Mid Week Meal at The Ivy Leeds

The menu will change before our booking so a sample one is below. We will contact you with the definitive menu once it's available.

STARTERS

Roasted tomato soup, red pepper, crumbled Greek-style “cheese”, pine nuts and coriander (VE, GF)

Crispy chicken bang bang salad with cucumber, peanuts, sesame and chilli

Goat’s curd salad, courgette ribbons, golden raisins, pecans, white endive, fennel pollen and Black Bee honey (GF)

Emilia-Romagna cured coppa ham with shredded celeriac salad and toasted Italian ciabatta bread

Asian crab salad, white crab, baby gem, cucumber, pickled ginger and mooli salad, ponzu dressing (GF)

MAINS

Plant-based Malaysian curry with sweet potato, toasted coconut, red chilli, coriander and jasmine rice (VE, GF)

Chargrilled, thinly-beaten, grass-fed rump steak with blue cheese sauce, pink peppercorns, crispy shallots, thick cut chips and watercress

The Ivy original shepherd’s pie with slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce with Garden Peas, broad beans and baby shoots (GF)

Scottish smoked haddock and salmon fishcake, poached free range hen’s egg with a crushed pea and herb sauce with thick cut chips

Roasted artichoke and chargrilled chicken breast with potato gnocchi, Grana Padano, pine nuts and rocket

Plant-based Vegan “cheese burger” with pickles, red onions, sauce and thick cut chips (VE)

DESSERTS

Classic frozen berries, selected berries and redcurrants with yoghurt sorbet, white chocolate sauce (GF)

Berry and hazelnut sundae, blackberries, raspberries, vanilla ice cream, meringue, Chantilly cream and a berry sauce (GF)

Fourme d’Ambert, a French blue cheese from the Auvergne region, served with rye crackers, apple and celery

Rich dark chocolate mousse with raspberries and a salted crunchy hazelnut caramel topping (GF)

6.15pm in the bar.