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SET MENU – SPRING 2010
€26 TWO COURSE INCLUDING TEA OR
COFFEEE
€29 THREE COURSE INCLUDING TEA OR
COFFEEE
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FRENCH ONION SOUP WITH GRILLED GRUYÈRE
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HADDOCK SMOKIES, GRILLED GARLIC & ROSEMARY BREAD
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WINTER SALAD OF BLUE CHEESE, POACHED PEAR, RED CABBAGE, CUCUMBER
PICKLE, TOASTED HAZELNUTS
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THAI COD CAKES WITH A LYCHEE, CHILLI AND CORIANDER SALSA
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CHARCUTERIE PLATE WITH GRILLED SOURDOUGH AND TRADITIONAL
GARNISHES
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FREE-RANGE CHICKEN SUPRÈME, BUTTERNUT SQUASH & PARMESAN
RISOTTO, GRILLED CHORIZO
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8oz RIB-EYE WITH HERB & SEA SALT FRITES, BEARNAISE
SAUCE, CHERRY VINE TOMATOES (€4 SURCHARGE)
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ROAST FILLET OF COD, CARAMELISED ONION & THYME MASH,
BLACK BACON & SPINACH VINAIGRETTE
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SPAGHETTI
WITH ROAST CHERRY TOMATOES, BABY CAPERS, BLACK OLIVE & BASIL WITH
PARMESAN TOAST
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GAME PIE, RED CABBAGE MASH, HERBED POMMERY MUSTARD
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