Telephone: 613-760-4771
albionrooms@thealbionrooms.com
Hours
We are now open 7 days a week
Lunch: Wednesday – Friday 11am-2pm
Happy hour: Everyday from 2pm-5pm
Dinner: Everyday from 5pm-10pm
Brunch: Saturdays and Sundays from11:30am-2pm
Menu
The menu is subject to seasonal changes.
- Charcuterie
- Dinner
- Lunch
- Brunch
- Drinks
CHARCUTERIE
| Price: 20 Each/43 Board of Three |
| Smoked Pastrami Duck Breast |
| Duck breast, pastrami spice, pickled cranberries |
| Duck confit rillette |
| Whipped duck leg meat with spices and mustard |
| Venison Summer Sausage |
| Creel & Grambel, Sharbot lake, Ontario |
| Sausage |
| Creel & Grambel, Sharbot lake, Ontario |
| Basco Iberico Sausage |
| Dry cured,Creel & Grambel, Sharbot lake, Ontario |
CHEESE
| Price: 20 Each/43 Board of Three |
| Lankaaster |
| Aged Gouda, Glengarry Fine Cheeses, Glengarry Ontario |
| Bleu D’Elizabeth |
| Semi-soft cheese, Fromagerie du Presbytere |
| Truffled Château De Bourgogne |
| Truffle, buttery triple cream, rich |
| House Smoked Fontina |
| Grey owl |
| Soft goat cheese, ash rind, Fromagerie le Detour Notre Dame |
DINNER
Monday - Sunday
5PM-10PM
TO SHARE…or not!
| Scallops and Koji | 26 |
| Seared scallops, Koji cream, Horseradish, Hazelnuts, Chives, Pink Lady, Sake Sorbet | |
| Cucumber Salad | 20 |
| Middle easter cucumbers, Celery, Dalar, Plums, Kabusu, Cucumber tea, Nabulsi | |
| Tomato Salad | 19 |
| Tomato, confit cherry tomatoes, Whipped fetta, Herbes, Walnuts, Saffron, focaccia | |
| Crispy Pork belly | 22 |
| Pork belly confit, Truffle corn, Roasted yeast jus, Summer squash Salsa | |
| Shrimp Agua Chile | 21 |
| Shrimp, Miso, Chilies, Radish, Cilantro, Finger Lime | |
MAINS
| AR Burger | 32 |
| Chuck & Brisket House Blend, Cabernet Onion Jam, Pickles, Mushroom Ragout, Bacon, Brie Cheese, Frise, Aioli – Sevred with fries | |
| Duck Breast | 40 |
| Black apple, Potato pave, Nduja, Spinach, Artichoke, Foie Gras, berry | |
| Steak and Aligot | 36 |
| AAA Striploin, Yukon Gold, Chateau de Bourgogne, Peppercorn Sauce | |
| Roasted Cabbage | 27 |
| Cashew cheese, lacto koji butter sauce, Caramelized parsnip pure, Puffed Rice | |
| Icelandic Cod | 30 |
| Arborio, leek, radish, crème fraiche | |
| Mushroom Pasta | 29 |
| Bread Pasta, Porcini meat, Gremolata, Sanganash, Red currants, Water chestnut, Pickled Garlic | |
DESSERT (All Made in House)
| Crème Brûlée | 12 |
| Ask your server for flavor of the day | |
| Bread pudding | 16 |
| Croissant, Caramelized milk crumble, Amazake | |
BEER ON TAP
| Large 9 Small 6 |
Explore our wine list on-site! |
SIGNATURE COCKTAILS
| Our cocktails are artfully crafted by our bar team, they are balanced, unique, full of local influence and expression. | |
| Smoked Pineapple Express | 17 |
| 48 hrs infused grilled pineapple smoked Altos tequila/ Demerara syrup/ lime / pineapple juice / Cointreau | |
| Thyme For A Sidecar | 17 |
| Courvoisier VS/ Cointreau/ Lemon/ Thyme Syrup | |
| Night Cap | 14 |
| Espresso shot/ Licor 43/ Coffee Liquor/ Cinamon | |
| Strawberry Vanilla Bully | 16 |
| Strawberry Vanilla Infused Campari/ Whiskey/ Sweet Vermouth | |
| Reverse Mojo | 15 |
| Havana Club/ Homemade Mint Syrup/ Soda/ Homemade Lime Foam | |
| Guess My Name | 18 |
| Lillet blanc/ Gin/ St Germain/ lemon/ grapefruit/ Bitters/ blossom | |
| Albion Top | 17 |
| Sloe Gin/ Chambord Royal/ Empress Gin/ Lemon/ Simple Syrup/ whites | |
| The Marcus Brutus | 15 |
| Dill Vodka/Worcestershire/Sriracha/lemon/Walter Caesar mix/red wine/charcuterie | |
| *ask your server for any classic or Bartender’s choice | |
COCKTAILS & APPERITIFS
| Aperol Spritz | 15 |
| Old Fashioned (Smoky upon request) | 14 |
| Bourbon/bitters/demerara sugar/orange | |
| Market Shrub Sour | 15 |
| Bourbon/citrus/seasonal shrub/simple syrup/whites | |
| Seasonal Margarita | 15 |
| Cazadores Tequila/ Seasonal Fruit/ Triple Sec/ Lime/ Simple Syrup | |
| Homemade Sangria | |
| Ask your server flavor | |
| By the glass 14 | |
| 30 oz carafe 45 | |
| *ask your server for any classic or Bartender’s choice | |
WINE
| Red Wine | ||
|---|---|---|
| House Red Black Oak - Reif Estates, Canada | 10 | 45 |
| Sangiovese - Capato Magliano, Tuscany | 16 | 69 |
| Bordeaux - Château Chapelle d’Aliénor, France | 16 | 69 |
| Pinot Noir, Racine - Pays D’Oc, France | 17 | 71 |
| Syrah - J.Bouchon, Chile | 16 | 69 |
| Gamay - Divergence, Canada | 15 | 68 |
| Malbec - Phoenician, Argentina | 14 | 67 |
| White Wine | ||
|---|---|---|
| House White, Vidal Riesling - Reif Estate, Canada | 10 | 45 |
| Chenin Blanc - Franschhoek, South Africa | 14 | 67 |
| Riesling - Thirty Bench, Canada | 15 | 68 |
| Sauvignon Blanc - TinPot Hut, New Zealand | 17 | 71 |
| Gruner Veltliner - Zahel, Austria | 19 | 75 |
| Pinot Grigio - La Delizia, Italy | 15 | 68 |
| Chardonnay - Domaine De Bachellery, France | 14 | 67 |
SPARKLING & ROSE
| Bubbles | ||
|---|---|---|
| Prosecco - La Delizia, Italy | 16 | 69 |
| Cava Rose - Codorniu, Barcelona, Spain | 14 | 67 |
| Champagne - G.Tribaut | 210 | |
| Rose | ||
| 2022 Miss Valentine - Mediterranean, France | 19 | 75 |
| 2020 Beausoleil - France | 17 | 71 |
LUNCH
Wednesday - Friday
11:30AM-2PM
| Tomato Bisque | 8 |
| San Marzano, Nduja, Tarragon, Brandy | |
| Wedge Salad | 15 |
| Bleu d’Elizabeth dressing, Marinated Tomatoes, Lardons, Spiced Apple | |
| AR Salad | 19 |
| Baby gem, Parmesan Reggiano, Bacon, Focaccia • Add Grilled Chicken +7 | |
| Korean Grilled Cheese | 20 |
| Croissant, Cheddar, Fontina, Gochujang Aioli, Kimchi – Served with fries • Add bacon +4 | |
| Tabbouleh Bowl | 23 |
| Parsely Tabbouleh, Falafel, Pomegranate Hummus, Sumac Couscous, Pickled Onions, Pickled Turnip | |
| AR Burger | 30 |
| Chuck & Brisket House Blend, Cabernet Onion Jam, Pickles, Mushroom Ragout, Bacon, Brie Cheese, Frise, Aioli – Sevred with fries | |
| Pork belly Bahn MI | 23 |
| Crispy Pork Belly, Lemon grass Aioli, Pickled Carrots, Cucumbers, Thai basil | |
| AR Burrito | 25 |
| Sunday Roast, Yorkshire Pudding, Crispy potatoes, Green Beans, Jus, Horseradish Aioli | |
| Linguine Ala Fungi | 26 |
| Linguine, Mushroom medley, Parmigiano Reggiano, Gremolata | |
DESSERT (All Made in House)
| Seasonal Sorbet | 8 |
| Bread Pudding | 13 |
BRUNCH
Satruday & Sunday
11AM-2PM
| The Albion Plate | 25 |
| Eggs (poached or sunny side), potato Rosti, pork belly, tomato jam, parsley, crème fraiche | |
| Eggs Benedict | 28 |
| Poached eggs, English muffin, brown butter Hollandaise, truffle sausage (choice of potato wedges or green salad) | |
| Smoked Salmon On Toast | 34 |
| Sourdough, avocado, citrus mascarpone, capers, lovage (choice of potato wedges or green salad) | |
| Shakshuka Breakfast Burger | 28 |
| Beef chuck, Shakshuka sauce, egg, chilli, nabulsi cheese (choice of potato wedge or green salad) | |
| Steak & Eggs | 32 |
| 5 Oz Striploin, eggs, potato Rosti, saffron jam, bordelaise sauce | |
| Berries and Cream | 15 |
| Mixed berries. Caramelized chocolate, mint | |
| French Toast | 23 |
| Brioche, caramelized white chocolate, rhubarb compote, berries, mint coulis | |
| Wild Mushroom Toast | 34 |
| Sourdough, Lankaaster, whisky, smoked egg (choice of potato wedges or green salad) | |
Reviews
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