The Ritz London Dinner Menu - Summer 2009


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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.

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  • Good menu. But it is difficult to find these addresses. i often search on search engines website of restaurant.
    I can easily find out all restaurants near my place or view details of a restaurant with telephone, location, photos, description and reviews from internet community about that restaurant.
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The Ritz London Dinner Menu - Summer 2009

  1. 1. FIR ST COUR SES ~ Ballotine of Langoustine andMorelsHock with Pea Puree, Roast Langoustine with Ham and Broad Beans, Quail Egg Beignet and Fennel Pollen New Season Almonds and Shellfish Jus £24 £27 Salad of Native Lobster with Carrot and Tomato Lemon Verbena, Melba Crusted Sardine Radish, Pulp Herb with Pickled Vegetables Ginger and Rosemary Creme Fraiche, Apples, and Black Olives £28 £17 Fillet of Red Mullet and Fennel Salad Roast Scallops with ‘Beans on Toast’, Celeriac Puree, Whitewith Vanilla Scented Orange Emulsion Ham Asparagus and Vinaigrette with Jabugo £24 £19 Salad of Native Lobster, Vegetable a la Greque Salad of Native Crab with Cucumber Jelly, Pickledwith DelicateLemon Jelly Girolles and Citrus Vinaigrette £28 £25 Slow Roast Pork Belly and Sea Scallop with Garden Peas, Cauliflower Pannacotta with Green Bean and Almond Salad, Summer Ginger Confit and Pear Puree Truffle and Toasted Poilane Bread (V) £21 £23 Slow Cooked Duck Egg with Asparagus, Veloute of Watercress with Spiced Quail Egg, Parmesan Broth and Sauce Choron (V) Crushed Potato and Hot Smoked Sea Trout £19 £20 Terrine of Foie Gras and Smoked Eel with Green Apple and Radish Salad, served Salt Seaweed Brioche Pressed Terrine of Foie Gras andwith Beef with Shaved Pear and Pickled Vegetables £25 £25 Veloute of Watercress with New Season Garlic and Snails, Tortellini of Rabbit with Fennel Puree, Feuillantine of Tomato and Herbs Stuffed Morels with a Veloute of New Season Almonds £17 £21 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
  2. 2. M A IN COUR SES ~ Curry Spiced Turbot with Fricassee of and Braised Grelots, Roast Turbot with Asparagus Coco Beans, Chorizo and Gnocchi, Lemon Verbena Broth Gras Herb Artichoke, Tapenade Beignets, Jus £49 £49 Seabass with Fennel with Fennel and Carrot and Olives, Roast Sea Bass Confit, Button Onions Puree, Chorizo and Scallop Hanout Jus and Olive Jus Ras El Vol au Vent £38 £39 Native LobsterWild Salmon Ginger, Cauliflower Puree, Poached Infused with with Pickled Girolles Etuvee of Babyand Sauce Choron Vegetables and Lobster Broth £49 £42 Fricassee of Native Lobster Americaine with Lasagne of Celeriac and Wild Mushrooms with Roast Asparagus and Wild and Morels Broth (V) Fresh Garden Peas Mushroom £54 £27 Artichoke Royal with New Season Vegetables, Peppered Fillet of Beef with Ravioli of Braised Veal, Lettuce, Sweetcorn Truffleand Vinaigrette of Mousserons Perigord Puree and Mushroom Veloute (V) £29 £38 Fillet of Beef with Morteau Pain Perdu and Beignet of Bone Marrow, Cannon of Lamb Antiboise with Glazed Rib, Stuffed Red Pepper, Hermitage Jus, Glazed Mushrooms, Onions and Salsify Aubergine Caviar and Baby Artichoke £38 £37 Fillet of Veal with Sweetbread Ravioli, Fillet of VealBraised Savoy Cabbage,Sweetbread, of Vegetables with Roasted Devilled Chartreuse Fricassee of Broad Beans, White Asparagus and Almond Butter, Madeira Jus and Sweet Marjoram Jus £42 £38 Poached, Roast AnjouCutlet and Fillet of Leg Beignet with Foie Gras, Pigeon Breast and Lamb Savoy Cabbage, Pressed Fig, Aubergine and CrispHoney Jus with Aromatic Bayaldi of Shallot Marmalade, Onions £39 £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
  3. 3. R IT Z T R A DIT IONS ~ Organic Oak Smoked Scottish Salmon Organic Oak Smoked Scottish Salmon £24 £24 Double Chicken Consomme Terrine of Foie Gras £19 with Sauternes Jelly and Toasted Brioche Whole Dover Sole, Grilled or Meuniere £28 £48 Double Chicken Consomme Grilled Turbot £17 £53 Grilled Organic Sirloin Steak Whole Dover Sole, £40 Grilled or Meuniere £46 Roast Rack of Organic Lamb £40 Grilled Turbot Chateaubriand Henri IV £49 (For Two) £88 Grilled Organic Sirloin Steak £39 Grilled Fillet of Aberdeen Angus £40 Roast Rack of Organic Lamb £39 Chateaubriand Henri IV (For Two) £84 Grilled Fillet of Aberdeen Angus £39 FROM THE ROTISSER IE ~ Roast DuckSuckling Piglet with Prunes Jus Natural Roast Crisp with Grelot Onions and and Apples (For Two) (For Two) £74 £68 Rotisserie of Black Pigeon with with Cauliflower Gratin Roast Squab Leg Chicken Foie Gras Brioche, (For Two) Braised Lettuce and £68 Smoked Bacon Jus Peas, £36 Organic items are certified to the Soil Association’s standards for organic food and farming. Prices include Value Added Tax and Service