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Utah - Wimbledon Village - Menu 2000

This 100 cover restaurant boasts pavement to ceiling glass window frontage and features leather chairs and banquettes in vibrant colours combined with natural materials such as limestone, marble and wood to create a truly stylish and 'grown-up' dining environment. The signature design feature is the 'bar height' table in the centre of the restaurant with seating for up to 25 diners.

Executive chef, Daniel McDowell has created a contemporary American menu using only the finest ingredients. Typical dishes include Ginger and lime broth with wild mushroom and corn dumpjings; porcini rubbed rack of lamb; fig filled breast of Guinea Fowl or pan seared kingfish. 


				Utah Dinner Menu

Fresh Utah Breads

Starters

00Ginger and Lime Broth with Wild Mushroom & Corn Dumplings		£6
Blue Swimmer Crab Chowder, Seaweed Breadsticks				£6
Caesar Salad								£7
Pan Fried Soft Shell Crab, Smoked Tomato Sauce				£8
Goats Cheese Profiteroles, Spiced Fig Salsa and Arugula Leaves		£7
Scorched Cuttlefish with Cilantro dressed Leaves & Coconut Chips	£7
Picos Blue Cheese Tamale with Roast Pepper Stew and Sage Crema		£7
Pan Seared Duck Livers with Horseradish Pancake and Sundried 
Cherry Jus								£8
Maple Roasted Quail with Citrus & Date Cous Cous & Rosella Jam		£8


Main Courses

Chargrilled Tuna with Wild Rice and Cracked Wheat Salad			£13
Pan-seared Kingfish with Potato & Spring onion Rosti Napa Cabbage	£14
Seafood Rice Cazuela, Baby Squid, Mussels, King Prawns 			£17
Porcini Rubbed Lamb Rack with Vanilla Bean Mash				£16
Chargrilled Iowa Rib Eye Steak with Potato and Thyme Gratin, 
Bordelaise Sauce							£16
Fig filled Breast of Guinea Fowl with Blue Corn Bread and 
Prosciutto Stuffing							£14
Osso Bucco, Slow Braised Veal Shank, Crush Pea Mash			£15
Butternut Squash Risotto with Monterey Jack 				£12

Side Dishes	all at £3

Mixed Leaves with Oil & Vinegar Dressing
Arugula with Cabernet Sauvignon Vinegar dressing
Vanilla Bean Mash
Potato & Thyme Gratin
Vegetable of the Day

Puddings

Rice Pudding Brulee					£5
Pecan Pie with Orange Scented Marscapone		£5
Lemon Grass Pannacotta					£5
Chocolate and Pistachio Mousse				£5
Polenta and Orange Cake with Passion Fruit Sorbet	£5
Selection of Homemade Ice Cream, Pistachio Biscotti	£5

A Selection of European Cheeses				£6

Head Chef: Gavin Houghton
Executive Chef: Daniel McDowell
An optional service charge of 12.5% will be added to your bill

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Dine Online Copyright Clifton Media Associates January 2000, All rights reserved.

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