Weekend Lunch Menu
Roasted Vine Tomato Soup
Cream cheese crouton, celery stick.
Roast Garlic Pesto Bread
Sun dried tomato, with roasted pine nuts & baby mozzarella
Baked Portobello Mushroom
Served on a garlic crouton with mushroom pate & Cooleney, finished with a white wine & parsley sauce
Irish Seafood Chowder
With stout bread
Stuffed Yorkshire pudding
Hereford beef pan fried in brandy butter, mushroom & onions, served with a red wine jus & horseradish cream
Smoked Irish Salmon Parcel
Chilled Atlantic prawns & crayfish in Marie Rose & Brandy sauce. Wrapped in Irish smoked salmon, finished with a duo of caviar & a twist of lemon
Freshly Steamed Mussels
In a white wine, black pepper & tarragon sauce with warm rustic bread.
Sautéed Prawns & Crab Claws
In white wine, fresh chilli, roast garlic butter served with dipping bread.
Oven Baked Irish Salmon & Lemon Sole
A duo of fillets with a roast artichoke puree crust, pan fried courgette & crushed potatoes with herb & caper butter
Oven Roast Irish Chicken
Free range chicken breast wrapped in parma ham, savory sage stuffing, served with root vegetables, red wine jus
Roast Goats Cheese Wellington
Aubergine, peppers, courgettes , baby spinach and goats cheese, wrapped in puff pastry finished with a fresh herb béarnaise sauce.
Prime Hereford Fillet Steak (7oz ) (28 days hip hung)
Mash potato, caramelized red onion, horseradish garnish
Trio of Pan Fried Fish
Please ask your server for today’s fresh fish. Served with citrus dressing, hollandaise, parsley sauce. On a bed of crushed caper baby potatoes.
Trio of Wicklow Lamb
Char grilled tenderloin, marinated mini rack, and slow cooked lamb belly. Served with minted crushed baby potatoes and a red wine thyme jus.
Prime Rib Eye on the Bone 20oz
Served with Portobello mushroom and onions sauté. Accompanied with a choice of sauce. Garlic butter, peppercorn, béarnaise, horseradish, brandy butter, red wine and thyme jus.
Baby boiled potatoes
Roast root vegetables
Carrot and Parsnip mash
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