DULIA-BIO Dinner Tuesday 20th August 2024
The Etty Room, The Ivy York, St Helens Square, York YO1 8QP
@ 19:00
PRE-ORDER MENU CHOICES REQUIRED BY
MONDAY 19TH AUGUST 2024
Starters
Roasted tomato soup,
red pepper, crumbled Greek-style
“cheese”, pine nuts and coriander
Goat’s curd salad, courgette ribbons,
golden raisins, pecans, white endive,
fennel pollen and Black Bee honey
Crispy chicken bang bang salad
with cucumber, peanuts, sesame
and chilli
Emilia-Romagna cured coppa ham
with shredded celeriac salad and
toasted Italian ciabatta bread
Asian crab salad, white crab,
baby gem, cucumber, pickled ginger
and mooli salad, ponzu dressing
Mains
Plant-based Malaysian curry, sweet potato,
toasted coconut, red chilli, coriander and jasmine rice
Scottish smoked haddock and salmon fishcake,
poached free-range hen’s egg
with a crushed pea and herb sauce
Chargrilled, thinly-beaten, grass-fed rump steak
with blue cheese sauce, pink peppercorns,
crispy shallots, thick cut chips and watercress (supplement applies)
The Ivy original shepherd’s pie
with slow-braised lamb and beef with Cheddar mash,
rosemary and red wine sauce
Plant-based vegan “cheese burger”
with pickles, red onion, sauce and thick cut chips
Roasted artichoke and chargrilled chicken breast
with potato gnocchi, Grana Padano, pine nuts and rocket
Desserts
Classic frozen berries, selected
berries and redcurrants with yoghurt
sorbet, white chocolate sauce
Rich dark chocolate mousse
with raspberries and a salted crunchy
hazelnut caramel topping
Berry and hazelnut sundae,
blackberries, raspberries, vanilla ice
cream, meringue, Chantilly cream
and a berry sauce
The Ivy chocolate bombe, celebrated
melting dome with vanilla ice cream,
honeycomb and hot caramel sauce (supplement applies)
Fourme d’Ambert, a French blue cheese
from the Auvergne region, served
with rye crackers, apple and celery
