Weekend Lunch Menu
STARTERS
OYSTERS
4 David Keane’s Connemara rock oysters, mignonette, lemon, tabasco
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PICKLED HERRING
Pink fir potato, scallion, sour cream, apple puree, watercress
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ROAST BONE MARROW
Sourdough toast, citrus segments, radish
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POTATO & THYME SOUP (V)
Parsley & chive crème fraîche, crisp bacon lardons
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CHICKEN CAESAR SALAD
Chargrilled cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesan
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ARDSALLAGH GOATS CHEESE (V)
Goats cheese mousse, pickled beets, candied pecans, black olive powder
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MAIN COURSES
8OZ/227G SIRLOIN, Prime Centre Cut
Peppered cream, pont neuf chips Or micro cress & baby leaf salad
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10OZ / 284G / RIB EYE, Prime Centre Cut (€15 supp)
Peppered cream, pont neuf chips Or micro cress & baby leaf salad
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HAKE
Herb crumb baked fillet, creamed potatoes, sautéed sugar snap, Mussel & saffron 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 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
WHITE CHOCOLATE & RASPBERRY CHEESECAKE
Butter graham cracker base
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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