Stanley’s Bar and Grill, set inside the stunning Titanic Hotel Liverpool, has launched its new Autumn/Winter Menu that has been expertly created using the finest seasonal produce. There’s a whole range of dishes including nibbles, starters, main courses and desserts that guests can tuck into during the winter months.
Why not start your dinner off with some homemade brioche with butter and flavoured salt, chickpea hummus with charred flatbread, or even a portion of mixed olives?
Starters include homemade duck spring roll with hoisin sauce and toasted sesame, salt cod fritters with chunky tartare sauce and lemon, braised pork cheek with creamed potato, roast carrot and sticky jus and many more delicious dishes. For those who prefer a vegetarian option there is white onion and cider soup or Titanic waldorf salad with blacksticks blue cheese, grapes, apple and walnuts.
When it comes to the main courses, there’s plenty on offer at Stanley’s Bar and Grill. Why not try the homemade shepherd’s pie with minted peas and bacon, loin of cod with warm chickpeas, mussels and smoked paprika, woodland mushroom risotto with red wine, Italian cheese and tarragon or shellfish linguine with seared scallops, tiger prawns, sweet chilli cream and basil from our pasta selection.
There’s also a dedicated butchers block menu of either 10oz dry aged sirloin, 10ozdry aged ribeye, 8oz dry aged fillet, tomahawk club and chef’s special steaks with sauces such as three pepper and brandy, béarnaise or blue cheese sauce. On the side you can choose salt and pepper fries, charred sweetcorn, pancetta and baby onion fricassee, tenderstem broccoli with chilli and ginger and much more!