Starters

• Roasted Vine Tomato Soup

  

  Served with a celery stick and cream cheese on rustic baguette

• 1909’s Irish Seafood Chowder

  Millstone’s Irish Seafood Chowder

• Baked Portobello Mushroom

  

  Mushroom pate, served on a garlic crouton with a white wine parsley sauce

• Smoked Irish Salmon Parcel (€2supplement)

  Chilled Atlantic prawns & crayfish covered in Marie Rose & Brandy sauce, Wrapped in Irish smoked salmon, finished with a twist of lemon

• Stuffed Yorkshire Pudding

  Hereford beef pan fried in brandy butter with mushroom and onions, served with horseradish cream

• Farmhouse Roast Garlic Bread

  

Main Courses

• Prime Hereford Fillet Steak (7oz – 28 days hip hung) (supplement€5.00)

  Mash potato, caramelized red onion, peppercorn sauce, horseradish garnish

• Oven Roast Turkey Breast

  With fresh cranberry & apricot stuffing, wrapped in parma ham, on a bed of Winter roast vegetables, served with a red wine jus

• Venison and Red wine Stew

  A traditional Slow cooked stew with field mushrooms, winter vegetables and potato dumplings Served with rustic baguette

• Saddleback of Irish Pork Loin

  Pork Medallion seared on the grill,poached in white wine,served on tournafulla pudding, colcannon mash and a classic parsley sauce

• Slow Roasted Wicklow Lamb Belly

  With crushed minted potato, parsnip & carrot puree, served with red wine & thyme sauce

• Roast Salmon Fillet

  With a cranberry chutney and bread crumb crust, served on courgettes and baby crushed potatoes

• Roast Goats Cheese Wellington

  

  Roast melody of goats cheese, peppers, courgette & leaf spinach, wrapped in puff pastry and finished with fresh herb béarnaise sauce

Dessert