Hotel Chelsea Menus

Chocolate-filled croissant

Cinnamon kouign amann pastry

Plate of fresh fruit

With Greek yogurt, seasonal fruit and honey

Steel-cut oats with coconut and blueberry

Soft-boiled eggs with toast soldiers

Two eggs, potatoes or salad, toast and a side

Herb omelet with toast; add Gruyère

Egg-white herb omelet with toast

Poached eggs and spinach with hollandaise

Poached eggs with smoked salmon and hollandaise

Poached eggs with rosemary ham and hollandaise

Mascarpone-stuffed French toast, cognac maple syrup

Avocado on sourdough with chili

Smoked salmon, crème fraîche and capers on sourdough

Ham, Gruyère and béchamel on brioche

Croque-monsieur topped with an egg

Scrambled eggs, bacon and Gruyère

Chicken sausage

Herb-roasted potatoes

Apple, ginger, kale and cucumber

Fresh orange juice

Fresh grapefruit juice

Greens, avocado, green beans, olives, soft egg; add protein

Roasted salmon in sorrel sauce

Grilled chicken with greens and pickled vegetables

Flat iron steak with two sunny-side eggs

Fruit plate

Spinach and chard

Olive spread with fig and semolina crackers

Chickpea fries with rosemary and garlic

Goat cheese croquette with honey

Salmon belly spread with Dijon and capers

Cheese with cornichons and jam

French salami with cornichons

Bayonne ham

Yellowfin tuna crudo, lemon-caper vinaigrette

Oysters

Shrimp cocktail

Chilled whole Maine lobster with sauces

Oysters, shrimp, tuna crudo and mussels

30g Petrossian royal ossetra with potato chips

Seafood platter with a 1.5lb lobster

Endive, apple, walnuts and Roquefort

Chilled whole artichoke with saffron aioli

Comté ravioli in vin jaune butter

Leek and Comté tart with bitter greens

Frisée with bacon, egg and croutons

Classic steak tartare with egg yolk

Seared tuna, butter beans, olives, soft egg

Meyer lemon, pine nut and Parmesan pasta

Herb omelet with salad or frites

Roasted salmon in sorrel sauce

Dry-aged beef, Mornay, onion, frites

Half rotisserie chicken with vin jaune sauce

Flat iron steak with herb butter

Whole grilled sea bass with anchovy sauce

Grilled flatbread with mussels and saffron crème fraîche

Maitake mushroom in cognac peppercorn sauce

With marchand de vin sauce and frites

Grilled potatoes with herbs

Seasonal greens with lemon

Marinated olives with piparras

Cold almond-garlic soup with serrano and grapes

Grilled preserved vegetables

Grilled baguette rubbed with garlic and tomato

Salt cod fritters

Octopus with potato in adobo

Three cheeses, quince and Marcona almonds

Warm Marcona almonds

Serrano or Ibérico ham

Anchovies paired with boquerones

Blood sausage toast with quince and goat cheese

Fried potatoes, alioli and pepper sauce

Chorizo and Mahón cheese croquettes

Chicken skewer with quince barbecue and mojo

Anchovy, pepper and olive skewer

Oysters with escabeche mignonette

Spanish potato omelet

Pickled mussels with potato chips

Fried artichoke hearts with saffron aioli

Tinned scallops on toasted baguette

Spanish sausage cooked in cider

Mixed lettuces with sherry vinaigrette

Griddled head-on prawns in garlic oil

Citrus with candied Marcona almonds

Yellowfin tuna crudo with black olive aioli

Endive, sheep cheese and hazelnuts

Garlic wild mushrooms with egg yolk

Grilled lobster with pimentón butter and sherry

Vegetable paella with Calasparra rice

Pork-beef smash burger with ham and Mahón

10oz ribeye with half grilled lobster

Seafood paella with shrimp, squid and mussels

Whole grilled sea bass with green mojo

Pineapple rum, mint tea, mango and sparkling wine

Vodka martini with Lillet and herbes de Provence

Mezcal, bergamot and vetiver with bubbles

Tequila, green apple and olive, topped with soda

Hazelnut gin, pear brandy, honey and whey

Cognac, Grand Marnier, cherry and lemon

Bourbon, peach and Suze

Gin, pineapple, cassis and tarragon

Elderflower, guava eau de vie and sparkling wine

Non-alcoholic aperitif with sparkling shiso

Zero-proof coconut and lavender highball

Sauvignon Blanc

Pinot Noir

Grenache and Syrah

Spanish gin, pear, aloe and tonic

Olive vermouth, gin and manzanilla with tonic

Saffron vodka, Licor 43, cold brew and tonic

Sherry, mezcal, watermelon and basil

Tequila, fino sherry, grapefruit and palo santo

Bourbon, oloroso, cider and tiger nut

Rye, Basque cider, sherry and ginger

Gins with fino sherry and quinquina

Rum, vermut blanc and pacharan

Irish whiskey, pacharan and hazelnut

Tequila, guava brandy and vermut

Pisco, peach and albariño with lemon soda

Spiced garnacha with pineapple and cava

Non-alcoholic pink gin and tonic

Non-alcoholic aperitivo sangria

Penedès sparkling

Basque white

Sauvignon Blanc, Castilla-La Mancha

Rioja rosé

Mencía, Bierzo

Tempranillo, Rioja

Spanish lager

With chocolate sauce; allow 30 minutes

Coconut sorbet, mango, passion fruit and hibiscus

Chocolate cake with espresso martini jelly

Frangipane pear tart with crème fraîche

Floating island with chamomile custard

With caramel and toasted chocolate

With hazelnut cream and dark chocolate

Cheeses with jam and semolina crackers