Amaranto at Four Seasons Hotel London at Park Lane sample menus

Amaranto at Four Seasons Hotel London at Park Lane

Amaranto at Four Seasons Hotel London at Park Lane
Four Seasons Hotel London at Park Lane ,
Hamilton Place, Park Lane,

Cuisine: Italian

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Sample Menu for Amaranto at Four Seasons Hotel London at Park Lane

Fassona Beef Carpaccio with Parmesan Mousse Celery, Spring Herbs
Broad Bean and Barley Salad with Sicilian Merida Tomatoes, Shaved Asparagus and Roman Pecorino
Warm Buffalo Mozzarella Wrapped in Crispy Parma Ham with Roasted Vegetables, Capers and Anchovy Dressing
Organic Red Apple and Walnut Salad with Rocket, Shredded Carrots, Celery and Extra-Virgin Olive Oil From Lake Garda
Atlantic Sea Bass Carpaccio, Shaved Raw Artichoke Salad and Red Salmoriglio Dressing
Braised Mediterranean Octopus in Delicate Arrabbiata Sauce with Soft Polenta Concia
Burrata Di Andria on Macedonia of Tomatoes and Wild Strawberries, Port and Orange Reduction
Capesante Tre Modi ? Seared Brittany Scallops in Pancetta Alla Carbonara, Scallops Tartare with Orange and Chives, Carpaccio of Scallops with Spicy New Potatoes

Aubergine Risotto and Taleggio Fondue, Modena Extra Vecchio Balsamic Vinegar
Homemade Tagliolini with Lobster, Mixed Peppers and Spring Onion Sauce
Wholemeal Ravioli Stuffed with Rabbit in Vermentino Broth
Feather-Light Potato Gnocchi Filled with Gentle Basil Pesto and Ricotta, Pan-Fried Scottish Langoustine and Wild Mushroom Broth
Pure Durum Wheat Matt Spaghetti Tossed in Fresh San Marzano Tomato and Basil Sauce
Homemade Egg-Free Fusilli, Isle of Wight Asparagus, Red Mullet and Saffron
Cannelloni Dorati Al Forno with Veal Ossobuco on Light Tomato Fondue
Mezze Penne Carbonara with Guanciale
Homemade Buckwheat Reginette Pasta with White Lamb Ragout, Camomile and Tomino Di Melle

Parmesan Consommé with Mortadella and Veal Ravioli Del Plin
Minestrone with Borlotti Beans and Saffron Ditalini

Ashed Monkfish with Jerusalem Artichokes, Lardo Di Colonnata and Leek
Oven-Baked Baby Lemon Sole with Crosta Di Olive, Tartare of Anchovies, Capers and Green Tomatoes Served with Young Vegetables and Legumes
Grilled Fresh Fish, Shellfish and Vegetable Platter Marinated in Extra-Virgin Olive Oil and Lemon
Wild Sea Bass Cartoccio with Salted Lemon Preserve and Taggiasche Olives
Calamari and Prawn Fritto Misto on Hummus with Lemon, Caper and Parsley

Grilled Casterbridge Lamb Cutlet, Roasted Root Vegetables and Balsamic Sabayon
Veal Fillet with Pecorino Di Pienza on Sautéed Courgettes and Fresh Marjoram
Grilled Angus Beef Fillet Served with a Baby Baked Potato, Creamed Swiss Chard and Sweet and Sour Aubergine
Spicy Breaded Breast of Guinea Fowl with Onion Fondue and Mustard Sauce

Sautéed or Steamed Spinach
Roasted or Steamed New Potatoes
Mixed Salad
Rocket, Balsamic and Parmesan Shavings
Tomato and Onion Salad
Fresh Green Pea and Broad Beans with Crispy Guanciale
Sautéed Mixed Vegetables
Broccoli, Chili Oil and Garlic
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