As the leaves turn and the air grows crisp, Smith & Wollensky is thrilled to unveil our Autumn Menu. Crafted with the finest seasonal ingredients, our new dishes promise to tantalize your taste buds.
Indulge in our Seared Hand Dived Scallops (£24.00), perfectly complemented by braised beef and a velvety carrot purée. For a lighter start, our Beetroot Cured Salmon (£14.50) offers a medley of citrus dressing, pickled onions, and dill, balancing fresh flavours with vibrant colour. And for those who seek comfort in every bite, the Confit Duck Leg (£27.00) served with celeriac purée and a rich cos lettuce sauce is sure to satisfy.
“Our new autumn dishes capture the essence of the season,” says Tom Cook, our Head Executive Chef. “From the rich, earthy flavours of the confit duck leg to the fresh, vibrant notes of the beetroot cured salmon, each dish has been crafted to showcase the best that autumn has to offer. I’m excited for our guests to enjoy these new creations.”
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