Menu Subject to Change, Please Let Us Know If You Have Any Dietary Restrictions and We Will Do Our Best To Accommodate You
SHARE PLATES
lighter fare to snack on
FRESH SHUCKED OYSTERS
with house made habanero hot sauce mignonette and grated horseradish
26
PRAWN COCKTAIL
traditional with horseradish cocktail sauce and lemon
21
TUNA TARTARE
west coast albacore in a gochujang aioli
29
LOBSTER & CRAB SALAD
served in a crispy wonton cup
24
HOKKAIDO SCALLOPS
Aburi seared, sashimi style with ponzu
21
LAMB POPS
New Zealand lamb chops grilled and basted in wagyu butter
18
BEEF TATAKI
AAA Alberta tenderloin, with togarashi crust and horseradish cream
22
BEEF TARTARE
AAA Alberta tenderloin, traditional garnishes, egg yolk and bone marrow
29
STARTERS
prepare to experience
MUSSELS
fresh Salt Spring Island mussels in a house made garam masala sauce
28
GRILLED OCTOPUS
signature tomato sauce, bacon whipped horseradish cream
28
WEST COAST CHOWDER
locally sourced seafood in a rich chowder with potatoes and leeks
18
HUMBOLDT SQUID
lightly coated, gently fried and served with chef’s special spicy chorizo bolognese
24
BURRATA & PANZANELLA
La Familla buratta with preserved tomatoes, croutons and farro
26
CHICKEN CAESAR
young romaine lettuce, lemon vinaigrette, Parmesan Reggiano, garlic
anchovy aioli with grilled baguette and Fraser Valley chicken
27
without chicken 19
COMPOSED ENTREES
locally inspired creations
SABLE FISH
west coast line caught, miso charred in a
dashi broth with sautéed mushrooms and
baby bok choy
49
HALIBUT
pan seared, ocean wise, centre-cut halibut
on a bed of farro in a garlic, lemon, tomato
and caper sauce
52
BC BURGER
premium beef burger with onion jam
crispy bacon, Armstrong cheddar, fried
onions and young romaine with your
choice of fries or salad
28
PROSCIUTTO CHICKEN
Fraser Valley fresh chicken breast
wrapped in twelve month aged
prosciutto then pan seared on a
madeira wine sauce
38
RACK OF LAMB
New Zealand grass fed lamb, oven
roasted with potato puree and house
made grainy mustard demi glaze
36
GNOCCHI
scallops and prawns with hand
rolled, pan seared gnocchi and served
with lobster cream sauce
36
ERICA JANE PRIME CUTS
All our prime cuts are curated from local sources supporting sound farming practices. Our premium steaks are grilled to perfection and rested in herb tallow and wagyu butter. Paired with seasonal vegetables and rich buttered potato puree direct from B.C. farmers
TENDERLOIN
Certified Angus Beef
Cudlobe Angus, Foothills County, Alberta
Bolduc family
6 oz centre-cut, Filet Mignon, red wine demi
62
STEAK FRITES
Poplar Meadows, Houston B.C.
Belsham family
6 oz AAA centre-cut grilled sirloin steak
on toasted baguette, with fries
36
SIRLOIN
Canada Prime
Belsham family
8 oz thick cut, red wine demi
54
PRIME RIB
Heritage Prime aged 42 days
12 oz, peppercorn crusted, Yorkshire and house
made jus (available after 4pm while it lasts)
58
STRIPLOIN
Certified Angus Beef
Belvin Angus, Innisfail, Alberta
Hamilton family
12 oz “The New Yorker”, red wine demi
78
RIB EYE
Heritage Prime aged 42 days
16 oz “The Delmonico” chefs recommendation
served at medium, red wine demi
78
PORTERHOUSE
Macleod’s Leap, Fort Macleod, Alberta
46 oz carved to share
the finest of all steaks, red wine demi
169
CHEF'S PRIME PLATTER
A chef’s feast for the whole
table, a true taste of Canada.
Take an exciting culinary
journey with Chef Chris
Braun and the Erica Jane
team just 65 per person
(minimum 4 people)
Please ask you server for
details and allow time for
your experience.
Yes is the answer what is
the question?
Adjustments will be made
for any dietary restrictions.
A5, MIYAZAKI PREFECTURE
JAPAN
there is no substitute
for authentic A5 Miyazaki
black wagyu striploin
2 oz increments
26 - per oz
BETTER TOGETHER
CHARCUTERIE WITH FRIENDS
a beautifully presented array of cured
meats, poached prawns, smoked fish
pate, B.C. vegetables, fruits, decadent
cheeses and grilled baguette
44
JUST THE CHEESE
28
SEAFOOD TOWER
three tiers of fresh seafood
with a dozen shucked oysters
seared and chilled scallops
poached prawn cocktail, crab
salad, albacore tuna tartare with
steamed and chilled mussels
160
SOCIAL CAESAR
our house made Caesar
served family style
FOR 2 - 24
FOR 4 - 32
ELEVATE & CELEBRATE
King Crab (MP) - Canadian Lobster Tail 30 - Oscar Topping 18
Grilled Prawns 18 - Seared Scallops 18 - Parmesan Gnocchi 18
Okanagan Seasonal Vegetables 12 - Sautéed Mushrooms 14 - Blistered Shishido Peppers 12
Blue Cheese 8 - Potato Latke 11 - Steak-Cut Fries 6 - Peppercorn Sauce 8
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness, especially if you have certain medical conditions.
(V) Vegetarian