the ritz london - winter menu 2009/2010
DESCRIPTION
Winter Menu 2009/2010 - The Ritz Restaurant at hotel The Ritz London The magnificent Ritz Restaurant leaves an indelible impression on all who dine there, making it one of the world's most sought after places to dine. On Friday & Saturday nights and a selection of nights throughout December, The Ritz Restaurant holds a traditional dinner dance with a four piece band and a dance floor, enjoy a delicious four course meal and then dance the night away.TRANSCRIPT
DESSERTS
~
Conduit of Dates and Sauternes with Walnut Clafoutis
£15
Chestnut Souffle with Accacia Honey Ice Cream
£15
Tepee of Jivara Chocolate with Chocolate Saccher and Poached Pears
£16
Semi Freddo of Granny Smith with Spiced Financier, Caramelised Apple
£14
Terrine of Jasmine Scented Chocolate with Hazelnut Cremeux and Praline Sorbet
£15
Parfait of Mascarpone and Muscat Grapes with Caramelised Orange Sauce and Spice Ginger Bread
£14
Pecan Nougat Glace with Coffee Foam, Bergamot Scented Fudge
£15
Quince Souffle with Clove Scented Ice Cream
£15
Crepes Suzettes (For Two)£34
CHEESES
~
A Wide Selection of British and French Cheeses Presented at the Tablefrom the Trolley
(V) Denotes Vegetarian Dish
Prices include Value Added Tax and Service
FIRST COURSES~
Tortellini of Langoustine with Cauliflower Puree Tout Paris
£25
Warm Native Lobster with Carrot Puree and Spiced Coconut Broth
£28
Roast Scallops with Saffron Fondant, Parsley Puree and Osso Bucco Jus
£25
Goose Liver with Gingerbread, Spiced Jelly, Compressed Pears
£26
Truffled Pumpkin Veloute with Wild Mushroom Brioche
£18
Royal of Celeriac and Pear with Pistachio Biscotti and Goats Cheese Cream (V)
£19
Salad of Pigeon with Caramelised Apple and Black Pudding Jus
£20
Smoked Potato and Egg Yolk Ravioli with Alsace Bacon and Jerusalem Artichoke
£17
(V) Denotes Vegetarian Dish
Prices include Value Added Tax and Service
MAIN COURSES~
Roast Fillet of Turbot with Coco Beans, Chorizo and Artichoke
£49
Braised Dover Sole with Leeks, Chestnuts and Mushrooms, Sauce of Vin Jaune
£37
Roast Sea Bass with Yuzu Juice, Capers and Green Olives
£38
Tagliatelle with Mushrooms and Perigord Truffle (V)
£30
Tournedos of Beef Perigordinewith Girolles a la Creme
£39
Slow Cooked Pork Belly with Kromesky of Pig’s Head
£35
Cannon and Glazed Rib of Lamb, with Curried Sweetbread and Aubergine Pain Perdu
£36
Cutlet of Venison a la Forestiere£42
(V) Denotes Vegetarian Dish
Prices include Value Added Tax and Service