La Boheme Menu & Prices — Lymm

Home-made soup of the day

Garlic bread served with or without cheese

Rosace of melon served with a fruit coulis

Smooth chicken liver parfait, served with toasted brioche

Strips of natural smoked haddock deep fried in a very light batter, served with dressed salad leaves, finished with a duo of sweet ginger & chilli dressings

Fresh pan-fried Scottish King scallops, presented on a fricassee of peas, pancetta & broad beans, dressed with a garlic & vanilla beurre blanc, garnished with a Parmesan tuile

Breaded baby goats cheese, served with chilled roasted beetroot, roasted fig & dressed salad leaves, garnished with a pine nut brittle & drizzled with a sesame seed caramel

A home-made fish cake flavoured with spinach, topped with a poached egg & a sun-dried tomato Hollandaise sauce

Fresh mussels, King prawns & King scallops, bound in creamy Mornay flavoured with, saffron, Spring onion & chive, topped with breadcrumbs & oven baked until golden brown

Sliced toasted brioche topped with home-made smooth chicken liver parfait flavoured with Port & Cognac, accompanied by a plum & Armagnac chutney

One of my favourite starters consisting of pan fried fresh lamb's kidneys served in a creamy peppercorn & mushroom sauce, served in a crispy filo basket

Slices of chicken supreme dusted with mild Cajun spices, served on salad leaves with a Caesar dressing, topped with croutons, a pancetta tuile & fresh Parmesan shavings

Crispy pork belly & shredded pork belly bon bon flavoured with black pudding, served on a cauliflower puree & braised kale & caramelised apple, drizzled with a sweet English cider jus

Pan fried fillet of sea bass, presented on a risotto flavoured with diced green vegetables, dressed with a Champagne & scallop roe beurre blanc

Pan-fried fried chicken supreme served with caramelised pearl onions, carrots, green beans, chestnut mushrooms & deep-fried diced potatoes, finished with a creamy mushroom sauce

Pulled lamb shoulder flavoured with caramelised red onion & cumin, wrapped in puff pastry, served served with a courgette flan & stuffed baby aubergine, accompanied by pomme Dutchess, dressed with a garlic & rosemary jus

Fillet of beef filled with cream cheese flavoured with roasted garlic, black pepper & chopped chives, wrapped in pancetta & cooked to medium, served with roasted root vegetables & a potato roulade, garnished with a Port jus

Roasted pork filet filled with cheddar rarebit & caramelised white onions, wrapped in pancetta & served with a juilenne of Savoy cabbage & pomme Anna potatoes, finished with a shallot jus

Duck leg confit, presented on French beans cooked with roasted cherry tomatoes, caramelised shallots, garlic & fresh parsley, served with dauphinois potatoes, finished with a orange & cherry jus

Medallion of veal lightly dusted with breadcrumbs & herbs, a shredded veal croquette flavoured with lemon thyme & cream cheese, served with a stuffed mushroom filled with Parmesan & spinach, broccoli & celeriac dauphinois potatoes, dressed with a tarragon jus

Sirloin steak cooked to your liking, served with a creamy pepper sauce, with roasted root vegetables & home cut chips

Fillet of salmon & cod pan fried presented on finely diced ratatouille & new potatoes, D ressed with a light creamy saffron sauce

Mini fresh fish fillets lightly battered served with seasonal vegetables & hand cut chips

Strips of chicken breast served with home made chips & seasonal vegetables (gravy optional)

4oz steak served with hand cut chips & seasonal vegetables (creamy peppercorn sauce optional)