Midtown Manhattan Restaurants & New York City Dining


Reservations for Gordon Ramsay at The London, can be made by dialing 212-468-8888.

Starters

Hand dived sea scallops with sautéed new potatoes, truffle sauce and mixed herb salad

Pan fried fillets of red mullet with fennel purée and a pink grapefruit vinaigrette

Oven roasted foie gras with caramelized William’s pears and a date millefeuille

Lobster ravioli, poached in its own bouillon with celery root cream, shellfish vinaigrette and chervil velouté

Mosaic of fruits de mer with saffron potatoes, tomato consommé and osetra caviar

Caramelized calves sweetbread with creamed artichoke, ceps and a Cabernet Sauvignon sauce

Sautéed langoustine tails with maple chicken, Granny Smith apple, cauliflower cream and cider glaze

Main Courses

Loin of Pacific yellow fin tuna with pickled white radish, peekytoe crab, herb salad and sesame dressing

Pan fried fillets of red mullet with gremolata, pickled baby cucumber and escargots de Bourgogne

Sautéed Maine diver scallops with mixed spices, cauliflower purée, beignets and sherry caramel

Ravioli of tiger prawn poached in its own bouillon with fennel cream, shellfish vinaigrette and chervil velouté

Confit Hudson Valley foie gras with slow cooked free range chicken and truffled quail's egg

Salad of rabbit loin with roasted hazelnuts, Granny Smith apple, shallot purée, endive and anchovy sauce

Caramelized calves' sweetbread with ‘tête de veau', pickled Autumn vegetables, warm Périgord truffle vinaigrette

Roasted Hudson Valley foie gras with caramelized pineapple, preserved black walnuts and green bean salad

Baked fluke with almond bread, celery hearts, Concord grapes and Champagne velouté

Roasted monkfish tail with fennel hearts, baby root vegetables, lemon thyme and chicken consommé

Pan seared black cod, pig's tails with Kumamoto oysters, celeriac and Périgord truffle

Ginger poached Maine lobster with herb linguine, baby leeks, trompette royale and white port sauce

$10.00 supplement

Braised ballottine of squab with sautéed foie gras, pomme mousseline, golden raisins, Muscat sauce

Fillet of Wisconsin veal, sautéed chanterelle and bulgar wheat, salsify, sage jus

Loin of venison roasted in cocoa butter, braised red cabbage, quark dumplings and bitter chocolate

Fillet of brandt beef with braised Kobe short rib, cipollini onions, baby beets and red wine sauce

Three courses $100.00

Wine pairing $70.00

Desserts

Ocumare chocolate savarin with iced mandarin salad, bayleaf sherbet

Slow baked quince with crème Catalan and Pedro Ximenez gelée

Cinnamon sable with lemongrass foam, raspberry cremeux and Kilchurn Estate honeycomb

Pressed banana and lime crêpes with coffee ice cream, vanilla and salted caramel

Pineapple soufflé with Thai curry ice cream and toasted coconut

Bitter chocolate mousse with coffee granité and a light ginger cream

Apple tarte Tatin with vanilla ice cream (for two guests)

Selection of cheeses from the trolley

$17.00 supplement as an additional course

Tea, coffee, infusions and Bon Bon trolley

$8.00

Please allow 20 minutes preparation time for all desserts

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 two calendar months prior to the requested booking date by telephone on the above number only from 9am EST. The dress code for Gordon Ramsay at The London is smart, with jackets preferred for gentlemen, but not required.

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