: Restauarants in London

The Ritz London in London

	150 Piccadilly London W1J 9BR
	Phone: +44 (0)20 7493 8181

Cuisine: Modern European

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Sample Menu for The Ritz London

SpecialtiesRitz Traditions

Oak Smoked Organic Scottish Salmon

Double Chicken Consomme

Whole Dover Sole, Grilled or Meuniere

Grilled Turbot

Grilled Organic Sirloin Steak

Roasted Rack of Organic Lamb

Chateaubriand Henri IV, for Two

Grilled Fillet of Aberdeen Angus

Poached Bresse chicken ?En Vessie?, for Two

From the rotisserie

Roasted Leg of Pyrenees Lamb Sarladaise, for Two

Roasted Squab Pigeon with Foie Gras Brioche, Braised Lettuce and Peas, Smoked Bacon Jus

Organic items are certified to the Soil Association?s standards for organic food and farming.

DinnerFirst Courses

Salad of Native Lobster, Jelly of Spring Peas and Broad Beans, Lemon Verbena and Vegetable Vinaigrette

Saute of Scallop with Ratte Potato Ravioli, Braised Oxtail and Pea Vinaigrette

Roasted Langoustine with Ham Hock Tortellini, Cauliflower a la Greque and Haricot Blanc Veloute

Slow Cooked Duck Egg with Chorizo and Boudin, Tapenade Veloute

Fillet of Red Mullet with Potato and Iberian Ham Terrine, Confit Tomato Emulsion

Braised Artichoke with Quail Eggs, Cep Puree and Truffle (v)

Veloute of Celeriac with Mushroom Duxelle Vol au Vents (v)

Ballotine of Foie Gras with Confit Duck, Earl Grey Tea Jelly and Truffle Brioche

Salad of Asparagus with Croquette of Lamb Sweetbreads, Gribiche Puree and New Season Almonds

Main Courses

Aromatic Steamed Lobster with Apricot and Ginger, Lobster Broth with Muscadet and Lime Jelly

Braised Fillet of Turbot with Crab Filled Courgette Flower, Warm Pea and Chervil Vinaigrette

Roasted Sea Bass with Stuffed Petit Legumes, Herb Gnocchi and Sauce Bouillabaisse

Roasted Aubergine with Ceps, Mozzarella and Tortellini, Coco Bean and Basil Vinaigrette (v)

Roasted Loin and Braised Shoulder of New Season Lamb, Potato Beignet, Avocado Puree and Olive Jus

Suckling Pig with Baby Spring Vegetables, Garlic Scented Potato Puree and Sweet Marjoram Jus

Fillet of Beef with Brisket and Broad Bean Tart, Braised Baby Onions, Horseradish Sabayon

Five Spiced Duck with Grapefruit Confit, Vol au Vent Printanier, Cardamom and Coffee Jus

Veal Cutlet with Wild Mushrooms, Pearl Onions and Mille Feuille of Ox Tongue

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