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    • The Bar Room

    The lively Bar Room offers Chef Thomas Allan's vividly seasonal contemporary cooking à la carte. We welcome walk-ins as well as reservations up to 28 days in advance.


    • tarte flambée 18

    • tête de cochon, mustard 25

    • PEI oysters with kumquat mignonette 26

    • gem lettuce, avocado and smoked sturgeon 20

    • cucumber and pea salad with crunchy buckwheat 22

    • hamachi with sour melon and shiso 28

    • steak tartare with crispy potatoes 23

    • crispy maitake mushrooms, pickles 24

    • smoked potato ravioli with morels and lovage 32

    • charred octopus, shelling beans and 'nduja 29

    • hand-cut tagliatelle with shaved black truffles 49

    • salmon with summer squash and olive 36

    • foie gras stuffed chicken with meyer lemon 40

    • lamb with sheep's milk ricotta and romaine 42

    • poached peaches with lemongrass granita 16

    • sorrel ice cream with sunflower and strawberries 16

    • milk and chocolate, candied pecans 16

    • selection of good cheese 26

    July 18 - August 21

    45 per person

    Select one from each section below:

    • tarte flambée

    • PEI oysters with kumquat mignonette

    • gem lettuce, avocado and smoked sturgeon

    • cucumber and pea salad with crunchy buckwheat

    • hamachi with artichokes and grapefruit

    • steak tartare with crispy potatoes

    • smoked potato ravioli with maitake and lovage

    • peekytoe crab campanelle with sweet corn

    • hand-cut tagliatelle with shaved black truffles 45 additional

    • salmon with summer squash and olives

    • foie gras stuffed chicken with fairytale eggplant

    desserts

    16 additional

    • poached peaches with lemongrass granita

    • sorrel ice cream with sunflower and strawberries

    • milk and chocolate, candied pecans

    • tarte flambée 18

    • tête de cochon, pickles 25

    • PEI oysters with kumquat mignonette 26

    • gem lettuce, avocado and smoked sturgeon 20

    • cucumber and pea salad with crunchy buckwheat 22

    • hamachi with sour melon and shiso 28

    • steak tartare with crispy potatoes 23

    • crispy maitake mushrooms, pickles 24

    • smoked potato ravioli with morels and lovage 32

    • charred octopus with shelling beans and 'nduja 29

    • hand-cut tagliatelle with shaved black truffles 49

    • salmon with summer squash and olive 36

    • foie gras stuffed chicken with meyer lemon 40

    • lamb with sheep's milk ricotta and romaine 42

    • poached peaches and lemongrass granita 16

    • sorrel ice cream with sunflower and strawberries 16

    • milk and chocolate, candied pecans 16

    • selection of good cheese 26

    • olives 8

    • seeded cracker 9

    • tarte flambée 18

    • oysters 26

    • caviar 30

    • fried chicken 27

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