À la Carte Menus
Bar & Grill Dinner
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.