All Day Sunday to Thursday
From 12 pm to 6.45 pm Friday And Saturday
Two Courses - €19.95 -
Three Course - €24.95 -
-
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
Millstones Homemade Tasting Plate A selection of bite size desserts (Tea or Filter Coffee €2 supplement)