French Lessons Encore

We hosted another French lesson with a class from Warminster Prep School. And we have received some delightful hand made thank you cards and we were so touched by them we scanned in all of them.

Bath Boules

Save the Date

19th June & 20th June,2010

Team application forms will be sent out shortly.

If you are intrested in becoming a sponsor please contact

Simon Harrison on (01225)329494 or boules@porticodesigns.com

Backgammon Night February

A few pictures from the backgammon night in February.

CRUNCH LUNCH MENU WEEK 31ST JANUARY

Crunch Lunch
2 Courses £10.95
Carrot and Coriander Soup with Saffron Oil
Potted Duck with Hazelnut Dressing
Artichoke and Feta Cheese Salad
Warm Roasted Butternut and Haricot Blanc Salad
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Braised Chicken with Root Vegetable Mash
Smoked Haddock and Leek Tartlet
Slow Roasted Lamb Shoulder with Braised Savoy Cabbage
Cannelloni of Spinach and Ricotta
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Floating Islands with Vanilla Sauce
Warm Chocolate and Almond Brownie with Chocolate Sauce

Warm Roasted Butternut and Haricot Blanc Salad

Cannelloni of Spinach and Ricotta

Braised Chicken with Root Vegetable Mash

Slow Roasted Lamb Shoulder with Braised Savoy Cabbage

Floating Islands with Vanilla Sauce.

Also known as Ile flottante. Its a dessert consisting of "islands" of meringue floating in a "sea" of Crème anglaise.

BEEF CHEEKS BRAISED IN RED WINE

700g Beef Cheek, cut into large pieces
100g Flour, seasoned
50ml Sunflower oil
150g Carrots, peeled and diced
1 large Onion, diced, large pieces.
750 ml Red wine
250ml Beef stock
4 Cloves garlic, chopped roughly
Thyme
Bay leaf

Pre heat the oven to 200c/400f/gas 6

Toss the beef cheek into the seasoned flour, don't worry about the fat this will dissolve in the cooking. Heat the oil in a heavy bottomed oven proof pan, brown the meat in batches. Add the onions and garlic and sweat gently for 10 minutes. Pour off excess fat then deglaze the pan with the wine, bring to the boil and add the carrots , stock and herbs. Put a lid on the pan and place in the oven for 2 hours, stir regularly and if it is drying out add some water . Serve with mash and dark green vegetables.

JPs Colourful Wardrobe

We have been looking through our millions of photos of the restaurant and one thing that is always fun to look at is the many costumes of Jean Pierre.

Happy New Year

We thought we would start 2010 off with a joke.

4 people are in the carriage of a train - an Englishman, a pretty young blonde girl, an ugly old woman and a Frenchman.
It all goes dark when the train goes through a tunnel. In the dark there's the sound of an almighty slap, and when the train emerges from the tunnel the Frenchman is rubbing his face, and there's a huge red mark on his cheek.
The old lady thinks, "I bet that Frenchman fondled the blonde in the dark and she slapped him"
The pretty young blonde thinks " I bet the Frenchman tried to fondle me in the dark, got the old lady by mistake, and she hit him"
The Frenchman thinks, "I bet that Englishman fondled the blonde in the dark, but the blonde thought it was me and hit me"
The Englishman thinks, "I hope there's another tunnel coming up soon so I can slap that French tw@t again"