Weekend Lunch Menu

STARTERS

CURED SALMON

Dingle gin cured Irish salmon, yuzu dressing, chive crème fraiche, pickled cucumber, air-dried fennel, nasturtium leaves

CHICKEN CAESAR SALAD

Chargrilled Cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesan

WATERCRESS SOUP (V)

Wexford potatoes, leek & watercress. Pea & Rocket Pesto

OYSTERS

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

ARDSALLAGH GOATS CHEESE (V)

Goats cheese mousse, pickled beets, candied pecans, black olive powder

ROAST BONE MARROW

Sourdough toast, citrus segments, radish

SIRLOIN, Prime Centre Cut 8oz / 227g

Pepper cream, pont neuf chips Or micro cress & baby leaf salad

RIB EYE, Prime Centre Cut 10oz / 284g (€15 Supp)

Pepper cream, pont neuf chips Or micro cress & baby leaf salad

SALMON

Seared fillet of Irish salmon, warm nicoise salad, Kalamata olives, fine beans, sun blush tomatoes, quail egg. Black olive tapenade.

FREE RANGE CHICKEN

Pan roast breast, honey thigh, roast chicken butter, rainbow carrots, creamed potato

WOOD-FIRED TIGER PRAWNS (€10 supp)

Chorizo & crayfish stuffed, garlic butter roast, baby leaf salad

SPINACH & RICOTTA TORTELLINI

Heirloom cherry tomato confit, Italian cheese cream, crisp fried sage, rocket

APPLE TARTLET

Caramelized apple, puff pastry, butterscotch, salt butter caramel ice cream

ICED PRALINE PARFAIT

Gingerbread biscuit, cherry gel, crushed caramel

CHOCOLATE FRAMBROISE

Chocolate mousse & sponge layer, Glensik clotted cream

LEMON TART

Meringue, lemon curd, raspberry, cassis sorbet

IRISH CHEESEBOARD SELECTION (€7 SUPP)

With Irish black butter, cranberry & hazelnut crackers

TEA AND COFFEE

Served with Petit Fours