Local events in Bradford

larue@efficens.f9.co.uk to make a reservation or for further info.

CLICK HERE to see business feature

The Menu at La Rue is very varied and extensive.  The following gives an indication of just some of the dishes you may find on the current menu.

Starters :

Thyme potato cake with Bayonne ham and a poached egg;

Mussles in white wine, cream & garlic;

Duck liver pate with mango and lemongrass chutney;

Tuna nicoise tower;

King prawn wantons with honey soy ginger dip;

Thai crab fishcake with a lime & coconut sauce;

Seafood spaghetti with pesto creme fraiche;

Apple & Brie tart with a garnish of grapes;

Goats cheese and ham hock spring roll with homemade piccalilli;

Smoked mackerel rarebit with stilton;

Parmesan and spinach tart;

Mini fish and chips with crushed minted peas;

Wild mushroom risotto with a poached egg;

Poached pear served on a salad of walnuts and Roquefort

Main courses: 

Herb crusted chicken served on goats cheese mash with a truffle cream sauce;

Roast lamb rump with fennel risotto, olives, roast peppers and tomatoes;

LaRue fish pie;

Roast pigeon breast with parsnip rosti, wild mushrooms and green peppercorns;

Tandoori red snapper with saffron rice and bhaji onions;

Braised loin of pork with colcannon and crushed minted peas;

Gressingham duck breast on winter greens and cinnamon apple gravy;

Swordfish Milanese with a herbed cream butter sauce;

Moroccan fish tangine with a fruit couscous;

Burgundy beef casserole with bacon and mushroom mash;

Roast fillet of salmon served on a crab rosti with lime ginger juices;

Grilled 8 oz rump steak with a red onion and blue cheese sauce;

Seared tuna served wth Thai coconut mussel sauce;

Croustade of wild mushrooms with asparagus and a poached egg;

Goats cheese spring roll with butternut squash and sundried tomatoes.

Desserts:

Lime and elderflower cheesecake;

Apple pear and amaretti tart;

Lemongrass and black pepper brulee;

Two nut torte with vanilla ice cream;

Sticky toffee pudding with honeycomb, butterscotch and toffee ice cream;

Orange bread and butter pudding with white chocolate and baileys;

Trio of chocolate (2 nut torte, choc pot, white choc ice cream);

Bruleed lemon tart; Peach cobbler with custard;

Chocolate and pear frangipane