Refinement defines Pierre White’s new steakhouse menu

Marco Pierre White has launched a new menu across his flagship steakhouse restaurant concept.

Now available in 26 of his UK-based venues, the new menu includes a host of exciting new dishes that pays homage to the culinary giant’s ethos of ‘affordable glamour’. While steak remains at its heart, some intriguing twists on existing dishes have been included and there are also more vegan and vegetarian options which caters for the rise in people turning to vegetable and dairy-free based diets.

On the hors d’oeuvres selection one of the new additions is a delicious charcuterie called Perinelli and Mr White’s English Cured Meats and follows a chance meeting between White and Giuseppe Perinelli, who runs his own meat curing business in Penge, South London.

Two new soups have been added to the hors d’oeuvres section including the appetising Governor’s French Onion Soup and a Cream of Butternut Squash soup and will be perfect for the Autumn.

Those who fancy something a little lighter can choose between two new salads including the Lofthouse Farm Salad which includes Wiltshire ham, eggs and Gruyere cheese or the Belgian Endive and Blue Monday Salad which includes a fresh poached pear, candied walnuts and merlot vinaigrette.

Of course, steak remains the star, with the menu maintaining a sumptuous selection of sirloin, ribeye and fillet, all supplied by Royal Warrant butcher Campbell Brothers.

Three eye-catching signature fillets have been added including the Fillet of Beef a la Forestiere, Fillet of Beef a l’escargot and Fillet of Beef au poivre while a beautiful Grilled Delmonico Steak – which derives its name from Delmonico’s restaurant in New York City – has been added and is perfect for those looking to share.

Accompanying the steaks are a new selection of five delicious ‘toppings’ such as the Fried Double Yolk Eggs Holstein and Bordelaise Butter and are regarded by the gastronomy heavyweight as being the ideal accompaniment to the 28-day aged meat.

Burger fans won’t be disappointed with the introduction of The Banksy B.L.T, The Keith Floyd Bristol and The John Lennon while new catches on the fish board include Fried Fillet of Cod and Grilled Swordfish Steak a la Nicoise.

Two new dishes have been added to the vegetarian and vegan selection including a Gnocchi in fresh tomato sauce and Grilled Aubergine a la niçoise.

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