy shallots – yukon gold potato chips.​ #ElisaSteak

Whole Branzino | cavolo nero, grilled lemon. ​ #ElisaSteak

Mac + Cheese | summer truffle, comté cheese.​ #ElisaSteak

Spring in Toki-yo | green tea infused suntory toki whisky, cocchi americano, st.germain, yuzu, and ardbeg .​ Click the link in bio & experience #ElisaSteak .

Blue Dot, Prince Edward Island | potato and grass-fed ‘Vancouver cut’. #ElisaSteak

Smoked Bison Tartare | Turtle Valley BC, pickled ramps, lotus chips, arugula on grilled bread. ​ #ElisaSteak

Join us in the lounge at 4:30pm daily for our signature and classic cocktail offerings.​ #ElisaSteak

Our steak selections are meticulously curated from the best local and global suppliers.​ Snake River Farms Idaho | wagyu striploin ‘California cut'.​ Click the link in bio & experience. ​ #ElisaSteak

Our Pastry Chef, Rosalynn Vu is dedicated to designing desserts that highlight fresh, local ingredients.​ #ElisaSteak

We look forward to hosting you this Thanksgiving weekend.​ Wood Grilled Alberta Lamb Rack | potato dauphinoise, preserved tomato, young fennel, rosemary jus.​ #ElisaSteak

From our Elisa family to yours, we wish you a wonderful Thanksgiving. ​ #ElisaSteak

Experience exceptional hospitality and premium cuts beginning at 5 pm daily.​ Click the link in bio to reserve a table. ​#ElisaSteak

Our Pastry Chef, Rosalynn Vu is dedicated to delighting our guests with her unique pastries and desserts.​ #ElisaSteak

Dinosaur Kale Salad | quinoa, radish, Florence fennel, Marcona almonds, crispy garlic breadcrumbs, fennel pollen with pecorino Toscano.​ #ElisaSteak

Whole Wood-Grilled Lobster | 1.5 lb lobster from Nova Scotia with a grilled lemon.​ #ElisaSteak

Cured Spring Salmon | eggplant age nasu, navel orange, watercress – soy citrus.​ #ElisaSteak

Early Grey Martini 2.0 | Tanqueray London dry gin, sons of Vancouver amaretto, earl grey lavender syrup with egg white.​ #ElisaSteak