Menu Card – Heliot Steak House at the Hippodrome Casino London - PowerPoint PPT Presentation

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Menu Card – Heliot Steak House at the Hippodrome Casino London

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  1. THE STORY BEHIND THE NAME MENU An illustration showing Madame Claire Heliot feeding her lions with raw beef in the arena of the Hippodrome, London, 19th December 1901. Our restaurant is named after the flirtatious and alluring Claire Heliot, one of the early performers at The Hippodrome in the early 1900’s. Famous worldwide for feeding raw meat to lions on stage, she performed at The Hippodrome in Chicago and New York as well as in London. Showing no fear for any of her fourteen lions, the New York Times noted ‘She pats them on the back like ponies, hugs them like kittens and romps about with them’. They described it as ‘One of the most thrilling animal acts ever seen’. Madame Heliot always entered the stage to the daredevil music of ‘Carmen’ but she refused to believe that any of the lions would hurt her and she said that she tamed them with sentimentality; from Auguste (the largest one) to Sacha, the lion that she used to carry off stage on her shoulders every night and who weighed 175 kg.

  2. STARTERS 28 DAY AGED USDA PRIME STEAK SEARED SCALLOPS | 9 apple purée & pink grapefruit SMALL MEDIUM LARGE BEEF TATAKI | 9 usda fillet & ponzu sauce RUMP - 180g / 6oz | 12 NY STRIP - 180g / 6oz | 13 FILLET - 200g / 7oz | 18 FILLET - 250g / 8oz | 21 SIRLOIN - 300g / 10.5oz | 16 RIB EYE - 350g / 12oz | 19 SIRLOIN - 500g / 18oz | 24 RIB ON THE BONE - 500g / 18oz | 27 T BONE - 650g / 23oz | 29 TRADITIONAL SMOKED SALMON | 7 rye bread & lemon butter (H) GOATS CURD SALAD | 6 Medium Rare | Brown-seared crust with a warm red centre. Medium | Brown-seared crust with a hot pink centre. Medium Well | Outside well done, inside with a thin line of pink. Well | Outside dark brown, centre cooked thoroughly. charcoal grilled aubergine, roasted pumpkin & chillies TUNA TARTARE | 7 cucumber & caper berries (H) (Please allow additional time for steaks cooked medium well or well) All our steaks are USDA Prime 3 year old grain fed beef of the highest quality. Less than 2 percent of all beef from the US receives the Prime designation. After starting with the best beef, we age our steaks for a minimum of 4-6 weeks for tenderness and flavour, then we trim and season them to be flame-grilled and cooked to your liking. SEA BASS CEVICHE | 8 red chilli, black pepper & lime BABY GEM SALAD | 5 blue cheese & caramelised pecans (V) / add crispy bacon for 1.5 GRILLED ASPARAGUS | 7 poached duck egg & hollandaise sauce FROM THE GRILL USDA MEAT BALLS | 6 yoghurt, cucumber & mint sauce CALVES LIVER & BACON | 12 bacon, mash, shallots, sage & red wine TANDOORI SOUP | 6 sweet potato & ginger BEEF RIB BURGER | 11 usda beef, onion relish, gruyere or stilton HALLOUMI BURGER | 10 beetroot slaw & pickled green tomato relish MAINS STICKY SHORTRIB & SPICY WINGS | 13 swede & spring onion slaw SURF & TURF | 19 usda fillet, scallops & prawns BABY ROAST CHICKEN | 12 mushrooms, pickled onions & red wine jus (H) EXTRAS BUTTERS & SAUCES ROAST CANNON OF LAMB | 14 jerusalem artichoke purée & roasting juices ROAST BONE MARROW | 3 FRIED DUCK EGG | 2.5 CHARGRILLED DRY CURED BACON | 2.5 CARAMELISED SHALLOTS | 2.5 CHARGRILLED KING PRAWN | 3 LOBSTER TAIL | 7 FRESH SHAVED TRUFFLE | 4 PEPPER CRUST | 3 PEPPER SAUCE RED WINE SAUCE PORCINI SAUCE BONE MARROW SAUCE BÉARNAISE SAUCE TRUFFLE SAUCE GARLIC BUTTER BLUE CHEESE BUTTER PAN FRIED SALMON | 14 english asparagus & sweet lemon 1.5 EACH sides RABBIT RAGU | 12 trofie pasta WHOLE GRILLED SEA BREAM | 16 samphire & lemon oil ALL ABOUT THE SEA | FOR THE TABLE | 25 scallops, grilled prawns, lobster, langoustine, mussels & caper lemon sauce HELIOT FISH & CHIPS | 12 beer battered haddock, mushy peas & tartare sauce MILLIONAIRE’S MAC & CHEESE | 7 poached duck egg & black truffle CRISPY CAULIFLOWER | 9 FRENCH FRIES & ROSEMARY SALT JERSEY ROYALS & MINT BUTTER DEEP FRIED PICKLES MAC & CHEESE CHANTENAY CARROTS & MAPLE SYRUP SEASONAL GREENS ONION RINGS ROAST FIELD MUSHROOMS GARDEN PEAS & SHALLOTS LETTUCE HEART SALAD & TARRAGON DRESSING HEIRLOOM TOMATO, SHALLOT & BASIL SALAD HAND CUT CHIPS (add truffle & parmesan topping for 1.5) ALL 3 EACH tahini, caramelised onion, pine nuts, almonds & parsley (H) (V) MUSHROOM RAVIOLI | 13 parmesan sauce (H) DENOTES OUR FOOD IS HALAL | (V) DENOTES VEGETARIAN GUESTS WITH ALLERGIES AND INTOLERANCES SHOULD MAKE A MEMBER OF THE TEAM AWARE, BEFORE PLACING AN ORDER FOR FOOD OR BEVERAGES. ALLERGEN INFORMATION IS AVAILABLE ON REQUEST FROM YOUR SERVER. A DISCRETIONARY SERVICE CHARGE OF 12.5% WILL BE ADDED TO YOUR BILL. ALL PRICES SHOWN IN GBP HEAD CHEF: IOANNIS GRAMMENOS