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Artichoke “barigoule”
grilled aubergine, bok choy hearts, fennel cream
black olive oil
Loin of yellowfin tuna
marinated jicama, smoked soy, Asian pear
American caviar
Maine diver scallops
curried cauliflower, celery, pressed mango
spiced chickpeas
Butter poached Maine lobster
arugula, candied grapefruit, baked yellow beets
beurre rouge
$10.00 supplement
Sautéed Hudson Valley foie gras
spiced plums, navets, truffle vinaigrette
thyme infused brioche
Caramelized veal sweetbreads
roasted sunchokes, octopus terrine, haricots verts
lemon curd
Grilled Fossil Farms rabbit loin
tagliatelle, matsutake mushrooms, pearl onions
tarragon velouté
Mediterranean sea bass
crème fraîche gnocchi, Meyer lemon and crispy garlic
tomato and gin consommé
Roasted monkfish wrapped in guanciale
smoked pimento, shaved fennel
Pommes Maxim
Sockeye salmon
black salt, poached Maine lobster, yuzu rind
turnip velouté
Slow cooked cod
oysters and pig's tail crust, beluga lentils, celeriac
smoked bacon jus
Colorado lamb roasted in goat's butter
fava bean tapenade, confit potatoes, cilantro
lamb vinaigrette
Poached poussin
chanterelle and almond crèpe, braised Savoy cabbage
cranberry jus
New Zealand loin of venison
crispy tramezzini, sweet chestnuts, parsnip purée
ras el hanout
Three courses $110.00
Wine pairing $75.00
Please note that the above are sample menus and that from time to time certain dishes or ingredients are
restricted due to market availability.
Reservations for Gordon Ramsay at the London can be made by dialing 212-468-8888. Reservations are accepted up to a year in advance, except for holiday reservations which are accepted two months prior to the calendar date. Reservations can be made by telephone on the above number only from 9am EST or by Clicking Here. The dress code for Gordon Ramsay at The London is smart, with jackets preferred for gentlemen, but not required.
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