the ritz london dinner menu - summer 2009
DESCRIPTION
The finest cuisine, the ultimate service. To dine at The Ritz is to experience arguably the very best cuisine available anywhere in the world. Our cooking reflects a new pride in British cuisine and produce. Our ingredients are the finest and freshest available, and of course the service is exemplary. A range of spectacular rooms and a disparate menu makes dining at The Ritz a memorable occasion.TRANSCRIPT
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FIR ST COUR SES
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Roast Langoustine with Morels and Broad Beans,
New Season Almonds and Shellfish Jus
£27
Melba Crusted Sardine and Tomato Pulp
with Pickled Vegetables and Black Olives
£17
Fillet of Red Mullet and Fennel Salad
with Vanilla Scented Orange Emulsion
£19
Salad of Native Lobster, Vegetable a la Greque
with Delicate Citrus Jelly
£28
Slow Roast Pork Belly and Sea Scallop with Garden Peas,
Ginger Confit and Pear Puree
£21
Slow Cooked Duck Egg with Asparagus,
Parmesan Broth and Sauce Choron (V)
£19
Terrine of Foie Gras and Smoked Eel
with Green Apple and Radish Salad, served with Seaweed Brioche
£25
Veloute of Watercress with New Season Garlic and Snails,
Feuillantine of Tomato and Herbs
£17
Warm Salad of Quail with Honey and Spice,
Apricot and Almond Clafoutis
served with Saute of Foie Gras and Anis Jus
£21
(v) Denotes vegetarian dish
Prices include Value Added Tax and Service
Ballotine of Langoustine and Ham Hock with Pea Puree, Quail Egg Beignet and Fennel Pollen
£24
Salad of Native Lobster with Carrot and Radish, Lemon Verbena, Herb Creme Fraiche, Apples, Ginger and Rosemary
£28
Roast Scallops with ‘Beans on Toast’, Celeriac Puree, White Asparagus and Vinaigrette with Jabugo Ham
£24
Salad of Native Crab with Cucumber Jelly, Pickled Girolles and Lemon Vinaigrette
£25
Cauliflower Pannacotta with Green Bean and Almond Salad, Summer Truffle and Toasted Poilane Bread (V)
£23
Veloute of Watercress with Spiced Quail Egg, Crushed Potato and Hot Smoked Sea Trout
£20
Pressed Terrine of Foie Gras and Salt Beef with Shaved Pear and Pickled Vegetables
£25
Tortellini of Rabbit with Fennel Puree, Stuffed Morels with a Veloute of New Season Almonds
£21
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M A IN COUR SES
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Curry Spiced Turbot with Asparagus and Braised Grelots,
Herb Gnocchi, Lemon Verbena Broth
£49
Roast Sea Bass with Fennel and Carrot Puree,
Chorizo and Scallop Vol au Vent and Olive Jus
£39
Poached Wild Salmon with Pickled Girolles
and Sauce Choron
£42
Fricassee of Native Lobster Americaine with
Fresh Garden Peas and Morels
£54
Artichoke Royal with New Season Vegetables,
Perigord Truffle and Mushroom Veloute (V)
£29
Fillet of Beef with Morteau Pain Perdu and Beignet of Bone Marrow,
Hermitage Jus, Glazed Mushrooms, Onions and Salsify
£38
Fillet of Veal with Sweetbread Ravioli,
Braised Savoy Cabbage, Chartreuse of Vegetables
and Sweet Marjoram Jus
£38
Cutlet and Fillet of Lamb
with Aromatic Bayaldi of Aubergine and Crisp Onions
£34
Five Spiced Duck with Grapefruit Confit,
Vol au Vent Printanier, Coffee and Cardamom Jus
£34
(v) Denotes vegetarian dish
Prices include Value Added Tax and Service
Roast Turbot with Fricassee of Coco Beans, Chorizo and Artichoke, Tapenade Beignets, Jus Gras
£49
Seabass with Fennel Confit, Button Onions and Olives, Ras El Hanout Jus
£38
Native Lobster Infused with Ginger, Cauliflower Puree, Etuvee of Baby Vegetables and Lobster Broth
£49
Lasagne of Celeriac and Wild Mushrooms with Roast Asparagus and Wild Mushroom Broth (V)
£27
Peppered Fillet of Beef with Ravioli of Braised Veal, Lettuce, Sweetcorn Puree and Vinaigrette of Mousserons
£38
Cannon of Lamb Antiboise with Glazed Rib, Stuffed Red Pepper, Aubergine Caviar and Baby Artichoke
£37
Fillet of Veal with Roasted Devilled Sweetbread, Fricassee of Broad Beans, White Asparagus and Almond Butter, Madeira Jus
£42
Poached, Roast Anjou Pigeon Breast and Leg Beignet with Foie Gras, Savoy Cabbage, Pressed Fig, Shallot Marmalade, Honey Jus
£39
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R ITZ TR A DITIONS
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Organic Oak Smoked Scottish Salmon
£24
Terrine of Foie Gras
with Sauternes Jelly and Toasted Brioche
£28
Double Chicken Consomme
£17
Whole Dover Sole,
Grilled or Meuniere
£46
Grilled Turbot
£49
Grilled Organic Sirloin Steak
£39
Roast Rack of Organic Lamb
£39
Chateaubriand Henri IV
(For Two)
£84
Grilled Fillet of Aberdeen Angus
£39
FROM THE ROTISSER IE
~
Roast Duck with Grelot Onions and Jus Natural
(For Two)
£68
Roast Squab Pigeon with Foie Gras Brioche,
Braised Lettuce and Peas, Smoked Bacon Jus
£36
Organic items are certified to the Soil Association’s standards for organic food and farming.
Prices include Value Added Tax and Service
Organic Oak Smoked Scottish Salmon£24
Double Chicken Consomme£19
Whole Dover Sole, Grilled or Meuniere£48
Grilled Turbot£53
Grilled Organic Sirloin Steak£40
Roast Rack of Organic Lamb £40
Chateaubriand Henri IV (For Two)£88
Grilled Fillet of Aberdeen Angus£40
Roast Crisp Suckling Piglet with Prunes and Apples(For Two)£74
Rotisserie of Black Leg Chicken with Cauliflower Gratin (For Two)£68
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