Lunch Menu
by Graham Neville
SAMPLE MENU only
( vegetarian/vegan menu available )
Starters
Iona Farm Courgette Flower Stuffed with Dublin Bay Prawns, Prawn Bisque (€8 Suppl)
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Heirloom Tomatoes, Toonsbridge Mozzarella, Extra Virgin Olive Oil, Aged Balsamic, Fine Herbs
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Tipperary Beef & Louët-Feisser Oyster Tartare
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MAIN COURSES
Market Fish of The Day
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Slow Cooked Shoulder of Curragh Planes Lamb, Cultivated Mushrooms, Soft Herb Infusion
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Thomas Salter’s Free-Range Pork Loin, Almonds, Apricot, Rainbow Chard, Sage Sauce
Side Orders €6 each
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Fine Tart of Almonds, Citrus Fruit, Cream Cheese, Kalamansi Sorbet
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McCarthy’s Farm New Season Strawberries, Whipped Buttermilk
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Sheridan’s Cheese Selection and Condiments
2 Courses €47
3 Courses €62
All discretionary gratuities added by our generous customers are distributed to all Dax staff.