Simon Cowell loved up at the Ivy or is he?

Simon Cowell was out at the Ivy Restaurant this weekend with his pregnant misses, Mrs Silverman they kissed and canoodled.  He kissed her with a kiss that was lack lustre and he certainly did not look at her or close his eyes.  What is in the distance Simon?
A squeeze of the nose!
Suck of the lips!

Ivy Starters
Fresh Blue Fin Toro Tuna Tartare ………………..$ 18.75
Caesar Salad (made to order) ……………………………..$ 14.75
Fresh Crab Cakes ………………………………………$ 16.75
French Fried Calamari ……………………………………..$ 14.75
Spicy Fresh Corn Chowder …………………………………$ 12.75
Guacamole with Made to Order Homemade Tortillas ………$ 12.75
Calamari Quickly Skillet Cooked in Extra Virgin Olive Oil & Lemon ..$ 14.75
Cold Poached Artichoke with Fresh Tomatoes, Basil & Homemade Croutons
$ 13.75
Fresh Burrata with Roasted Baby Beets, Pine Nuts & Wild Arugula ..$ 15.75
Fresh Wild Maine Lobster Macaroni and Cheese .$ 18.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and
Fresh Sage or Fresh Tomato Sauce …$ 15.75
Fresh Lobster Pizza with Homemade Fresh Tomato Sauce, Italian Fontina,
Bufala Mozzarella, Pancetta and Fresh Thyme…….Starter $ 25.75 Main $ 35.75
Pizza Margherita – Fresh Italian Mozzarella, Tomatoes and Basil ……$ 21.75
Scottish Smoked Salmon and Crème Fraîche ……$ 24.75
Grilled Fresh Vegetable Salad – Asparagus, Zucchini, Corn, Avocado, Tomatoes, Baby Lettuce & Scallions
with Fresh Wild Maine Lobster ………….$ 35.75
with Mesquite Grilled Lime Chicken Breast (Jidori Natural) ……..$ 27.75
with Mesquite Grilled Shrimp $ 28.75
Ivy Chopped Salad – Baby Lettuce, Fresh Beets, Avocado, Tomato, Hard Boiled Eggs,
Crispy Niman Ranch Applewood Smoked Bacon, Roasted Turkey Breast (Free Range)
and Pt. Reyes Blue Cheese …$ 26.75
or with Fresh Wild Maine Lobster ..$ 35.75
Fresh Santa Barbara Crab Salad with Homemade Thousand Island Dressing
$ 29.75
From Our Mesquite Grill
6 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 35.75
12 oz. Kobe Style New York Steak (Snake River Farms) Brushed with our Homemade Steak Sauce ….$ 59.75
9 oz. Filet Mignon Brushed with Homemade Steak Sauce .$ 44.75
Rack of Lamb – Half Rack .$ 45.75
Rack of Lamb – Full Rack .$ 69.75
Lime Chicken Breast (Jidori Natural) ..$ 26.75
All Mesquite Grilled Entrees are Served with a Choice of Freshly Cut French Fries, Mashed Potatoes, Red
Cabbage Slaw, or Mexican Rice ( Before 5:00 p.m.) and with Fresh Pureed Cauliflower, and a Choice of Freshly
Cut French Fries, Mashed Potatoes, Baked Potato, or Mexican Rice (After 5:00 p.m.)
Pasta and Risotto
Fresh Wild Maine Lobster Macaroni and Cheese ..$ 44.75
Fresh Wild Maine Lobster (1 1/2 lbs.) with Linguini or Risotto, Fresh Tomatoes,
Home-Grown Herbs and Spices .$ 48.75
Homemade Wild Maine Lobster Ravioli with The Ivy Pink Sauce …$ 35.75
Homemade Fresh Spinach and Four Cheese Ravioli with Butter and Fresh Sage or Fresh Tomato Sauce .$ 25.75
Risotto or Linguini with Fresh Clams, Mussels, Crab, Scallops, Shrimp and Calamari, Fresh Tomatoes and
Garden Basil ….$ 29.75
Penne with Fresh Tomato Sauce, Imported Bufala Mozzarella, Garden Basil and Extra Virgin Olive Oil …$ 25.75
Homemade Tagliarini with Italian Porcinis, Fresh Mushrooms Parmigiano-Reggiano
and a Touch of Cream .$ 27.75
Spaghetti with Tomato Sauce and Homemade Meatballs ..$ 27.75
Main Courses
Lobster Club Fresh Maine Lobster, Crispy Niman Ranch Bacon, Avocado, Frisée and
Homemade Mayonnaise with Freshly Cut French Fries .$ 35.75
Mesquite Grilled Fresh Wild Maine Lobster Tacos on Homemade Tortillas served with
Fresh Guacamole, Red Cabbage Slaw, Black Beans & Mexican Rice…$ 35.75
Fresh Wild Swordfish Tacos on Homemade Tortillas with Tomatillo Sauce
served with Mexican Beans and Rice ..$ 29.75
Mesquite Grilled Natural Pork Back Ribs with Ricky’s Homemade Barbecue Sauce
served with Freshly Cut French Fries & Red Cabbage Slaw ….$ 31.75
India’s Hamburger – 8 oz. Freshly Ground Grass Fed Natural Beef, Crispy Niman Ranch Applewood
Smoked Bacon, Imported Brie, and Crispy Basil on a Homemade Sun-Dried Tomato Brioche Bun,
Served with French Fries and Garlic-Basil Mayonnaise ..$ 25.75
Ricky’s Fried Chicken (Jidori Natural) served with Grilled Corn,
Sautéed Spinach & Fresh Mango Chutney …$ 27.75
Ivy Fish and Chips with Fresh Wild Rock Cod, Shrimp, Scallops, and Calamari with
Freshly Cut French Fries and Ivy Onion Rings ….$ 29.75
Homemade Chicken Enchiladas (Jidori Natural) with Mexican Rice & Beans ..$ 25.75
Mesquite Grilled Filet Mignon Carne Asada with Homemade Tortillas, Mexican Rice & Beans .$ 28.75
Ivy Side Orders
Home Baked Garlic Toast …..$ 4.75
Grilled Vegetables ………$ 6.75
Sugar Snap Peas …..$ 6.75
Ivy Onion Rings …..$ 6.75
Fresh Broccoletti or Spinach, Simply Steamed or Sauteed with Olive Oil and Garlic ……$ 6.75
Our Steak Tartare, Mayonnaise, Thousand Island and Caesar Dressing are Made in Our Kitchen with
Uncooked Farm Fresh Eggs

Ultimate Caesar Salad

Perfect caesar salad

Felicity's perfect caesar salad

Felicity’s perfect caesar salad. Photograph: Felicity Cloake for the Guardian

Salty, tangy and crisp, caesar salad is not a particularly refined dish, and nor was it ever intended to be; all this fussing about anchovies and torn lettuce is missing the point. Hell, if you want to be really authentic, eat it with your fingers – just don’t stint on the cheese or the oil. This is proper drinking food, prohibition-style.

Serves 4

2 cloves of garlic
150ml olive oil
4 slices of day-old white sourdough bread
2 cos lettuces, torn into rough pieces
2 anchovy fillets, rinsed
1 egg yolk
Juice of ½ lemon
Large handful of finely grated parmesan

1. Crush the garlic and add to the oil. Leave to infuse for at least an hour. Preheat the oven to 200C and cut the bread into rough crouton-sized cubes. Toss with a little of the oil to coat, and then bake for about 15 minutes until golden and crisp.

2. Mash the anchovies against the bottom of your salad bowl until you have a paste, then beat in the yolk, and gradually the rest of the garlic-infused oil until you have a thickish dressing. Stir in the lemon juice and taste – season if necessary.

3. Put the leaves into the bowl and toss well to coat. Add the cheese and toss well again. Top with the croutons and serve immediately.

Is Caesar Cardini’s creation the emperor of salads, or a mere citizen of the romaine republic? Should we stick to his recipe, or are tweaks acceptable in the name of improvement – and how far can we go before it becomes something else entirely? And lastly, anchovies – we all agree they’re essential, right?


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