2 AA Rosettes for Food
Rosettes are awarded annually to AA inspected restaurants for the quality of their food. The four star-rated Royal Hotel has its very own restaurant, which is reviewed and inspected by the AA.
To achieve 2 AA Rosettes chefs must show innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients.
Take a look at our sample menus below to stimulate your taste buds:
SAMPLE MENU
STARTERS
Assiette of Smoked 'Isle of Skye' Salmon
beetroot, cucumber, capers, rocket salad
Soufflé of Fresh Ventnor Bay Crab
(please allow 10 minutes)
Ventnor Lobster
cooked in brandy and English mustard cream sauce,
glazed with cheddar cheese
(£5.00 supplement)
Carpaccio of Beef
rocket and sakura cress salad, parmesan cheese,
baby capers, lemon oil dressing
Chicken Liver and Foie Gras Parfait
apricot and ginger chutney, warm toasted brioche
Trio of Melon
galia melon, watermelon jelly and sorbet
Chargrilled Isle of Wight Asparagus
toasted olive bruschetta, tomato and basil fondu
MAIN COURSE
Fresh Ventnor ‘Catch of the Day’
simply grilled, served with new potatoes, panache of vegetables, lemon and parsley butter
Poached Fillets of Sole
crushed potatoes, spinach, nage of fresh seafood,
flavoured with garlic and chervil
Pan Fried Fillet of Salmon
smoked trout cannelloni, buttered crab and iceberg lettuce
Free Range Godshill Chicken
spring vegetable and new potato broth
flavoured with fresh coriander
Chargrilled Fillet of Scotch Beef
seared foie gras, gnocchi potatoes, watercress puree, creamed wild mushrooms
(£5.00 supplement)
Roast Loin of Lamb
sautéed kidneys, potato, aubergine and pine nut gateau , pea and mint pesto
Wild Mushroom and Truffle Lasagne
buttered spinach, parmesan cheese
Isle of Wight Blue Cheese Soufflé
caesar salad, anchovies, croûtons, parmesan cheese
Most of the main courses may be served plain or without sauces. Please inform the restaurant staff when you place your order.
DESSERTS
Iced White Chocolate and Kirsch Parfait
cherry beignet, almond tuille
Orange and Vodka Pannacotta
mango and passion fruit sorbet
Baked Banana ‘Tarte Tatin’
coconut ice cream
Chilled Lemon Posset
served with garibaldi biscuits
Champagne and Strawberry Jelly
clotted cream ice cream
Assiette of Desserts
a selection of desserts chosen by the chef
(for two people to share)
Selection of British, Continental
and Local Cheeses
served with biscuits
Ice Creams
toffee, vanilla, strawberry, chocolate,
coconut, blackcurrant
Sorbets
raspberry and coconut, pear, mango and passion fruit
DESSERT WINE & PORT
By the glass
Brown Brothers Late Bottled Orange Muscat
and Flora, Victoria, Australia - £ 6.80
Old Master Late Bottle Vintage Port - £3.40
Coffee and Chocolates
served in the conservatory and lounges
