ARAXI MENU

OYSTERS

Recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood choices.

Royal Miyagi

Sunshine coast, smooth texture, mild 3.50

Kusshi

Deep Bay, smaller, deep cup, mild taste 4

Chef Creek

Baynes Bay, shallow cup, light briny finish 3.5

Fanny Bay

Vancouver Island, lightly sweet and salty 3.75

Paradise

Deep Bay, vancouver island, light citrus flavour 4

Island Tides

Cortes island, full meat, mild, sweet 3.75

Beachcomber

Cortes island, deep cup, briny, melon finish 4

CHILLED SEAFOOD

Caviar from sustainably farmed Sturgeon (30g sizes available)
Beluga, Oscietra, Sevruga and BC Northern Divine (12g size available) served with chopped free run eggs, snipped chives creme fraiche and crostini

Jumbo Prawn Cocktail

(4) 19.50 (6) 28.50
house-prepared cocktail sauce

Sockeye Salmon Sashimi

sliced and served on ice with pickled ginger, wasabi,
shiso, daikon radish, jalapeno and citrus soy sauce 19.5

Lobster + Matane Shrimp Sushi Roll

lobster and shrimp with yuzu mayonnaise
wrapped in nori and sushi rice – avocado + sesame seeds 23.5

Nova Scotia Lobster Cocktail

house-prepared cockatil sauce
1/2 lb aq 1 lb aq

Two Tier Seafood Tower

10 oysters on the half shell, 6 chilled prawns
albacore tuna tataki, marinated seaweed and jellyfish salad
ceviche, spicy tuna roll, smoked wild sockeye salmon 89

Seafood Trio for Two

wild albacore tuna tataki with ponzu pearls
sockeye salmon sashimi
lobster + matane shrimp sushi roll 22.5 per guest

SMALL PLATES

CARROT + CORIANDER SOUP

crispy chickpeas, cumin creme fraiche, coriander oil and chives 16.5

BC MUSHROOM TART

butter crust, onion jam, blue cheese foam, thyme gel and fig crema 18.5

BC HEIRLOOM TOMATO SALAD

buffalo mozzarella, aged balsamic vinegar, basil pesto and croutons 19.5

GRILLED OCTOPUS + BEETS

slow cooked octopus with lightly pickled beets, kalamata olives, belgian endive calamansi vinaigrette and hazelnut romesco sauce 22.5

ANGUS BEEF TARTARE

beef fillet with soya garlic dressing, egg yolk jam, pickled shimeji, pine nuts sesame and nori tuille, asian pear and radish sprout 24.5

HIRAMASA CRUDO

thinly sliced yellowtail, aji amarillo leche de tigre with cilantro and jalapeno
prosciutto san daniele, compressed apple and celery 21.5

QUEBEC FOIE GRAS PARFAIT

toasted house baked brioche, almond crunch, orange and starwberry marmalade
fresh strawberries and candied orange zest 24.5

WILD BC ALBACORE TUNA TATAKI

lightly seared and sliced, served on ice with daikon radish, shiso and ponzu pearls 18.5

LARGE PLATES

ALBERTA BEEF TENDERLOIN STEAK 6oz

potato roesti, charred rootdown farm kale, maitake mushroom, puffed wild rice
balsamic glazed cipollini onion, port and red wine sauce 49.5

RED DEER VENISON LOIN

black pepper crusted, served with sunchoke + black truffle ravioli
black garlic emulsion, pemberton rhubarb gel and diable sauce 44.5

YARROW MEADOWS DUCK BREAST

citrus + soya glazed, korean scallion pancake, baby bok choy
lotus chips, pea greens, sesame and soy vinaigrette 41.5

ROASTED LAMB RACK

persillade, farro, beluga lentil and pickled garlic scapes
mixed summer squash, salsa verde and red wine jus 43.5

WILD + CULTIVATED MUSHROOM PASTA

fresh house made bucatini with roasted mushrooms and goat cheese fonduta herb gremolata and grano padano 29.5

OCEAN WISE PRAWN + CAULIFLOWER RISOTTO

arborio rice, white wine, cauliflower florest and puree
finished with lemon mascarpone and parmigiano reggiano 39.5

LINE CAUGHT BC HALIBUT

roasted garlic + lemon crusted, local spring vegetable medley
pea puree, almond cream and fresh herbs 42.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, hakurai turnip + warm dashi broth
sesame and chili gai lan, radish sprouts 44.5

FOR THE TABLE

• PACIFIC PRAWN 5 ea
• SEARED SCALLOP 8.5 ea
• ROASTED BC MUSHROOMS 12.5
• MUSHROOM RISOTTO 18.5
• SAUTEED KALE + MAPLE MISO 12.5
• TRUFFLE FRIES 11.5

DESSERT

SIGNATURE HARMONY RIDGE BLACK FOREST CAKE

dark + white chocolate mousse with flourless chocolate cake
brandied cherries + chantilly cream 13.5

ARAXI CLASSIC LEMON TART

baked lemon curd in a sweet pastry crust
sour cream ice cream + preserved raspberry coulis 13.5

VALRHONA CHOCOLATE FONDANT

warm centered cake with salted caramel ice cream
chocolate wafer + semi sweet chocolate sauce 13.5

BC CHERRIES + CHEESECAKE

vanilla cheesecake with toasted almond crust
almond tuile, fresh + macerated cherries 13.5

PEMBERTON STRAWBERRIES

vanilla + buttermilk panna cotta, fresh strawberries
pistachio, strawberries espuma, meringue crisp 13.5

HOUSE-CHURNED ICE CREAM + SORBET

daily selection made with seasonal ingredients + garnishes 12.5

FARM-TO-TABLE BRUNCH MENU

Weekends 10:30am – 2pm

SELECTION OF DAILY PASTRIES

fresh-baked croissants, cinnamon rolls and scones, golden ears butter + fruit preserves 14.5

HOUSE-MADE GRANOLA

oats, almonds, pecans, raisins and lillooet honey, plain yogurt and mixed berries 12.5

CARROT + CORIANDER SOUP

crispy chickpeas, cumin creme fraiche, coriander oil and chives 15.5

WILD PRAWN COCKTAIL

house-prepared cocktail sauce four pieces 19.5 | six pieces 28.5

BEET + BUFFALO MOZZARELLA

pickled beets, poached pear, spiced pecans, belgian endive, raspberry vinaigrette 18.5

FREE RANGE EGGS BENEDICT

fraser valley smoked organic pork loin, sour cream + potato croquette and hollandaise 19.5

FREE RANGE EGGS HAIDA

cold smoked wild bc sockeye salmon, sour cream + potato croquette and hollandaise 19.5

LEMON + RICOTTA PANCAKE

lemon mascarpone cream, strawberry compote, candied orange zest and maple syrup 18.5

FREE RANGE EGGS ‘RANCHEROS’

fried eggs, corn tortilla and spiced tomato salsa, fresh herb and bean purée
avocado and cilantro 18.5

MERGUEZ SAUSAGE + EGGS ‘IN PURGATORY’

house-made lamb sausage and spicy tomato sauce, two fried free range eggs
grilled sourdough and arugula 19.5

QUICHE FLORENTINE

spinach, pinenuts and gruyere cheese in savoury crust
pemberton green salad and heirloom tomatoes 19.5

WILD + CULTIVATED MUSHROOM PASTA

fresh house made bucatini with roasted mushrooms and goat cheese fonduta
herb gremolata and grano padano 26.5

CACHE CREEK FLAT IRON STEAK + EGGS (8oz)

grilled steak, two fried free range eggs, house-cut fries
tomatillo chimichurri with pemberton arugula and grana padano 36.5

TWO RIVER DRY-AGED BEEF BURGER

potato bun, tomatoes, lettuce, red leicester cheese, prosciutto
harissa mayo, house-cut fries 21.5

CROQUE MONSIEUR

baked sandwich of ham and emmental cheese, organic green salad or house-cut fries 19.5
accompaniments for the table

ADD

• ONE EGG 3.5 ea
• SIDE AVOCADO 3.5
• ROASTED MUSHROOMS 12.5
• POTATO ROESTI 7.5
• TRUFFLE FRIES 11.5
• SPICY FRIES + HARRISA MAYO 9.5

– 4 years –