bottega menu march 2013 - page 4

Main course
Millefeuille of vegetables
Roasted bell pepper coulis, parmesan beignets, drizzled with lemon
coriander oil
Pan roasted salmon
Caramelised cauliflower pureé, vegetable ratatouille, grilled green
asparagus, chive mash potato, coriander oil
Pan roasted corn fed chicken breast
On creamy spinach with lardon, pickled onions, porcini, field mushroom,
rosti potato, game jus
Roast saddle of rabbit
Chicken porcini farce, confit of shoulder, onion pureé, crispy polenta
cake, bouquetiere of vegetables, thyme rabbit jus
Fillet of sea bass
On a mussel, roasted pepper & squid ragout, croquette potato, Sauterne
wine fish veloute
Caramelised roasted duck breast
Onion tart tatin, creamy dauphinoise potato, pancetta cabbage, parsnips
vanilla pureé, star anise orange glaze
Braised lamb shank
Moroccan chick pea ragout, creamy mash potato, thyme lamb jus
Pan roasted milk fed escalope of veal
Aubergine parmigian, garlic sauté potato, roasted pumpkin pureé, veal
pan jus
Please note that all food is freshly prepared . If you have any time restrains kindly advise your server .
If you have any food allergies or require further information about ingredients used please let us know .
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