Titanic Hotel’s restaurant Stanley’s Bar and Grill has unveiled its new autumn menu, with the delicious dishes expertly created around seasonal produce offering nibbles, starters, main courses and desserts that are packed full of flavour, showcasing the best autumn ingredients, guaranteed to warm you up during the coldest days.
With its open kitchen, Stanley’s Bar and Grill is a theatre of food and diners can watch our experienced chefs prepare delicious dishes. Why not start your dinner off with homemade brioche, flavoured butter or Rosemary and oven dried cherry tomato focaccia with pressed olive oil, or even Titanic hummus with Pitta bread.
Mouth-watering starters include Game terrine, madeira jelly, pistachio and charred sourdough, French onion soup with Gruyere cheese crouton, Whipped Goats cheese with salt roasted beetroot and hazelnut salad, Crispy Parma ham with Quail eggs, dressed salad, hollandaise sauce, served with toasted Brioche and many more delicious choices.
When it comes to the main course there’s plenty on offer. Why not try Rack of Lamb with Black olive potato cake, buttered spinach and shallots, Loin of cod with ratatouille, saffron rice and chorizo or Braised beef with sticky jus, roast root vegetables and truffle mash potato to name a few.
For those who prefer a vegetarian option there’s Mushroom stroganoff with braised rice and smoked paprika.
Although the autumn menu has a selection of unique dishes, British classics are also present so those wanting a traditional dinner will be able to choose from favourites including Titanic Steak Burger and Titanic Fish and chips. Steak lovers can choose from three of the finest 28 day dry aged British cuts, served with a choice of toppings and side orders from Blacksticks Blue Cheese Sauce, Peppercorn Sauce to Sweet Potato Fries and Crispy Courgettes with Pesto and Parmesan.
Bradley Lean, Executive Chef says: “The ingredients available in autumn are fantastic and it’s a great season in the kitchen. We have enjoyed working on the new menu and hope diners enjoy the new dishes as well as the British favourites.”