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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 20-seat marble bar is open all day starting at 11:30am. 

    • caviar hot dogs 39

    • tarte flambée 19

    • pei oysters with fermented kumquat mignonette* 29

    • mortadella and burrata toast with maple 26

    • gem lettuce salad with smoked sturgeon and avocado 25

    • chicory salad with roasted delicata squash and orange 24

    • chilled tuna, cucumbers and yuzu vinaigrette* 30

    • preserved tomato soup with crab meat and calabrian chili 32

    • steak tartare with crispy potatoes* 28

    • porcini mushroom cappelletti, braised rabbit and brussels sprouts 38

    • black winter truffles shaved over spinach tagliatelle 45

    • salmon with creamy sunchokes, leeks and sorrel 39

    • pork tenderloin and belly, japanese sweet potato and coffee 42

    • roasted lobster, cauliflower, potatoes and ginger infused olive oil 48

    • house-made tropical soda float with coconut gelato 16

    • spiced caramel beignets with espresso cream 18

    • peanut toffee pudding with banana miso 18

    • malted chocolate with crispy potatoes 18

    • selection of good cheese 26

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    • olives marinated in coriander 8

    • spiced nuts 9

    • tarte flambée 18

    • scotch egg, duck sausage & lemon 18

    • caviar hot dogs, pickled shallots & dill* 38

    • fried chicken, honey and fries 27

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    View the Full Wine List

    View the Full Drinks List

    Four Courses | 195 per person 

    Pricing is inclusive of the menu below, beverages, tax, and gratuity will be in addition. 

    Menu listed below is a sample of our offering for New Year's Eve, please anticipate seasonal changes.


    First

    • tarte flambée

    • pei oysters with fermented kumquat mignonette*

    Second

    Please Select One:

    • baby gem lettuce, fried capers and tonnato

    • yellow endive salad, basil pesto and dates

    • marinated octopus and brussels's sprouts salad

    • sunchoke soup with scallops and seaweed

    • steak tartare with crispy potatoes

    Third

    Please Select One:

    • king crab tagliolini, lemon and black pepper

    • la ratte potato agnolotti, burrata and black truffle

    • crispy salmon, heirloom carrots and buttermilk

    • slow cooked pork belly, squash and chicories

    • grilled beef short rib, braised beans and cabbage

    Dessert

    Please Select One:

    • tropical soda float with coconut gelato

    • spiced caramel beignets with espresso cream

    • peanut toffee pudding with banana miso

    • malted chocolate with crispy potatoes

    • selection of good cheese

      $16pp

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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