BlueBells - A la carte main courses Spring 2010

A la carte main courses Spring

Fillet of Aberdeen Angus glazed with molasses, confit petit onions, sautéed cep mushrooms and homemade chips £26.00

Breast of freedom chicken poached in red wine served with a wild mushroom risotto and a date and cauliflower puree £17.50

Roasted rump of spring lamb topped with a sage and onion crust, minted spring beans, baby carrots and a ruby port jus £18.50

Slow roasted Wiltshire pork on a fricassee of cannellini beans, mushrooms and savoy cabbage £17.75

Monkfish fillet wrapped in Parma ham with crispy fried polenta, baby spinach and tarragon mustard mousseline £19.50

Pan fried line caught sea bass with confit fennel, roasted artichokes and vermouth poached potatoes £18.25

Open seafood lasagne with fresh saffron pasta and a delicate bouillabaisse sauce £24.00

Pithivier of golden cross goats cheese, sun blushed tomatoes and basil served with aubergine caviar and black olive tapenade £16.50

A discretionary service charge of 10% will be added to your bill & VAT at 17.5% is included

"I have very simple tastes, I am always
satisfied with the very best"
OSCAR WILDE