The Bar Room

duck liver and pickled celery 24

tarte flambée 17

island creek oysters with kumquat mignonette 25

gem lettuce, avocado and smoked sturgeon 20

endive salad with peanuts and grapefruit 18

beets, burrata and pistachios 22

steak tartare, crispy potatoes 23

charred octopus, spicy 'nduja and saffron 32

celeriac tortellini in parmesan-hazelnut broth 29

gnudi, king trumpets and honeynut squash 32

hand-cut tagliolini with king crab 43

salmon with potatoes and sorrel 35

roasted chicken with maitake and lemongrass 36

wagyu beef with sunchokes and black truffle 45

green apple and fennel vacherin 15

poached pears and toasted walnuts 15

chocolate, coffee and cream 15

selection of good cheese 24

burrata with roasted beets and pistachios

tuna tartare with crispy potatoes and gribiche

charred octopus with spicy n'duja and saffron

seared scallops with celeriac ravioli

crispy duck with cabbage and violet mustard

wagyu beef with artichokes and black truffle

tangerine creamsicle with buttermilk

chestnut mont blanc with vanilla

chocolate, coffee and cream

honeynut squash soup and black truffle

tuna tartare with crispy potatoes and gribiche

scallops, lobster and octopus with cocoa beans and saffron

crispy duck with cabbage and violet mustard

chestnut mont blanc with vanilla