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Metro Newspaper, 2003
"There
are nods to maturity, such as my raw marinated
sea bass, an acceptable ceviche-like assembly,
sharp with citrus and drizzled with olive
oil. "
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LONDON
MAGAZINE QUOTE
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Dinner
Menu
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At Curzon, our head chef changes our
dinner menu every month. By taking
advantage of quality seasonal produce,
we ensure there is always something
new to indulge your tastes.
The dinner menu shown
on this page features selections from
a constantly evolving menu. To view
this month's dinner menu, use
the link below.
download:
curzon_DinnerMenu.doc
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starters
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curzon salad
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mixed grilled vegetable,
mozzarella in a balsamic
dressing
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prosciutto di parma con frutta di stagione
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parma ham with seasonal
fruit
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insalata di granchio, perini, cipollotti e ciuffetto di spinacini
con olio alla salvia:
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a salad of fresh crab
meat, plum tomatoes, baby
spinach and spring onions
with a sage virgin olive
oil
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carpaccio d’anatra con trevisano al balsamico e zucca caramellata
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duck carpaccio with
radicchio trevisano, caramelized
pumpkin and balsamic reduction
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insalata di pesce misto con sorbetto al limone e spuma di pesce
bianco
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trios of fish salad
with lemon sorbet and white
fish sauce
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caprino tiepido in crosta di noci e albicocche con timballo di
pomodori e salsa al miele
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warm goat’s cheese
wrapped with walnuts and
apricot, tomatoes timbale
and honey dressing
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soup
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vellutata di pollo con spugnole e
cuore di palma
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chicken vellutee’ with morels and salsify
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zuppa del giorno
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soup of the day
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pasta
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tagliolini i con frutti di mare e
pomodoro crudo di pachino
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homemade tagliolini with mixed seafood and fresh cherry tomatoes
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linguine all’ astice, cipollotti e
pomodoro fresco
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linguine pasta with fresh lobster with spicy fresh tomato and spring
onions
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risotto del giorno
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risotto of the day
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ravioli di zucca con amaretto en salsa di burro e salvia
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homemade ravioli filled with pumpkin and amaretto in butter and
sage
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tagliatelle mantecate con melanzane,
pachini e basilico
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homemade tagliatelle with aubergine, cherry tomatoes and basil
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gnocchi di ricotta e menta con salsa
all’arancia
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gnocchi of mint and ricotta cheese with orange sauce
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tortellini di fagiano con fonduta
e olio al tartufo
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tortellini of pheasant with fonduta sauce and truffle essence
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fish
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sogliola al forno con le sue verdure e olio al basilico
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fresh dover sole served with mixed
vegetables in basil oil
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filetto di branzino al forno con patate novelle, funghi trifolati
e olio aromatico
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baked fillet of sea
bass served with roasted new potatoes
and wild mushrooms
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gamberoni grigliati,
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char grilled saudi
prawns
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triglie al vapore con capponatina di verdure, fregola e salsa
allo zafferano
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steamed red mullet
with ratatouille of mix vegetable,
fregola and saffron sauce
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meat
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Sella d’Agnello, Scalogni Glassati
e Purea di Patate alle Erbe
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Loin of Lamb with herb mashed Potato and caramelized Shallots
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Costoletta di Vitello alla “Milanese”
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“Milanese” Veal Cutlet
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Faraona
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Guinea fowl
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Millefoglie di Filletto di Bue in
crosta di midollo
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Spinach, Fried Courgettes, Mashed Potatoes, Sautéed Potatoes, Mixed
Vegetables, Rocket & Parmesan
Cheese
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desert
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tiramisu
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crostata di albicocche con sorbetto di limone
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apricot tart served with lemon sorbet
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mousse di fragola e salsa al limone verde
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strawberry mousse with lime sauce
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budino al cioccolato e salsa alla menta
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chocolate fondant with mint custard sauce
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[10 minutes preparation]
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carpaccio di frutta esotica
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thinly sliced pineapple and chunks of exotic fruit
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crema bruciata agli agrumi canditi
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créme brulée scented with the zest of oranges and lemons
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piatto di formaggi misti e la sua composta
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selection of cheeses
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sorbetti misti
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selection of homemade sorbets
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