RAW BAR A L A CARTETWO-TIER SEAFOOD TOWER
10 oysters on the half shell, 6 chilled prawns, albacore tuna tataki, spicy tuna rollmarinated seaweed and jellyfish salad, ceviche, smoked wild sockeye salmon 139

add a third tier of 1lb whole maritime lobster AQ
JUMBO PRAWN COCKTAILNOVA SCOTIA LOBSTER COCKTAIL

house-prepared cocktail sauce½ lb AQ
1 lb AQ

house-prepared cocktail sauce
4 pieces 22.5 6 pieces 29.5

OY S TER B A R
please ask your server for our daily selection
ROYAL MIYAGI baynes sound, firm, light briny finish 5

KISU baynes sound, deep cup, light finish 5

FANNY BAY baynes sound, firmer texture, light briny finish 5

STELLAR BAY GOLD barkley sound, deep cup, buttery 5

CHEF’S CREEK okeover inlet, small and firm, melon finish 5

KUSSHI deep bay, plump, firm, deep cup 5

The consumption of raw oysters poses an increased risk of foodborne illness.

4-COURSE PRIX FIXE MENUCELEBRATING 43 YEARS OF SERVICE IN WHISTLER$43 PER GUEST | WINE PAIRINGS $43

FIRSTSMOKED ROMA TOMATO SOUP

goat cheese mousse, fried capers, basil 19.5

SECONDDUO OF TUNA SUSHI ROLL

spicy bc albacore tuna wrapped with ahi tuna, avocado, nori, citrus soy 22.5
SMOKED BC SABLEFISH CROQUETTE

rootdown farm organic beets, dill mayonnaise, chili 21.5
JUMBO PRAWN COCKTAIL

oceanwise prawns, house-prepared cocktail sauce 3 pieces 18.5
ALBERTA ANGUS RESERVE BEEF TARTARE ($7 supplement)

korean style, pine nut, gochujang, crystal pear, grilled house-baked bread 26.5
KALE + HONEY MUSTARD ROASTED SQUASH SALAD

orange ricotta, pumpkin seeds, green goddess dressing 22.5
QUEBEC FOIE GRAS PARFAIT ($9 supplement)house-baked brioche, ruby port gel, okanagan apple and pear chutney, candied zest, toasted pistachio 29.5

MAIN

all large plates can be gluten-free
ANGUS RESERVE BEEF TENDERLOIN 6oz ($25 supplement)

rootdown farm glazed carrots, ruby port glaze, pomme puree 64.5
(larger sizes available for a la carte)

PROSCIUTTO WRAPPED ORGANIC CHICKEN BREAST

truffle and chestnut filling, spaghetti squash, sichuan peppercorn + bacon jus

48.5

BC WILD + CULTIVATED MUSHROOM RISOTTO

arborio rice, roasted mushrooms, toasted hazelnut gremolata, crispy sage

36.5

BAKED WILD BC HALIBUT

housemade “xo” sauce, rootdown farm root vegetables ragout, pickled onions 48.5
MISO MARINATED BC SABLEFISH ($14 supplement)

shiitake mushrooms, braised daikon radish, warm dashi broth, seasonal greensgreen onion, toasted sesame oil 58.5
HOUSEMADE CASSARECCE PASTA WITH SUNDRIED + ROASTED TOMATOES

bc goat cheese, sundried tomato ragout, pine nuts, capers 36.5

accompaniments for the table
PACIFIC PRAWN 6 ea
SEARED SCALLOP 9 ea
ROASTED BC MUSHROOMS 13.5
BRUSSELS SPROUTS + MAPLE MISO 13.5
TRUFFLE FRIES 12.5
HOUSE FRIES 10.5

DESSERT
BASQUE CHEESECAKE

caramelized poached pears, whipped caramel ganache

15.5‘HARMONY RIDGE’ CHOCOLATE FONDANT

warm centered chocolate cake made with araxi’s custom blend dark chocolate, vanilla ice cream 16.5
SACHERTORTE

dark chocolate ganache layered with chocolate sponge
candied almonds, fresh raspberries 16.5
HOUSEMADE PETIT FOURSfeaturing araxi signature chocolate bar, pate de fruit, marshmallow, almond financier 14.5
CHEF CURATED ARTISAN CHEESE SELECTION ($7 supplement)house selection of three cheeses, fig + apple jam, sourdough crostini

James Walt, Culinary Director Joined on Araxi in 1997

23.5

Darin Newton, Director of Operations Joined on Araxi in 2015

Jason Kawaguchi, Wine Director Joined on Araxi in 2009

Rene Wuethrich, Bar Manager Joined on Araxi in 2000

Ying Gao, Executive Chef Joined on Araxi in 2024

Aaron Heath, Pastry Chef Joined on Araxi in 1996