Spring Dinner Menus at the Garden City Hotel

April 11, 2022

Fine dining is serious business, but at the Garden City Hotel, we believe that just about any serious endeavor benefits from a touch of whimsy. Chef David Burke captures this balanced ethos perfectly at King Bar and Red Salt Room. Whereas traditional fine dining establishments tend to favor dark interiors, King Bar opts for blond woods, giving the whole room a light, cheerful feel conducive to convivial meals among friends. At Red Salt Room, the floor-to-ceiling sea salt brick wall dazzles diners as they savor cuisine prepared using Burke’s acclaimed Himalayan sea salt dry-aging method.

Like the décor, the dinner menu also inspires. At King Bar this spring, start with a spectacular Ocean Plate of lobster, shrimp, lump crab, tuna tartare, and oysters. If that sounds like a bit much, you might try the Naked Oysters, or, more modestly, the Dressed Oysters. Main dishes include Faroe Island Salmon and Drunk Lamb Tortolloni. Save room for dessert, too; the Key Lime Meringue Tart is divine. The menu at Red Salt Room features unique options of its own, such as the Duck Duck Duck (a dry aged duck breast so nice they named it thrice) and the mouthwatering Kurobuta Pork Chop. Do you prefer to tak in the privacy of your own room? Our extensive in-room dining menu allows you to enjoy many of the very same gourmet dishes served at King Bar and Red Salt Room—and you won’t even have to change out of your bathrobe to do it.