NYE Menu
Three Courses: $92 | Four Courses: $115


  • Italian Burrata
    romesco + duo of tomatoes
  • Octopus Mosaic
    limoncello vinagrette
  • Crisppy Rabbit Rillette + Orange Roll
    baby frisee + tomatoes
  • Baby Romaine + Lobster Caesar


  • Tagliatelle Nero
    wild prawns | iberico pancetta
  • Fetuccine
    asparagus lemon cream | proscuitto
  • Taglierini Wild Mushroom
  • Veal Ossobucco + Ricota Raviolli
    Taleggio crema


  • Beef Tenderloin
    malbec + foie grass butter | tuscan fingerlings | winter vegetables
  • Braised Short Rib
    chiante + wild mushroom | potato puree + root vegetables
  • Sablefish
    grappa + orange marinade | organic greens fritelle


  • Dark Chocolate + Raspberry + Rum Tort
    white chocolate crema
  • Lupo Baked Alaska
    grand marnier anglaise

New Years Wine Feature

  • Blue Mountain Rose
    79 Bottle
  • Ferrari Brut
    75 Bottle
  • Moet & Chandon Champagne
    28 glass
Covid-19 update

With the continued uncertainty relating to the global pandemic, we would like to assure our guests that we have taken this outbreak seriously and have had measures in place since the first possibilities of this virus spreading.  Sanitizing efforts were increased.  Distancing between tables has been increased.

At Lupo we believe the health and well being of our guests and staff is our number one priority.  The last 10 days has been challenging as we see an increase of the spread here at home and in North America.  Vancouver’s risk is considered low and we feel that stopping the communal spread should be the number one priority at this time.  We look to guidance from our provincial and federal health agencies to show leadership and contain the spread of the virus. A co-ordinated and immediate stance is needed to contain this spread.  For a small business this is a difficult decision for the short term, but one we feel necessary in order to minimize the long term effects we are seeing globally. 

With this in mind

We are temporarily closing the restaurant for the week of March 15 to March 31.

As the situation is fluid and ever changing we will continue to re asses and update our status as more information is made available.

We are hopeful that we will be able host you and convey our passion of food and wine as quickly as possible.

warmest regards,