Atlas Steak & Fish Kamloops

🦞 Hot Starters

Seafood Mixed Grill

Atlantic lobster tail, crab claws, crab cake, jumbo tiger prawns, and crispy soft shell crab.

Salt Spring Island Mussels + Clams

Mussels and clams with fennel, tomato, and chorizo sausage.

Crab Cake

Citrus beurre blanc with arugula and orange salad.

Stuffed Calamari

Josper-seared squid stuffed with chorizo and potato, served with gazpacho sauce, tomato-caper relish, garlic aioli, and crispy tentacle.

Oysters Rockefeller

Baked oysters with fresh spinach, parmesan, buttered crumbs, and béarnaise sauce.

Josper Smoked Potato Chowder

Creamy chowder with potato vermicelli and sweet corn.

Sea Scallop Lobster Bisque

Rich lobster bisque finished with tarragon-chive oil and caviar.

🥗 Chilled Starters

Atlas Caesar Salad (Prepared Tableside for Two)

Crisp romaine, parmesan, bacon, and traditional dressing.

Northern Divine Caviar (30g)

Organic Canadian white sturgeon caviar with hashbrown galette, quail egg, pringles, shallot, chive, and crème fraîche.

Prawn Cocktail

Poached jumbo prawns with gin cocktail sauce.

Seasonal Oysters

Fresh selection with apple-horseradish mignonette and horseradish.

Blue Crab + Shrimp Salad

Available select nights, paired with tuna carpaccio and citrus dressing.

Crudo Trio

Thai lime scallop, togarashi-seared tuna, and citrus-cured salmon.

House Steak Tartare

Hand-minced tenderloin with miso mustard, quail egg, gaufrettes, and smoked salt.

Brûléed Goat Cheese Bruschetta

Fresh tomato, garlic, balsamic pearls, basil aioli, and toasted crostini.

Beef Carpaccio

Shaved beef tenderloin, pickled mushrooms, sundried tomato, aioli, and parmesan.

Classic Wedge Salad

Iceberg lettuce with heirloom tomato, bacon, pickled shallot, and blue cheese dressing.

Steakhouse Greens

Organic greens with tomato, cucumber, golden sultanas, manchego, and toasted hazelnuts.

Atlas Seafood Tower

Lobster tail, caviar, scallop, tuna, oysters, prawns, and crab salad endive spears.

🥩 Steaks & Double Cuts

Tomahawk Steak CAB™ (55oz)

Bone-in, served with peppercorn sauce prepared tableside.

Gunpowder Tomahawk Steak CAB™ (55oz)

Bone-in with spice blend, chimichurri butter, smoked tomato, and garlic confit.

Porterhouse CAB™ (32oz)

With black garlic butter and rosemary-duck fat potato.

Truffle Tenderloin CAB™

Mornay au gratin with pearl onion, foie gras, morel, demi-glace, and shaved black truffle.

Beef Tenderloin CAB™ – 6oz, 9oz, or 12oz.

New York Striploin USDA Prime (10oz)

Chili-Rubbed Cowboy Rib Steak CAB™ (16oz)

New York Striploin CAB™ (14oz)

Other Cuts

New Zealand Lamb (1/2 Rack)

Napa Valley rub, spring vegetables, pomegranate gastrique, shaggy potato, and endive.

Tomahawk Pork Chop (16oz)

Sakura Farms pork with smoked pork belly, apple relish, and warm potato salad.

🐟 Fish & Seafood

Halibut + Lobster Risotto

Butter-poached halibut and lobster with radish, peas, and caviar.

Josper Grilled Salmon Steak

With warm potato salad and chimichurri.

Spicy Lobster Spaghettini

Lobster tail, shrimp, mussels, roasted tomato, and fresno chili.

Black Sesame Seared Ahi Tuna

With charred miso mayo, jasmine rice, and cucumber slaw.

Whole Roasted Sea Bass

Oven-roasted with potato, lemon, herbs, garlic, and olive oil.

Bay Area Cioppino

Prawns, crab claws, mussels, clams, salmon, white fish, and fennel-tomato broth with crostini.

🍽 Entrées

Brome Lake Duck Breast

Josper smoked with braised cabbage, cherry brown butter, and duck fat popover.

Wild Mushroom + Truffle Risotto

Mushrooms with truffled cheddar crisp, lemon aioli, and shaved truffle.

Josper Smoked Chicken Breast

With pomme purée, sesame glazed carrots, and natural jus.

➕ Enhancements

Grilled Lobster Tail

Garlic Jumbo Prawns

Pan-Seared Sea Scallops

King Crab Legs

Tempura Soft-Shell Crab (Singapore Chili style)

Oscar Topping (crab, asparagus, béarnaise)

Seared Foie Gras

Shaved Black Truffle

🥦 Sides

Brussels Sprouts with Pistachio & Mortadella

Whipped Brie Mashed Potatoes

Creamed Spinach & Kale

Truffle Parmesan Fries

Roasted Wild Mushrooms with Truffle Fondue

Butter-Poached Asparagus with Béarnaise

Gorgonzola Mac + Cheese

Josper Roasted Vegetables

🥫 Sauces

Béarnaise

Red Wine Demi-Glace

Peppercorn (tableside)

Steak Butter Trio – black garlic, stilton, truffle

🍰 Desserts

Chocolate Peanut Butter Marquis Bar

With caramel corn and crème anglaise.

Strawberry Rhubarb Pavlova Cheesecake

With crisp meringue shards.

Salted Caramel Affogato Crème Brûlée

With mocha gelato, almonds, and macaron.

Baked Alaska (Tableside)

Flambéed with raspberry-coconut ice cream, lemon sorbet, orange-vanilla cake, and Italian meringue.