The Bar & Grill is open for dinner from 5:30 pm, Monday through Friday.

SNACKS

Spiced Nuts (v)
peanuts, cashews, pecans
5

Smoked Castelvetrano Olives (v)
7

Burger
green chilli’s, pepper jack, grilled onions
(vegan option available)
18

Chicken Wings
dry spice, salt & pepper or hot, parmesan dip
14

Trio of Dips
eggplant, tomato, garlic, paratha (v)
14

Lamb Kofta Kebab
eggplant, aleppo pepper, lemon
14

Lemon Pepper Calamari
tzatziki
15

Truffle & Parmesan Fries
6

CAVIAR SERVICE

northern divine (30g), egg, crème fraîche, chives, shallot, blini
155

STARTERS

Baguette Loaf
5

French Onion Soup
foie gras broth, emmental grilled cheese
17

Agedashi Tofu (v)
tomato dashi, ponzu, daikon, scallion
18

Fennel & Arugula Salad (v)
yuzu, avocado, pistachio, blood orange
15

Chicken & Goose Liver Parfait
pickled apple, brioche
14

Stewed Gulf Prawns
currants, winter squash sofrito, cauliflower, pine nuts
22

Grilled Radicchio (v)
capers, cornichons, walnut vinaigrette
16

Cured Arctic Char Latke
 scallion potato cake, dill, crème fraîche
17

CLUB CLASSICS

Tomato Soup
parmesan cream, chive
12

Caesar Salad
romaine, parmesan, anchovy
13

Bay Shrimp Cocktail
iceberg lettuce, brandied cocktail sauce
15

Beef Tartare
shallot, gherkin, brandy, quail egg, baguette
21

Truffle-Parmesan Risotto
parmesan, egg yolk, truffle butter
26
additional black truffle 9/gram
additional white truffle 25/gram

Steak Diane
beef tenderloin, fondant potato, mustard sauce
50

Apple Pie (v)
caramelized apple, cinnamon crust
9
add cheddar cheese (melted or fresh) 1.5
add à la mode vanilla ice cream 3.5

MAINS

Pasta Malfatti (v)
olives, fennel, cured tomato, pine nuts
25

Striped Bass
fennel soubise, tarragon carrots, grapefruit
34

Northern Divine Sturgeon
grilled cabbage, smoked bacon, cider jus
45

Roasted Pheasant
potato rosti, apple butter, thyme jus, foie gras, brioche stuffing
36

Elk Loin
wild mushroom vol-au-vent, parsnip, saskatoon berries
35

Braised Lamb Shank
saffron couscous, bitter greens, ras el hanout
36

“Wonton Soup” (v)
mushroom dumpling, porcini broth, daikon, bok choy, pickled mushrooms
32

FOR THE TABLE

Bone-In Ribeye (50 oz)
red wine jus, marrow butter
175

Baked Gnocchi Alla Romana (vg)
black truffles, parmesan reggiano
85

SIDES

Gai Lan & Crispy Garlic (v)
12

Truffle Mac & Cheese (vg)
14

Hot & Sour Mushrooms (v)
12

Roasted Brussels Sprouts with Yuzu-Chilli Vinaigrette (v)
11

DESSERTS

Apple Pie (v)
caramelized apple, cinnamon crust
9
add cheddar cheese (melted or fresh) 1.5
add à la mode vanilla ice cream 3.5

Chef’s Selection of Artisan Cheese
fruit compote, crisps
21 3 cheeses

Warm Butternut Squash Bread Pudding
burnt white chocolate ice cream, cinnamon crumble, pear caramel
13

Frozen Hot Chocolate
chocolate gateau, chocolate ice cream, roasted strawberry, feuilletine
14

Ice Panna Cotta (v)
mint lemon panna cotta (soy), orange, ice wine foam, tuile
12

Warm Chocolate Chip Cookie
1 large
6

Ice Cream
vanilla, chocolate or chef’s daily creations
9

Sorbet (v)
chef’s daily creations
9

v – vegan, vg – vegetarian, gf – gluten-free, n – contains nuts

Please inform your server of any food allergies or dietary restrictions prior to ordering.

Mealshare provides a meal to youth in need with the purchase of this menu item.