Votre Ballade Hivernale

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					                                                                                   VEGETARIAN MENU AVAILABLE OVERLEAF
                                                                         Desserts may be ordered following your meal
         ”Le Déjeuner de Noël”                                                          “Le Diner de Noël”
    Booking Form - LUNCH/EARLY BIRD                                                   Booking Form - DINNER
        Lunch : 2 Courses £15.95/3 Courses £19.95
                                                                                       2 Courses £22.95/3 Courses £26.95
            (Available 12.00 noon - 3.00pm)
                                                                                         (Available 6.00pm - 10.30pm)
         Early Bird: 2 Courses & Coffee £19.95
          (Available 6 -7 pm Monday to Friday)                           Name: ___________________________________________

Name: ___________________________________________                        Date of Booking: ___________________________________

Date of Booking: ___________________________________                     Time of booking: __________Number in party:_________

Time of booking: ___________Number in party:________                     Deposit Enclosed £_________________________________
                                                                          Please enter the number of each dish required in the boxes
Deposit Enclosed £_________________________________                                               provided:
                                                                                                     Les Entrées
 Please enter the number of each dish required in the
                                                                                              Soupe D’hiver
                   boxes provided:                                              Home-made cream of curried honey roast parsnip soup
                           Les Entrées                                                           Coquille St Jacques
                     Soupe D’hiver                                                 Pan fried fresh king scallops wrapped in panchetta,
      Home-made cream of curried roast parsnip & honey soup                     served on an oyster mushroom fricasses, garnished with
                                                                                          a roasted garlic jus & Parmesan tuile
        Chausson De Chevre Aux multiples Saveurs V
   Puff pastry parcel filled with garlic mushrooms, goat’s cheese &                         Marbre De Petites Volailles
  cranberry, baked until golden brown, served with salad leaves in a        Layers of quail, partridge & goose liver terrine, garnished with a
                         honey & basil dressing                                          sweet fig chutney & served with toast
                   Melon et Fruits de Noël V                                                   Beignet D’Haddock
       Seasonal melon served with honey glazed fruits & coulis                   Strips of smoked haddock, deep fried in a light batter,
                                                                                      served with a sweet chilli & ginger dressing
                      Parfait de Volaille
     Smooth chicken liver parfait flavoured with Cognac & Port,                                   Duo De Decembre
      served with a fig chutney & home-made toasted brioche               Hot parcel of lettuce leaves filled with shredded pork belly, aromatic
                                                                         apple & shallots, topped with pan-fried medallions of monkfish dusted
                     Beignet D’Haddock                                            with piri-piri & served on a strong Calvados veal jus
 Strips of smoked haddock deep fried in a light batter, served with a
                   sweet chilli & ginger dressing                                                  Cadeau De Noel
                                                                          Filo pastry basket filled with strips of chicken, asparagus, sun-dried
               Cuisse De Canard Au Choux Rouge                            tomatoes, avocado & chorizo, bound in a creamy light saffron sauce
   Roasted confit of baby duck leg on a bed of aromatic braised red
   cabbage, finished with a chicken jus with a hint of eastern spices                            Trio De Canard
                                                                             A duck platter consisting of smoked duck breast, duck rilette,
                    Gratin De Fruits De Mer                                flavoured caramelised red onions & basil, a spring roll filled with
    Selection of mussels, king prawns & scallops bound in creamy         shredded duck & sweet potatoes, all garnished with a trio of dressings
     langoustine bisque, topped with bread-crumbs & gratinated.
                                                                                           Timballe De Saumon Fume
                  Cadeau De Saumon Fume                                   Home smoked salmon timballe filled with a crayfish, mango, papaya
Home smoked salmon parcel filled with apple & pineapple, bound in        & rocket in a home-made Marie rose sauce, with a cherry tomato coulis
a Marie rose sauce, served with melba toast & a cherry tomato coulis
                                                                                                        Les Plats
                              Les Plats
                                                                                                 Chevreuil De Noel
                    Etouffe De Chevreuil                                 Fillet of venison cooked to pink, presented on a potato, blue cheese &
Venison shoulder slowly braised in a port, pear & balsamic jus, served     spring onion cake & julienne of vegetables, finished with a robust
       on seasonal vegetables & a creamy spring onion mash                                   Port & caramelised red onion jus
                   Gigonette D’Agneau                                                         Mille Feuilles De Dinde
  Lamb shank slowly braised in a tomato, garlic & rosemary sauce,         Slices of roast turkey topped with home-made stuffing & chipolata,
        served on mash with roasted Provencal vegetables                  served on seasonal vegetables, deep fried la boheme’s potato rosti &
                           Roulade De Porc                                        finished with a succulent turkey, sage & cranberry jus
 Roasted pork fillet filled with smoked applewood cheese & wrapped                                Trio D’Agneau
  in Parma ham, served on a bed of crushed potatoes flavoured with          Trio of roasted lamb rack, lamb noisette & aromatic lamb rissole
     sun-dried tomatoes, oregano & Savoy cabbage, dressed with            parcel, served on creamy celery, carrots & flageolet beans & chopped
                        a caramelised red onion jus                            parsley, served with a rosemary, tomato & garlic lamb jus
                        Bar A La Mandarin                                             Magret De Canard Aux Prunes Epicees
  Fillet of baked seabass, served with diced vegetables & turned new        Gresingham duck breast roasted to medium, served on crushed
     potatoes, finished with a tangerine & rosemary “beurre blanc”       potatoes flavoured with sun-dried tomatoes, oregano, Savoy cabbage,
                      Le Smokey De La Boheme                              garlic & olive oil, finished with a spicy aromatic roasted plum sauce
  Selection of fish: salmon, cod & smoked haddock cooked in a light,                           Bar Aux Multiple Saveurs
creamy smoky turmeric, grain mustard & dill sauce, accompanied with           Fillet of baked seabass, served on a shrimp & crab Thai cake, a
             a julliene of vegetables & turned new potatoes              julienne of vegetables & finished with a light creamy langoustine sauce
                       Mille Feuilles De Dinde                            Ribeye De Boeuf Saint Sylvestre         Cooked to:........................
 Slices of roast turkey topped with home-made stuffing & chipolata,       Grilled 8oz ribeye steak served with seasonal vegetables & a creamy
 served on a bed seasonal vegetables & a deep fried potato roulade,      Dauphinois potato pot, finished with a caramelised pearl onion, bacon
                   finished with a cranberry & sage jus                                     mushroom & fresh tarragon jus
      Boeuf Saint Sylvestre        Cooked to:…………………                                      Cabillaud Aux Deux Saveurs
   Ribeye steak cooked to your liking, presented on a roast potato        Steamed cod enveloped in cos lettuce, filled with a salmon, lemon &
  galette & seasonal vegetables, served with a creamy mushroom &          chive mousse, served on a bed of julienne vegetables & mash potato,
                        cracked pepper sauce                                      served with a creamy dill & smoked salmon sauce
        VEGETARIAN MENU AVAILABLE OVERLEAF
Desserts may be ordered following your meal
           Vegetarian Menu
 Please note that this menu is available either
       Lunch, Early Bird or Dinner time
Name: ___________________________________________

Date of Booking: ___________________________________
                        Les Entrees
               Chausson De Chevre
                                                                                  Menu de Noël
 Puff pastry parcel filled with garlic mushrooms, goat’s
 cheese & cranberry, baked to golden brown & served                                La Boheme
  with salad leaves tossed in a honey & basil dressing                                  3 Mill Lane
             Melon et Fruits de Noël                                                      Heatley
Seasonal melon served with honey glazed fruits & coulis                                   Lymm
                   Salade Festive                                                       WA13 9SD
Salad of avocado, spring onions & asparagus, in a Caesar
  tarragon dressing, served with croutons & garnished                            Tel: 01925 753 657
                with Parmesan shavings                                          www.laboheme.co.uk
              Terrine De La Provence
Chilled terrine made with slices of tomato, fresh basil &                             Opening times:
Buffalo Mozzarella, garnished with a basil pesto & toast                             Monday to Friday:
                Soupe A La Tomate                                               Lunch 12.00 noon - 3.00pm
Homemade cream of tomato & roasted red pepper soup                               Dinner 6.00pm - 10.30pm
                          Les Plats                                             Saturday: 6.00pm - 10.30pm
                                                                                 Sunday: 12 noon - 9.00pm
        Risotto Aux Champignons Sauvage
                                                                          (Saturday Lunches will be available for
 A creamy wild & Paris mushroom risotto, topped with
 Parmesan shavings & accompanied with a balsamic &                              parties of 20 people & over)
                  fresh herb dressing
                   Poivron Farci
                                                                           The staff wish you all
 Roasted pepper filled with a Provencal vegetables, sun                “Joyeux Noël et Bonne Année”!
  dried tomatoes & roasted pine kernals, presented on
 grilled Haloumi cheese, with a sweet & sour dressing
               Roulade De Legumes                                                 Votre Ballade Hivernale
 Potato roulade filled with a roasted pepper & red onion                             Menu de Noël
compote, basil, asparagus & cheddar cheese, oven baked                           Starting from 1st December 2009
             & served with a trio of dressing                                         “Le Déjeuner de Noël”
            Tarte Aux Deux Saveurs                                             2 Courses £15.95/3 Courses £19.95
 Shredded leek & pear tart, served with rocket salad &                                  “Le Diner de Noël”
         garnished with a balsamic dressing                                    2 Courses £22.95/3 Courses £26.95
                                                                                        Le “Christmas Eve”
Desserts may be ordered following your meal                                    Eve: £35.00 3 Course Meal 6-10pm
                                                                                    Le “Christmas Day“ £65.00
                                                                                 3 Course Inclusive Meal 12-5pm
                  “S’il vous plait”                                                  (Children’s Menu £25.00)
All reservations can be made by telephone, but for tables                                Le “Boxing Day”
of 6 & over, a £5.00 non-refundable deposit per person is                      2 Courses £21.95/ 3 Courses £25.95
 required & a pre-order of your meal is recommended.                            12-5pm (Children’s Menu £12.95)
(Please see reverse for booking forms)                                             Le “New Years Eve” £59.00
                                                                          Eve: 4 Course Gastronomique Meal & Coffee
A £10.00 non refundable deposit per head will                                          Le “New Years Day”
                                                                               2 Courses £19.95/3 Courses £23.95
be required for Christmas Eve, New Years Eve
                                                                                12- 5pm (Children’s Menu £12.95)
               & Christmas Day
                                                                      Our usual Sunday Menu runs throughout December
A 10% Optional service charge will be added to parties of 8 & over   Our Early Bird Menu runs throughout December £19.95
      NB: Our restaurant will be closed                                    - 2 Courses & Coffee - (Mon to Fri 6-7pm)
 Monday 28th, Tuesday 29th & Wednesday 30th                             “Children’s Menu” is available throughout
  December 2009, Monday 4th & Tuesday 5th                                    December for £10.95 (10 years & under)
   January, Open as normal Wednesday 6th                                        (Except Special Christmas Events)

                January 2010

				
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