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Restaurateur Heesung Kim launched The Embarcadero in 1995, naming the wine and oyster bar after San Francisco’s waterfront district. She wanted to capture the vibe of the California city’s waterfront dining zone and its love affair with Asian fusion cuisine. Her aim was to add some much-needed variety to what was then a steak-and-potatoes dining scene. Located a block away from the Scotiabank Saddledome, the restaurant is a popular spot with hockey fans.
The two-storey converted brick mansion retains a homey feel. With stained-glass windows, the large upper-floor dining room is filled with natural light. The casual fine-dining restaurant serves a variety of dishes from the popular Atlantic lobster served with lemon herb butter to rack of lamb with a thyme and Dijon mustard breadcrumb crust. The seasoned flame-broiled eight-ounce AAA Alberta filet mignon is another of the most popular entrees.
Oyster lovers can choose from six to 14 varieties of fresh North Atlantic and Pacific oysters. The icy oyster platter is topped with one of each oyster variety available on a given day, and a specially priced daily oyster feature is also on the menu.
Bacon wrapped scallops
lined with port wine and balsamic reduction and paprika oil
Calamari
battered and deep fried, served with tzatziki
Spicy Calamari
battered and deep fried, tossed in a spicy marinara sauce
Carpaccio
Dijon aoli, crispy capers, pickled shallots, truffle oil, parmesan with garlic crostini
Arancini
asiago and herb roasted mushroom risotto balls with an oven roasted tomato garlic aioli
Sauteed jumbo prawns
crushed chili and sweet corn cream sauce
PEI mussels
steamed in a white wine garlic and shallot broth
Sautéed oysters
citrus garlic butter with herbs and asiago cheese
Seafood cakes
surf clam and house made ground sausage roasted red pepper cream sauce
Embarcadero pulled pork lettuce wraps
cucumber, pickled carrot, rice and spicy sesame soy mayo
Duck spring rolls
radish, shallot, carrot and herbs, with a dark cherry hoisin sauce
Chicken quesadillas
marinated grilled breast of chicken, banana pepper, red onion and cheddar cheese, served with sour cream and salsa
Potstickers
steamed and panfried dumplings with our own chicken and vegetable filling
Chicken wings
one pound 13
served mild, medium, hot, screaming, suicide, BBQ or salt & pepper with celery and carrot sticks with honey mustard dip. Ranch or blue cheese dip also available
flame broiled burger
house ground 100% Alberta beef, topped with bacon, sautéed mushroom, cheddar cheese, tomato, red onion, lettuce and pickle served with home cut French fries
Stellar Bay
Baynes Sound, British Columbia
Plump meat, lightly sweet finish
Caraquet
Acadian Peninsula, New Brunswick
Wild oyster, sweet bitter aftertaste
Little Wing
Okeover Inlet, BC
Plump meat with clean salty finish
Kumamoto
Washington
Small deep-cupped, sweet plump meat, originally from the natural beds near the Japanese prefecture of Kumamoto, distinctly different from the typical west coast flavour
Shiny Sea
New London Bay, PEI
Salty with a subtle sweet finish
Fanny Bay
Baynes Sound, British Columbia
Plump meat with clean salty finish
Inouï
Baynes Sound, British Columbia
Beach hardened, briny, clean finish
Kusshi
Baynes Sound, BC
Smooth round shell, sweet finish
Sunté
Baynes Sound, British Columbia
Plump meat, lightly salty with a clean finish
Lil Stiffie
Baynes Sound, British Columbia
Very plump large oyster with a clean finish
Summer Breeze
Baynes Sound, British Columbia
Plump with a briny, clean finish
Irish Point
Rustico Bay, PEI
Suspension grown, salty clean flavour
Royal Miyagi
Cortes Island, BC
Mild, smooth texture, kiwi-like finish
Komo Gway
Baynes Sound, BC
Beach grown, briny with a slightly sweet cucumber finish
Oyster Platter
One of each variety
Embarcadero seafood chowder
Classic Greek salad of cucumber
green pepper, onion, tomato, feta cheese and kalamata olives in a herb olive oil vinaigrette
Traditional Caesar salad
baby romaine in a garlic anchovy dressing with garlic croutons
Artisan greens and fresh vegetable
salad tossed with sherry vinaigrette
Chopped Asian pulled pork salad
with pickled carrot, cucmber, rice, romaine, fresh herbs, crispy Asiago spicy sesame soy dressing
Warm potato steak salad
with creamy roasted garlic dressing, grape tomato, julienned veg, parmesan, fresh herbs, artisan greens
Grilled breast of natural
grain-fed Alberta chicken on artisan greens with seasonal veg and crispy polenta, honey dijon white wine vinaigrette and freshly grated parmesan
All sandwiches served with choice of home cut French fries or salad
Embarcadero club sandwich
of grilled breast of natural grain-fed Alberta chicken with bacon, tomato, lettuce and cheddar cheese
Slow cooked bbq pulled pork and coleslaw sandwich
flame broiled cheddar cheese burger
of house ground 100% Alberta beef, topped with tomato, red onion, lettuce and pickle
Additional burger toppings available:
Bacon
sauteed mushrooms, sauteed onion, hot banana pepper rings, salsa, sub blue cheese
All mains served are with choice of home cut fries or rice or daily potato, and side salad
Crispy skin Brome
lake duck confit with red wine jus
Herb marinated grilled breast
of natural grain-fed Alberta chicken in a creamy red wine sauce
Flame broiled
Canadian Sterling Silver New York striploin finished with a red wine demiglaze
Prices do not include GST or gratuity.
15% gratuity added to the bill on tables of 10 or more.
Apple raisin bread butter pudding served warm
with a vanilla sauce and fresh berry
Chocolate on chocolate baby bundt cake served
with raspberry drizzle and vanilla ice cream
Tiramisù
with ladyfingers drenched in Kahlua liqueur and espresso covered with marscapone cheese
Crème brulée
Chocolate sundae
two scoops of ice cream smothered in chocolate sauce, topped with whipped cream
New York style baked vanilla cheesecake
with mixed berry compote
Apple pie
with ice cream
Seared scallop, prawn and mussel linguine
with julienned vegetables in a creamy lobster sauce
Grilled lobster tail served on angel hair pasta
with julienned vegetables in a creamy lobster sauce
Sautéed prawns and julienned vegetables
in a crushed chili and sweet corn rosé sauce over rice
Gnocchi
with pan seared Canadian Sterling Silver New York striploin and fresh tomatoes in a white wine blue cheese cream sauce
Jambalaya of prawns
mussels, house made ground sausage, chicken, fish, rice and julienned vegetables in a spicy tomato sauce
All entrées are accompanied by today's featured sides
All our beef is aged a minimum of 28 days
Seafood symphony of pan seared prawns
1/2 lobster tail, fresh catch of the day and mussels in a surf clam and house made ground sausage red pepper cream sauce
Rack of lamb
with a thyme and Dijon mustard bread crumb crust Half 30 / Full
Braised BBQ baby back ribs
Crispy skin Brome
lake duck confit in a red wine jus
AAA Alberta filet mignon
seasoned and flame broiled
Herb marinated grilled breasts of natural
grain-fed Alberta chicken in a roasted mushroom creamy red wine sauce
Canadian Sterling Silver New York striploin
seasoned and flame broiled
AAA Alberta filet mignon
seasoned and flame broiled served with a lightly grilled Cuban lobster tail
Live Atlantic lobster
boiled and served with lemon herb butter
price and size subject to availability
add todays featured sides
Drinks
Dessert Wine
Scotch Whiskey
Cognacs and Liqueurs
Special Coffees & Tea
Sparkling
White and Rosé
Red
Juices
Highballs
Domestic Beer
Import
Draft Beer
House Cocktails
Martini
Premium Port
Harvey's Bristol Cream, Dry Sack, Tio Pepe, Alvear Amontillado
Scotch Whiskey
Dessert Wine
Cognacs and Liqueurs
Special Coffees
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