Gordon Ramsay at The London , 2** | NYC

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A La Carte
Three Courses $110 / Wine Pairing $70.
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 10.00
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 20.00
Apple Tarte Tatin with vanilla ice cream (for two guests)
Selection Of Cheeses From The Trolley as an additional course supplement 17.00
Tea, Coffee, Infusions And Bon Bon Trolley 8.00

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 17.00
Single- Origin Venezuelan Chocolate Mousse passion fruit, balsamic reduction and yogurt sorbet
Teas, Coffees, Infusions And Bon Bon Trolley supplement 8.00