‘Bloody Bill’ Bringing Ostrich Carpaccio and Lamb Kindeys on Toast to Colonial Wine Bar Tonight

The Bloody one is back
The Bloody one is back Photo: William Annesley

“Bloody Bill” Annesley, the British-cum-New Orleans chef that pops up here and there a couple of times each year with exotic game dishes and traditional tapas, will be cooking tonight at Colonial Wine Bar. Bill will add options to the usual menu here including ostrich carpaccio with blood orange and lemongrass vinaigrette, veal sweetbreads with jamon Serrano, escargot vol-au-vents with scrambled duck egg, and lamb kidneys on toast. Check out more of Annesley’s planned plates below, served tonight at 7166 Melrose Ave.

Menu Highlights

Salmorejo shots (chilled tomato garlic soup, a staple from Cordoba) garnished with hard-boiled Quail Eggs and Parsley

Bacalao Branade with Kalamata Olive Crostini.

“Little Bottoms” Lamb Kidneys on Toast

Chargrilled Gulf Oysters (on the half shell) w/ Irish Butter and Parmesan Reggiano served with Ciabatta & Lemon wedges

Osterich Carpaccio w/ a Blood Orange, Mint & Lemongrass Vinaigrette, served with Micro greens

Veal Sweetbreads w/Porcini Mushrooms & Jamon Serrano in Cream

Escargot and Scrambled Duck Eggs Vol au Vents

Chocolate Balsamic Strawberries with and Orange Mascarpone Creme Fraiche

Secret “Bloody Bill” Special