| Starters | |
|---|---|
|
Roasted Vine Tomato Soup (v) Served with a celery stick and cream cheese on rustic baguette |
5.50 |
| Garlic Bread | 3.95 |
|
Garlic Bread with Mozzarella |
4.95 |
|
Baked Portobello Mushroom (v) Served on a garlic crouton, mushroom pate, with a white wine parsley sauce |
7.95 |
|
Baked Goat's Cheese Salad (n) Served on a herb crouton, tossed leaves, basil sundried tomato pesto, crispy parma ham |
8.95 |
|
Irish Smoked Salmon Parcel Chilled Atlantic prawns and crayfish in marie rose and brandy sauce, wrapped in Irish smoked salmon, finished with a twist of lemon |
9.95 |
|
Millstone's Irish Seafood Chowder with stout brown bread |
8.25 |
|
Trio of Pesto Bread (v)(n) semi dried tomato, mozzarella, pesto and parmesan |
5.25 |
|
Connemara Mussels with Chorizo Steamed in tomato, black pepper & tarragon sauce served with warm rustic bread |
10.95 |
|
Stuffed Yorkshire Pudding Hereford beef pan fried in brandy butter with mushrooms and onions, served with horseradish cream |
8.25 |
| Mains | |
|---|---|
|
Roast Baby Chicken Corn feed baby chicken with a chorizo and fresh herb toasted breadcrumb stuffing served with crushed potatoes, carrot and parsnip purée, red wine sauce |
22.95 |
|
Trio of Wicklow Lamb Char grilled tenderloin, marinated lamb cutlet, slow roasted lamb belly, served with minted crushed baby potatoes and a red wine thyme jus |
25.95 |
|
Baked Irish Salmon Fillet Stuffed with prawn & crayfish mousse, with pan fried courgette & baby rushed potatoes, served with a rich lobster and brandy sauce |
22.95 |
|
Trio of Pan Fried Fish (delivered fresh 6 days a week) Seabass with hollondaise, white sole with lemon oil, haddock with parsley sauce accompanied with baby caper and crushed potatoes |
23.95 |
|
Bolognese Pappardelle A rich slow cooked bolognese of beef, pork, red wine and vine tomatoes, tossed through pappardelle pasta, garnished with fresh herbs, crispy parma ham and freshly grated parmesan |
16.95 |
|
Spinach and Ricotta Pappardelle (v)(n) Pan fried baby spinach, courgettes, peppers and shallots, tossed with ricotta, mushroom pate and pappardelle pasta, garnished with basil pesto |
15.95 |
|
Roast Goats Cheese Wellington (v) Roast melody of goats cheese, peppers, courgette & baby spinach, wrapped in puff pastry finished with a garden herb béarnaise sauce |
16.50 |
| Sides | |
|---|---|
| Shoestring Chip | 3.75 |
| Home Fries | 3.95 |
| Mash Potato | 4.50 |
| Baby Boiled Potatoes | 4.50 |
| Roast Root Vegetables | 4.50 |
| Portobello/Onion sauté | 4.50 |
| Tossed Salad | 4.50 |
| Bread Basket | 2.00 |
|
Irish Hereford Steaks All steaks are served with portobello mushrooms and onions sauté accompanied with a choice of sauce garlic butter, peppercorn, béarnaise, horseradish, brandy butter, red wine and thyme jus |
|
|---|---|
|
Prime Fillet Steak 9oz house cut from the tenderloin, a very tender steak, low in fat mild in flavor |
29.00 |
|
New York Striploin 14oz a little firmer then the fillet light even marbling giving this cut a stronger flavour |
28.00 |
|
Prime T-Bone 20oz a two for one cut comprising of strip loin and tender fillet char grilled on the bone for increased flavour |
30.00 |
|
Prime Rib Eye on the Bone 20oz highly marbled with a large centre of fat giving this cut a juicy texture and succulent rich flavour |
29.00 |
|
Prime Rump cut from Hereford Sirloin 9oz marinated in wine, this cut has a firm texture with a very rich beef flavour |
23.00 |
|
Veal Striploin Irish Rose Veal 9oz tender with a soft texture and delicate flavour |
26.00 |
|
Chefs Beef Tasting Plate prime fillet medallion, striploin cut, marinated rump medallion and rose veal served with house butter and choice of sauce |
35.00 |
|
... add Surf and Turf pan fried prawns and crab claws sautéed in garlic, with a cream sauce |
8.95 |
| Add Pan Fried Foie Gras | 8.95 |
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