The Ritz London - Restaurant Menu 2009

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FIR ST COUR SES ~ Ballotine of Ham Hock and Langoustine with Artichoke Roast Langoustine with Morels and Broad Beans, Puree, Quail Egg Beignet and Fennel Pollen New Season Almonds and Shellfish Jus £24 £27 Melba Crusted Sardine Tomato Pulp Warm Native Lobster withand Cauliflower Puree Ginger Broth with Pickledand Vegetables and Black Olives £28 £17 Fillet Red Mullet and Fennel Salad Roastof Scallops with Compressed Figs with Vanilla Scented Orange Emulsion Confit Pork Belly and Spiced Jus £24 £19 Salad of Native Lobster, Vegetable a la Greque Warm Oysters with Cucumber Tagliatelle and Caviar with Delicate £35Citrus Jelly £28 Cauliflower Panna withSea Green Beanwith and Garden AlmondPeas, Salad, Slow Roast Pork Cotta Belly and Scallop Truffle and Toasted Poilane Bread (V) Ginger Confit and Pear Puree £22 £21 with SlowJerusalem Cooked Artichoke Duck EggVeloute with Asparagus, Truffled Goats Cheese Eclair Parmesan Broth and Sauce Choron (V) £18 £19 Port Marinated Terrine ofFoie FoieGras Graswith andCompressed Smoked EelApple, Black Cherries and Hazelnuts, Toasted with Green Apple and Radish Salad, served withBrioche Seaweed Brioche £25 £25 Veloute of Watercress with Season Garlic and Snails, Smoked Eel andNew Potato Tortellini With Watercress Cream and Wood Sorrel Feuillantine of Tomato and Herbs £19 £17 Warm Salad of Quail Spice, Ravioli of Veal Breastwith withHoney Celeryand Puree, Savoy Cabbage and Foie Gras Veloute ApricotWalnuts and Almond Clafoutis £21 served with Saute of Foie Gras and Anis Jus £21

(v) Denotes vegetarian dish Prices include Value Added Tax and Service

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M A IN COUR SES ~ Roast Turbot Osso Bucco Jus Curry Spiced Turbot withwith Asparagus and Braised Grelots, £49 Herb Gnocchi, Lemon Verbena Broth £49 Braised Fillets of Sole with Baby Leeks, Onions, Roast SeaMorel Bass with andJaune Carrot Puree, SauceFennel with Vin £35au Vent and Olive Jus Chorizo and Scallop Vol £39 John Dory with Chives and Ginger Crust, Aromatic Broth Poached Wild Salmon £37with Pickled Girolles and Sauce Choron £42 Roast Sea Bass with Artichoke Puree, Confit Lemon, Olives and Capers, Yuzu Juice Fricassee of Native Lobster Americaine with £38 Fresh Garden Peas and Morels £54 Truffled Pumpkin Ravioli with Ceps, (V) Artichoke Royal with£27 New Season Vegetables, Perigord Truffle and Mushroom Veloute (V) £29Neck, Chorizo and Artichoke Tart Fillet of Lamb with Glazed Rib and £37 Fillet of Beef with Morteau Pain Perdu and Beignet of Bone Marrow, Hermitage Jus, Glazed Mushrooms, Onions and Salsify Fillet of Beef with Ravioli of Oxtail and Wild Mushroom, £38 Jus Hermitage £38 Fillet of Veal with Sweetbread Ravioli, Braised Savoy Cabbage, Chartreuse of Vegetables Cutlet of Venison with Forestiere Garniture and Sweet Marjoram Jus £42 £38 RoastCutlet Grouse Celeriac Puree, andwith Fillet of Lamb Chestnuts Salsify andand Walnut with Glazed Aromatic Bayaldi and of Aubergine CrispJus 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

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R I T ZDTER S SAED RITTSI O N S ~ Mousseline Dolce la Leche with Caramelised Banana and Vanilla Fudge Organic Oak Smoked Scottish Salmon £14 £24 Aniseed Parfait with Ginger Bread and Spiced Port Figs with Fennel Pollen Terrine of Foie Gras £14 with Sauternes Jelly and Toasted Brioche Coconut Panna Cotta with Lime Clafoutis £28 and Ginger Marinated Pineapple £15 Double Chicken Consomme Marsala Cheesecake with Caramelised Wafer and Granny Smith Sorbet £17 £14 Chestnut Mont Sole, Blanc Whole Dover £15 Grilled or Meuniere £46 Gran Couva Frappe with Earl Grey Ganache and Cacoa Biscuit, Orange Scented Macadamia Ice Cream Grilled Turbot £16 £49 Agen Prune and Armagnac Souffle £15 Grilled Organic Sirloin Steak £39and Maldon Sea Salt Ice Cream Gingerbread Souffle with Yoghurt £15 Roast Rack of Organic Lamb Crepes Suzettes £39 (For Two) £34 Chateaubriand Henri IV (For Two) £84 Grilled Fillet of Aberdeen Angus £39 Crepes Suzettes £34 For a minimum of two people Please place your order at the beginning of the meal

E SOETSI S S E R I E F R O M TCHHEE R ~ Roast Duck with and Grelot Onions and Jus Naturalat the Table A Wide Selection of British French Cheeses Presented from the Trolley (For Two) £17 £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