55 JERMYN STREET
LONDON SW1Y 6LX
Reservations 0207 629 9955
Fax 0207 495 6233
Monday to Friday
for lunch and dinner
excluding bank holidays
Print this pageWinter Menu
Since 1742 WILTONS has been synonymous with exceptional food and service, presented in refined and elegant surroundings to a discerning clientele. WILTONS “AT HOME” enables you to enjoy the same gastronomic experience in the comfort of your own home. For dinner parties or cocktail receptions, we will prepare a delicious seasonal menu and serve it with typical WILTONS expertise anywhere in central London.
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Starters |
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Loch Ryan, Jersey or Colchester oysters - MARKET PRICE |
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Langoustine bisque with cheese straws |
14.00 |
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Baked scallop in the shell with truffle and leek |
14.00 |
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Saffron marinated Organic salmon with a potato salad |
17.00 |
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Angus beef salad with beetroot, celeriac and horseradish dressing |
17.00 |
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Smoked duck and foie gras terrine with fruit chutney and brioche |
17.00 |
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Mains |
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Seared Atlantic sea bass, Jerusalem artichokes a carrot velouté |
27.00 |
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Classic fish pie with lobster, sole, turbot, bass and halibut |
24.00 |
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Venison Brodquin |
24.00 |
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Seared wild halibut, caramelised cauliflower and a caper and raisin sauce |
26.00 |
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Veal Holstein |
24.00 |
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Fillet of Angus beef with salsify, lardons and red wine sauce |
31.00 |
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WILTONS honey glazed gammon with cinnamon and cloves |
25.00 |
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Traditional Angus beef wellington |
31.00 |
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Roast Bronze Norfolk turkey ‘Old England’ (December and January) |
28.00 |
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Market vegetables and potatoes |
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Honey roasted parsnips |
5.00 |
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Button Brussels sprouts with chestnuts |
5.00 |
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Celeriac with butter and spring water |
5.00 |
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Roast goose fat potatoes |
5.00 |
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Turnip gratin |
5.00 |
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Desserts |
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Apple and sultanas pie with cinnamon cream |
10.00 |
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Treacle tart |
10.00 |
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Sticky toffee pudding |
10.00 |
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Custard tart |
10.00 |
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Poached pear with red wine, chocolate and vanilla |
10.00 |
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Stilton with celery |
11.00 |
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WILTONS Game |
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All game is served on or off the bone and is subject to seasonal availability |
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Grouse 12 August 10 December |
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Partridge 1 September 1 February |
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Teal 1 September 28 February |
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Mallard 1 September 20 February |
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Pheasant 1 October 1 Febraury |
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Woodcock 1 October 31 January |
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Canapés |
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Fish and chips |
2.00 |
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Cream cheese and winter truffle (v) |
2.00 |
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Duck with maple syrup |
2.00 |
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Curried cauliflower fritter with a cheddar soup (v) |
2.00 |
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Salmon fish cakes |
2.00 |
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Langoustine fritter |
3.00 |
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Ham and cheese toasty with a fried quail egg |
2.00 |
