The Manhattan at the New York Hotel - DLP

 Manhattan at the New York Hotel

We had previouly eaten at the Manhattan on Boxing day of 2003 and thoroughly enjoyed it, so it was up at the top of the list for a revisit this year. As is often the norm in French restaurants you can choose a la carte or from set menus D chose from the menu "Glamour" and had 

Scallops skewered on rosemary to start, served on a bed of buttered spinach 

Dan followed with a main course of veal, both dishes were beautifully cooked, the scallops wonderfully tender and the veal, served on pan finished mash, was well flavoured and cooked exactly as requested, rare. 

Jack did not have a starter and ordered a Dover Sole which at this stage of the holiday she declared to be the best meal so far.... 

J then finished with a totally self indulgent Dessert Platter whilst I had the Crepes Suzette cooked at the table, this was served with a puree of sweetened pineapple. 

We also had a nice chilled and dry bottle of Chablis and finished with coffee.
The total Bill/Check came to E94 after our 20% AP discount. I did however have one criticism here, the ratio of staff to tables seemed rather low and each CM had to prep and clear as well as serve, this seemed to result for all diners in rather long waits between courses.


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