Before heading out, be sure to try some of the delights on the Gordon Ramsay Steak’s spring menu. The restaurant recently launched a variety of dishes ranging from side dishes to mains, including seared Hudson Valley foie gras topped with pain perdu (essentially a type of French toast), smoked almond granola, strawberry and white balsamic jam, and Rhubarb reduction is served. Roasted salmon is served with morel cream and fire-fried artichokes, while Colorado rack of lamb is a filling bite with Manchego polenta cake, trumpet mushrooms, and mint and pea puree. And with an unusual Pumpernickel Meyer lemon emulsion, charred asparagus and artichokes are created.
However, if you prefer one of the classic dishes on the menu, like signature Beef Wellington, this is it for you. And steak comes in a variety of shapes, from a triple-seared Japanese A-5 (sold per ounce) to various sizes of American Wagyu and Prime Beef, in smaller fillets and monstrous tomahawk slices. And while Ramsay’s popular bread pudding is available, try the Scottish strawberry shortbread for a change of pace.
Paris, 877.346.4642
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