The Original Ivy, West End
Restaurant menus

Oscietra Caviar 30gm

blinis, eggs, shallots

£95.00

Arancini and truffle

£8.25

Buffalo mozzarella

clementines, roasted hazelnuts, pomegranate molasses, fennel pollen and Greek cress

Salt-baked heritage beetroot salad

goat’s curd cheese, walnut granola, honey and truffle dressing

Traditionally oak smoked salmon

pickled cucumber, crème fraîche and rye bread

Twice-baked cheese soufflé

gratinated Monterey Jack and mozzarella, shaved black truffle and chives

Prawn and avocado cocktail

gem lettuce and Marie Rose sauce

Crispy duck salad

roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Pan-fried sea bass

Mashed potato, samphire, confit shallots and lobster velouté

Truffle-stuffed corn-fed chicken breast

wild mushroom and tarragon fricassée, marjoram and baby watercress

Grilled whole lobster

garlic butter (£10 supplement)

Rib-eye on the bone 12oz / 340g

21 day Himalayan Salt Wall dry-aged, grass fed

Pan-seared halibut

Braised fennel, grapefruit, orange and samphire salad, citrus and Sauternes beurre blanc sauce

Wild mushroom Carnaroli risotto

wild mushroom, winter shaved truffle and samphire

Spinach

creamed or buttered

Cauliflower gratin, baked cheese

£6.25

Jasmine rice

lemongrass, coconut and coriander

£5.25

Steamed tenderstem broccoli

extra virgin olive oil

£7.25

Mashed potato

The Ivy chocolate bombe

melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Baked Alaska (serves 2)

flambé meringue, Génoise sponge, cherry sorbet and griotte cherries

Classic crème brûlée

set custard with a caramelised sugar crust

Rum baba

pineapple, mango and lemon balm

Sicilian lemon sorbet with Laurent-Perrier Champagne

lemon sorbet with a Champagne foam

Selection of cheeses

Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin with apple and apricot chutney and wholegrain crackers