Festive Lunch Menu
Four Courses is €47
Menu is Subject to Change
Appetizers
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Chesterfield Soup of the Day (1 a, 3, 6, 7, 9)
Served with a selection of gourmet breads, whipped Irish butter
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Gun Powder Gin and Citrus Cured Salmon (3, 4, 7, 10 )
Pickled Fennel and Water Cress Salad, Dill Aioli
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Chicken Liver Parfait (1a, 3, 7, 8c, 9, 12)
Fig, Date and Apple Chutney, Candied Walnuts, Brioche Bread
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Caramelized Onion, Mushroom & Chestnut Tart (1a, 6, 12)
Cep Puree, Pickled Shimeji Mushroom
Main Course
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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
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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
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Slow Cooked Daube of Hereford Beef (6, 7, 9, 12)
Pomme Puree, Glazed Carrots, Roast Parsnips, Confit Shallot Smoked Pancetta & Parsley Jus
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Roast Cauliflower Steak (1a , 7 , 1 2 )
Celeriac Puree, Capers, Confit Shallot Dressing, Puffed Wild Rice
Dessert
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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
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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
