Name: Dover Street Restaurant & Jazz Bar
Address: 8-10 Dover St.
Telephone: 020-7491-7509

Dover Street Restaurant & Jazz Bar

8-10 Dover St. London

Phone: 020-7491-7509 | Fax:

today's ordering times: not available

Notice: Ordering is currently not available for this restaurant. Please contact the restaurant and have them sign up for OpenMenu Ordering. For now you can browse their menu below.

Starters

Potage Du Jour

(Soup of the day)

Mixed Leaf Salad

Served with a Balsamic & Olive Oil Dressing

Poached Asparagus

Served with Hollandaise Sauce

Artichoke Salad

Garnished with pan fried Asparagus, Pine Nuts & Roquet

Poached Smoked Haddock

Served on a bed of creamed Potato with a Saffron and Mussel Cream, Topped with a poached Egg

Dover Street Gravadlax

Thinly sliced Salmon Marinated in Dill and Brandy, Served with a Mustard dressing and blinis

Mediterranean Prawn Cocktail

Served with Marie-rose sauce

Sautéed King Prawns

Served with a Lime & Green Pepper Sauce

Seared Scallops

Served with an Embeurrée of Leek & Celery

Carpaccio of Beef

Thinly sliced seared prime Beef fillet, Served with Roquet, shaved Parmesan and an Olive & Balsamic dressing

Terrine of Foie Gras & Langoustine

Served with Toast & Roquet salad

Main Courses

Char Grilled Filet of Sea Bass

Served with Pilaff Rice, Seasonal Vegetables & Red Pepper coulis

“Pave” of Grilled Salmon Maltaise

Served with New Potatoes & Mangetout

Darne of Pan Fried Monkfish

Served with Tossed Seasonal Vegetables, New Potatoes & Saffron sauce

Char grilled King Prawns

Served with Pilaff rice, Seasonal Vegetables and a Chilli & Béarnaise Sauce

Pan Fried Dover Sole

Served with New Potatoes, Mixed Vegetables & Lemon Grass Sauce

Breast of Chicken

Shallow Fried and finished in the oven Bread Crumbed, Filled with Gruyere & Spinach Mousse with a hint of Garlic butter. Served with Dauphinoise Potatoes & Seasonal Vegetables

Cote De Veau

Slow Roasted Veal Cutlet, Served with Roasted summer Vegetables, Pommes Cocotte & roasted Hazelnut sauce

Roasted Best End of Lamb

Coated with English Mustard & Rosemary, Served with mixed peppers, Sautéed Fennel & Pomme Lyonnaise

Prime Fillet Steak (Béarnaise or Au poivre)

Char grilled, served with Forest Mushrooms, Pomme Fondante & Seasonal Vegetables

Fillet Steak Rossini

Served with Foie Gras, shaved Truffle, Périgueux Sauce & Pomme Cocotte

Spinach and Ricotta Tortelloni

In a Tomato Sauce, Topped with Pesto, Roquet & Shaved Parmesan

Feta Cheese & Cous Cous Salad

“Roasted Pine Nuts, Raisins, Apple, Red Pepper & Spring Onion Cous Cous”, Topped with Feta Cheese; Coated with Sun Dried Tomatoes & Olives