Takeaway Winter Warmers - L and O's Bistro

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Takeaway Winter Warmers

Weekend Takeaway Winter Warmer Menu

HOW WE DO IT

TO ORDER
Check out the menus and choose your dishes & your desired collection time
Then contact us with your order. Orders will be taken by phone or Facebook only.
Orders can be left on the answerphone which has a time but not a number recorder, so please don’t forget to leave your number.
Prices are per person & orders are to be for a minimum of 2 people.
Prices per course are.
All main courses £12.00pp Any 2 courses £16.50 All 3 courses £20.75
As the majority of our dishes are made to order please contact us not later than 10am on the day with your choices.

Heat and Eat
The majority of dishes on the menu will also be available to purchase chilled in suitable containers and with instructions for you to reheat at home.

TO COLLECT
For collection we will require your desired collection time & your phone number for track & trace records.
On arrival ring us for access.
When you enter sanitizer will be provided for your use before collecting your meals.
We are allocating collection times of roughly 10 minutes per customer depending on how big the order is so please arrive promptly.

STARTERS

DORSET BLUE VINNEY MUSHROOMS
Sautéed mushrooms in a creamy blue vinney cheese sauce with a salad garnish & bread to scoop up the sauce.
DEVILLED KIDNEYS
 Sliced kidneys sautéed with red onions in a spicy sauce of tomato, Worcester sauce, mustard, cayenne & cream, served in a homemade Yorkshire pudding.
FETA IN HOT PEPPER SAUCE (V)
 Chunks of feta cheese baked in a sweet pepper, garlic & tomato sauce with chunky dipping bread & salad garni.
PRAWN COCKTAIL
Shredded lettuce, diced tomato & cucumber topped with cold water prawns in a Marie rose sauce with brown bread & butter
ANTIPASTO PLATTER
A mix of cured Italian meats with oil preserved peppers, olives, salad & slices of ciabatta bread drizzled with olive oil.

MAINS
PERSIAN LAMB KEBAB
Lamb rump strips marinated in lemon juice, spices & mint, griddled & served with char grilled aubergine, onion and tomato. Served with a spicy sweet sauce made from the marinate spices & pomegranate molasses.
GREEK STYLE OX TAIL
Long slow cooking results in this flavoursome dish of oxtails braised  in a rich tomato & red wine sauce with Kalamata olives, anchovies & garlic.
JERK CHICKEN
½ a chicken slashed to allow the hot spicy marinade of chillies, onion, pepper, allspice, ginger, rum and sugar to penetrate before being roasted at high heat until black on the outside but still juicy inside. This dish comes with the choice of potatoes or dirty rice
TURKEY ESCALOPE STROGANOFF
 Our unconventional take on turkey stroganoff. Steaklets of turkey breast pan fried, flambéed & interleaved with onions & a medley of funghi, served coated with a brandy, smoked paprika pepper & cream sauce.  
HOT GAME PIE
A substantial sized pie made from a mix of game marinated in juniper, bay, thyme & port before being cooked in a hot water pastry pie, served with port &  redcurrant gravy made from the marinade.
(Caution this dish may contain buckshot)
JAMAICAN CURRIED MUTTON
Jamaican curry varies from the Indian style through the use of different spices; star anise, allspice, coconut milk & Scotch bonnet peppers instead of chillies. This dish comes with the choice of potatoes or dirty rice.
SOMERSET STYLE PULLED PORK
Dry rubbed with spices then slow cooked with cider instead of the usual coke or beer, served shredded in a spicy barbeque sauce with apple wedges.
BEEF BOURGUIGNON
A classic French dish of beef braised in a red wine [Burgundy] tomato garlic & herb flavoured sauce with bacon lardons & button mushrooms

Main courses are served with either Boulangere [sliced potatoes layered with onions braised in vegetable stock]
or creamy mashed potatoes and crisply cooked fresh vegetables

DESSERTS
OZZIE’S IRISH CREAM BREAD & BUTTER PUDDING
Made from sweet croissants instead of bread, flavoured with an Irish cream liqueur & cream enriched egg custard. This is the one dish our customers will not allow us to take off the menu. Served with custard.
BLACK TEA STICKY TOFFEE PUDDING
Our own made sponge pudding of tea infused dates, syrup & treacle topped with a creamy toffee sauce.
Served with custard.
APPLE & SULTANA CRUMBLE
Fresh bramley apples from our neighbours  tree cooked with sultanas & flavoured with cinnamon topped with an oaty  buttery crumble mix. Served with custard.
CHOCOLATE PROFITEROLES
Choux pastry buns filled with fresh cream & drizzled with chocolate sauce.
BLACKCURRANT CHEESECAKE
A New York style baked cheesecake with a sweet topping of our own grown blackcurrants.
TART AU CITRON
Our own made version of this French classic, a shortcrust pastry tart with a sweet creamy filling with a lemon tang.

CHEESEBOARD
[Surcharge of £2.50 applies]
Not just cheese and biscuits, but the full works. A trio of Westcountry cheeses consisting of Somerset Brie, Dorset Blue Vinney, & mature Cheddar served with ample fruit & vegetable crudities, savoury biscuits & our own homemade pickle.

Food allergies/intolerances before ordering please ask a member of staff for information & advice.   Although we take precautions to limit cross contamination our dishes are produced in a multi ingredient kitchen so we are unable to guarantee that dishes are free from a specific ingredient.
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