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

OYSTER BAR
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

FIRST
CHILLIWACK CORN SOUPginger and lemongrass cream, lime leaves, corn salsa 19.5

SECONDBC ALBACORE TUNA TATAKI

seared and thinly sliced tuna, daikon radish, ponzu pearls, shiso leaf, ponzu sauce, chili threads 22.5
PEMBERTON ASSORTED HEIRLOOM TOMATO SALAD

goodfield and rootdown farm tomatoes and organic greensgazpacho vinaigrette, lemon creme fraiche, castelvetrano olives 21.5
JUMBO PRAWN COCKTAIL

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

classic english marinade, black garlic aioli, cured shallots, grilled house-baked bread 26.5
BC ENDIVE + CHICORY SALAD

poached egg mustard dressing, parmesan, crispy pancetta, red onion 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

James Walt, Culinary Director Joined on Araxi in 1997

Darin Newton, Director of Operatoins Joined on Araxi in 2015

MAIN

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

rootdown farm glazed carrots, red wine sauce, pomme puree 64.5
(larger sizes available for a la carte)

DUO OF YARROW MEADOWS DUCK

five spice roasted duck breast and confit duck leg spring rollroasted local parsnip, sesame soy vinaigrette, umeboshi 48.5
BC WILD AND CULTIVATED MUSHROOM RISOTTO

arborio rice, porcini mascarpone, toasted walnut, pickled wild mushroom

36.5

WILD BC HALIBUT

fresh herb crust, manila clam, root vegetable chowder
crispy basil, herb oil 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 TOMATOESbc 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
TRUFFLE FRIES 12.5
HOUSE FRIES 10.5
BRUSSELS SPROUTS + MAPLE MISO 13.5

DESSERTYUZU MOUSSE CAKE WITH PISTACHIO CHIFFON

fresh bc blueberries, pemberton mint, vanilla

15.5

BLACK FOREST GATEAU

dark and white chocolate mousse with flourless chocolate cakebrandied cherries, chocolate sauce and chantilly cream 16.5
DARK CHOCOLATE GANACHE TART

sweet pastry crust, hazelnut whipped cream, candied hazelnuts 16.5
HOUSEMADE PETIT FOURS

featuring araxi signature chocolate bar, pate de fruit, marshmallow, almond financier 14.5
CHEF CURATED ARTISAN CHEESE SELECTION ($7supplement)house selection of three cheeses, quince paste, sourdough crostiniYing Gao, Executive Chef Joined on Araxi in 2024

23.5

Aaron Heath, Pastry Chef Joined on Araxi in 1996