New menu for The Ivy
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The Ivy recently announced the addition of a new menu to coincide with autumn.
The brasserie’s menu puts the spotlight on seasonal fish and shellfish, root vegetables and autumnal fruits, as well as wild mushrooms, truffles and game.
Standout dishes include Lobster and Chorizo Salad; Roasted Pigeon; Lemon and Herb-Crusted Monkfish; Ballontine of Corn-fed Chicken Breast; Roasted Duck Breast and Confit Leg; Plum and Nectarine Pie; and Peanut Butter Parfait.
“The latest menu incorporates a ‘nose to tail’ method of cooking, showcasing different cooking styles and skills,” said group head chef, Ben Tobitt.
In addition to menu changes The Ivy will also be offering its classic Turkey dinner for Thanksgiving in November as well as a festive menu in December.
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