Valentine’s Weekend Menu
To Begin
Roast Tomato and Pimento Soup, Pesto Cream with Brown Bread
Baked Portobello Mushroom & Goats Cheese, Red Onion Marmalade, Couscous, Pine Nut Crust
Pulled Ham Hock & O’Doherty Black Pudding Croquettes, Meaux Mustard Cream Sauce
Oriental Duck Spring Roll, Mesclun Leaves, Duo of Dipping Sauces
Smoked Salmon Mousse, Mesclun Leaves, Pickled Cucumber, Watercress & Coriander Coulis
Chicken Wings, Spiced Rubbed, Blue Cheese Dip and Celery Sticks
Mains
Irish Beef Fillet, Champ, French Fried Onion Rings, Sautéed Mushrooms and Onions, Cognac, Peppercorn Cream Sauce (Supplement €11.95)
Pan Fried Fillet John Dory, Saffron Pomme Encrasse, Braised Fennel, Vermouth Cream Sauce
Thai Green Chicken Curry, Turmeric Infused Rice, Poppadom
Slow Cooked local Lamb, Pomme Dauphinoise, French Bean Lyonnaise
Pan Fried Gressingham Duck Breast,(Served Pink) Braised Chickory, Asparagus, Fresh Red Berry Jus
Tortellini of Ricotta Cheese & Spinach, Cooked in a Roast Tomato and Basil Cream Sauce, Finished with Reggiano Shavings and Pesto Oil
10 oz Sirloin Steak Prime Irish Beef, Sautéed Mushrooms & Onions, Cognac Peppercorn Cream Sauce; (Supplement €9.95)
Slow Cooked Herd Brisket Served with Champ Potato, Baby Carrot, Pearl Onion Jus
All of the above main courses are served with new potatoes, chips and a selection of vegetables
To Finish
White Chocolate & Hazelnut Roulade, Served with Cream and Ice Cream
Chocolate Brownie, Served with Vanilla Ice Cream, Warm Chocolate Sauce
Banoffee Pie, Served with Ice Cream
Murph’s Cheesecake Served With Cream & Ice Cream
Selection of Ice Cream, Served with Fruit Coulis
Apple & Mix Berry Crumble, Vanilla Ice Cream
Belgium Chocolate & Orange Mousse
Tea or Americano