A new menu has been launched across Marco's steakhouses.
Available in the 26 UK-based steakhouse restaurants, the new menu includes a host of exciting new dishes that pay 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 cater 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 which 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, which 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.
To accompany the steaks, diners can choose from five new toppings, including the Fried Double Yolk Eggs Holstein and Bordelaise Butter. According to the gastronomy heavyweight, the toppers are 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.
Commenting on the new menu, Marco said: "Eating out should be all about affordable glamour and that's at the very heart of this new menu. People want to go out and have fun and I like creating good food that's accompanied by excellent service in a good environment.
"Today, it's more about refinement. I like to keep things simple and generous and that forms the basis for this new menu."
Jason Everett, executive head chef for the Steakhouse Bar & Grill brand added: "This new steakhouse menu is, without doubt, one of the most extensive I've been lucky enough to work on with Marco. What people must realise is that it is all devised by Marco himself and is often based on where he's been and what he's seen.
"It also reflects everything that's wonderful and exciting about Marco's food philosophy, with special dishes to suit every palate and budget. Top-quality steaks sit alongside a varied range of plates inspired by the best of British and French cooking.
"The menu has been designed to complement the vibrant atmosphere in the restaurant, meaning our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time."
For further information please visit https://www.mpwrestaurants.co.uk/our-brands/steakhouse-bar-and-grill/
