€35 Three Courses incl. Tea/Coffee
| Starters | |
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Chefs Daily Soup Daily fresh soup made with best seasonal ingredients,celiac friendly. |
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Goat Cheese V Puff pastry topped St. Tola herb goat cheese apple & walnut salad, citrus dressing. |
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Duck Confit Salad Duck confit tossed with baby leaves, orange segment, mango in a ginger soy & plum dressing. |
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Chicken Liver Pate House pate with plum and fig chutney, toasted ciabatta |
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Bruschetta V Toasted ciabatta brushed with extra virgin olive oil & garlic topped with tomato & basil. |
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Tiger Prawns Jumbo prawns on baby leafs and rocket roast red pepper harissa coulis |
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| Main Course | |
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Pan Fried Organic Salmon Fillet of pan fried salmon on Med’ spiced crushed baby potato, mange tout, citrus dill prawn butter |
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Beef Bourguignon Prime beef slowly braised in beef jus & Pinot noir with baby mushroom onions & carrot, champ potato |
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Stuffed Chicken Supreme Chicken supreme on spring onion mash potato, creamed leek and chorizo cream sauce |
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Rib Eye Steak Rib Eye Steak, classic Café De Paris butter field mushrooms, plum tomato & home cut fries (€5.00 supplement) |
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Lamb Shank Slowly braised served on creamy mash, honey roast Med’ vegetables and fresh mint jus |
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Butternut Squash Risotto V Risotto tossed with roast butternut squash & pea parmesan shavings & rocket |
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Roast Barbary Duck Served pink, braised red cabbage & apple fondant potato, wild berry jus (€5.00 supplement) |
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| Dessert | |
|---|---|
| Choose from our home made delights or have an after dinner drink instead | |
| Tea or Coffee | |
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