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Weekend Lunch Menu

STARTERS

 

OYSTERS

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

.

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

 .

LEMON TART

Meringue, lemon curd, raspberry, cassis sorbet

.

IRISH CHEESEBOARD SELECTION  €5 SUPP

With plum and apple chutney, cranberry & hazelnut crackers

 

TEA AND COFFEE

Served with Petit Fours