Araxi

Name: Araxi
Address: 4222 Village Sq., V0N 1B4, BC, V0N 1B4
Telephone: 604-932-4540

4222 Village Sq., Whistler, BC V0N 1B4, CA

• Monday: 5:00PM-11:00PM •Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-11:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Pacific Northwest (Canadian)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Chilled Seafood Bar

LISTING OF CANADIAN OYSTERS

Gorge Inlet 2.75

Vancouver Island, small, smooth light finish

Kusshi 3.75

Cortes Island, smaller, deep cup, mild taste

Chef’s Creek 2.75

Deep Bay, Vancouver Island, round, deep cup, salty, sweet flavour

Stellar Bay 2.75

Cortes Island, round, deep cup, salty, sweet flavour

Effingham 2.75

Effingham Inlet, tender, plump, vibrant, briny, lettuce like finish

Okeover 3.50

Desolation Sound, fresh taste of the pacific ocean, slight cucumber like finish

Royal Miyagi 3.25

Cortes Island, smooth texture, mild flavour with a kiwi like after taste

Caraquet 3.75

New Brunswick, small, sweet, plump meat with a clean mild finish

TOWERS

Two Tier Seafood Tower 78.00

chilled fresh oysters, prawns, big eye poke crab roll, cured salmon, tuna tataki

Three Tier Seafood Tower 137.00

all of the above with hamachi sashimi whole 1lb Nova Scotia lobster

SMALL PLATES

Hamachi (Yellowtail) Sashimi 19.50

yuzu dressing, fried shallots & micro greens

Albacore Tuna Tataki 15.50

capers, sundried tomatoes, pinenuts & coriander sprouts

Alaskan King Crab Leg 26.50

wrapped in thin egg sheet with avocado, cucumber citrus sauce & cilantro

Tofino Dungeness Crab Roll 15.50

crab with shiso, avocado, citrus & tobiko

Trio of Seafood 19.50

dungeness crab salad with avocdo seared albacore tuna with sundried tomatoes & pinenuts big eye tuna poke with red chillies

Dinner

SMALL PLATE

Pemberton Squash Soup 11.50

spiced creme fraiche & curry oil

Local Mushroom Consomme 12.50

sherry scented broth with green onions, mushrooms & gnocchi

Baby Romaine Salad 14.50

crisp garlic crostini & marinated white anchovies parmesan & red wine vinaigrette

Dungeness Crab Souffle 18.50

baby frisee, light saffron cream with toasted almonds

Spicy Vancouver Island Octopus 17.50

sundried tomatoes & capers, corriander chickpeas & herb salad

Seared Alaskan Scallops 19.50

silvered pistachio & tarragon risotto, crispy leeks

Foie Gras Parfait 19.50

Okanagan apple & pear compote, toasted brioche

Buffalo Mozzarella & Beet Salad 16.50

Pemberton Valley golden, white & candy cane beets orange-beet vinaigrette

Alberta Beef Carpaccio 17.50

crisp parmesan, horseradish emulsion, organic olive oil & micro herbs

MAIN PLATE

Big Eye Tuna 31.50

braised daikon radish, bok choy, lotus chips & sesame-soy dressing

Roasted Garlic Crusted Pacific Halibut 35.50

sauteed baby spinash, spiced carrot puree, organic potatoes green olive vinaigrette

Arctic Char 33.00

Vancouver Island honey mussels, crosnes tuffle ricotta gnocchi & soft herbes in shellfish veloute

Nova Scotia Lobster

butter poached with lime leaves garnished with root vegetables & fingerling potatoes

Seared Jumbo Alaskan Scallops 36.50

sunchoke puree, chorizo sausage, mustard glaze & herb salad

AAA Beef Tenderloin 42.50

vichy carrots, braised salsify with pomme puree goat’s cheese butter & port jus | larger sizes are available

Roasted Rack of Lamb 43.50

Pemberton potato roesti, green beans, grilled fennel lamb jus & salsa verde

Slow Cooked ‘Kobe Style’ Pork 29.50

herb spaetzle, candy cane & golden beets, parsnip chips, sauce diable

Pot Roasted Free Run Chicken 32.50

ragout of Fraser Valley duck confit coco beans, wild mushrooms & baby arugula

Wild & Locally Cultivated Mushroom Risotto 27.50

carnaroli rice with chanterelle, trumpet royale & hon shimiji mushrooms

Pastries

Lemon Tart 11.50

sweet pastry crust & mixed berry sorbet

Coconut Rum Semifreddo 11.50

frozen coconut & rum parfait tropical fruit salad & mango coulis

Black Forest Cake 12.50

chocolate cake layered with griottines & chocolate mousse brandied cherry ice cream

Vanilla Mascarpone Cheesecake 11.50

poached Okanagan pear & toasted almond crust

Molten Chocolate Cake 12.50

milk chocolate-earl grey ice cream & chocolate wafer

Selection of Ice Cream or Sorbet 9.50

house made daily

Petit Fours Plate for Two 6.50

Artisan Cheeses

AGED GOAT CHEDDAR, British Columbia, Canada

made with Abbotsford goat milk on Vancouver Island

SALT SPRING ISLAND MONTANA, British Columbia, Canada

semi-firm sheep’s milk cheese with mild acidity & a nutty finish

5 YEAR AGED CHEDDAR, Prince Edward Island, Canada

firm, sharp cheddar from the Maritimes

OKA CLASSIQUE, Quebec, Canada

aromatic & full flavoured washed rind cheese

ENGLISH STILTON, Leicestershire, United Kingdom

well flavoured blue-veined cheese with a smooth & buttery texture

PONT L'EVEQUE, Normandy, France

smooth & finely textured with a mature flavour

ROARING FORTIES BLUE, Tasmania, Australia

well-balanced blue chees with a firm texture & buttery richness

FOURME D'AMBERT, Auvergne, France

mild blue cheese with a smooth & creamy texture

Tasting Menu

LAND

Amuse Bouche

Local Mushroom Consomme

sherry scented broth with green onions mushrooms & gnocchi | de Venoge "Cordon Bleu", Champagne NV

Buffalo Mozzarella & Beet Salad

Pemberton Valley golden, white & candy cane beets, orange-beet vinaigrettev | Pascal Jolivet Pouilly Fumé 05

Foie Gras Parfait

Okanagan apple & pear compote, toasted brioche | Chateaux Roumieux, Sauterne, Bordeaux 03

Slow Cooked ‘Kobe Style’ Pork

herb spaetzle, candy cane & golden beets spiced sauce diable & parsnip chips | Beringer Cabernet Sauvignon Knights Vly 03

Molten Chocolate Cake

creme fraiche ice cream & brandy snap basket | Venturi-Schultze “Brandenburg No. 3”, Vancouver Island 04

Petits Fours & Espresso

SEA

Amuse Bouche

Albacore Tuna Tataki

capers, sundried tomatoes, pinenuts coriander sprouts | de Venoge "Cordon Bleu", Champagne NV

Jumbo Alaskan Scallops

sunchoke puree, chorizo sausage & mustard glaze | Tohu Sauvignon Blanc Malborough 05

Arctic Char

mussels, crosnes, truffle ricotta gnocchi soft herbs in shellfish veloute | William Fevre "Champs Royaux", Chablis 05

Roasted Garlic Crusted Pacific Halibut

baby spinach, spiced carrot puree, organic potatoes, green olive vinaigrette | Mission Hill “Five Vineyards”, Pinot Noir Okanagan Vly 05

Lemon Tart

sweet pastry crust with raspberry sorbet | Limoncello, Antica Distilleria Russo, Amalfi Coast, Italy