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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.


    The Restaurant Week menu will be offered for lunch in the Bar Room from January 17th through February 12th.


    January 17 - February 12

    45 per person


    Select one from each section below:

    • tarte flambée

    • PEI oysters with kumquat mignonette

    • gem lettuce, avocado and smoked sturgeon

    • burrata, brussels sprouts, castelvetrano olive focaccia

    • steak tartare with crispy potatoes

    • potato gnocchi, broccolini and meyer lemon

    • hand-cut tagliatelle with shaved black truffles 25 additional

    • black bass with shelling beans, anchovy broth and chicories

    • black garlic marinated short rib and king trumpet mushrooms

    • heritage pork, stewed plums and mustard greens

    16 additional

    • chestnut, coffee and cassis tart

    • pistachio financier with passion fruit and malt ice cream

    • roasted pears, fromage blanc and sorrel ice cream

    • milk and chocolate, candied pecans

    • tarte flambée 18

    • tête de cochon, sesame toast 25

    • PEI oysters with kumquat mignonette 26

    • gem lettuce, avocado and smoked sturgeon 20

    • marinated burrata, brussels sprouts and green olive 24

    • kanpachi with green apple and seaweed vinaigrette 28

    • steak tartare with crispy potatoes 25

    • crispy Japanese cauliflower with peekytoe crab 26

    • potato gnocchi with broccoli and preserved lemon 28

    • hand-cut tagliatelle with périgord black truffles 36

    • scallops with morcilla sausage, savoy cabbage and saffron 38

    • black bass with shelling beans, anchovy broth and winter chicories 34

    • heritage pork, stewed plums and mustard greens 40

    • black garlic marinated short rib and king trumpet mushrooms 45

    • chestnut, coffee and cassis tart 16

    • pistachio financier with passionfruit and malt ice cream 16

    • roasted pears, fromage blanc and sorrel ice cream 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

    Download PDF
    Download PDF

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