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Festive Lunch Menu

Four Courses is €47
Menu is Subject to Change

Appetizers

  • Chesterfield Soup of the Day (1 a, 3, 6, 7, 9)

    Served with a selection of gourmet breads, whipped Irish butter

  • Gun Powder Gin and Citrus Cured Salmon (3, 4, 7, 10 )

    Pickled Fennel and Water Cress Salad, Dill Aioli

  • Chicken Liver Parfait (1a, 3, 7, 8c, 9, 12)

    Fig, Date and Apple Chutney, Candied Walnuts, Brioche Bread

  • Caramelized Onion, Mushroom & Chestnut Tart (1a, 6, 12)

    Cep Puree, Pickled Shimeji Mushroom

Main Course

  • Roast Breast of Irish Turkey & Baked Limerick Ham ( 1a , 6 , 7 , 9 , 1 2 )

    Herb And Apricot Stuffing, Creamy Pomme Puree, Glazed Carrots, Roast Parsnips, Tender Stem Broccoli, Cranberry Jus

  • Pan Seared Fillet of Irish Sea Bass (2, 4, 7, 1 2, 1 4)

    Pomme Puree, Citrus ButterSauce, Irish Rope Mussels, Capers, Samphire, Parsley, Chives, Tender Stem Broccoli

  • Slow Cooked Daube of Hereford Beef (6, 7, 9, 12)

    Pomme Puree, Glazed Carrots, Roast Parsnips, Confit Shallot Smoked Pancetta & Parsley Jus

  • Roast Cauliflower Steak (1a , 7 , 1 2 )

    Celeriac Puree, Capers, Confit Shallot Dressing, Puffed Wild Rice

Dessert

  • Trio of Desserts (1c, 3, 6, 7, 8a, 12)

    Warm Christmas Pudding, Connemara Single Malt créme anglaise, chocolate tart, wild blackberry sorbet, chocolate orange twirl.

To Follow

  • Freshly Brewed Tea or Coffee with Mince Pies (1 a , 3 , 6 , 7 , 1 2 )

Allergens

1=Gluten (a. wheat, b. rye, c. barley, d. oats)

2=Crustaceans, 3=Eggs, 4=Fish, 5=Peanuts, 6=Soybeans, 7=Milk,

8=Nuts (a. almonds, b. hazelnuts, c. walnuts, d. cashew, e. pecan nuts, f. Brazil nuts, g. pistacho nuts, h. macadamia/Queensland nut)

9=Celery, 10=Mustards, 11=Sesame Seeds, 12=Sulphur Dioxide, 13=Lupin, 14=Molluscs