Menu
- Patio Menu
PATIO MENU
| Charcuterie | 30 |
| Chef's choice mixed selection of 4 | |
| Leaf Salad | 9 |
| Mixed greens, buttermilk vinaigrette | |
| Grilled Bitter Greens | 12 |
| Rapini, radicchio, pine nuts, anchovy | |
| Asparagus Milanese | 15 |
| Grilled local asparagus, 63 degree egg, house cured duck breast, béarnaise, croutons | |
| Scallop Ceviche | 17 |
| Blood orange, ginger, coconut, coriander | |
| Tartare | 15 |
| Beef, jalapeno, almond, mint (*main course with fries $29) | |
| Elk Ranch burger | 21 |
| Seed to sausage bacon, lettuce, tomato, cheese, straight cut fries | |
| Fish N Chips | 21 |
| Beer battered cod, smoked oyster tartare sauce, chips | |
| Steak frites | 36 |
| Mushroom ragu, fries | |
| Knickerbocker Glory | 8 |
| Fresh fruit coulis, vanilla ice cream, fresh cream, meringue | |
White Wine
| Canada | ||
|---|---|---|
| 2016 Chardonnay – Flat Rock Cellars, Niagara | 13 | 50 |
| 2017 Pinot Grigio – Creekside, Niagara | 12 | 55 |
| South Africa | ||
| 2019 Chenin Blanc – Franschhoek Vineyards | 13 | 51 |
| Austria | ||
| 2018 Gruner Veltliner – Zahel, Vienna | 14 | 64 |
Sparkling
| Cava Brut – Pares Balta, Penedes | 12 | 49 |
| Frico Frizzante – Scarpetta, Italy (187ml can) | 10 |
Rose
| 2017 Riesling/Chardonnay/Sauvignon Blanc - Two Sisters, Niagara | 13 | 57 |
Red Wine
| Canada | ||
|---|---|---|
| 2018 Pinot Noir – Reif Estates, Niagara | 13 | 55 |
| California | ||
| 2016 Cabernet Sauvignon – James Mitchell, Lodi | 14 | 60 |
| Italy | ||
| 2015 Merlot – Terre Gaie, Veneto | 13 | 53 | France |
| 2017 Grenache/Syrah | 13 | 55 |
Beers
We have a large selection of local craft, domestic and international beers, please ask your server
Draft: Small 5 Large 8
Bottles: 7.5
Cans: 9
BRUNCH
| The Albion | 19 |
| Seed to sausage bacon, sausage, baked tomato, colcannon, mushrooms, fried eggs, toast | |
| Smoked Fish | 18 |
| House smoked fish, apple slaw, scrambled eggs, toast | |
| Potatoes, Bacon & Eggs | 16 |
| Fingerling potatoes, confit tomatoes, bacon crumb, capers, chili, poached eggs | |
| Breakfast Sandwich | 15 |
| Breakfast sausage patty, iceberg, egg, house sauce, sesame seed bun | |
| Blood Pudding | 15 |
| Pudding, sautéed mushrooms, white wine sauce, fried egg | |
| Stuffed Squash | 21 |
| Shrimp salad, celery, mint, chili, hollandaise | |
| Pancakes | 15 |
| Bacon, maple syrup | |
| Granola | 11 |
| Homemade granola, honey, yogurt | |
| Scones | 8 |
| Trio of mini scones | |
DINNER
| SMALL PLATES | |
|---|---|
| Grilled Bitter Greens | 12 |
| Rapini, radicchio, pine nuts, anchovy | |
| Brussels Sprouts | 15 |
| Molasses bacon, bread crumbs, caramelized apple, quail egg | |
| Tartare | 15 |
| Beef, fresh chili peppers, almond, mint | |
| Sweetbreads | 16 |
| Romesco, house pickles | |
| Scallop Ceviche | 17 |
| Blood orange, ginger, coconut, coriander | |
| Octopus | 16 |
| Polenta, green onion, carrot | |
| MAINS | |
| Eggplant Manicotti | 23 |
| Safron potato puree, tomato ragu, tofu, olive, basil | |
| Elk Steak | 37 |
| Fondant potato, carrot, Labrador Tea sauce | |
| Braised Pork | 28 |
| Cabbage, pearl onion, pear, walnut mustard | |
| Francoboili | 26 |
| Oxtail, cacao, quince, kale, parmesan | |
| Grilled Veal T-bone | 42 |
| Roast garlic, gremolata, duck fat roasties, jus | |
| Baked Monkfish | 28 |
| Beurre blanc, braised endive | |
| Pot Roasted Cornish Hen, for two | 55 |
| Leek, shallot, brandy, seasonal veg and mash | |
| CLASSICS | |
| Leaf Salad | 9 |
| Mixed greens, buttermilk vinaigrette | |
| Bone Marrow | 15 |
| Parsley salad, capers, lemon, grilled bread | |
| Oysters | 3 for 9 |
| East coast, mignonette, lemon, preserved horseradish | |
| Clams Casino | 18 |
| Mixed peppers, bacon, breadcrumbs | |
| Fish and Chips | 21 |
| Atlantic cod, oyster tartar sauce, lemon-thyme beer batter, hand cut chips | |
| Elk Burger | 21 |
| Elk Ranch patty, old cheddar, Seed to Sausage black pepper bacon, lettuce, tomato, buttermilk ranch, fries or iceberg wedge | |
| Welsh Rarebit | 12 |
| Stout, 3 year aged cheddar | |
LUNCH & BAR
| AR Grilled Cheese (add Seed to Sausage bacon +$2) | 14 |
| Country loaf, Edam & aged cheddar. Hand cut fries or salad or soup | |
| Pulled Pork Quesadilla | 18 |
| Flour tortilla, sweet ancho pepper, pickled corn, hot peppers, mixed cheeses and tomato, avocado, sour cream | |
| Mango Coconut Curry (add grilled tofu +$7 or add chicken +$9) | 15 |
| Aromatic basmati rice, toasted coconut, plain yogurt, warm naan | |
| Cobb Salad (add chicken +$9) | 17 |
| Bacon crumbs, pickled egg, mixed cheese, tomatoes, green onion, cucumber, romaine. Choice of ranch or blue cheese dressing. | |
| Southwest Spiced Beef Salad | 24 |
| Arugula, cherry tomatoes, grilled peppers, avocado ranch dressing and crispy corn tortillas | |
| Baby Spinach Salad (add chicken breast+$9) | 13 |
| Fresh pomegranate and molasses, avocado, pistachios and honey yogurt dressing | |
| Ploughman Platter | 19 |
| Lankaaster aged gouda, Seed to Sausage Calabrese salami, pickled egg, mixed house pickles, compote, grilled bread | |
| Fish and Chips | 21 |
| Atlantic cod, smoked oyster tartar, citrus beer batter, hand cut chips | |
| Elk Burger | 21 |
| Elk patty, old cheddar, Seed to Sausage black pepper bacon, lettuce, tomato and buttermilk ranch. Hand cut fries or salad or soup | |
| Huevos Rancheros (add seed to sausage bacon+$2) | 19 |
| Two fried eggs, refried beans, corn tortillas, pico de gallo, cheese, lime sour cream and avocado. Hand cut fries chips or salad or soup | |
| Falafel | 17 |
| Grilled pita, cucumber yogurt, lettuce, tomato, pickled turnips. Hand cut fries or salad or soup | |
Red Wine List
| Canada | ||
|---|---|---|
| 2014 Pinot Noir – Creekside, Niagara | 13 | 55 |
| 2016 Cab Franc – Featherstone, Niagara | 14 | 72 |
| 2016 Foch/Baco – Coffin Ridge, Ontaio | 13 | 56 |
| Spain | ||
| 2013 Samso Crianza – Casa Mariol, Catalunya | 13 | 52 |
| 2014 Rioja – Vina Pomal | 13 | 52 |
| Italy | ||
| 2013 Merlot – Terre Gaie, ME-MO Rosso | 13 | 53 |
| 2016 Schiava – Peter Zemmer, Alto Adige | 13 | 60 |
| 2013 Amarone – Luigi Righetti | 100 | |
| 2016 Nebbiolo – Alessandria Gianfranco, Monforte d’alba | 90 | |
| California | ||
| 2016 Cabernet Sauvignon – Girasole, Mendocino | 14 | 66 |
| 2016 Cabernet Sauvignon – James Mitchell, Lodi | 14 | 60 |
| Washington | ||
| 2015 Syrah – Whispering Tree, Colombia Valley | 14 | 66 |
| Argentina | ||
| 2014 Malbec – Septima, Mendoza | 13 | 55 |
| France | ||
| 2014 Grenache/Syrah/Cab – Chateau Bas, Alvernegue | 14 | 62 |
| 2012 Haut Medoc – Trois Moulins, Bordeaux | 14 | 70 |
| 2014 Pinot Noir – Sancerre, France | 75 | |
| 2015 Gamay – Sarnin-Berrux, France | 88 | |
White Wine List
| Canada | ||
|---|---|---|
| 2015 Good Kharma Chardonnay – Flat Rock Cellars | 13 | 50 |
| 2015 Riesling – Flat Rock Cellars 20 Mile Bench | 14 | 59 |
| 2016 Pinot Grigio – Creekside, Niagara | 12 | 55 |
| 2014 Riesling – The Grange, P.E.C. Ontario | 14 | 70 |
| 2013 Chardonnay – Pearl Morrisette, Ontario | 65 | |
| South Africa | ||
| 2017 Sauvignon Blanc– Franschhoek Vineyards | 13 | 51 |
| Italy | ||
| 2017 Vermentino – Fattoria di San Quintino, Tuscany | 13 | 60 |
| New Zealand | ||
| 2017 Sauvignon Blanc – Mt Difficulty, Central Otago | 14 | 70 |
| Austria | ||
| 2015 Gruner Veltliner – Zahel, Vienna | 14 | 64 |
| Spain | ||
| 2016 Verdejo – Casa Mariol, Catalunya | 13 | 51 |
| Rose | ||
| 2017 Cinsault, Syrah, Grenache – Château Bas, Alvernegue | 14 | |
Sparkling Wines
| 2015 Prosecco Millesimato – Conco D’Oro, Veneto | 12 | 49 |
| 2015 Tramontino – Lambrusco Emilia, Rosato Frizzante | 12 | 49 |
| 2017 Corleto Lambrusco – Villa di Corlo, Emilia-Romagna | 15 | 69 |
| NV Frico Frizzante – Scarpetta, Italy (187ml can) | 10 |
BEER LIST
| ON TAP | |
|---|---|
| PINTS | 7.5 |
| HALF PINTS | 5 |
| Ask your server or bartender for our current selection of craft beers. | |
| BOTTLES & CANS | |
| BOTTLES | 7.5 |
| Steam Whistle Kronenbourg 1664 Heineken Bone Shaker IPA Waupoos Cider Corona Celia Gluten Free (8) | |
| CANS | 9 |
| Guiness Draught Dom. City Blonde Ale Muskoka Craft Lager Muskoka Shinnicked Stout | |
SPIRIT LIST
| RUM | |
|---|---|
| PINTS | 7.5 |
| Havana Blanco | 7.5 |
| Havana Reserve | 7.5 |
| Goslings | 7.5 |
| Sailor Jerry | 7.5 |
| Mount Gay | 7.5 |
| Chic Choc | 8 |
| Bourbon & Whiskey | |
| Spicebox | 7.5 |
| Jack Daniels | 7.5 |
| C.C. 100% Rye | 7.5 |
| Knob Creek | 8 |
| Crown Royal | 8 |
| Crown Harvest | 8 |
| Buffalo Trace | 8 |
| Makers Mark | 8 |
| Collingwood | 9 |
| Woodford Reserve | 9 |
| Vodka | |
| Luksusowa | 7.5 |
| Top Shelf | 7.5 |
| Ketel One | 8 |
| Belvedere | 9 |
| Grey Goose | 9 |
| Tequila | |
| El Jimador | 7.5 |
| Cazadores | 8 |
| Herradura | 9 |
| Don Julio Blanco | 9 |
| Don Julio Reposado | 9 |
| Congac & Digestif | |
| Courvoisier VS | 8 |
| Hennessy VS | 8 |
| Remy Martin VSOP | 12 |
| Hennesssy XO | 26 |
| Boulard Calvados | 10 |
| Janneau 12yr Armagnac | 12 |
| Gin | |
| Top Shelf | 7.5 |
| Tanqueray | 7.5 |
| Ungava | 8 |
| Beefeater 24 | 10 |
| Tanqueray Ten | 9 |
| Hendricks | 9 |
| Scotch | |
| J&B | 7.5 |
| Glenlivet 12 | 8 |
| Highland Park | 8 |
| Glenfiddich 12 | 8 |
| JW Black | 10 |
| Glenmorangie | 10 |
| Laphroaig Cask | 10 |
| Monkey Shoulder | 10 |
DRIVING COCKTAILS
| SPICED SHRUB | 8 |
| Seasonal house made shrub, Harvey & Vern's ginger beer and fresh lime juice. | |
| OFF THE CUFF | 8 |
| A uniquely crafted mocktail, created "off the cuff" just for you. | |
HARVEY & VERNS CRAFT SODAS
| CRAFT COLA GINGER BEER ROOT BEER CREAM SODA | 5 |
CULTURE KOMBUCHA
| RASBERRY MINT | 5 |
| GINGER | 5 |
| SOUR CHERRY/ VANILLA | 5 |
SIGNATURE COCKTAILS
| Our cocktails are artfully crafted by our bar team, they are balanced, unique, full of local influence and expression. | |
| Market Shrub Sour | 13 |
| House made seasonal shrub preserve, 100% Canadian Club rye, lemon egg white, bitters. | |
| *Shrub - fruit liquer from 17th century England, made popular during America's colonial era. The mixing of vinegar, sugar, fruits, herbs and spices. | |
| Fools Gold | 14 |
| Creyente Mezcal, Blanco tequila, orange liquer, fermented pineapple, orange bitters, cayenne/lime zest. | |
| *Louis Friend is not an accepted form of currency in Canada but most certainly an acceptable libation. | |
| Maritime Miracle Tonic | 13 |
| Top Shelf gin, house chlorophyll and lime tonic, seaweed | |
| *An herbal tonic or remedy, used to restore vitality and invigorate systems in the body to promote health and well-being. | |
| Trap Door | 15 |
| Bourbon, Vermut Negro, angostura and allspice bitters, charcoal | |
| *Named after the trapdoor in the Heritage Room which is a secret corridor to the Courthouse. | |
| Changing of the Guard | 14 |
| Butterfly pea flower infused vodka, elderflower, grapefruit, lemon | |
| *The changing of the guard began as a morning routine in 1959 at Parliament. The Ceremonial Guardsmen and Canadian Grenadier Guards provide a brightly coloured spectacle of pageantry. | |
| Talisman 4.0 | 15 |
| Chic Choc rum, Tepache, passion fruit, house lime cordial, cinnamon syrup | |
| *The Beachcomber room was one of Ottawa's first tiki bars that was located in the Talisman Motor Inn. | |
| Big Trouble (in Little Bytown) | 15 |
| Bourbon, Chamomile, Apricot, China China, Aperol, House Wine Syrup | |
| *Footsteps from Canada's last gallows and one of Ottawa's oldest prisons. Nicholas Street has not always been the cocktail destination it's since become. | |
| Blue North Strong | 16 |
| Top Shelf Gin, 1800 coconut and St Germain | |
| *Blue ice as it appears on frozen lakes or glaciers is caused by compression and sunlight that absorbs all but the blue light spectrum. | |
| Campari and Cream Soda | 11 |
| *Our favourite thing to drink. | |
CHARCUTERIE
| 10 Each/27 Board of Three |
| MEATS |
|---|
| Sausage |
| Bleu D’elzabeth, Seed to Sausage, Sharbot Lake, Ontario |
| Prosciutto |
| Mario Pingue, Niagara Ontario |
| Rillette |
| House smoked wild boar, Trillium Meadows, Vankleek Hill, Ontario |
| Foie Gras |
| Parfait |
| Salami |
| Calabrese salami, pork, Seed to sausage, Ontario |
| Pastrami Duck Breast |
| Duck Breast, Pastrami Spice, Pickled Cranberries |
| Gin and Juniper Gravlax |
| Sockeye salmon, dill oil, creamy house mustard |
| CHEESES |
| Sauvagine |
| Soft cheese, washed rind, Alexis de Portneuf, Quebec |
| Lankaster |
| Aged Gouda, Glengarry Fine Cheeses, Glengarry Ontario |
| Victor & Berthold |
| Cow’s milk Semi Soft, Fromagerie Du Champ à la Meule, Lanaudiere |
| Celtic Blue |
| Delicately veined blue cheese, Glengarry fine cheeses, Ontario |
| Rebellion |
| Creamy blue, Fromagerie Montebello, Quebec |
| Grey Owl |
| Soft goat cheese, ash rind, Fromagerie le détour, Notre dame Québec |
| Served with Crostini, House Pickled Vegetables and Preserves |
About
The Albion Rooms began its life as the Albion Hotel, established in 1871. Ever since, the location has been a popular place to meet, relax, and dine.
The hotel's close proximity to the Rideau Canal, and the Carleton County Courthouse (now the Ottawa Art Gallery) made it a local favourite, attracting lawyers, students, townspeople, and travellers alike. It also brought in local farmers hoping to sell produce at the Byward Market close by.
It's within this historical framework that the present day Albion Rooms still operates.
Our philosophy at the Albion Rooms is to work with Ottawa's finest local craftsmen. We are committed to providing a platform for the very best this city has to offer, while supporting a vibrant and sustainable community of local producers. This commitment allows us to offer an exceptional farm to fork dining experience for our guests.
Our goal at the Albion Rooms is to provide you with the best of old-world hospitality. No matter your occasion, our passionate and knowledgeable staff will ensure your experience with us is one to remember. From craft Ontario beers and specially selected wines, to signature cocktails and dishes borrowing from traditional European and Canadian cuisine, our menu aims to please even the most discerning palate.
We want The Albion Rooms to be your home away from home, so stop by, relax, and experience the storied history of The Albion Rooms.
Hours
Patio & Bar Hours
Wednesday to Saturday: 5pm – 11pm
Contact
33 Nicholas St.
Ottawa, ON
K1N 9M7
Telephone: 613-760-4771
Please use the Opentable widget to make your reservation online. For groups of 8 or larger please contact us directly