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Home > Restaurants > Gordon Ramsay at the London

Gordon Ramsay at the London Menu

a la carte

starters
Loin of Pacific Yellow Fin Tuna battered kombu, jicama, steamed shitake, yuzu glaze      
Japanese Mackerel aubergine and chorizo marmalade, barley miso, bouillabaisse sauce      
Sautéed Maine Diver Scallops with braised veal cheeks, tahitian vanilla, parsnip cream      
Australian Rock Lobster roasted jerusalem artichoke, crispy maitake, herb tagliatelle      
Pressed Hudson Valley Foie Gras tapioca and calvados jelly, candied ginger, toasted sourdough      
Ravioli of quail, Salad of crispy leg and preserved walnuts, porcini velouté      
Roasted Loin of Rabbit with braised endive, shallot confit, salsify and blood orange vinaigrette      
Roasted Hudson Valley Foie Gras quince and black pepper sherbet, crispy amaranth, marcona almonds      
main courses
Slow Cooked Sablefish With Butternut Squash carpaccio, Preserved Cucumber and Red Wine Vinaigrette
Slow Cooked Sablefish with butternut squash carpaccio, preserved cucumber and red wine vinaigrette      
Roasted Monkfish Tail with fennel hearts, baby root vegetables, lemon thyme and chicken consommé      
Pan Seared Alaskan halibut, Pig's Tails with caraquet oysters, celeriac and sweet garlic      
Ginger Poached Maine Lobster with grilled porcini, tarragon and leeks, white port sauce       supplement 10
Caramelized Duck Breast with spiced anjou pear glaze, beluga lentils, chicken liver rillette      
Fillet of Wisconsin Veal tramazzini bread and chilled foie gras, périgord truffle vinaigrette      
Roasted Scottish Partridge with celeriac choucroute, black pudding and salsify, crème de cassis      
Fillet of Brandt Beef with braised short rib, cipollini onions, baby beets and red wine sauce      
desserts
Raspberry soufflé with quark ice cream      
Soft White Chocolate Ganache with white rum gelée, coconut foam, mango and basil sorbet      
Single- Origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet      
Pear Chiboust with gingerbread, yuzu, candied cranberries and caramel      
Alba White Truffle and Chocolate Crémeux banana bread, salted macadamia, pearl barley sorbet       supplement 20
Apple Tarte Tatin with vanilla ice cream (for two guests)      
Selection of Cheeses From the Trolley as an additional course       supplement 17
Tea, coffee, Infusions and Bon Bon Trolley       8
menu prestige
Amuse bouche. Seven Courses $150 / Wine Pairing $100
Pressed Hudson Valley Foie Gras with candied ginger, tapioca and calvados jelly, toasted sourdough (or marinated beetroot, ricotta, pine nut and cabernet sauvignon dressing)      
Sautéed Maine Diver Scallops with braised veal cheeks, tahitian vanilla, parsnip cream (or carpaccio of roasted eggplant, black figs, pickled chanterelles and hazelnuts)      
Slow Cooked Sablefish with butternut squash carpaccio, red wine vinaigrette or velouté of portobello mushrooms, fricassée of winter vegetables and truffle)      
Roasted Breast of Duck with spiced anjou pear, chicken liver rillette      
Fillet of Brandt Beef with braised short rib, cipollini onions, baby beets (or chef's preparation of seasonal vegetables)      
Pumpkin Panna Cotta candied cranberries and gingerbread ice cream or selection of cheeses from the trolley       supplement 17
Single- Origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet      
Teas, coffees, Infusions and Bon Bon Trolley       supplement 8
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