Lunch is served Friday to Sunday from 12 to 3pm, 2 Courses 23.95
| Starters | |
|---|---|
|
Cured Salmon with Pomegranate Cured Salmon with Pomegranate, Citrus Fruit Curd, Fennel Puree, Heirloom Beets and Orange Salad |
|
|
Irish Beef Carpaccio Irish Beef Carpaccio, Horseradish Cream, Parmesan, Pickled Baby Onion, Rocket |
|
|
BBQ Spare Rib Croquette (3 Supplement) BBQ Spare Rib Croquette, Beetroot and Port Puree, Apple and Ginger Dressing |
|
|
Asparagus and Feta Salad Asparagus and Feta Salad, Hazelnut and Shallot Dressing, Crispy Organic Egg |
|
|
Garden Pea Soup Garden Pea Soup with Mint Chantilly |
|
| Main Courses | |
|---|---|
|
Corn-fed Chicken Breast Corn-fed Chicken Breast, Tomato and Pine Nut Dressing, Tenderstem Broccoli, Feta Cheese, Courgette and Basil |
|
|
Piri Piri Rare Breed Pork Piri Piri Rare Breed Pork Fillet with Confit Lemon and Garlic Quinoa Salad, Piquillo Pepper and Thyme Fromage Frais |
|
|
Pan-Fried Hake Fillet Pan-Fried Hake Fillet with Summer Green Vegetables, Salted Grapes and Confit Chorizo, Wilted Spinach |
|
|
Soy and Ginger Glazed Beef Short Rib Soy and Ginger Glazed Beef Short Rib, Shiitake and Enoki Miso Broth, Celeriac Noodles |
|
|
21-Day Dry Aged Rib Eye (8 Supplement) 21-Day Dry Aged Rib Eye, 230g/8oz of Pure Hereford Irish Beef, Roasted Cherry Tomatoes and Béarnaise Sauce |
|
|
Herb Gnocchi Herb Gnocchi with Sweet Red Peppers, Pumpkin Puree, Baby Spinach, Parmesan Shavings |
|
© menucosm 2024