CHILLED
CUT
OYSTERS 3 EA.
Our beef is the top grades known as Canadian Prime , Black Angus, PEI
Blue Ribbon and Snake River Wagyu aged 40 days and grilled at 1800
chef selection of b.c. oysters
add our signature beef tartar for the ultimate experience 6 EA.
degrees on an infrared grill.
We’re recognized for our custom blend spice rubs and
ST JACQUE MARINE’ SEAFOOD SALAD 21.
scallop, shrimp, king crab, squid ink cake
bold flavoured sauces.
STEAKHOUSE TARTARE OF THE DAY 21.
ask about our chef created tartare special
All cuts are served à la carte with a selected rub and
TIGER OF THE OCEAN SHRIMP COCKTAIL 20.
accompanied by our signature sauces:
red herron / green jimmy / E2 steak sauce / yuzu wisely
marinated tiger prawns, jicama remoulade
FOIE GRAS TORCHON 19.
COWBOY
tradition duck liver pate, apple raisin, JP’s brioche
56 OZ PORTERHOUSE CARVED TABLESIDE 390.
STAR T
the ultimate SIDECUT experience includes four appetizers, four sides
+ a bottle of wine
STEAKHOUSE ‘SUSHI’ ROLL 21.
grilled rare, avocado, dried tomato, sweet soy
serves four
SEA SCALLOP AND RICOTTA-BASIL RAVIOLI 19.
crunchy leek and carrot salad. tonka bean butter sauce
THE ‘ 103 ’
SEA SALT SEARED BLUE FIN TUNA TORO AND WAGYU BEEF 28.
36 OZ LONG BONE RIB EYE CARVED TABLESIDE 245.
sidecut inspired dipping sauces
includes two appetizers, two sides + a bottle of wine
GOAT CHEESE AND CONFIT SHALLOT PARCEL 16.
serves two
pickled vegetable salad, balsamic essence
FLAMED
GARDEN
RIB EYE 12 OZ. 51.
SIDECUT CAESAR 16.
TENDERLOIN 6 OZ. 39. | 8 OZ. 47.
pulled brioche, pickled anchovy, spiced bacon, quail egg,
signature sidecut caesar salad dressing
NEW YORK STRIP STEAK 12 OZ. 49.
SNAKE RIVER WAGYU RIB CENTER CUT 8. per OZ
BC HOT HOUSE GREENS SALAD 15.
farmers market greens, shaved carrot and cucumber, blue cheese
crumbles, pumpkin seeds, white balsamic vinaigrette
BABY SPINACH AND ANGUS STEAK SALAD 19.
RED DEER CHOP 37.
BLUE FIN TUNA STEAK 6 OZ. 37.
‘LONG BONE’ RIB EYE 36 OZ. FOR TWO 115.
citrus salad, pomme paille, pomegranate vinaigrette
PEI BLUE RIBBON SHORT LOIN 36 OZ FOR TWO 140.
THE DIERCKSE DREAM BEET AND FOIE SALAD 18.
‘COWBOY’ 56 OZ. PORTERHOUSE FOR FOUR 190.
array of beets, salt spring island goat cheese, watercress, whole
wheat cracker
SIDECUT SIGNATURE DISHES
VEGE TARIAN
SHORT RIB BOURGUIGNON 39.
ask your server about our daily vegetarian inspired dish 24.
red wine braised short rib, bacon and winter vegetable ragout
SIDES 7 each
chestnut gnocchi, heirloom tomato, beurre blanc
ARCTIC CHAR 29.
CLASSICS
SEASONAL
yukon potato mash
roasted root vegetables
cheesy potato soufflé
chestnut gnocchi
roasted mushrooms
roasted brussels sprouts and bacon
creamed kale garlic
braised napa cabbage
parmesan fries
braised cumin carrots
RED DEER CHOP 41.
brussles sprouts, yukon potato souffle
CARAMELIZED DUCK BREAST 31.
braised napa cabbage, baked fondant potato, lime and ginger jus
DAILY CHEF CHOICE CUT
ask your server about our daily special creation
ELEVATE THE EXPERIENCE
ASK YOUR SERVER ABOUT OUR SIGNATURE ITEMS
BAR HARBOUR LOBSTER TAIL 7 OZ. 30.
‘THE LOBE’ WHOLE GRILLED FOIE GRAS 125.
FOIE GRAS 16. per OZ.
SEA SCALLOPS 7. EA
ALASKAN KING CRAB 11. OZ
JUMBO SHRIMP 7. EA
5
ORIGINAL BEEF RX
Borodow
Bouquet
A rich blend of Paprika, Onion, Fleur
de Sel, Coriander, Black Pepper,
Cumin, Chili, Garlic and Oregano.
v
ORIGINAL BEEF RX
#7
A rich blend of Sugar, Pepper, Mustard, Smoked Salt,
Chili, Garlic, Cumin, Thyme, Ginger and Onion.
STEAK WITH
STEAK WITH
AN EDGE
AN EDGE
Rodolphe Pialat- Restaurant Manager
Jean-Pierre Boulot - Sidecut Chef
Michael Whitnall - Chef de Partie
Wine Pairing
Starters
Garden
Poggio Marino Vermentino GL 15
Seafood Starter
Ogier Heritages Marsanne Roussanne GL 13
Meat Starter
Jadot Bourgogne Pinot Noir GL 20
Entrees
Beef Cuts
Château D’Argadens Bordeaux GL 22
Seafood & Fish Signature Dishes
Ogier Heritages Marsanne Roussanne GL 13
Meat Signature Dishes
Latour Ardeche Chardonnay GL 17
Oyster Index
GIGAMOTO- Deep Bay, B.C.
A small deep cup oyster with a complex mineral/melon flavor
LITTLE WING- Okeover Inlet, B.C. A surprisingly sweet, deep cupped oyster with firm meat.
GORGE INLET XS- Cortes Island, Gorge Inlet, B.C. Sophisticated rich delicate flavor
CHEF CREEK XSM- Baynes Sound, B.C. Fairly briny with a sweet finish
ROYAL MIYAGI X- Cortes Island, B.C. Smooth textured, mild flavor with a clean kiwi-like aftertaste.
KUSSHI- Baynes Sound, B.C. A surprisingly plump little oyster. Buttery texture, rich & salty with a sweet, mildly fruity finish
EFFINGHAM XSM- Effingham Inlet, B.C. The meat is tender and plump. Flavor is vibrant, briny and has a smooth lettuce like finish
KUMAMOTO- Washington Sweet full flavor with watermelon overtones.
MALPEQUE PEI- Prince Edward Island Sweet & salty with a strong pronounced fl vor that has a slight bite
SHIGOKU- Willapa Bay, W.A. Less salty and somewhat milder than other West Coast Oysters.