Weekend Lunch Menu

STARTERS

 

CURED SALMON

Dingle gin cured Irish salmon, yuzu dressing, chive crème fraiche, pickled cucumber, air-dried fennel, nasturtium leaves

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ROAST BONE MARROW

Sourdough toast, citrus segments, radish

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BEEF TOMATO & CHILLI SOUP (V)

Fine herb crème fraiche, garlic croutons

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OYSTERS

4 David Keane’s Connemara rock oysters, mignonette, lemon, tabasco

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ARDSALLAGH GOATS CHEESE (V)

Goats cheese mousse, pickled beets, candied pecans, black olive powder

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CHICKEN CAESAR SALAD

Chargrilled cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesan

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MAIN COURSES

 

SIRLOIN, Prime Centre Cut 8oz / 227g 

Pepper cream, pont neuf chips Or micro cress & baby leaf salad

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RIB EYE, Prime Centre Cut 10oz / 284g (€15 supp) 

Pepper cream, pont neuf chips Or micro cress & baby leaf salad

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MONKFISH

Seared monkfish fillets, scallion mash, buttered samphire & cockles, chorizo cream

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FREE RANGE CHICKEN

Pan roast breast, honey thigh, roast chicken butter, rainbow carrots, creamed potato

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WOOD-FIRED TIGER PRAWNS (€10 supp)

Chorizo & crayfish stuffed, garlic butter roast, baby leaf salad

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SPINACH & RICOTTA TORTELLINI

Heirloom cherry tomato confit, Italian cheese cream, rocket, crisp fried sage

 

DESSERTS

 

APPLE TARTLET

Caramelized apple, puff pastry, butterscotch, salt butter caramel ice cream

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ICED PRALINE PARFAIT

Gingerbread biscuit, cherry gel, crushed caramel

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CHOCOLATE FRAMBROISE

Chocolate mousse & sponge layer, Glensik clotted cream

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LEMON TART

Meringue, lemon curd, raspberry, cassis sorbet

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IRISH CHEESEBOARD SELECTION  (€5 SUPP)

With plum and apple chutney, cranberry & hazelnut crackers

 

TEA AND COFFEE

Served with Petit Fours