LA Bonne Auberge brasserie, which recently underwent a spectacular transformation, has introduced a new menu, incorporating new dishes for a new year.
With the new menu, award winning Executive Chef Gerry Sharkey has devised a range of new treats to the restaurant’s A La Carte menu, to delight diners, old and new to the famed Glasgow brasserie, which originally opened in the city almost 40 years ago and remains as popular as ever with its growing client base.
La Bonne Auberge becomes one of only a handful of restaurants in the country to offer Goosnargh Cornfed Chicken. Hand reared in the small Lancashire village, Goosnargh Cornfed Chicken has, until now, been almost exclusively the preserve of Michelin starred restaurants, where they have been championed by celebrity chefs, including Marco Pierre White and Gordon Ramsay.
And for the first time in the city, diners will be able to take advantage of the brand new Wine Flights, which afford the perfect opportunity to compare, contrast and discover new favourites. Priced from just £5, the world of wine can be explored, as diners opt to sample three (x 50ml glasses) of different styles of wine, side by side, and decide for themselves which one they believe best accompanies their choice of food.
New starters include Soupe de Poissons, a tomato and brandy based fish soup, featuring salmon, seabass and scallops, Roquefort and Chive Cheesecake, a savoury delight accompanied by poached pear, corn salad and hazelnut dressing, and Pan Fried Woodpigeon in a puff pastry with red wine, smoked bacon and mushrooms.
Within La Bonne Auberge, Executive Chef Sharkey offers Supreme of Goosnargh Chicken, perfectly accompanied by sauté potatoes, spinach, tomato and rosemary buerre blanc. Also new, and introduced in response to diners’ requests, are Pan Fried Calves Liver, a new addition as a main course, and served with mustard jus, spinach and boulangere potatoes. All of La Bonne Auberge’s other main courses have been given a contemporary twist, amongst them, Pan Fried Polenta Cake accompanied by grilled asparagus, sauté mushrooms and poached egg, with leek buerre blanc, as well as Fillet of Monkfish now served in a red wine sauce, with peas, bacon, braised lettuce and boulangere potatoes.
Alan Taylor, general manager of La Bonne Auberge, comments: “Executive Chef Sharkey has excelled himself with this new menu, particularly with the range of dishes available, some for the first time in the city. He has introduced a number of exciting innovations and working as he has done in close partnership with our restaurant manager and sommelier, Sean Simpson, by introducing the Wine Flights, I believe that thanks to their foresight, La Bonne Auberge is once again about to transform the way diners enjoy the experience of eating out.”
A La Carte Starters range in price from £7 to £9.50, whilst main courses are priced from £14.50 to £22.50.