A favorite of mine, Bolero will be introducing its new menu next week (Feb 14) for those who love French brasserie fare.While I will miss the sweetbreads, they will continue to run out the black pudding hash, a new truffled eggs en cocotte dish and a bollotine of foie gras "Waldorf" -anyone's guess. Entrees range from a friendly leek and goat cheese tarte tatin, a crab pappardelle combo, classic veal Viennoise -I am thinking schnitzel- to grilled venison cutlets. Moules, lamb rump, calf's liver and a cheese fondue round it all out. It reads well and I am pretty sure chef Jonny Roberts can deliver. Stay tuned.