The Bar Room

caviar hot dogs 39

tarte flambée 19

pei oysters with fermented kumquat mignonette* 29

chickpea panisse with crab and curried mayonnaise 28

gem lettuce and kale salad, smoked sturgeon tonnato 25

green asparagus salad with warm cheese and sorrel 24

chilled tuna, smoked eggplant and grapefruit* 30

white asparagus soup, octopus marinated in parsley and garlic 32

steak tartare with crispy potatoes* 28

maitake and beech mushrooms, cooked in 'nduja broth 30

spring garlic rigatoni with pine nuts, burrata and summer truffle 45

monkfish roasted on the bone, leeks and english peas 39

crispy skin salmon with grilled lettuce, romano beans and lobster sauce 36

pork tenderloin and belly, carrot mustard and walnut vinaigrette 41

mint stracciatella sundae 18

tres leches, passion fruit and coconut 18

buckwheat cake with dulcey sabayon and burnt honey 18

rhubarb and custard beignets 18

selection of good cheese 26