bottega menu march 2013 - page 4

Main course
Millefeuille of vegetables
17.00
Roasted bell pepper coulis, parmesan beignets, drizzled with lemon
coriander oil
Pan roasted salmon
20.00
Caramelised cauliflower pureé, vegetable ratatouille, grilled green
asparagus, chive mash potato, coriander oil
Pan roasted corn fed chicken breast
22.00
On creamy spinach with lardon, pickled onions, porcini, field mushroom,
rosti potato, game jus
Roast saddle of rabbit
23.00
Chicken porcini farce, confit of shoulder, onion pureé, crispy polenta
cake, bouquetiere of vegetables, thyme rabbit jus
Fillet of sea bass
23.00
On a mussel, roasted pepper & squid ragout, croquette potato, Sauterne
wine fish veloute
Caramelised roasted duck breast
23.50
Onion tart tatin, creamy dauphinoise potato, pancetta cabbage, parsnips
vanilla pureé, star anise orange glaze
Braised lamb shank
24.50
Moroccan chick pea ragout, creamy mash potato, thyme lamb jus
Pan roasted milk fed escalope of veal
29.00
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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