NEW YEAR S EVE DINNER

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Ashlyn Nichols
6 years ago
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1 New year's dining

2 NEW YEAR S EVE DINNER HÉLÈNE DARROZE AT THE CONNAUGHT CAVIAR Oscietra Royal Amor River Perle Blanche oyster, white coco bean from Béarn LOBSTER David Bywater Norfolk coast Ricotta, chestnut, black trumpet mushroom HAND-HARVESTED SCALLOP Davy Price Scotland Butternut squash, black truffle, Parmigiano Reggiano BRIE Meaux France Black truffle, herbs, salad CHESTNUT Ardèche France Citrus fruit, Rum CHOCOLATE Carupano Venezuela Cardamom, Bourbon vanilla TURBOT Borlewen Looe, South Cornwall Boudin noir, Jerusalem artichoke, black truffle, balsamic vinegar VENISON Rhug Estate Wales Foie gras, turnip, bergamot, whiskey EIGHT COURSE MENU 325 PER PERSON We will require full prepayment of the menu price upon making reservation which will be non-refundable after.

3 NEW YEAR S EVE DINNER JEAN-GEORGES AT THE CONNAUGHT EGG TOAST & CAVIAR Brioche toast, caviar, herbs MEZCAL CURED SALMON Cucumber yogurt relish, golden potato flakes MOZZARELLA RAVIOLI White truffle fondue STEAMED LOUP DE MER Winter vegetable pot-au-feu and black truffles SCOTTISH LOBSTER WITH GLAZED CHESTNUTS Espelette pepper & brandy butter FILLET OF 28 DAY AGED BEEF Sautéed foie gras, crunchy potato gratin with black truffle CHOCOLATE Chocolate mousse, hazelnuts praline SEVEN COURSE MENU 245 PER PERSON Tasting menu available from 8.30pm till countdown À la carte menu available before 8.30pm We will require full prepayment of menu price upon making reservation which will be non-refundable after.

4 NEW year s DAY BRUNCH HÉLÈNE DARROZE AT THE CONNAUGHT SELECTION OF SHARING STARTERS Charcuteries from Pierre Mateyron Served with foccaccia Capon and foie gras pie Pickled vegetables Beef and Fine de Claire oyster tartare Oscietra caviar and seaweed crackers Jerusalem artichoke velouté Black truffle Chantilly Caesar salad Anchovies from Cantabriqua and aged Parmigiano Reggiano THE CHOICE OF ONE DISH Roasted hand-harvested scallops Carrot and citrus mousseline, timut pepper reduction Mac and cheese Native blue lobster and black truffle from Périgord (supplement at 45) The iconic Connaught Burger Braised beef cheek and roasted foie gras Risotto with Sardinian artichokes and Manni olive oil SEASONAL CHEESE Brie cheese stuffed with black truffle Dadelion salad SELECTION OF SHARING DESSERTS Sticky toffee pudding Christmas ice cream FOUR COURSE TAPAS STYLE BRUNCH 95 PER PERSON Paris-Brest Home-made praliné cream and quince marmalade Fresh fruit salad Hélène Darroze style We will require credit card details upon making reservation. A 48 hour cancellation policy applies.

5 how to book new year's dining TO MAKE YOUR RESERVATION HÉLÈNE DARROZE AT THE CONNAUGHT T +44 (0) E helenedarroze@the-connaught.co.uk THE GIFT OF LUXURY Give someone a taste of The Connaught with one of our gift certificates this festive season. To buy please visit: the-connaught.co.uk. JEAN-GEORGES AT THE CONNAUGHT T +44 (0) E dining@the-connaught.co.uk THE CONNAUGHT CARLOS PLACE MAYFAIR LONDON W1K 2AL T +44 (0) F +44 (0) E info@the-connaught.co.uk W the-connaught.co.uk

CLICK FOR CHRISTMAS 2017

Deck the halls CLICK FOR CHRISTMAS 2017 Tis the Season to be Jolly FESTIVE MENU DU JOUR Jean-Georges at The Connaught FESTIVE AFTERNOON TEA Jean-Georges at The Connaught CHRISTMAS EVE DINNER Hélène Darroze