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#DINNER MENU - THE VINTAGE KITCHEN

SOMETHING TO START

Wicklow Duck liver creme, lime jelly, pistachio, toast raisin, apple star anise jam

Donegal smoked haddock chowder, chorizo wild samphire

Monaghan house made ham roulade, caramelised red onions, crispy rice

Risotto of chilli, roasted red pepper, prawns, garlic soft herbs

Goats cheese parfait, new season apricot, caramelised pineapple puree with micro leaf salad goji berries

SOMETHING TO FOLLOW

Twice cooked Thomas town 12oz strip loin of beef, creamed button mushrooms Bacon, saut ed potatoes horseradish relish ( 7 surcharge)

Pan fried Atlantic cod, white beans, Roaring bay mussel, Cajun tomato bisque, lump fish caviar

Grilled organic salmon wrapped in Parma ham with roasted beets, Dijon rosemary cream, spicy fish cake

Slaney River Slow roasted lamb shank, fricassee of squash roasted sweet potato, twice cooked parsnip, treacle gravy

Baked crepe, Carlow filed mushrooms, Gorgonzola spinach saut ed new potatoes

SOMETHING TO FINISH

Half baked chocolate cake with vanilla ice cream

Lemon cheese cake, lemon curd boozy berries

Cheese plate with fig jam, grape apple ( 4 supplement)

Coffee 2.40 Cappuccino 3.00 Irish coffee 7




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